I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
package Pillsbury® Ready To Bake!™ refrigerated sugar cookies
packages (8-oz size) cream cheese, softened
eggs, room temperature
cup strawberry tequila drink mix with real fruit
teaspoon grated lime peel, if desired
teaspoon orange juice or orange-flavored liqueur
teaspoon vanilla, if desired
1Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
2With floured fingers, break up cookie dough into pan; press evenly in bottom to form crust. Bake 15 minutes. Remove pan from oven; cool 10 minutes.
3While crust is cooling, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed until light and fluffy. Beat in eggs one at a time on medium speed until well blended. Add remaining ingredients; beat until smooth, scraping down side of bowl occasionally.
4Pour cream cheese mixture over cooled baked crust; spread evenly with spatula.
5Bake 40 to 50 minutes longer or until sides of cheesecake are firmly set but center jiggles slightly, checking doneness at 35 minutes. (Cheesecake center will firm up during cooling.) Cool about 2 hours or until completely cooled.
6Refrigerate bars at least 5 hours or overnight before serving for best results. With warm wet knife, cut into 4 rows by 4 rows. Store in refrigerator.
For a more family friendly treat, feel free to omit the tequila and replace the orange liqueur with orange juice.
Garnish with fresh strawberries, lime zest and a sprinkle of sea salt for an authentic margarita feel.