Philadelphia Vanilla Mousse Cheesecake

Best. Cheesecake. Ever. I can't take credit for this; it's a Kraft recipe found in Taste of Home magazine. My family goes bonkers for it.

40 Nilla wafers, crushed (about 1 1/2 cups)

3 Tbs butter, melted

4 (8 oz. each) packages Philadelphia cream cheese, softened, divided

1 cup sugar, divided

1 Tbs and 1 tsp vanilla, divided

3 eggs

8 oz. Cool Whip

HEAT oven to 325. 

MIX wafer crumbs and butter, press into bottom of a 9 inch springform pan.  

BEAT 3 packages cream cheese, 3/4 cup sugar, and 1 Tbs vanilla with a mixer until well blended. Add eggs, one at a time, mixing on low speed after each until blended. Pour over crust.

BAKE 50-55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.

BEAT remaining cream cheese, sugar and vanilla in large bowl until well blended. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. remove rim of pan before serving. Garnish with fresh berries.

(This also goes really well with coffee for breakfast. Just sayin'...)

Best BBQ Sauce

I am a Southern girl, and a staple in any southern meal must include BBQ sauce. Generally, the hubby and I prefer either Texas or St. Louis style, just in case you were wondering. When we married, my mother-in-law passed down their family BBQ sauce recipe to me. After much Food Network inspiration, I was motivated to perfect the recipe. Here's what we've cooked up:

1/3 cup ketchup
1/4 cup brown sugar
2 Tbs butter, melted
2 Tbs apple cider vinegar
1 Tbs lemon juice
1/2 shot Jack Daniels (or a whole!)
1/2 tsp cumin
1/2 tsp cilantro
1/4 tsp garlic powder
1/4 tsp ground mustard
salt, to taste
pepper, to taste
Tabasco, to taste

combine all ingredients and cook over low heat for 30 minutes, stirring occasionally. Higher heat (temporarily) will help thicken.

Goes great with any grilling meat and BBQ rub.