This is a collection of our recipes. Some of them we've tried, some are just ones that we found that looked good, but either way it's hopefully going to both keep us more organized and give us a way to share our favorite recipes.
Mix pudding according to directions. Add cream cheese and mix until well blended. Pour mixture into pie crust. Refrigerate until set. Top with favorite pie filling and serve.
Combine pudding mix and milk. Fold in Cool Whip. Store frosted cake in refrigerator.
Preheat oven to 350°F. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate morsels. Spread into ungreased 13×9 inch baking pan. Bake 25 to 30 minutes, or until edges begin to brown. Immediately sprinkle remaining milk chocolate morsels over cookie layer. Let stand 5 minutes or until morsels become shiny and soft. Spread morsels evenly over top. Cool completely.
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13×9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight. Arrange fruit on cheesecake just before serving; brush with jam. Store leftovers in refrigerator.
Traditional method:
Combine sugar, butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave method:
Microwave butter in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping and half of the crushed cookies. Place 1 tablespoon crushed cookies into bottoms of 8 oz. paper or plastic cups. Fill cups and 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. If desired, decorate with gummy worms or gumdrop flowers to resemble flowerpots.