Fantastic Cheesecake!

Graham Cracker Crust (2 C graham crackers crumbled, 1 stick butter, 1/2 c sugar)  Press into pan.

For 9 x 13 pan:               For 10" springform
28 oz cream cheese         32 oz cream cheese
1/2 c. plus 2 tbsp sugar   same
3 eggs                              same
3/4 tsp vanilla                 same

Blend all ingredients together.  Pour into pans.  Bake at 350 degrees.  25 minutes for 9x13, 45 minutes for springform pan.  Pull pan out of oven and reduce heat to 325.

Topping:
1 pint sour cream
1/2 c sugar
1/2 tsp vanilla

Mix right before adding.  Bake for 12 more minutes for 9x13 and 15 minutes for springform pan.  Turn off oven and leave in for another 30 minutes.

Remove from oven and when really cool, put aluminum foil on top and store in refrigerator.  Springform pan is best if aged at least 4 weeks.  9x13 can be eaten after 24 hours or you can age that too.

NOTE FROM BRENDA: Melanie had made this when Nan and I went to meet her and Cathy.  This cheesecake is to DIE FOR!  Melanie DOES age her cheesecake.  She says it makes a LOT of difference in the flavor.

Melanie Dickerson
Leicester, NY

Almond (or Pecan) Cracker Toffee

1 sleeve graham crackers
1 C butter
1 C brown sugar
1 (12 oz) bag semi-sweet chocolate chips
1 tsp butter
1/2 C sliced almonds

Preheat oven to 350 degrees.  Lay the grahams in a single layer in a well-buttered or nonstick (preferable) 15x10" pan.  In a heavy saucepan, heat the butter and brown sugar until they blend well.  Boil for about 3 1/2 minutes more, then pour over the crackers.  Spread mixture evenly.  Bake for 10 minutes.

In the meantime, toast the sliced almonds in a medium skillet over medium heat with the teaspoon of butter.  Set aside.  Remove toffee from oven and top evenly with chocolate chips.  Bake for 2 minutes more.  Remove pan and spread melted chocolate to cover.  Top with toasted nuts and lightly tap nuts with top of a knife to secure them in the chocolate.  Cool completely and chill in refrigerator about 1 hour.  Toffee should be so chilled you can pop it out like a big ice cube.  If it resists, try freezing it for 15 minutes.  Break it into uneven pieces and eat!  Makes about 40-50 pieces.

Brenda Brazell
Dumas, TX

Fruit Enchiladas

1 pkg flour tortillas
2 cans fruit pie filling
(cherry is recommended)
2 sticks margarine
1 1/2 C water
2 C sugar
Chopped pecans

Topping:
1/4 C sugar
2 tsp cinnamon

Spread 2 T of pie filling in each tortilla.  Roll and place on buttered pan with seams down.

Mix margarine, water and sugar until melted and pour over tortillas.  Let set for two hours at room temperature.

Bake at 350 for 20-30 minutes.

Mix sugar, nuts and cinnamon and sprinkle over enchiladas.  Bake 10 to 15 minutes longer.

These are REALLY wonderful.  They taste more like crepes then tortilla shells!

Margie Johnson
Dumas, TX

Cherry Delight

1 1/2 sticks margarine, softened
1 1/2 C flour
1 C pecans
2 Tbsp sugar

Combine above ingredients and press into a 9x13 pan.  Bake at 350 degrees for 20 mins.

While above is baking, mix up:

8 oz cream cheese, softened
1 tsp vanilla
2 C powdered sugar
Set aside.

If you can find it, mix up 2 small packets of Dream Whip.  If not, you can use 12 oz of Cool Whip.  Gently mix the Cool Whip with Cream Cheese mixture.  Spread this on the baked crust when it is cooled.  Then top with large can of cherry pie filling spooned over the cream cheese filling.  Yum-yum!

This is from my aunt.

Marie Carter
Maysville, OK

Chocolate Eclairs

Butter a 9x13 pan and layer with graham crackers.

Mix 2 small pkgs of French vanilla pudding with 3 1/2 C milk.  Blend with mixer for 2 minutes.  Blend in Cool Whip (8 oz) just until mixed.  Pour 1/2 of mixture over graham crackers.  Put another layer of graham crackers and rest of pudding.  Refrigerate 2 hours.

Mix frosting:
2 pkgs of pre-soft chocolate, 2 tsp Karo syrup, 2 tsp vanilla, 3 Tbsp soft butter, 3 T milk, 1 3/4 C powdered sugar.  Mix together and spread over previous mixture.  Refrigerate 12 to 24 hours before eaten.  No, that's not easy to do.. but do it anyway.  It will be better that way!

Mary Brazell
Dumas, TX

Chocolate Icebox Cake

1 C flour
1 C chopped nuts
1 stick margarine

Mix all ingredients together.  Will be crumbly.  Press in 9x13 pan and cook for 15 minutes at 350 degrees.

8 oz cream cheese, softened
1 C Cool Whip
1 C powdered sugar

Beat with mixer and spread on cooled crust.

1 small pkg instant chocolate pudding mix
1 pkg instant vanilla pudding mix

Mix together with 3 C milk, stir until thick.  Layer on top of other mixture and top with Cool Whip and chopped nuts.  Refrigerate.

Debbie Thomas
Dumas, TX

Cherry Dessert

Pour one can of cherry pie filling in the bottom of 9 x 13 pan or baking dish.  Using one box of Jiffy white cake mix, or 1/2 box of other cake mix, sprinkle evenly over the top of the filling.  Using one stick of butter or margarine, melt and pour on top of cake mix.  Sprinkle chopped pecans over the top of that.  Bake at 425 degrees until browned.

Trudy Hawkins
Dumas, TX

Peach Dessert
(Dump Cake)

Pour 2 cans of peach pie filling in the bottom of 9x13 baking dish.  Sprinkle dry cake mix on top and add one cup of water and one stick of margarine sliced on top.  Bake for 60 minutes or so at 350 degrees.

Gina Nelson
Earlville, IL