GRAHAM CRACKER PIE

Lillie Rebecca Gregerson Robinson, Recipe #1

THE BEST BROWNIES

Melissa Giles, Briant Giles, Reciped #12

1 cup margarine, melted
2 tsp. vanilla
1 cup flour, sifted
1/2 tsp. baking powder
1 cup chopped nuts (optional)
2 cup sugar
4 eggs
2/3 cup Hershey's cocoa
1/2 tsp. salt

Blend melted margarine, sugar and vanilla in mixing bowl.
Add eggs and beat together.
Combine flour, cocoa, baking powder, and salt and stir well.
Add to wet ingredients and stir well until all is moist.
Then stir in nuts if desired.
Spread into greased and floured 13x9 cake pan.

Bake at 350 for 30 minutes. We usually put chocolate frosting on these.

compliments to Gaylene Giles

COOKIES 'N CREAM PUDDING

Kat Baldwin, Kyle Baldwin, Recipe #9

8 OREO Cookies, divided
2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
3/4 cup thawed Whipped Topping, divided

BREAK 1 of the cookies into four pieces; reserve for garnish. Crush remaining 7 cookies; set aside.
POUR milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Stir in crushed cookies. Gently stir in 1/2 cup of the whipped topping.
SPOON evenly into four dessert bowls. Top with remaining 1/4 cup whipped topping and the reserved cookie pieces. Store leftover dessert in refrigerator.

PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

Kat Baldwin, Kyle Baldwin, Recipe #8

Ingredients:
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) Sour Cream, divided
4 eggs
2 cups strawberries, sliced, or any topping.

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.

BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

This is the best cheesecake I have ever had. Beware it makes a whole pan!

3 STEP CHEESECAKE

Kathy Baldwin,Vic Baldwin, Recipe #4

(on the side of the Philadelphia cream cheese box)
Prep: 10 min. plus refrigerating Bake:40 min.


Ingredients:

1 lb. Philadelphia Cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla.
2 eggs
1 graham craker pie crust

preheat oven to 325 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well-blended.
Add eggs; mix just until blended.
Pour into crust.

Bake 40 min or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Makes 8 servings.

Graham cracker crust:
16 graham crackers (each cracker has 4 sections - 2 sections count as 1 graham cracker)
1tsp cinnamon
1 TB flour
1/3 cup melted butter