Banana Fudge Cookies

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Banana Fudge Cookies

Servings: 40


Ingredients:
18-1/2 oz Package chocolate cake mix
1/3 c Mashed bananas, ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces




Instructions:
Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen

Cheesecake Bars

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Cheesecake Bars (Cookies)

Servings: 32


Ingredients:
1 c All purpose flour
1/3 c Packed brown sugar
5 tb Softened butter
1/2 c Finely chopped pecans
1 pk 8 oz softened cream cheese
3/4 c Sugar
1/2 c Libby s solid pack pumpkin
2 ea Eggs, lightly beaten
1-1/2 ts Ground cinnamon
1 ts Ground allspice
1 ts Vanilla


Instructions:
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8x8x1 1/2 " Pan. Bake in 350 preheated oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. Cool before cutting into 1x2 bars.

Almond Butter Cookies

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Almond Butter Cookies

Servings: 30


Ingredients:
1/4 c Canola oil
1 c Almond butter
1/4 c Maple syrup
1/2 ts Pure vanilla extract
1 c Whole wheat pastry flour
-(Sifted before measuring)
1/4 ts Salt




Instructions:
Preheat oven to 300F. Lightly grease a baking sheet (or use a
nonstick one).
Mix together almond butter and oil; beat until smooth. Mix in
maple syrup and vanilla extract.
Stir together flour and salt. Add to almond butter mixture and
mix until just combined. Cover and refrigerate for 10 minutes.
Roll dough into 3/4-inch balls. Place on baking sheet and flatten
with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly
browned. Cool a couple of minutes on the baking sheet, then
transfer to a cooling rack.

Blueberry Cheese Cake

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Blueberry Cheese Cake (Cheese Cake)

Servings: 8

Ingredients:
1 c Graham cracker crumbs
3 tb Sugar
3 tb Margarine, melted
3 pk Cream cheese (8 oz.)
3/4 c Sugar
3 Eggs
1 t Vanilla
1 cn Blueberry pie filling 21 oz.





Instructions:
Combine crumbs, 3 tablespoons of sugar and margarine. Press into bottom of
a 9 inch pan. Bake at 325 degrees for 10 minutes. Combine cream cheese
and 3/4 cup sugar at medium speed until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in vanilla. Pour over crust.
Bake at 325 degrees for 40 minutes. Loosen cake from rim of pan, cool
before removing rim of pan. Chill. Top with pie filling before serving.

Key Lime Cheesecake

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Key Lime Cheesecake (Cheese Cake)

Servings: 6

Ingredients:
1 1/2 c Graham craker crumbs
1/3 c Butter or margarine


Instructions:
Combine above and press into 8 1/2" springform ppan on bottom and sides. Chill.

Reese's Peanut Butter Cup Cheesecake

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Reese's Peanut Butter Cup Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
-----crust-----
1 1/2 pk Graham crackers; crushed
5 tb Butter; melted
1/3 c Sugar
-----cake-----
32 oz Cream cheese softened in
Micro 2 mins
1 c Sugar
5 Eggs/jumbo; shelled
Warmed micro for 25 secs
1/4 c Cornstarch
1 ts Vanilla
1/2 c Whipping cream
8 Reese's peanut butter cups
Chopped into med size pcs.





Instructions:
Crust: Mix and pat into a 10" springform pan.
Cake: Cream the cheese until light. Add sugar and beat
some more. Add eggs one at a time and beat after each. Mix
in cream, vanilla & cornstarch. Stir in candy. Pour into
crust and bake at 350 for 1 hour until outside edge is firm
and middle is still soft. Keep a pan of water in the bottom
of the oven). When the cake comes out of the oven, run a
knife around the edge. Cool for several hours then top with
more chopped Reese's and drizzle with melted chocolate.
Optional: Add 1 cup chopped peanuts to the crust or even
add 1/2 cup peanut butter to the cake (after the eggs &
before the cream).

Pineapple Cheesecake

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Pineapple Cheesecake (Cheese Cake)


Servings: 6


Ingredients:
1/2 c Granola, nonfat; or lowfat
16 oz Lowfat cottage cheese
8 oz Light cream cheese; softened
1/4 c All-purpose flour; plus
2 tb All-purpose flour
1 1/4 c Sugar
1/4 ts Salt
4 Egg whites
1 ts Vanilla extract
1 c Crushed pineapple in juice





Instructions:
Preheat oven to 325 degrees; coat an 8-inch springform pan with
nonstick cooking spray. Whirl granola in a food processor until slightly
ground; spread in the pan. Process cottage cheese and cream cheese in a
food processor until smooth. Add flour, sugar, salt, egg whites and vanilla
extract; whirl until well blended. Stir in pineapple. Pour into prepared
pan; place pan on a baking sheet. Bake for 1 hour. Turn off oven; let
cheesecake stand in the oven, with the door slightly open, for 1 hour.
Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan.

Pina Colada Cheesecake

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Pina Colada Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
Coconut Crust (see below)
2 envelopes unflavored gelatin
Sugar
1 can (6 oz.) Dole Pineapple Juice
3 eggs, separated
3 packages (8 oz. each) cream cheese, softened
1/4 cup dark Jamaican Rum OR 2 tsp. rum extract
1/4 tsp coconut extract
1 can (20 oz.) Dole Crushed Pineapple
1 tbsp cornstarch




Instructions:
Prepare Coconut Crust (see below).

Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand
1 minute. Heat over low until gelatin dissolves (5 minutes). Remove
from heat. Add yolks, one at a time, beat well after each. Cool
slightly.

Beat cream cheese until fluffy. Blend in gelatin mixture with rum and
coconut extract. Chill quickly by setting mixture over bowl of ice
water; stir until slightly thickened.

Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff
peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate
overnight.

In a saucepan, combine undrained pineapple with 2 tablespoons sugar and
cornstarch. Cook, stirring until boils and thickens. Cool. Spoon over
cheesecake. Serves 8 to 10.

Coconut Crust
-------------
Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in
1/3 cup melted butter. Press in bottom and sides of 8 or 9-inch
springform pan. Chill until ready to use.

Peach Royale Cheesecake

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Peach Royale Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
---------------------------CRUST---------------------------
1 1/2 c Vanilla crumbs
1/4 c Granulated
1/4 c Finely chopped pecans
6 tb Sweet butter; softened

--------------------------FILLING--------------------------
1 1/2 lb Creamed cottage cheese
1/2 c Granulated sugar
2 Eggs
1 ts Vanilla extract
1/2 c Light cream
2 c Canned peaches;
- drained and crushed

--------------------------TOPPING--------------------------
1 1/2 c Sour cream
1 tb Granulated sugar
1 c Canned sliced peaches;
- drained





Instructions:
Pan: 9" springform pan Crust:
In a medium-size bowl, combine the vanilla wafer
crumbs, sugar, chopped pecans, and butter. Blend well
with fingers, fork, or pastry blender. Press or pat
the mixture onto the bottom and sides of a
well-buttered springform pan. Chill in the freezer for
15 minutes.
Filling: In a large bowl, beat the cottage cheese,
sugar, and eggs until smooth. Add the vanilla and
light cream and continue to beat until smooth and
fairly thick. Gently fold in the crushed peaches. Pour
the mixture into the chilled pan. Place the springform
pan inside of a larger pan containing 1 inch of water
and bake in a preheated 325 degree oven for 1-1/2
hours. Transfer the cake to a wire rack and allow to
cool for 30 minutes.
Topping: In a small mixing bowl, beat the sour cream
and sugar until smooth. Spread the mixture evenly over
the top of the cake and bake in a preheated 350 degree
oven for 5 minutes. Transfer the cake to a wire rack
and let cool completely. Remove the sides of the
springform pan and decorate the top of the cake with
the sliced peaches. Refrigerate overnight. Remove the
cake from the refrigerator 2 hours before serving

Mounds Cheesecake

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Mounds Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
Crust:
2 c Vanilla wafer crumbs or oreo
1 1/2 c Coconut
6 Butter -- melted
Mix and pat into bottom and
Of springform pan
Filling:
2 lb Cream cheese -- unwrapped and
Microwave for 2 mins on high
5 Jumbo eggs -- unshelled and wa
In micro for 25 secs.
1 c Sugar
1/2 c Heavy cream
1/4 c Cornstarch
1 t Coconut extract or 1 cup coc
And 1/2 cup coconut
1 c Almonds -- coarsly chopped




Instructions:
Beat cheese until light and fluffy. Add sugar and beat
again. Add eggs one at a time; beating after each. Add
cream, cornstarch and extract. Mix well. Stir in nuts.
Pour into pan. Bake at 425 for 15 minutes with a pan
of water on the bottom rack of oven. Reduce temp to
300 and bake 1 hour longer. Run knife around edge of
cake. Cool. Top with melted chocolate and whole
almonds.