#3676 - No Bake Springform Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
2 TBSP white sugar
6 TBSP butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 TBSP vanilla
1 cup Domino's powdered sugar
1/2 cup Breakstone's sour cream
3/4 cup heavy whipping cream (taken directly from refrigerator so it's cold)

In a bowl add graham cracker crumbs, white sugar and melted butter--mix well. Press the crumb mixture into the bottom and partway up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add vanilla and powdered sugar--beat. Add sour cream and heavy whipping cream--beat until mixed, then beat 5-6 minutes until thick and creamy. Pour the batter into the crumb crust. Cover the cheesecake with Saran wrap and refrigerate overnight. Add any toppings just before cutting and serving.

#3649 - Quick Peanut Butter Squares

(by Shirley McNevich)

1 cup butter (melted)
2 cups graham cracker crumbs
2 cups Domino's powdered sugar
1 cup + 4 TBSP Jif peanut butter
1 1/2 cups Nestle's MILK chocolate chips

In a bowl add melted butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter--mix until well blended. Press the mixture into an UNgreased 9 x 13 cake pan. In a microwave safe bowl add 4 TBSP peanut butter and all of the milk chocolate chips--microwave on high in 30 second increments, stirring in between, until melted and smooth. Pour the chocolate mixture evenly over the crust. Cool to room temperature, then refrigerate until cold. Keep refrigerated. Cut into bars or squares.

#3646 - Strawberry Cheesecake Cupcakes

(by Shirley McNevich)

1 cup graham cracker crumbs
2 TBSP white sugar
3 TBSP butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
vanilla frosting
strawberry preserves

In a bowl add graham cracker crumbs, 2 TBSP white sugar and melted butter--stir to mix. Place 18 cupcake liners into muffin tins. Spoon the graham cracker mixture evenly into the cupcake liners, then use your thumb to lightly flatten down the graham cracker mixture in each liner. In a mixer add cream cheese--beat. Add 1/2 cup white sugar and the vanilla--beat. Add eggs--beat. Spoon batter over graham cracker mixture in each liner until each liner is 3/4 full. Bake at 325 degrees 23-27 minutes or until cream cheese batter is set. Cool completely. Frost the cupcakes with your favorite vanilla frosting, then use your thumb to make a small well in the center of the frosting on each cupcake. Place a dollop of strawberry preserves into the well in the frosting of each cupcake.

#3510 - Cream Cheese Lemon Tart

(by Shirley McNevich)

1 1/2 cup graham cracker crumbs
1/2 stick butter (melted)
3 TBSP white sugar
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup fresh squeezed lemon juice
1 TBSP lemon zest

Spray Pam in a 10" tart pan. In a bowl add graham cracker crumbs, melted butter and white sugar--stir. Press the mixture into the bottom of the tart pan. Bake at 350 degrees for 5 minutes. In a mixer add cream cheese--beat. Add Eagle brand milk--beat until smooth. Add lemon juice and lemon zest--beat. Pour batter into the warm baked crust. Bake at 350 degrees for 25-30 minutes or until lemon mixture is set. Cool completely. Refrigerate until cold.

#3493 - Peanut Butter Cheesecake Bars

(by Shirley McNevich)

Crust: 2 cups graham cracker crumbs; 1 stick butter (melted); 1/3 cup white sugar

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1/4 cup flour; 1 - 12oz. can Carnation evaporated milk (NOT condensed); 2 eggs; 1 TBSP vanilla; 1/2 cup Nestle's MILK chocolate chips; 1/2 cup Reese's peanut butter chips

Crust: in a bowl add graham cracker crumbs, melted butter and 1/3 cup white sugar--stir to mix. Press the mixture on the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add 1 cup white sugar and the flour--beat. Add Carnation milk, eggs and vanilla--beat until smooth. In a microwave safe bowl add the MILK chocolate chips--microwave on high in 15 second increments until melted and smooth. In a second microwave safe bowl add the peanut butter chips--microwave in 15 second increments until melted and smooth. Add 1 cup of the cream cheese batter to the melted milk chocolate chips--stir well. Add 1 cup of the cream cheese batter to the melted peanut butter chip--stir well. Pour remaining cream cheese batter evenly over the crust. Spread the peanut butter chip mixture evenly over the cream cheese batter. Spread the milk chocolate chip mixture over the peanut butter chip layer. Wet a butter knife, place the blade of the knife through to the middle of the cream cheese batter--use the knife blade to swirl the cream cheese, peanut butter and chocolate layers. Bake at 325 degrees for 40-45 minutes or until set. Cool completely, the refrigerate overnight (or until cold). Cut into bars or squares.

#3489 - Double Peanut Bars

(by Shirley McNevich)

2 cups graham cracker crumbs (chocolate OR regular)
1 stick butter (melted)
1/3 cup white sugar
1 2/3 cups Reese's peanut butter chips
1 - 14oz. can Eagle brand sweetened condensed milk
2 tsp. vanilla
1 cup chopped peanuts (more if you wish)

In a bowl add graham cracker crumbs, melted butter and white sugar--mix with a spoon. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add 1 cup of the peanut butter chips, the condensed milk and the vanilla--microwave on high in 30 second increments, stirring in between, until mixture is melted. Pour the melted mixture evenly over the crust mixture. Sprinkle the other 2/3 cup peanut butter chips and all of the chopped peanuts over the top. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into bars or squares.

#3467 - No Bake Peanut Butter Bars

(by Shirley McNevich)

2 cups Jif smooth peanut butter
3/4 cup softened butter
2 cups Domino's powdered sugar
3 cups graham cracker crumbs
2 cups Nestle's semi-sweet chocolate bits

In a mixer add the butter and 1 1/4 cups of the peanut butter. Slowly add 1 cup of the powdered sugar--beat. Remove from mixer--add another 1 cup powdered sugar, graham cracker crumbs, and 1/2 cup of the chocolate chips--stir with a wooden spoon until mixed. Press the mixture into the bottom of a greased 9 x 13 cake pan. In a saucepan over very low heat add 3/4 cup peanut butter and 1 1/2 cups chocolate chips--melt/stir until mixture is melted and smooth. Pour the melted mixture evenly over the top of the graham cracker mixture. Cool to room temperature, then refrigerate until firm. Cut into bars or squares.

#3438 - Three Step Strawberry Cheesecake

(by Shirley McNevich)

Crust: 1/2 cup butter (melted); 1/3 cup white sugar; 1 1/4 cups graham cracker crumbs

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 3/4 cup white sugar; 2 tsp. vanilla

Topping: 1 pint Breakstone's sour cream; 3 TBSP white sugar; 1 tsp. vanilla

Garnish: 1 pint fresh strawberries and white sugar (to your taste)

In a bowl add melted butter, 1/3 cup white sugar and the graham cracker crumbs--stir to mix. Press the mixture into the bottom of a greased 9 x 13 cake pan. Use the back of a spoon to press down and make it smooth. Bake the crust at 350 degrees for 8-10 minutes. In a mixer add cream cheese--beat. Add eggs and 2 tsp. vanilla--beat. Add 3/4 cup white sugar--beat. Pour the batter over the warm crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool completely. In a bowl add sour cream, 3 TBSP white sugar and 1 tsp. vanilla--stir well. Spread the sour cream mixture over the top of the cooled cheesecake. Return cheesecake to oven and bake at 400 degrees for 5 minutes. Cool completely, then refrigerate overnight. The next day wash the strawberries, remove the stems and mash them in a bowl with a potato masher. Taste--if too sour, add 1 tsp. white sugar at a time and stir. Keep tasting/adding white sugar until you like the flavor. When serving, drizzle the strawberry mixture over each slice.

#3226 - Chocolate Chip Graham Cracker Cookies

(by Shirley McNevich)

1 stick softened butter
1 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
1 1/2 graham cracker crumbs
3/4 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate chips (more if you wish)

In a mixer add butter and brown sugar--beat. Add egg--beat. Add vanilla--beat. Add baking soda and salt--beat. Add graham crackers--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 7-8 minutes (cookies will be soft but will get firm after they sit).

#3203 - Sour Cream Banana Pudding

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1 large box Jell-O INSTANT vanilla OR French vanilla pudding mix
1 - 8oz. Cool Whip (thawed)
2 cups cold milk
1 - 16oz. box Nilla wafers
4 bananas
graham cracker crumbs (optional)

In a mixer add sour cream, Cool Whip, vanilla pudding powder and milk--beat on low speed until mixed, then beat on medium speed until thickened. Remove bowl from mixer. Peel the bananas and slice them into coin shaped pieces. In a large glass serving bowl keep repeating layers of Nilla wafers, then a thin layer of graham cracker crumbs, then the pudding mixture, then sliced bananas. Keep repeating layers until the last layer on top is sliced bananas. Refrigerate until cold.

#3199 - Two Cheese Cheesecake

(by Shirley McNevich)

2 TBSP graham cracker crumbs
4 eggs
2 cups small curd cottage cheese
2 - 8oz. Philadelphia cream cheese (softened)
2 cups Breakstone's sour cream
1 1/2 cups white sugar
1/2 cup butter (melted)
1/3 cup cornstarch
2 TBSP vanilla

Grease a 9" springform cheesecake pan. Sprinkle the graham cracker crumbs over the bottom of the pan. In a mixer add eggs and cottage cheese--beat. Add cream cheese--beat. Add sour cream and white sugar--beat. Add melted butter, cornstarch and vanilla--beat until smooth. Pour batter into the cheesecake pan. Bake at 325 degrees for 75 minutes, then turn off the oven (but DO NOT open the oven door) and let the cheesecake remain in the oven for one additional hour. After one hour, remove cheesecake from oven and cool completely. Refrigerate until cold.

#3045 - Seven Layer Bars

(by Shirley McNevich)

1 stick softened butter (melted)
1 1/2 cups graham cracker crumbs
1 1/3 cups Baker's angelflake coconut
1 cup Nestle's semi-sweet chocolate bits
2 cups Reese's peanut butter chips
1 cup chopped nuts
1 cup raisins
1 1/3 cups Eagle brand sweetened condensed milk (NOT evaporated)

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain them. Cool the drained raisins to room temperature. In a bowl add melted butter and graham cracker crumbs--stir. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Spread the coconut over the graham cracker crust. Spread the chocolate bits over the coconut. Spread the peanut butter chips over the chocolate chips. Spread the chopped nuts over the peanut butter chips. Spread the drained raisins over the chopped nuts. Drizzle the condensed milk evenly over the top. Bake at 350 degrees for 20 minutes or until golden brown. Cool completely. Cut into bars or squares.

#3010 - Lucious Lemon Squares

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3oz. boxes Jell-O INSTANT lemon pudding
3 cups milk
8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs and melted butter--stir to mix. Press the graham cracker mixture into the bottom of an 8 x 8 glass baking dish. In a mixer add cream cheese and powdered sugar--beat until smooth. Spread the cream cheese mixture evenly over the crust. In a mixer add both boxes of lemon Jell-O and the milk--beat until it thickens. Spread the lemon mixture evenly over the cream cheese mixture. Spread the Cool Whip over the top. Refrigerate overnight or until cold. Cut into squares for serving.

#2766 - Scratch Caramel Pecan Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
3 TBSP melted butter
5 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
3 TBSP flour
1 TBSP vanilla
1 cup Breakstone's sour cream
4 eggs
Topping: 12 Kraft caramels (unwrapped); 32 pecan halves; 1 TBSP water

Crust: in a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir to mix. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 325 degrees for 10 minutes. Batter: in a mixer add cream cheese--beat. Add 1 cup white sugar, flour and vanilla--beat until mixed. Add sour cream--beat. Add eggs--beat until smooth. Pour batter into the graham cracker crust. Bake at 325 degrees for 65 minutes or until center is almost set. Cool completely. Refrigerate overnight. The next day put the unwrapped caramels and 1 TBSP water in a microwave safe bowl--microwave on high for 1 minute or until melted--stir until smooth. Arrange the pecan halves over the top of the cheesecake. Drizzle the melted caramel all over the top of the pecans and the cheesecake.

#2674 - Sugar Plumbs

(by Cousin Cathy [Minier] Ulrich)

1/2 cup butter
1/3 cup Kayro clear corn syrup
pecan halves or walnut halves
Domino's powdered sugar
1 - 15oz. package of yellow raisins
2 cups graham cracker crumbs
Baker's angelflake coconut

In a blender or food processor, grind the yellow raisins to chop them into small pieces. In a bowl add chopped raisins, butter, corn syrup and graham cracker crumbs--stir to mix. Pinch off a piece of the mixture the size of an olive and wrap the dough piece all around one nut halve (pecan or walnut). In a bowl add equal amount of powdered sugar and coconut--stir to mix. Roll the dough piece into the powdered sugar/coconut mixture. Repeat with the rest of the dough. Place them on wax paper to set for a few minutes.

#2669 - Layer Bars

(by Cousin Cathy [Minier] Ulrich)

Crust: 1 1/2 cups graham cracker crumbs; 1/4 cup white sugar; 1/4 cup butter (melted)

Layer 1: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 1 egg

Layer 2: 3/4 cup Baker's angelflake coconut; 3/4 cup chopped nuts; 1 - 6oz. bag Nestle's semi-sweet chocolate bits

Crust--in a bowl add graham cracker crumbs, 1/4 cup white sugar and melted butter--stir. Press the crust mixture into the bottom of a greased 9 x 13 cake pan. Bake at 325 degrees for 10 minutes. Layer 1: in a mixer add softened cream cheese, 1/2 cup white sugar and egg--beat. Spread the mixture over the warm crust. Layer 2: in a bowl add coconut, chopped nuts and chocolate bits--stir to mix. Sprinkle the mixture all over the cream cheese layer. Use the back of a spoon to lightly press the the chocolate bits layer into the cream cheese layer. Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#2656 - Blueberry Delight

(by Aunt Faye [Herman] Minier)

Crust: 1 cup graham cracker crumbs; 1/4 cup butter (melted); 2 TBSP white sugar

Filling: 1 envelope Dream Whip; 1 cup Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened)

Topping: 1 can blueberry pie filling

In a bowl add graham cracker crumbs, melted butter and white sugar--stir to mix. Press the mixture into the bottom of an 8" square baking pan. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip--beat. Spread the cream cheese mixture over the graham cracker crust. Refrigerate for 1 hour, then spread blueberry pie filling all over the top. Refrigerate until cold.

#2620 - Strawberry Preserves Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
3 TBSP butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
3 eggs
1 tsp. vanilla
1 cup strawberry preserves

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir until mixed. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 325 degrees for 10 minutes. In a mixer add cream cheese--beat. Add 3/4 cup white sugar and eggs--beat. Add vanilla--beat. Pour batter into baked crust. Bake at 450 degrees for 10 minutes, then without opening the oven door reduce heat to 250 degrees. Bake at 250 degrees for 30 minutes or until center is almost set. Cool completely, then refrigerate until cold. Spread strawberry preserves over the top before serving.

#2576 - Smores Bars

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Domino's dark brown sugar
1 cup flour
1/2 cup graham cracker crumbs
2 cups mini marshmallows
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a mixer add butter and brown sugar--beat. Add flour--beat. Add graham cracker crumbs--beat (continue mixing with a spoon if too stiff for mixer). Press the mixture into the bottom of a greased 9" square cake pan. Sprinkle the mini marshmallows, chocolate chips and chopped walnuts over the top. Bake at 375 degrees for 15-20 minutes. Cool completely. Cut into squares or bars.

#2518 - Triple Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/4 cup Hershey's cocoa; 1/3 cup butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 1/3 cup Breakstone's sour cream; 3 TBSP flour; 2 tsp. vanilla; 3 eggs; 1 cup Nestle's butterscotch morsels; 1 cup Nestle's semi-sweet morsels; 1 cup Nestle's white chocolate morsels

In a bowl add graham cracker crumbs, powdered sugar and cocoa--stir to mix. Add melted butter--stir to mix. Press the mixture into the bottom and 1 1/2" up the sides of a greased 9" springform cheesecake pan. Bake at 300 degrees for 7-9 minutes. Cool the crust. Batter: in a mixer add cream cheese and white sugar--beat. Add sour cream, flour, vanilla and eggs--beat until smooth. Melt each type of morsel (butterscotch, white and chocolate) in three separate microwave safe bowls. Divide the cheesecake batter into three separate bowls. Add melted butterscotch morsels to batter one bowl; add melted white chocolate morsels to the second batter bowl; add melted chocolate morsels to the third batter bowl. Stir each bowl separately until mixed. Pour the butterscotch batter into the crust. Pour chocolate batter over butterscotch layer. Pour white chocolate batter over the chocolate layer. Bake at 300 degrees for 70-75 minutes or until center is almost set. Cool completely. Refrigerate until cold.