Category: Desserts

• 1/4 C butter
• 1/2 C flour
• 1/2 C sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 C milk
• 1 can cherry pie filling

Melt butter in a 1- 1/2 quart casserole.  Blend flour, sugar, baking powder, salt, and milk.  Pour mixture over melted butter.  Do not stir.  Pour pie filling evenly over mixture but do not stir.  Bake @350 for 45-50 minutes.

• 1 C crushed oreo cookies (about 12)
• 4 (8 oz) pkgs cream cheese, softened
• 4 eggs
• 1 Tbsp butter, melted
• 1 C sugar
• 1 tsp vanilla
• 20 oreos, quartered

Mix crushed cookies and butter, press into bottom of 9″ springform pan.  Bake @ 325 for 10 minutes.  Mix cream cheese, sugar, and vanilla; until well blended.  Add eggs, mixing on low speed until blended.  Gently stir in quartered cookies.  Pour over crust.  Bake @ 325 for 1 hour or until center is almost set.  Run knife around rim of pan to loosen cake.  Cool before removing rim.  Refrigerate 4 hours or overnight.

• 2 C cold milk
• 2 pkgs (small size) chocolate instant pudding
• graham cracker pie crust
• 1 (8 oz) tub Cool Whip

Pour milk into large bowl.  Add pudding mixes.  Beat with a wire whisk 1 minute.  Spoon 1- 1/2 C of pudding into crust.  Gently stir 1/2 of Cool Whip into remaining pudding..Spread over pudding.  Top with remaining Cool Whip.  Refrigerate 4 hours or until set.

• chocolate pie crust
• 1 (8oz) pkg cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 16 grasshopper cookies; coarsely crushed
• 1 (8 oz) tub Cool Whip
• green food coloring

Beat cream cheese until fluffy; gradually adding in sweetened condensed milk and beating until smooth.  Stir in food coloring.  Add crushed cookies.  Fold in Cool Whip.  Pour into pie crust.  Chill at least 3 hours.  Garnish as desired.  Serve chilled.

• 1- 3/4 C chocolate graham cracker crumbs
• 1/3 C butter or margarine, melted
• 3 (8oz) pkgs cream cheese, softened
• 1 (14oz) can sweetened condensed milk
• 1/2 C sugar
• 3 eggs
• 1 Tbsp vanilla
• 3/4 C milk chocolate chips (or you can use semi- sweet)
• 2 Tbsp chocolate syrup
• 2 Tbsp caramel syrup
• 1/2 C coarsely chopped pecans
• 1/4 C semi-sweet mini chips

Preheat oven to 300.  Grease 9″ springform pan.  Combine crumbs and butter in a medium bowl.  Press onto bottom and 1″ up side of prepared pan.  Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth.  Add sugar, eggs, and vanilla; beat until combined.  Remove 1 C of filling and set aside.  Melt chocolate chips about 1 minute (just until melted) and mix completely into the 1 C reserved filling to make the chocolate filling  Pour 1/2 of white filling into crust, then the chocolate filling, then the last 1/2 of the white.  Take knife and gently swirl.  Bake for 60-75 minutes or until edge is set and center moves slightly.  Cool completely.  Drizzle chocolate and caramel syrups over cheesecake.  Sprinkle with pecans and mini chips.  Refrigerate several hours or overnight.  Remove side of pan, cut, and serve.

• 2 pkgs refrigerated biscuits
• 1/2 C sugar
• 1 Tbsp + 1- 1/2 tsp cinnamon
• 1/2 C butter

Cut biscuits into fourths.  Mix sugar and cinnamon together in bowl or Ziploc bag.  Coat biscuits well with sugar mixture and place in 9×9 pan.  Melt butter and remaining sugar mixture.  Pour over biscuits evenly.  Bake @ 350 for20-30 minutes.

• 1 can (21 oz) apple pie filling
• 6 (8″) flour tortillas
• 1/2 C butter
• 2/3 C sugar
• 2/3 C packed brown sugar
• 2/3 C water
• 1 tsp cinnamon

Preheat oven to 350.  Spoon apple filling evenly onto 6 tortillas.  Sprinkle with cinnamon.  Roll up and place seam side down in a lightly greased 8×8 baking pan.  Bring butter, sugars, and water to a boil.  Reduce heat and simmer for about 5 minutes.  Pour sauce over tortillas and sprinkle on a little cinnamon.  Bake for 20 minutes.