#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.

#2215 - Chocolate Butterscotch Tarantulas

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 6oz. bag Nestle's butterscotch morsels
2 small cans chow mein noodles
1 small can salted peanuts

In a microwave safe bowl add chocolate and butterscotch morsels--microwave on high in 30 second increments and stir until melted and smooth. Add chow mein noodles and salted peanuts--stir to mix. Drop by teaspoonfuls on to wax paper. Cool to room temperature, then refrigerate until cold.

#2144 - Butterscotch Apple Cake

(by Shirley McNevich)

2 cups white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon (more if you wish)
2 1/2 cups flour
1/4 tsp. salt
1 beaten egg
1 cup canola oil
1 tsp. vanilla
1 cup chopped nuts (optional)
4 cups diced baking apples (washed, peeled and cored before dicing)
1 - 6oz. bag Nestle's butterscotch morsels

Into a bowl sift the flour, baking powder, baking soda, cinnamon, white sugar, and salt. Add oil, beaten egg and vanilla--stir until mixed. Add diced apples--stir until mixed. Add chopped nuts and butterscotch morsels--stir until mixed. Pour batter into a greased and floured 9 x 13 metal cake pan. Sprinkle a little extra cinnamon over the top of the batter if you wish. Bake at 350 degrees for 50-60 minutes. Cool completely. Frosting is not necessary.

#2072 - Butterscotch Sticky Buns

(by Shirley McNevich)

5 TBSP butter
2 - 8oz. packages refrigerated Pillsbury crescent dinner rolls
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans
1/4 cup white sugar
3 tsp. water
1 tsp. cinnamon

Spray the bottom and sides of a 9 x 13 cake pan with Pam. Melt 2 TBSP of the butter--spread it over the bottom of the pan. Unroll and separate the dinner rolls into 16 triangle shaped pieces. Place the dough pieces on wax paper. Spread 1 1/2 cups of the butterscotch morsels evenly over each of the dough pieces. Start at one corner of one dough piece--roll it up from the corner to the other side of the dough. Repeat with all dough pieces. Place dough pieces into the cake pan. Bake at 375 degrees for 15-20 minutes or until lightly browned. While rolls are baking, in a saucepan over low heat add the rest of the butterscotch morsels and 3 TBSP butter--stir until melted and smooth. Remove from heat--add chopped pecans, water, white sugar and cinnamon to butterscotch mixture--stir. When rolls are browned, remove them from oven. Pour the butterscotch mixture over the top of the rolls. Return rolls to oven and bake 5 minutes longer. Use a spatula to remove the rolls from the cake pan as soon as you get them out of the oven and place them on a serving tray so they are not touching. Cool a few minutes before serving.

#2071 - Crispy Bars

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch morsels
1/2 cup Jif peanut butter
5 cups corn flakes cereal

In a saucepan over low heat add chocolate bits, butterscotch morsels and peanut butter--stir/cook until melted and smooth. Remove from heat--add corn flakes--stir until coated. Press mixture into a greased 9" glass baking dish. Use the back of a wooden spoon to smooth out the mixture. Cool completely. Cut into squares or bars.

#1775 - Butterscotch Marshmallow Brownies

(by Shirley McNevich)

1 cup Nestle's butterscotch morsels
1/2 cup Parkay margarine
1 1/2 cups flour
2/3 cup Domino's dark brown sugar (packed)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 eggs
2 cups mini marshmallows
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1/2 cup chopped nuts (optional)

In a saucepan over low heat add butterscotch morsels and Parkay--melt/stir until smooth. Cool until the mixture is slightly warm. In a large bowl add butterscotch mixture, flour, brown sugar, baking powder, salt, vanilla and eggs--stir until mixed. Add mini marshmallows, chocolate bits and nuts--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--it's ok if the center is still a little soft. It will set after cooling.

#1280 - Chocolate Butterscotch Cookies

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix (do NOT mix according to box directions)
1/2 cup canola oil
2 eggs
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans

In a cup add eggs--beat with a fork. In a bowl add cake mix powder, beaten eggs and canola oil--stir with a spoon. Add the butterscotch chips and chopped pecans--stir until it stiffens like cookie dough. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Let the cookies set for 2 minutes before removing from cookie sheets.

#1180 - Pumpkin Fudge

(by Rachel Guarini - friend)

3 cups white sugar 

3/4 cup butter OR Parkay margarine 

2/3 cups Carnation evaporated milk (NOT condensed) 

1/2 cup Libby's canned pumpkin 

1 tsp. pumpkin pie spice 

1 - 12oz. bag Nestle's butterscotch morsels 

1 - 7oz. jar Fluff marshmallow 

1 cup toasted almonds (chopped) 

1 tsp. vanilla

In a saucepan over medium low heat add white sugar, butter/margarine, evaporated milk, pumpkin, and pumpkin pie spice--stir and bring to a boil (you must stir constantly). Turn heat to medium and keep stirring/cooking--use a candy thermometer until the temperature of the mixture is 234 degrees (takes about 10 minutes once boiling). Remove saucepan from heat--add butterscotch morsels, Fluff, chopped almonds, and vanilla--stir until well blended. Pour hot fudge immediately into a greased 9 x 13 cake pan--use a spatula to spread just until smooth. Let it cool to room temperature, then refrigerate until very firm. Cut into squares.

#1179 - Butterscotch Tarantulas

(by Aunt Janie [McNevich] Baronowski)

1 - 8oz. bag Nestle's butterscotch morsels
1 small can chow mein noodles
1 cup salted peanuts

In a double boiler (or a microwave) melt the butterscotch morsels--stir until completely melted. Add the chow mein noodles and the peanuts to the melted butterscotch--stir gently until mixed. Cover cookie sheets with wax paper or Saran wrap--spoon tablespoonfuls of the mixture on to the cookie sheets. Let them cool until hardened.

#1008 - Butterscotch Peanut Clusters

(by Shirley McNevich)

1 1/2 bags (11oz. size) Nestle's butterscotch morsels
2 tsp. vanilla
16oz. Planter's dry roasted peanuts

Line cookie sheets with wax paper--set aside. Melt butterscotch morsels in either a microwave or a double boiler (according to bag directions). Once melted, quickly add vanilla to the butterscotch and stir briskly. Add whole peanuts to the butterscotch mixture--stir carefully. Drop by heaping teaspoonfuls on to the wax paper--refrigerate. Once they have set and are cold, remove each cluster from wax paper and store them in an airtight container in the refrigerator. Variation--put in a few less peanuts and add some Kellogg's Rice Krispies in their place.