Chocolate Lover's Cheesecake

Ingredients:
3 packages (8 oz.) cream cheese, softened
3/4 c. sugar
3 eggs
1 t. vanilla
2 cups (12 oz. pkg.) Mini semi-sweet chocolate chips, divided
2 T. whipping cream

1 9 inch deep-dish graham cracker crust (homemade is preferable)

Heat oven to 450.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c. mini chocolate chips; pour into crust.

Bake 10 min. Without opening oven door, reduce temparature to 250; continue baking 30 min. or just until set. Remove from oven to wire rack. Cool completely. Cover, refrigerate until thoroughly chilled.

Place remaining 1/3 c. chips and whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 20-30 seconds or just until chips are melted and mixture is smooth when stirred. Cool sllightly, spread over top of cheesecake. Refrigerate 15 min. or until topping is set. Cover; refrigerate leftover cheesecake.

YUMMY!!! Oscar loves cheescake, so we tried this new recipe. It's a keeper.
Very attractive, too.

Turtle Brownies

1 box (13 X 9) size brownie mix
Prepare as directed. Do not use cake like directions.

1 bag (14 0z.) caramels, unwrapped
1/4 c. whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 c. coarsely chopped pecans

Heat oven to 350. Spray bottom and sides of 13 X 9 inch pan with baking spray or grease and flour. Mix brownie mix as directed. Spread 1/2 of the batter (about 1 1/2 c.) in pan. Bake 15 minutes.

In large microwavable bowl, microwave caramels and whipping cream uncovered on high 2-3 minutes, stirring occasionally, until smooth.

Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 c. of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 c. chocolate chunks and 1/2 c. pecans.

Bake 33-36 minutes or until center is almost set. Cool 1 hour at room temp. Cover; refrigerate 1 hour before serving. Cut into 6 rows by 6 rows. Store covered at room temp.

Apple Spinach Salad

1 bag Romaine lettuce
1 bag Spinach
3 Granny Smith apples, diced
1 bag dried cranberries
1 bag sunflower seeds or cashews
Mix together.

Dressing
3/4 c. oil
3/4 c. sugar
1/2 c. cider vinegar
1 T. poppy seeds

Alt. Dressing
3/4 c. granular Splenda
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional) I do not add the salt
1/2 t. paprika

1/4 t. ground white pepper

Strawberry Cream Brunch Cake

Prep time: 20 minutes
Start to Finish: 1 hr. 35 min.
16 servings

Cream Cheese Filling
1 8 oz. package cream cheese, softened
1/4 c. Sugar
2 T. AP flour
1 egg

CAKE
2 1/4 c. AP flour
3/4 c. sugar
3/4 c. butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1 egg
1/2 c. strawberry preserves
1/2 c. sliced almonds

Heat oven to 350. Grease bottom and side of 10 inch springform pan or 11 X 7 inch (2 qt.) glass baking dish with shortening; lightly flour. In small bowl, mix filling ingredients until smooth; set aside.

Mix the 2 1/4 cups of flour with 3/4 cup of sugar. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Remove 1 cup of the crumbs for the topping. Then stir the baking powder, baking soda, and salt into the remaining crumbs. Blend in the sour cream, almond extract, and egg. Spread the batter over the bottom of the pan and 2 inches up the side, about 1/4 inch thick. 

Pour filling over batter. Carefully spoon preserves evenly over filling. Mix reserved crumb mixture and almonds; sprinkle over preserves.

Bake springform pan 50-60 min.
11 X 7 inch dish 35-45 min., or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm or cooled. Store covered in refrigerator

I ate this at Wanda's home one time. BIG mistake!

Blackberry Cobbler

Blackberry filling:
4 c. blackberries
1/2 c. sugar
1 1/2 T. flour
1/8 t. ground allspice

Mix together and set aside.

Biscuit topping:
1 1/2 c. AP Flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
6 T. cold, unsalted butter cut into pieces
3/4 c. heavy cream

Mix together until crumbly. Add cream and toss with fork.

Add blackberry filling to 13 X 9 pan. Spoon biscuit topping over this.

Bake 375 for 45 minutes.
Serve with vanilla ice cream.

Red Velvet Cupcakes

24 liners for cupcakes
1 package plain German Chocolate cake mix
1 small package Vanilla instant pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
1 oz. (1 bottle) red food coloring
3 large eggs
1 c. miniature semi-sweet chocolate chips

Preheat oven to 350. Line cupcake pan with paper liners.

Place cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in large mixing bowl. Mix on low speed for 1 minute. Scrape down sides, if necessary, mix for another 2 minutes on medium speed. Fold in chocolate chips. Fill cupcake paper liners about 2/3 full.
Bake 18-20 minutes or until they spring back when lightly touched.
Place cupcake pans on cooling racks for 5 minutes. Remove cupcakes and place on cooling racks for another 15 minutes before frosting.
I (again) use the classic cream cheese frosting.

Triple Decker Strawberry Cake

Solid vegetable shortening for greasing the pans
Flour for dusing the pans
1 package (18.25 oz) plain white cake mix
1 --3oz. package of strawberry gelatin
4 T. AP Flour
1 c. vegetable oil
1/2 c. sugar
1/2 c. milk
4 large eggs
1/2 c. finely chopped fresh strawberries and juice

Place rack in the center of oven and preheat to 350. Grease and flour 3-9 inch round cake pans.

Place cake mix, strawberry gelatin, flour, oil, eggs, sugar, milk, strawberries and juice in large mixing bowl. Mix on low speed for 1 minute. Stop and scrape down sides, increase speed to medium and mix for 2 additional minutes. Divide batter evenly into the three pans. Bake 33-35 minutes, or until the cakes spring back when lightly pressed with your finger. Run a dinner knife around the edge of each layer; place each pan on cooling rack for 10 minutes. Then invert onto cooling rack; invert again so that the cakes will cool right side up. Let cool for 30 minutes more.

I use the classic cream cheese frosting with this cake--I doubled the recipe so I wouldn't run short with the 3 layers.