Category: Candy

Ingredients:

J1/2 cups (16) crushed creme filled chocolate cookies
1/2i cup margarine melted
3 (8-oz.) packages Philadelphia Brand cream cheese, softened
1 (14-oz.) can sweetened
condensed milk
3 eggs
I (12-oz.) package semi–sweet
ch. ocolale pieces, melted
1 tsp. vanilla
‘i1 cup margarine
1⁄2 cup powdered sugar
1 (6-oz.) package semi-sweet chocolate pieces, melted, cooled
2 Tbsp. orange flavored
liqueur

Instructions:

Combine crumbs and margarine, press onto bottom of 9″ springfonn pan. Combine cream cheese and milk, mixing at medium speed on mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over crust. Bake at 300° for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Beat margarine and sugar until light and fluffy. Add chocolate and liqueur, mixing until well blended. Spread over top and sides of cheesecake. Chill. Remove from refrigerator 30 minutes before serving. Garnish with chocolate curls, raspberries and powdered sugar, if desired Makes 10 to 12 servings.

Notes:

Servings Yield:

Makes 10 to 12 servings

Ingredients:

Crust:
6 whole graham crackers
1/4 cup butter melted (1⁄2 stick)

Instructions:

Preheat oven to 350°. Finely grind graham crackers in processor. Add butter and blend till combined. Press crust mixture onto bottom but not sides, of a 9″ diameter springfonn pan. Bake crust until golden brown, about 8 minutes. Transfer crust to rack. Maintain oven tern-perature.

Notes:

Servings Yield:

Ingredients:

21/-1cups graham cracker crumbs (about
36 squares)
1/2J cup sugar
1/2 cup butte r or margarine
melted
Filling:
1/-1 eup sugar
213cup lime juice
1 tsp. vanilla extract
Optional

Instructions:

Combine crumbs and sugar in a bowl. Stir in butter. Press onto bottom and 1″ up the side of a greased 10″ springfonn pan. Bake at 375° for 8 minutes. Cool. 20 ounces cream cheese softened 1 cup 8 oz. sour cream 3 Tbsp. all-purpose flour 3 eggs 1 drops food coloring, grttn, whipped cream and Lime slices In mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until com-bined. Stir in lime juice, vanilla and food coloring, just until mixed. Pour into crust Bake at 325° for 50-55 minutes or until center is almost set Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Yields 12-14 servings.

Notes:

Tbsp. is a really fantastic dessert that is always enjoyed by all. Tbsp. wonderful mixture of tart lime and sweet creamy cheesecake is absolutely one of the best you will ever make.

Servings Yield:

Yields 12-14 servings

Ingredients:

1 cup chocolate wafer crumbs
2 Tbsp. sugar
3 Tbsp. butter or margarine melted
3 (8-oz.) packages cream cheese, softened
3/4acup sugar;., cup cocoa
2 tsp. vanilla extract
3 large eggs
113cup evaporated milk
1/3 cup sugar
1/2acup butter or margarine
1 large egg lighUy beaten
1/2ztsp. vanilla extract
1⁄2 cup chopped pecans
1/2zcop flaked coconut

Instructions:

Stir together first 3 ingredients; press into bottom of a 9″ springform pan. Bake at 325° for IO minutes. Cool. Beat cream cheese and next 3 ingredients at medium speed until blended. Add eggs, I at a time, beat. ing just until blended after each addition. Pour into prepared crust. Bake at 350°for 35 minutes. Loosen cake from pan; cool. Chill 8 hours. Stir togetherevaporated milk and next 4 ingredients ina saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake. Yields 12 servings.

Notes:

Servings Yield:

Yields 12 servings

Ingredients:

1 cup all-purpose flour
1/3 cup packed brown sugar (golden)
S Tbsp. butler softened
112cup finely chopped pecans or walnuts
I (8-oz.) package softened
Y. i cup sugar
1/2 cup Libby’s Solid Pack Pumpkin
2 eggs lightly beaten
1/2 tsp. ground c. innamon
1 tsp. ground allspice
1 tsp. vanilla extract

Instructions:

cream cheese Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/◄cup mixture for topping. Press remaining mixture into bottom of 8 X 8 X I1/2″ baking pan. Bake in preheated 350° oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in large mixer bowl. Blend till smooth. Pour over baked crust SprinkJe with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes thirty-two 1 X 2″ cheesecake bars.

Notes:

To River Reed, my grandson, I give thisrecipe because he loves pumpkin so much!

Servings Yield:

served topping

Ingredients:

2 cans crescent rolls
1 stick real butter
8 oz. cream cheese
1-1/2 tsp. vanilla
2 c. sugar
1 tsp. cinnamon

Instructions:

Spread one can of crescent rolls in bottom of 9 X 13 inch pan, for bottom crust Mix together cream cheese, 1/12 cup sugar, and vanilla. Spread this mixture onto the crescent roll layer. Now spread 2nd can of crescent rolls on top-as top crust. Pour I stick of melted butter evenly over top. Mix remaining 1/2 cup sugar and I t. cinnamon and sprinkle evenly over top. Bake at 350° for 30 minutes. Cut into 2″ squares.

Notes:

is_ recipe is also under a different section, but is one of such populanty It deserves to be mentioned more than once.

Servings Yield:

Ingredients:

41/i cup white sugar
l large can evaporated milk
2 sticks oleo
( I8-oz.) chocolate chips
1111 tsp. vanilla
2 cup nuts

Instructions:

Bring sugar and milk to a boil and boil for 10 minutes. Have butter and chips in another pan. Add ugar and milk mixture to chips. Beat. Add vanilla and nuts. Cool.

Notes:

Servings Yield:

Ingredients:

2 Tbsp. butter (no substitutes)
112 tsp. milk
111.?tsp. baking t”Ol oa
2 Tbsp. c &UDy peanut butter
1/2 cup confectioners’ sugar
love everything!

Instructions:

In small saucepan. melt butter, removl! from heat. Add cocoa anJ mix will. Stir in sugar. Add milk and tir until mootb. Add peanut buner and mix well. Drop by teaspoonfuls onto wa., oo paper. flanen tops and shape into 1″ pauic: s. Yields about 11/:?dozen.

Notes:

Tbsp. fast fudge recipe proves that all of the old time fa ‘Orites are not time consuming to make. If you wane a quick ch olate treat with a peanut butter twi t. this is the R’Ci for you. Vh n I was leaching we mad these one year. ifs great becau im. krgartnc!rs

Servings Yield:

Yields about 11/:?dozen

Ingredients:

8 oz. Waverly crackers
1 cup packed brown sugar dhided
1/3 cup sugar
1 cup butter or margarine
2/3 cup creamy peanut butter
1/2 cup milk
1⁄2 cup milk chocolate chips
2 cups graham cracker crumbs
1⁄2 cup butterscotch chips

Instructions:

Place a third of the crackers (about 25) in the bottom of an ungreased I3 X 9 X 2′” pan. In a saucepan over medium high heat, melt butter. Add milk, graham cracker crumbs and sugars; bring to a boil. Boil, stirring constantly, for 5 minutes. Pour half of the mixture over crackers, carefully spreading tocover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. In a saucepan over low heat; stir the peanut butter and chips until melted and smooth. Spread over crackers. Chill until finn about I hour. Cut into small squares. Yields 3-4 doz.

Notes:

Servings Yield:

Yields 3-4 doz

Ingredients:

1/2 lb.
8 oz. semi-sweet chocolate
4 oz. pecans
(16-oz.) vanilla or assorted caramels

Instructions:

Place chocolate in small bowl covered with wax paper in microwave for 3 to 4 minutes and melt. Stir thoroughly. Set aside. Place pecans on mound on buttered cookie sheet. Unwrap caramels, place in 1112 qt. casserole and mel uncovered, 3 minutes stirring once while cooking in microwave. If not aJJ melted, stir I more minute. Pour I t. caramel over nuts. To finish, dip each turtle in melted chocolate. Place on wax paper. Cool.

Notes:

Servings Yield: