Cooking with You: Jayne Vosters

Grasshopper Cheesecake
 
Crust:

11 chocolate mint sandwich cookies, crushed
3 tablespoons butter, melted
 
In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly into the bottom of a greased 9 inch spring form pan. Set aside.
 
Filling:

24 oz. softened cream cheese
3/4 c. sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
2/3 c. greek creme de menthe liqueur
1 1/4 teaspoons vanilla extract
 
In a large bowl combine cream cheese, sugar, and cornstarch.   Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition.  Beat in creme de menthe and vanilla extract.  Pour the cream cheese mixture over the crust.  Bake at 350 for 10 minutes. Lower the temp to 200 degrees and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny.  Remove the cake from the oven and run a knife around the inside edge of the pan.  Chill, uncovered, overnight.
 
Baked Crab Rangoon cups
 
Filling:

16 oz. cream cheese, softened
1 package imitation crab legs, chopped
1/2 of medium onion, finely chopped
1 minced garlic clove
2 t. worchestershire Sauce
1/2 t. soy sauce
1 package wanton skins.
 
With an electric mixer, combine all ingredients of filling. Set aside.
 
Spray a mini muffin pan with cooking spray. Place a wanton skin in each cup, gently pushing down into the cup. Place 1 tsp. of filling into each cup. Lightly spray wanton cups with cooking spray to coat. Bake in an oven preheated to 450 for 10-12 minutes or until golden brown. Serve hot with sweet and sour sauce for dipping.
 
NOTE: This filling can also be served hot in a crock pot with crackers or melba toast as a cracker spread.