Lazy Lemon Cheesecake in Jars

So, if you didn't know already, I'm from Minnesota.  Yes, Minn-eee-soooo-taaaah.  Born, raised and I'm pretty sure I'm staying here.  If you know anything about Minnesota you may be aware that it is A. people are nice B. we like to call casseroles "hot dish" and C. anything in a bowl with a variety of different ingredients + Cool Whip is "salad." I know right?  Besides the cold, Minnesota is pretty freaking awesome!  

This is a staple "salad" in my husband's family.  Lazy Cheesecake Salad is really the name.  I just modified it a bit, put it in cute jars and viola, Lazy Lemon Cheesecake in Jars was born.  This recipe was handed down to me when my mom and mother-in-law were in cahoots with each other for a birthday present for me.  Umm, one of the best presents of all time.  But that is a different story.  For now let's make salad, Minnesota style. 

Proof.

Start out with a block of cream cheese.  Plan ahead, take this baby out in advance to bring it to room temp.

Break out adorable spoon I had to have during my trip to the lake.

Add a tub of Cool Whip to the cream cheese.  Plunge happy spoon into the bowl.

Add some sour cream.

Mr. Schwartz mistakenly grabbed this instead of vanilla non sugar-free Jell-o (don't ask how that happened) at the grocery store.  I figured it was the perfect time to use it--it was, it worked out perfectly.

Pour it in.

Add some milk. 

Stir it up.  Honestly, when I make it next time I'm cutting my losses and breaking out the mixer.  I think it's worth it for the perfectly whipped texture.

Smash a whole roll of Ritz crackers.  I like to do that in the package, it makes life easier.

Dump them into a bow.

Finish smashing the big pieces with your hands.  Ahh, shellack manicure, you were so good while you lasted.

Add a bit of sugar to the crackers--this is an addition from the recipe.

Add in some melted butter

Stir to combine.  That's it!

Just layer in the crackers on the bottom

Some of the cheesecakey mixture

Lemon curd.  I bet you were wondering when that came into play huh?  Well, I used Lemon Curd that I bought at Trader Joe's.  I didn't feel like making my own and TJ's makes some dominant curd.  But, the other Mrs. Schwartz puts cherry pie filling in her salad.  Mr. Schwartz loves that…or strawberry filling.  Really you could do blueberry, raspberry, chocolate sauce, whatever you have or feel like.

Using this adorable little spoon I smoothed it out just a bit.

And repeat…crackers

Cheesecake, curd...

Dash of crackers again.

That's it!  Just eat it up.

Heavenly.  This really is probably my favorite salad…er dessert.

Lazy Lemon Cheesecake in Jars
(makes 6 cheesecake jars if using small 8 oz jars)

1 8 oz block cream cheese
1 12 oz tub Cool Whip
1 8 oz container sour cream
1 3 oz package Jell-0 Pudding, vanilla or cheesecake flavor
1/2 cup milk
1 roll Ritz crackers, crushed
2 tablespoons white sugar
1/3 cup butter, melted
1 cup lemon curd

Start by combining the cream cheese, Cool Whip, sour cream, pudding and milk in a large bowl.  To help with this let the cream cheese sit out and come to room temp.  You can also use a mixer to incorporate things.  Set aside.

In another medium bowl, combine the crackers, sugar and butter.  Mix to combine.

To assemble, add a layer of crackers then cheesecake mixture, then lemon curd.  Repeat so there are two layers of each.  Top with a sprinkle of crackers and serve.  You can make these ahead of time, refrigerate and enjoy the next day if you wish.

A few notes:  1. I used fat free sour cream, skim milk and light cool whip.  It still tasted ah-mazing.  Not kidding.  2. Switch things up by subbing cherry, raspberry, strawberry, blueberry or chocolate instead of the lemon curd.

Enjoy!!!!

Recipe by:  The other Mrs. Schwartz aka. my motha-in-law

Creamy Pork Chops

Happy 2012 everyone!!!  I hope you had a fantastic New Year's Eve.  We sure did, it was fun to see friends new and old.  We are really looking forward to what is in store for this year.  

But, really, let's cut to the chase....this is for sure the easiest crock pot recipe yet.  And, one of the best if I do say so myself.  I made it one morning before work and came home to my house smelling wonderful and dinner 90% done.  It really doesn't get better than that. 

Today is my last day of winter break and wow, it has been so nice to have this time off.  Back to the grind tomorrow.  Maybe I'll pop this recipe in the crock pot to ease my way back into the working world.  

Musical Selection: Something Good Can Work by: Two Door Cinema Club. 

Start by mixing two cans of either cream of mushroom or cream of chicken soup (or a combination of the two) with a packet of Italian Dressing seasoning.  Pour 1/2 of that mixture into a crock pot that has been sprayed with cooking spray.  Lay your pork chops on top of that.

Season liberally with salt and pepper. More with pepper than salt, the soups tend to have a lot of sodium in them.

Chop up 1/2 an onion and add to the party.

Top with remaining soup mixture.  Don't worry if it doesn't cover it all. It will be okay.

Cover and cook on low for 6-8 hours.  Or well, I went to work at 7 and came home at 5:15. You do the math...that's why I went into psychology...no math required. Shhh....

When I got home, I took out the pork chops and added a little Kitchen Bouquet.  What is that, who knows. It is something my mom has always had in her kitchen and now, so do I.  I use it in sauces that I think will look more appealing if they are a little darker.  I hear that it also adds some flavor.  Whatevs.  Drizzle some in (if you have it) and give it a stir.  Be careful, a little goes a long way.

Serve with veggies and some mashed potatoes.  I hate making mashed potatoes so I picked up some refrigerated potatoes on my way home from work.  It's just one of those things that I despise.

Top with additional gravy...ahhh yep. 

Perfectly tender pork.  I could swim in that sauce.  

Creamy Pork Chops: 

2 cans of cream of mushroom or cream of chicken soup (or one of each) 

1 packet Italian Dressing Seasoning

4 large pork chops

Salt and pepper to taste 

1/2 onion, quartered

1 teaspoon (or more depending on what color you are going for) Kitchen Bouquet 

Mix the soups and the Italian Seasoning packet together.  Pour 1/2 of the mixture into a crock pot that has been sprayed with cooking spray.  Lay the pork chops on the sauce.  Season sparingly with salt and liberally with pepper.  Add the quartered onions and top with remaining sauce. 

Cook on low for at least 6 hours.  When fully cooked, take the pork chops out of the sauce and add Kitchen Bouquet until you reach the desired color.  

Serve with mashed potatoes and veggies.  

Enjoy!!!

Recipe by: Mrs. Schwartz