Soups, Salads and Side Dishes
Main Dishes
Fundamentals of
Cooking*
DESSERTS
Boscobel Bear
Cookies
Chocolate Chip
Cheesecake
Chocolate
Marshmallow Roll
Cinnamon Rolls
Coconut Pound Cake
Dayna's Delectable
Fudge
Lime Jello Salad
Peanut Butter Candy
Peanut Butter
Cookies
Soft Pretzels
Sour Cream Pound
Cake
Strawberry Custard
Toll-House Chocolate
Chip Cookies
Tropical Orange
Smoothie |
Chocolate Chip Cheesecake
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1 1/2 cups of graham cracker crumbs
1/3 cup of Hershey's cocoa powder
1/3 cup of sugar
1/3 cup of butter, melted
3 8 oz. packages of cream cheese, softened
1 can of sweetened condensed milk (14 oz) NOT EVAPORATED
3 eggs
2 teaspoons of vanilla
1 cup of Hershey's mini-chips
1 teaspoon of flour
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Heat oven to 300. Combine graham cracker
crumbs, cocoa powder, sugar and butter together. Press mixture on to bottom
of a 9-inch spring form pan.
Using a mixer, beat the cream cheese until fluffy. Slowly add the milk.
Beat until smooth. Add eggs and vanilla and mix well. In another bowl,
toss 1/2 cup of the mini chips with the flour until the chips are coated.
Stir them into the cheese mixture. Pour the mixture into the pan and sprinkle
the remaining chips on top.
Bake for 1 hour. Turn the oven off and allow cake to cool in the oven
for another hour. Then take it out and let it cool to room temperature.
Refrigerate.
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Given to me by NICKI DANKERS
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