Sea Salt Caramel

Blondies

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Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake   
Good but not really my favorite

FEATURED IN

50 Cheesecake Factory Copycat Recipes

      Total Time
Prep: 25 min. Bake: 45 min. + chilling 



      Makes
14 servings 


Ingredients

       1-3/4 cups crushed chocolate chip 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

       1 cup sour cream

       1/2 teaspoon vanilla extract

       3 large Nellie’s Free Range Eggs, lightly beaten

     COOKIE DOUGH:

       1/4 cup butter, softened

       1/4 cup sugar

       1/4 cup packed brown sugar

       1 tablespoon water

       1 teaspoon 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. springform pan. Place pan on a baking sheet; set aside.In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. 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.

The Ultimate Butter Tart

Recipe from Bonnie's friend, Brenda

Filling for Butter Tarts

Recipe from Crisco

1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter (or Golden Flavour crisco)
1 egg, slightly beaten
1 tsp vanilla
1/4 tsp salt
1 cup Sun-Maid raisins

Combine all filling ingredients except raisins.  Mix well.

Makes 36 if  you double the filling.

Put raisins in pastry shells, dividing evenly.

Fill /3 full with syrup mixture.

Bake on bottom shelf at 425 F for 12 - 15 minutes or just until set.

Don't over bake.

Under-baking makes them runnier?  Cool on sire rack.  Then removed from pans.

For the Tart Shells make any pastry that contains Crisco Shortening, though some people use lard, and others even use margarine.  Your choice.

This is the recipe Bonnie wanted to make for her birthday, but she didn't get around to making the tarts.  She decided to do some of her own self-care instead.

Spiced Crab Apple Jelly

From Lurene Bates:

Spiced Crab Apple Jelly

Makes 6 half-pint (8 Oz) jars

3 lbs crab apples

3 c water

1 tsp cinnamon or 2 sticks

1/2 tsp nutmeg

1/4 tsp cloves or 3 whole

3 c. sugar

1 Tbsp lemon juice

Boil all ingredients until it reaches jelly temperature and pour into sterilized, hot jars.

Use canner to make shelf-stable for up to one year.

Enjoy!