Creamy Baked Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 (8 oz) packages of cream cheese
1 (14 oz) can of sweetened condensed milk
3 eggs
1/4 cup lemon juice
1 (8 oz) container of sour cream, room temp.

Preheat oven at 300 degrees
Combine graham cracker crumbs,  sugar, and butter. Press firmly in bottom of a 9in spring form pan.
In large bowl, beat cream cheese until fluffy, gradually beat in condensed milk until smooth.
Add eggs and lemon juice, mix well.
Pour over graham cracker crust. Bake 300 degrees 50 minutes. Top with sour cream, bake 5 minutes.
Cool and then chill.

Mini Chip Cheesecake

Crust
1c Graham cracker crumbs
3T Butter
3T Sugar

Filling
3 8oz. Cream cheese
3/4c sugar
3 eggs
1c semi sweet mini chocolate chips
1tsp vanilla

Combine crumbs, sugar and butter.Press into bottom of a 9in spring form Pan. Combine cream cheese and sugar mixing on medium until well blended. Add eggs one at a time; mix well after each egg. Blend in mini chips and vanilla. Pour over crust. Bake at 450 degrees for 10 minutes.  Reduce oven temp to 250 degrees and continue baking for 35 minutes.  Loosen from rim of pan then chill until ready to serve.

Addictive Pretzels

Makes LARGE Amount

1 pkg Ranch Dip mix (dry)
1 Bottle Orville Reddenbacher Popcorn Oil
1 tbsp. garlic powder
1 tbsp. dill weed
2– 3 bags Pretzels ( I use pretzel sticks)

I use a 2 gallon zip-lock bag. Combine all seasonings and oil in bottom
of bag and squish to mix. Add pretzels and shake to coat well. Let sit
for at least 12 hours, turning occasionally to ensure all are
well-coated.

**Original recipe called for using only 1 bag of pretzels, but not what
size bag! I have discovered that this coats at least two 16-18 oz. bags
and I will often throw in another ½ to 1 bag, depending on how much
coating remains in bottom of bag after it has sat for a few hours.

Pumpkin Pie Squares

Mix:

1 c. flour

1/2 c. oatmeal

1/2 c. brown sugar firmly packed

1/2 c. butter

Combine above ingredients until crumbly. Press into ungreased pan. bake at 350 for 15 minutes.

Mix:

1 can pumpkin (I used a small one.)

1-13 oz. can evaporated milk

2 eggs

3/4 c. white sugar

1/2 t. salt

1 t. cinnamon

1/2 t. ginger

1/4 t. cloves

Combine and beat well. Pour into baked crust.

Mix:

1/2 c. chopped pecans

1/2 c. brown sugar

2 T. butter

Sprinkle over filling and bake at 350 for 25-35 minutes until toothpick comes out clean. Cool before serving. GREAT WITH COOL WHIP OR ICE CREAM!!

Graham Cracker Bars

Do any of you remember this recipe? It must have come from Great Aunt Eva. I will put it on the other site as well.

Filling:

1 cup crushed graham cracker crumbs

1 cup brown sugar

1 cup coconut

1/2 cup milk

1/2 cup butter

Cook all above ingredients together 8 to 10 minutes. Stir often.

Line 9x13 pan with whole graham crackers laid 3 across and 5 rows down. Use 15 full crackers. Cover with the filling and a similar layer of crackers. Top with Powdered sugar frosting and a few nuts. Refrigerate.

Corn Bake

1 cup uncooked pasta-I like Triple O's

1 can creamed corn

1 can reg.corn-undrained

1 cup chopped onions

1/2 cup melted butter

1 cup cubed cheese

Mix-Bake covered at 350 degrees for 1 hour.

California Marinade

Mix:
1 cup salad oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup worcester sauce
1/4 cup prepared mustard
1-2 tsp coarsely cracked pepper
2 cloves of garlic minced
Soak meat at least overnight, the longer the better.

Oreo Bon Bons

I was given this recipe at work after having a taste.These are so good. The ones at work were made with blond Oreos and chocolate almond bark. You will have to give them a try.
1 package Oreos
1 8 oz. block of cream cheese (room temperature)
1 package almond bark
Crush Oreos - I put a row at a time in a Ziploc bag and take a rolling pin to them. You will have to scrape the sides of the bag from time to time because some of the crushed Oreos stick to it.
Blend - Add Oreos and the block of cream cheese to a mixer or food processor. Mix until it basically forms a giant black ball.
Roll mix into balls and refrigerate for a couple of hours.
Melt almond bark using the directions on the package. Take Oreo balls out of refrigerator and dip in the almond bark. Let the excess almond bark drip off and then set on parchment paper or wax paper until they are set. Refrigerate and enjoy at your leisure!!
Also - these make great eyeballs at Halloween time by pressing a chocolate chip (upside down) in the center for a pupil then making blood shot looking streaks with red food gel!! You have to put the chocolate chip in before the almond bark starts to harden.

Oatmeal Cranberry White Chocolate Chunk Cookies

While Brenna was home wednesday, she used her time to BAKE! This was the recipe that she had found on the back of the Craisins bag. They are actually pretty good. Enjoy!

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 large eggs

1-1/2 cup old-fashioned oats

1-1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 6-ounce package Craisins sweetened dried cranberries

2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in Craisins sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2-1/2 dozen cookies.

Black Forest Dream Dessert

1 cup all-purpose flour

2 tablespoon sugar

1/2 cup cold butter

1/2 cup flaked coconut

1/2 cup chopped walnuts, tasted

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 can (21 ounces) cherry pie filling

1-1/2 cups semisweet chocolate chips

1-1/2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

chocolate curls, optional

In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees for 15-18 minutes or until lightly browned. Cool on a wire rack.

In a small mixing bowl, beat cream cheese until fluffy. Add confectioners' sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill.

In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixed for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate, return all to the pudding, whisking constantly. Pour over sherry filling. Chill for 2 hours or until set.

Just before serving, spread remaining whipped topping over dessert. Garnish wit chocolate curls if desired. Yield: 12 servings.

Lemon Raspberry Muffins

I have more raspberries that I can eat, hence the hunt for a recipe. These are good and pretty easy to make. Enjoy!
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.
Fill greased jumbo muffin cups two-thirds full. Bake at 400 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 jumbo muffins.
Sixteen regular-size muffin cups may be used; bake for 18-20 minutes. If using frozen raspberries, do not thaw before adding to batter.

Cherry Vanilla Mini Muffins

I made these today, made a mistake but they are still great. Tessa can really agree with that as she has ate too many to count. Enjoy!

1-2/3 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup (8 ounces) vanilla yogurt

1/4 cup butter, melted

1 teaspoon vanilla extract

1/2 cup maraschino cherries, chopped

In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, beat the egg, yogurt, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherries.

Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400 degrees for 13-15 minutes or until a tooth-pick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 2-1/2 dozen.

Rhubarb Nut Bread

1 Egg

1 1/2 Cup brown sugar

2/3 Cup liquid shortening

1 tsp. salt

1 tsp. soda

1 tsp. vanilla

2 1/2 Cup flour

1 1/2 Cup fresh rhubarb, diced

1/2 nuts

Mix above ingredients and put in 2 greased and floured loaf pans. Sprinkle topping (see below) over top and bake at 325 degrees for 1 hour.

TOPPING:

1/2 Cup sugar

1 tbsp. butter

Danish Cherry Rhubarb Dessert

2-1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold butter

1/2 cup milk

1 egg, separated

1 cup cornflakes

4-5 cups diced fresh or frozen rhubarb, thawed

1-1/2 cups plus 1 tablespoon sugar, divided

1 can (21 ounces) cherry pie filling

1 teaspoon vanilla extract

GLAZE:

1/2 cup confectioners' sugar

1/4 teaspoon vanilla extract

1-1/2 to 2 teaspoons milk

In a bowl, combine the flour and salt, cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half. On a lightly floured surface, roll each portion into a 13-in. x 9-in. rectangle. Place one rectangle in a greased 13-in. x 9-in. baking dish. Sprinkle with cornflakes.

In a bowl, combine the rhubarb and 1-1/2 cups sugar. Stir in the pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top.

Beat egg white; brush over pastry. Sprinkle with the remaining sugar. Bake at 350 degree for 50-55 minutes or until crust is golden brown. Cool on a wire rack.

In a bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator. Yield: 12-16 servings

These are the best and if you have a bread machine so easy to whip up. I use these for rolls and also to make caramel rolls and tea rings.
DINNER ROLLS
3/4 cup warm milk
1/4 cup sugar
1 egg, beaten
1/4 cup water
1 tsp. salt
3 1/2 cup-3 3/4 cup flour
1/4 cup butter, softened, divided
2 1/4 tsp. Rapid Rise yeast
BREAD MACHINE METHOD: Heat milk in the microwave until warm. Place ingredients in bread machine pan in order given. Divide the butter into fourths placing one in each corner. Place machine on dough cycle. When cycle is over make into rolls and place on greased cookie sheet and cover with a towel. Let rise 20 minutes. Bake in a preheated 400 degree oven for 8-15 minutes (check often) or until golden brown. After removing from oven, rub with butter. ENJOY!!

Peanut Butter Cookies

This is a very simple recipe, but I always add chocolate chips to mine.

I just love the combination of chocolate and peanut butter. Enjoy!

1 cup butter
1 cup white sugar
1 cup brown sugar

1 cup peanut butter

2 eggs

1 1/2 teaspoons soda

Vanilla

2 1/2 cup Flour

Pat out like fork cookies. Bate at 350 degrees until light brown.

Brownie Kiss Cupcakes

I was craving chocolate last night and found this recipe in a Taste of Home publication. Julie tasted them today and said you need to put this one on your blog. Here it is, ENJOY!

1/3 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 cup baking cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

9 milk chocolate kisses

In a large mixing bowl, cream butter and sugar. Beat in eggs and vanilla; mix well. Combine flour, cocoa, baking powder and salt; add to the creamed mixture and mix well.Fill paper or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each. Bake at 350 degrees for 20-25 minutes or until top of brownie springs back when lightly touched. Yield: 9 cupcakes

Fast Toffee

My sister Julie shared this with me when I was home the last time. It is really easy and surprisingly yummy. Enjoy!

Fast Toffee

Layer of soda crackers on aluminum foil. Very important that you do this step. She laid them 5x5 it was on a bar pan and the foil was edged up to keep the toffee in when poured on it.

1 cup butter

1 cup brown sugar

Heat on high until about the hard boil stage. Pour over the soda crackers.

Immediately place a layer of milk chocolate chips over this and spread.

Try this, it really is good.

Strawberry Deluxe Cake

1 package white cake mix 2/3 cup cooking oil

3 Tbsp flour 1 3ounce package strawberry Jell-o

4 eggs 1/2 package frozen strawberries, (10 ounces)

1/2 cup water

Mix cake mix, flour and gelatin. Add eggs, one at a time and beat well. Add oil and beat. Add water and strawberries and beat. Bake at 325 degrees for 1 hour.

FROSTING:

2 cup powdered sugar 1/2 package strawberries

2 tsp. butter

Mix well and frost cake.

This is my most favorite cake. I think this is the first time that I have actually made it, as Mom usually makes this for me. Enjoy!!

Creamy Lemon Squares

Prep: 25 minutes | Total: 2 hours 48 minutes (including refrigerating)

20 Reduced Fat Nilla Wafers, finely crushed

1/2 cup flour

1/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) butter

1 package (8 ounces) Philadelphia Neufchatel Cheese, 1/2 Less Fat than Cream Cheese, Softened

1 cup granulated sugar

2 eggs

2 Tbsp. flour

3 Tbsp. grated lemon peel

1/4 cup fresh lemon juice

1/4 tsp. Calumet Baking Powder

2 tsp. powdered sugar

Preheat oven to 350 degrees. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.

Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. of the lemon peel, lemon juice and baking powder; pour over crust.

Bake 25 to 28 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and garnish with remaining grated lemon peel, if desired, just before cutting into squares to serve. Store leftover squares in refrigerator.

Makes 16 servings, 1 square each.

Tessa had asked me to makes this for weeks. It was found in the Kraft Magazine. Enjoy!!