Cheesy Heartattacks 5fix Recipes

MILLION HEART CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Mix the cookie crumbs, butter, granulated sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
• For the raspberry coulis: Puree the raspberries in a food processor or blender until smooth. Strain through a fine-mesh strainer to remove any seeds. Transfer to an eyedropper or small squeeze bottle.
• For the filling: Combine the cream cheese, confectioners' sugar, vanilla and salt in a medium bowl and beat with an electric mixer on medium until smooth, about 5 minutes. Beat the heavy cream to medium peaks in a separate bowl. Fold the cream cheese mixture into the whipped cream until just combined, being careful not to deflate the whipped cream.
• Pour the batter into the crust. Tap the pan on the counter gently a couple of times to release any air bubbles. Squeeze chickpea-size dots of the raspberry coulis 1/4 inch apart on the top of the cheesecake in a spiral pattern. Starting with the outermost raspberry dot, drag a toothpick or skewer through the centers of the dots to create hearts, making sure to follow the spiral pattern. Chill the cheesecake in the refrigerator uncovered until set to the touch, about 2 hours.

FLAMIN' HOT CHEETO MOZZARELLA HEARTS

Steps:

• Put the unwrapped mozzarella blocks in the freezer for 30 minutes to firm. Meanwhile, pour the cheese-flavored snacks into a food processor and pulse until finely ground. Reserve 1 cup for sprinkling at the end and transfer the rest to a large bowl. Put the eggs in a separate large bowl.
• Unwrap the cold blocks of mozzarella and use a long, thin knife to cut them in thirds lengthwise through their narrow sides (like sandwich bread), so you have 6 thinner blocks of mozzarella. Using a 2 1/2-inch-wide heart-shaped cookie cutter, cut out 2 hearts of cheese from each thin block; you should have 12 hearts total. Using the tip end of the heart cutter, cut out a deeper cleave in the top of each cheese heart to make the heart shape more defined. Save the scraps for another use.
• Dip each cheese heart in the beaten egg, then toss in the cheese dust until fully coated. Repeat 2 more times to create a very thick coating, then transfer to a baking sheet. Freeze the cheese hearts for at least 1 hour and up to 3 days.
• Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 350 degrees F. Using a slotted spoon or strainer and working in 3 batches, lower the hearts into the oil and fry until browned at the edges and the cheese is fully melted, about 4 minutes. Lift the hearts from the oil and transfer to paper towels to drain.
• Transfer the hearts to a platter and sprinkle with the reserved cheese dust. Pour the ranch dressing into a small serving bowl and pour the hot sauce in the center of the ranch dressing. Drag the tip of a knife straight through the center of the dressing and hot sauce to form a heart shape. Serve the fried hearts while hot with the spicy ranch dipping sauce.

CHEESY POTATO PANCAKES #5FIX

Steps:

• In a bowl, combine the simply potatoes, egg beaters 1 1/2 cups of the shredded cheddar and the chopped onions. Mix together with your hands and form into small patties. In a nonstick skillet put just enough oil in the pan just to cover the bottom about 1/4 inch deep, preheat the oil slightly. Place each patty in the skillet and brown thoroughly on 1 side then gently flip each patty over in order to brown the other side. While the second side is browning top the first browned side with a pinch of the cheddar left from the remaining 1/2 cup. When both sides are completely browned remove from the pan and place on a serving plate for your meal and enjoy.

EASY CHEESY BREAKFAST BAKE #5FIX

Steps:

• Brown shredded hash browns in pan for 10 minutes and let cool.
• Cover bottom of 13X9 glass dish with hash browns.
• Spread ham over hash browns.
• Cover with cheese.
• Mix eggs and milk, pour over mixture in dish.
• Bake for 60-70 minutes at 350 degrees.

CHEESY HASHBURGER CASEROLE #5FIX

Steps:

• (Preheat oven to 375 degrees).(Brown the hamburger).
• (add any seasonings you like)( Mix together the soup,milk,potatoes and.
• 1 cup of the cheese to the browned hamburger).
• (Place in a deep covered caserole dish and bake for 45 minutes).
• (After the 45 minutes,remove lid and add the other half cup of cheese to top of mixture)(.Bake for 10 more minutes)Remove from oven and let sit for about 10 minutes.

CHEESY SAUSAGE TATERS #5FIX

Steps:

• Preheat oven to 375 degrees.
• In large bowl combine potatoes, bell pepper, sausage and 1 cup of the cheese and mix well.
• Pour the potato mixture into a 9 x 13 baking dish/pan.
• Cut the butter into pieces and place over the top evenly then spread the remaining cup of cheese on the top.
• Bake for 20 to 25 minutes (make sure cheese on top is melted) and enjoy!

CHEESY HEARTATTACKS #5FIX

Steps:

• Brown the hamburger in a pan until done then drain and set aside.
• Prepare the Simply Potatoes, Traditional Mashed Potatoes as directed then place in a 9x12 cassorole glass pan spread evenly in the pan.
• Layer the browned hambuger on top of the mashed potatos evenly.
• Prepare the white pepper gravy as directed add the can of mushroom soup into the gravy, mix well then pour on top of burger and mashed potaotos.
• Bake for 1/2 hour.
• Then top with the 2 cups of shredded cheese and bake for another 5 minutes or until melted.
• Serve.