November 2nd, 2012

Sallymnsnoopy2

I love cooking!

I just got done making fajitas for dinner. Tom made up a strawberry cake for dessert, with cream cheese frosting. We're going to eat well again. We had a pot roast on Monday night, Barbecued pork sandwiches on Tuesday, Talapia on Wednesday, Meatloaf last night and tonight the fajitas. I'm not even sure that's how you spell it. LOL So,eating wise,it's been a good week. I love food. LOL Shock,shock, shock.
Sallymnsnoopy2

Cheesecake Baklava

cheesecake baklava


Cheesecake Baklava

What You Need
1 cup finely chopped PLANTERS Walnuts or cashews
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp. vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise
1/2 cup (1 stick) butter, melted

Make It

PREHEAT oven to 350°F. Combine walnuts or cashews, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, the eggs and vanilla in large bowl with electric mixer on medium speed until well blended.

LAYER phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.

BAKE 25 to 30 min. or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature before cutting to serve. (To serve chilled, cover baklava with plastic wrap and store in refrigerator up to 2 days. For best flavor, remove from refrigerator about 30 min. before serving.)