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Cookies And Cream Cheesecake
Crust:
2 bundles of Chocolate flavored Graham crackers (finley crushed)
1/4 c sugar
6 Tbs Butter softened
Mix Well all ingredients till well combined then with a Tablespoon , press mixture into a 12 inch spring form pan then chill for 20 minutes.
3 8oz pkgs Phillidelphia cream cheese (at room temp)
6 oreo cookies crushed
5 eggs beaten well
1/2 c sugar
1 Tbs vanilla
Pre Heat Oven to 325'F
Next in a medium sized stainless or glass bowl mix cream cheese till smooth then add eggs, sugar and vanilla, and mix together till all ingredients are just well combined.
Add in crushed oreo cookies and with a spatula or a spoonula fold in oreo's till slightly combined then pour into crust , place oven rack in lowest positionin oven.
Place cake in center position of rack and bake for 55 to 60 minutes.
Center will still be a little jiggley when done, ( Do Not Over Cook)
Icing:
1 pkg 8 oz philly cream cheese (Room Temperature)
1 pint heavy whipping cream whipped into stiff peak stage with a 1/4 c sugar and a tsp vanilla added.( home made whipped cream lol)
4 oreo cookies
In a medium bowl, mix cream cheese till smooth, add whipped cream mixture and fold together until light and fluffy. Add about 4 crushed oreo's to mixture and ice cake when cool.
To Decorate, slice oreo cookies in half and place them around the top of the cheese cake.
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Ultimate Chocolate Cake
1 Devilas Food Cake Mix
1 Instant Chocolate Pudding Mix
12 oz. Semi- Sweet Chocolate Chips
16 oz. Sour Cream
1/3 C. Oil
3 Eggs
Mix pudding, cake mix, and
other ingredients well with beaters.
Stir in chocolate chips, then pour
Into a well greased bundt pan.
Bake at 350* for 40-45 mins.
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CHOCOLATE DREAM CAKE
2 CUPS SUGAR
1¾ CUPS ALL-PURPOSE FLOUR
¾ CUP HERSHEY'S COCOA
2 TSP BAKING SODA
1 TSP BAKING POWDER
1 TSP SALT
2 EGGS
1 CUP BUTTERMILK OR SOUR MILK
1 CUP STRONG BLACK COFFEE
OR 2 TSP POWDERED INSTANT PLUS 1 CUP WATER
½ CUP VEGETABLE OIL
1 TSP VANILLA EXTRACT
PREHEAT OVEN TO 350°F.
GREASE AND FLOUR TWO 9-INCH ROUND BAKING PANS OR ONE 13 X 9 X2-INCH BAKING PAN.
STIR TOGETHER SUGAR, FLOUR, COCOA, BAKING SODA, BAKING POWDER AND SALT IN LARGE BOWL. ADD EGGS, BUTTERMILK, COFFEE, OIL AND VANILLA; BEAT ON MEDIUM SPEED OF MIXER 2 MINUTES (BATTER WILL BE THIN). POUR BATTER EVENLY INTO PREPARED PANS.
BAKE 30 TO 35 MINUTES FOR ROUND PANS, 35 TO 40 MINUTES FOR RECTANGULAR PAN OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PANS TO WIRE RACKS. COOL COMPLETELY. FROST AS DESIRED.
TO SOUR MILK: USE 1 TABLESPOON WHITE VINEGAR PLUS MILK TO EQUAL 1 CUP.
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1 (19.8 or 21.5 ounce) box fudge brownie mix
24 ounces cream cheese
1 can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350 degrees F. Grease the bottom only of a 9-inch springform pan. Prepare brownie mix as per package instructions for chewy brownies. Spread evenly in the prepared pan. Bake for 35 minutes or until set.
Meanwhile, in a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add eggs and the vanilla extract; mix well. Stir in the mini chips at the last minute. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake for 50 minutes or until center is set. Cool. Chill thoroughly. Remove side of springform pan (you may want to use a warm knife to separate the cheesecake from the sides of the pan).
Garnish with your favorite whipped cream topping and then with a few leftover mini chips sprinkled over the top.
Garnish with your favorite whipped cream topping and then with a few leftover mini chips sprinkled over the top.
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Cherry Swirl Cake
1 box French vanilla or white cake mix
1 can cherry pie filling
Frozen whipped topping, thawed
Mix the cake as directed on the box, pour into a 9x13 pan that has been
buttered or sprayed well. Open the cherry pie filling and dot on tablespoons full of the glaze/liquid part of the filling in 6 or so spots on top of the batter.
Using a butter knife run it through the batter and the filling to swirl it together. Bake according to the box directions. When cake is done and cooled add the cherry pie filling over the top of the cake evenly.
Cut and spoon out pieces of the cake onto plates and top with a spoonful of whipped topping.
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No-Stick Cooking Spray
2 cups Self-Rising Flour
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, softened, divided
1 cup (4 oz.) shredded Cheddar Cheese
3/4 cup milk
Heat oven to 450°F. Lightly spray a large cookie sheet with no-stick cooking spray.
Combine flour, mustard and ground red pepper in large bowl; mix well. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
Knead dough on lightly floured surface just until smooth. Roll out dough to 15 x 10-inch rectangle, about 1/4 inch thick. Spread remaining 1/4 cup butter over dough.
Fold dough crosswise into thirds making 10 x 5-inch rectangle. Roll dough to 12 x 8-inch rectangle. With pizza cutter or knife, cut dough in half lengthwise; cut each half into 4 x 1-inch strips.
Twist each strip twice; place on prepared cookie sheet, pressing down ends.
Twist each strip twice; place on prepared cookie sheet, pressing down ends.
Bake 12 to 15 minutes or until golden brown. Serve warm.
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Chocolate Marshmallow Mile-High Squares
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1 2/3 cups (11-oz. pkg.) butterscotch flavored morsels
1/2 cup creamy or chunky peanut butter
1 pkg. (16 oz.) miniature marshmallows
1 cup dry-roasted peanuts
Line 13 x 9-inch baking pan with foil.
Microwave semi-sweet morsels, butterscotch morsels and peanut butter in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Cool for 1 minute. Stir in marshmallows and peanuts.
Cool for 1 minute. Stir in marshmallows and peanuts.
Spread into prepared pan. Refrigerate until firm. Cut into squares
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Butterfinger Delight
4.5 Chocolate Graham Cracker Sheets
1 (8 oz.) Container Fat Free Whipped Topping
1 (2 oz.) Butterfinger Candy Bar, crushed
1/4 Cup Hershey's Light Chocolate Syrup
1/4 Cup Smucker's Sugar Free Caramel Topping
Lay the chocolate graham cracker sheets into the bottom of an 8x8 inch pan. Mix together the whipped topping with half of the Butterfinger. Spread the cool whip mixture over the graham crackers.
Drizzle both the chocolate syrup and caramel syrup on top of the whipped topping. Sprinkle the remaining half of the Butterfinger on top. Freeze for at least 4 hours.
Drizzle both the chocolate syrup and caramel syrup on top of the whipped topping. Sprinkle the remaining half of the Butterfinger on top. Freeze for at least 4 hours.
Serves: 8
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Golden Peanut Butter Bars
2 cups flour
3/4 cup firmly packed light brown sugar
1 egg, beaten
1/2 cup cold butter or margarine
1 cup chopped peanuts
1 can sweetened condensed milk
1/2 cup peanut butter
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Combine flour, sugar and beaten egg, cut in batter until crumbly. Stir in peanuts. Reserving 2 cup crumb mixture, press remaining mixture on bottom of 13x9 inch baking pan.
Bake 15 minutes or until lightly browned. Meanwhile, with mixer, beat sweetened condensed milk with peanut butter and vanilla. Spread over prepared crust; top with reserved crumb mixture.
Bake 25 minutes longer or until lightly browned around edges. Cool. Cut in bars. Store covered at room temperature.
Bake 15 minutes or until lightly browned. Meanwhile, with mixer, beat sweetened condensed milk with peanut butter and vanilla. Spread over prepared crust; top with reserved crumb mixture.
Bake 25 minutes longer or until lightly browned around edges. Cool. Cut in bars. Store covered at room temperature.
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Frozen Peach Dessert
3 Tbsp. butter or margarine
1 1/2 c. finely crushed vanilla wafers
1 (21 oz.) can peach pie filling
1 can Eagle Brand sweetened condensed milk
1 c. (8 oz.) plain yogurt
1 tsp. almond extract
In small saucepan, melt butter. Stir in crumbs, reserving 1/4 cup for garnish. Pat remaining crumbs on bottom of buttered 13 x 9-inch baking pan. Set aside.
In medium bowl, combine remaining ingredients. Mix well. Spread into prepared pan and garnish with reserved crumbs. Freeze 4 hours or until set.
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Hershey Kisses Rolls
2 tubes of pop-out ready-made biscuits
20 unwrapped Hershey Chocolate Kisses
3/4 c. sugar
2 t. cinnamon
1/2 c. melted margarine
Flatten each roll into a circle. Place a kiss on each circle and bring up the edges to form a small bundle. Pinch edges tightly.
Mix cinnamon and sugar. Dip each ball into melted margarine and roll in cinnamon and sugar mixture.
Place in an 8x11 inch pan, close together. If there is any remaining margarine you may pour it over the top of the rolls. Bake at 350 degrees till golden brown.
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Crescent Brittle Bars
1 (8 oz) can Crescent Rolls
1 1/3 c flaked coconut
1 c salted peanuts
1/2 c butter or margarine
1/2 c firmly packed brown sugar
1/3 c granulated sugar
1/4 c thawed frozen orange juice concentrate
Preheat to 375.
Separate dough into 2 long rectangles and place on an ungreased jelly roll pan. (15 x 10"). Press over bottom and up sides about 1/4 inch to form a crust. Sprinkle peanuts and coconut evenly on crust.
Combine butter, both sugars, and orange juice concentrate in a saucepan. Cook for 2 or 3 minutes over low heat, stirring constantly. Drizzle mixture over coconut and peanuts.
Bake for 10 minutes at 375. Reduce temperature to 350 and bake for 8 to 10 more minutes, or until golden brown and bubbly.
Cool for 15 minutes on a wire rack, cut into bars and allow to cool completely.
Store loosely covered for crispy bars. Makes 48 bars.
Cool for 15 minutes on a wire rack, cut into bars and allow to cool completely.
Store loosely covered for crispy bars. Makes 48 bars.
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Fruit and Cheese Pound Cake
1 18 oz. box yellow cake mix
1 package cream cheese, 8 ounces, room temperature
1/2 cup vegetable oil
3 eggs
1 can of fruit flavor pie filling lemon,apple,blueberry,cherry.etc
2 teaspoons pure vanilla extract
Combine cake mix, cream cheese, oil, and eggs; mix well. Add pie filling
and vanilla; stir until well combined.
Pour into 2 greased and floured
Pour into 2 greased and floured
loaf pans. Bake at 350 degrees for about 45 minutes, or until done.
