COOK OF THE WEEK: Bre Anna Heard Recipes

Cheesecake
1 cup crushed vanilla wafers
1/4 cup crushed pecans or walnuts
2 sticks butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, slightly beaten
Combine wafers, nuts and melted butter. Spoon into a springform pan and using hands, press mixture onto bottom of pan and 1 inch up the sides.
In a large bowl, beat cream cheese, sugar, flour and vanilla with a mixer until combined. Beat in milk until smooth. Stir in eggs. Pour filling into prepared crust. Bake at 375 degrees for 40 to 45 minutes. Allow cake to cool 30 minutes in the pan, then remove sides of pan. Garnish with strawberries or chocolate-dipped strawberries, if desired.
Chocolate Oatmeal Cookies
2 cups sugar
1/2 cup milk
1/2 stick butter
4 tablespoons cocoa
21/2 cups quick-cooking oats
1/2 cup peanut butter
1 teaspoon vanilla
Bring sugar, milk, butter and cocoa to a boil in a large saucepan. Allow to boil for 90 seconds and remove from heat. Add oats, peanut butter and vanilla. Stir well. Spoon onto wax paper and allow cookies to sit for 10 to 15 minutes.
Piampña Colada Cake
1 box yellow cake mix
1 small can cream of coconut
1 can sweetened condensed milk
1 large can crushed pineapple, drained
1 (8-ounce) container Cool Whip
Bake cake according to directions on the box in a 9×13-inch pan.
Combine cream of coconut and sweetened condensed milk. Pour mixture over cooled cake and let soak into cake for 5 minutes. Spread pineapple over the cake and ice with Cool Whip. Refrigerate.
Oreo Balls
1 package Oreo cookies
1 (8-ounce) block cream cheese, softened
1 package white almond bark
Crush Oreos in a ziptop bag. Mix in cream cheese with hands until combined. Form the mixture into 1-inch balls.
Melt almond bark until smooth. Using a fork and spoon, dip the balls into the melted white chocolate until covered. Place dipped balls on wax paper and allow them to harden.

NEMS Daily Journal