Chocolate Chip Cookie Dough Cheesecake

Wow, this was a really rich and delicious cheesecake.

Ingredients

• 1-3/4 cups crushed chocolate chips cookies or chocolate wafer crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon Spice Island® Pure Vanilla Extract
• 
  COOKIE DOUGH:
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon water
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1/2 cup all-purpose flour
• 1-1/2 cups miniature semisweet chocolate chips, divided

Directions

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
• In another bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
• Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.

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Butter Pecan Pumpkin Pie

I made this for Thanksgiving and when my niece came up to me three different times to tell me how much she liked it, I knew it was a hit!

Ingredients

• 1 quart butter pecan ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon each ground cinnamon, ginger and nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• 1/2 cup chocolate ice cream topping, optional
• 
  Additional whipped cream

Directions

• Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
• Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

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Peachy Sour Cream Coffee Cake

This was SO good!  A wonderful thing to serve at a tea party or brunch.

Ingredients

• 2 cups chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• 
  CAKE:
• 1/2 cup butter-flavored shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces) sour cream
• 2 cups sliced peeled fresh peaches

Directions

• In a small bowl, combine the pecans, sugars and cinnamon; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
• Pour half the batter into a greased 10-in. tube pan with removable bottom. Sprinkle with 1 cup of the pecan mixture. Top with remaining batter and 1/2 cup pecan mixture. Bake at 350° for 30 minutes.
• Arrange peaches over cake; sprinkle with remaining pecan mixture. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Just before serving, carefully remove cake from pan bottom. Store in the refrigerator. Yield: 12 servings.

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Pumpkin Chip Muffins

Ingredients

• 4 eggs
• 2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups canola oil
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups (12 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels

Directions

• In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
• Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.

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Marmalade Monkey Bread

This was very easy and turned out beautiful!  Make sure you cook it long enough, though.  The dough takes awhile to bake through.

Ingredients

• 2/3 cup orange marmalade
• 1/2 cup chopped pecans or walnuts
• 1/4 cup honey
• 2 tablespoons butter, melted
• 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

Directions

• In a small bowl, combine the marmalade, pecans, honey and butter. Cut each biscuit into four pieces. Layer half of the pieces in a greased 10-in. tube pan; top with half of the marmalade mixture. Repeat.
• Bake at 375° for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.

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Chocolate Chip Pumpkin Bread

This was a delicious recipe and made two loaves, so I froze one and used it for another occasion.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups canned pumpkin
• 1-1/2 cups canola oil
• 1-1/2 cups (6 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels

Directions

• In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
• Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

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Banana Cream Pie

Ingredients

• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1 teaspoon Pure Vanilla Extract
• 1 pastry shell (9 inches), baked  I used a graham cracker crust
• 3 medium firm bananas
• Whipped cream and additional sliced bananas  I made homemade whipped cream

Directions

• In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
• Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 338 calories, 14 g fat (7 g saturated fat), 101 mg cholesterol, 236 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.

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Peanut Butter Pie

Ingredients:

1, 8 ounce, package of cream cheese, softened

1 cup plus 2 tbsp creamy peanut butter, divided

1/2 cup sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

1 chocolate crumb crust

2/3 cup plus, 2 tbsp hot fudge ice cream topping, divided

Directions:

In a large bowl beat cream cheese until smooth.  Beat in 1 cup peanut butter and sugar.  Fold in 3 cups whipped topping.  Spoon into crust.

In a microwave safe bowl, heat 2/3 cup hot fudge topping for 30 seconds.  Pour over peanut butter layer and spread to edges of crust.  Refrigerate for 2 hours.

Spread remaining whipped topping over pie.  Place the remaining hot fudge topping and peanut butter in two separate plastic bags.  Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.

Taste of Home Contest Winning Annual Recipes 2010

Bacon Clam Chowder

This was a wonderful chowder recipe, I can't wait to make it again!

Ingredients

• 1 can (6-1/2 ounces) minced clams
• 1 cup Progresso ® Reduced-Sodium Chicken Broth
• 1 medium potato, peeled and cubed
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1/2 cup half-and-half cream
• 1-1/2 teaspoons butter
• Dash cayenne pepper
• 2 bacon strips, cooked and crumbled

Directions

• Drain clams, reserving juice; set aside. Place the clams in a food processor; cover and process until finely chopped. Set aside.
• In a large saucepan, combine the broth, potato, celery, onion, bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender. Stir in the reserved clam juice.
• Combine cornstarch and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cayenne and clams. Cook and stir over medium heat for 3-4 minutes or until heated through. Garnish with bacon. Yield: 3 cups.

Nutrition Facts: 1 cup (prepared with sodium-free bouillon and fat-free half-and-half) equals 220 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 416 mg sodium, 21 g carbohydrate, 1 g fiber, 20 g protein.

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Spooky Treats

I realize Halloween has come and gone, but here are some great treats to help you plan next year's party.

Purple People Eater Punch

Ingredients

• 2 quarts red grape juice, chilled
• 4 drops neon purple food coloring
• 2 liters club soda, chilled
• 2 quarts vanilla ice cream, softened

Directions

• Pour grape juice into a 6-qt. punch bowl; add food coloring. Slowly pour in club soda. Gently spoon ice cream into the punch and whisk to swirl. Serve immediately. Yield: 26 servings (5 quarts).

Bones and Blood

This is very simple to make.  Use ready made bread stick dough.  Cut the ends of each piece of dough and shape into bone ends before cooking.  Serve with pizza sauce for dipping.

Monster Eyes

Slice carrots into one inch chunks, top each chunk with cream cheese and 1/2 of a pitted black olive.

A little BRAIN, anyone?

This was, by far, the hit of the party.  It is time consuming, but easy to make.  

Use a small seedless watermelon.  

Using a vegetable peeler, peel the green rind off exposing the white.  

Slice off the bottom of the watermelon to create a flat base.  

Using a toothpick, outline squiggly furrows that resemble the folded surface of the brain.  

Carve narrow channels along the tracings with a paring knife to expose the pink fruit beneath the rind.

Creepy Mouths

Super easy and they look great!

Quarter and core an apple.  Coat with orange juice to keep from browning.

Cut a wedge from the skin side of each quarter.  

Press slivered almonds in place for teeth.

Cookie Fingers

I used pre-made sugar cookie dough to form these fingers.

Roll the dough into thin, finger shaped cookies.

Squeeze the cookie at the tip and in the center to give the impression of knuckles.

Use a knife to cut creases in the knuckles.

Add an almond to the end to resemble a fingernail.

Cheese Pumpkin

Shape Velveeta Cheese into a Pumpkin shape.

Use olives to create eyes and a mouth.

Use a red pepper for the nose and pupils and place the pepper stem on top.