3 Cheesecake Recipes

I love to eat cheesecake and so I thought I would share a few recipes with you. I hope you like them! :)

3-step Cheesecake

2 pkg. (8 oz. each) cream cheese, softened

½ cup sugar

½ tsp. vanilla

2 eggs

1 graham cracker pie crust (6 oz.)

Heat oven to 325°F.

1.     Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

2.     Pour into crust.

3.     Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

Chocolate & Peanut Butter Fudge Cheesecake

1 ½ cups vanilla wafer crumbs, (about 45 wafers, crushed)

½ cup powdered sugar

¼ cup cocoa

1/3 cup butter or margarine, melted

3 packages (8 oz. each) cream cheese, softened

¾ cup granulated sugar

3 eggs

1/3 cup sour cream

3 tbsp. all-purpose flour

1 tsp. vanilla extract

¼ tsp. salt

1 cup dark chocolate chips or semi-sweet chocolate chips, melted

1 cup peanut butter chips, melted

Hershey’s Fudge Topping (optional)

Whipped cream (optional)

1.     Heat oven to350°F. Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

2.     Beat cream cheese and granulated sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.

3.     Place half of batter in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other. Spread chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.

4.     Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate.

5.     To serve, drizzle each slice with fudge topping and top with whipped cream, if desired. Cover; refrigerate leftover cheesecake.

Blueberry No-Bake Cheesecake

2 cups graham cracker crumbs

6 tbsp. margarine, melted

1 cup sugar, divided

4 pkg. (8 oz. each) Philadelphia Neufchatel Cheese, 1/3 less fat than cream cheese, softened

½ cup blueberry preserves

Grated zest from 1 lemon

1 pkg. (16 oz.) frozen strawberries, thawed, drained

1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed

1.     Mix crumbs, margarine and ¼ cup of sugar; press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

2.     Beat Neufchatel cheese and remaining ¾ cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon zest, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.

3.     Refrigerate 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator.

How to make it with fresh blueberries:

Place 2 cups blueberries in small bowl with 2 tbsp. sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed.

4 More Chocolate Chip Recipes

Chocolate Chip Sour Cream Cake

½ cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 (8 oz.) carton sour cream

1 teaspoon vanilla extract

1 (6oz.) pkg. semisweet chocolate morsels

1 cup chopped pecans

¼ cup firmly packed brown sugar

         

          Cream butter; gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, beating well.

          Combine flour, baking  powder, and soda; stir one-third of dry ingredients into creamed mixture. Stir in half of sour cream. Repeat procedure, ending with flour mixture. Stir in vanilla.

          Combine chocolate morsels, pecans, and brown sugar; set aside. Spoon half of batter into a greased and floured, 10-inch tube pan. Sprinkle half of chocolate mixture. Spoon in remaining batter; top with remaining chocolate mixture. Bake at 350° for 50 minutes or until wooden pick comes out clean. Remove from pan; cool completely.

Giant Chocolate Chip Cookies

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

½ cup sugar

2 eggs

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 ½ cups semisweet chocolate morsels

¾ cup chopped pecans

          Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add eggs, and beat until well blended.

          Combine flour, soda, and salt. Add to creamed mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans.

          Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into and 8½-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove cookies to wire racks to cool completely.

Chocolate Chip Brownies

¼ cup butter or margarine, softened

¾ cup sugar

¼ cup light corn syrup

2 eggs, beaten

1 teaspoon vanilla extract

2 (1 oz.) squares unsweetened chocolate, melted

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup semisweet chocolate morsels

½ cup chopped walnuts

          Cream butter; gradually add sugar, beating well at low speed of an electric mixer. Add corn syrup, eggs, and vanilla; beat well. Stir in melted chocolate.

          Combine flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate morsels and walnuts.

          Spread mixture into a lightly greased 9-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut in 1½-inch squares.

Nutty Chocolate Chip Pie

¼ cup plus 2 tablespoons butter or margarine, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

½ cup all-purpose flour

1 (6 oz.) pkg. semisweet chocolate morsels

¾ cup chopped pecans

½ cup flaked coconut

1 unbaked 9-inch pastry shell

          Cream butter, sugar, and vanilla in a medium mixing bowl, beating at low speed of an electric mixer. Add eggs, and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans, and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.

Happy S' mores Day!!!

Happy S’mores Day! Here are some s’mores recipes for you.

Classic S’mores

4 Marshmallows, toasted
1 milk chocolate candy bar (1.55 oz.), quartered
4 Graham Crackers, broken in half (8 squares)

Place one toasted marshmallow and one chocolate piece between two graham cracker squares to make each s’more.

You can also make your s’mores indoors by using your microwave. Top each of 4 graham cracker squares with a marshmallow and one piece of chocolate candy. Place on a microwave safe plate. Microwave on high for 15 to 20 seconds or until marshmallows puff. Top each with a second graham cracker square; press together gently to secure. Makes four servings.


Peanut Butter Surprise S’mores

½ 18 oz. pkg. refrigerated sugar cookie dough
½ cup graham cracker crumbs
¼ cup peanut butter
4 thin slices peach or plum
2 or 3 (1.5 oz. bars) dark chocolate, milk chocolate, or white chocolate
1 10- to 12-oz. pkg. marshmallows

Preheat oven to 350°. In a medium bowl break up cookie dough. Gently knead in graham cracker crumbs until evenly combined. Divided dough into 8 balls; place 2 inches apart on large ungreased baking sheet. With fingers, pat balls to ¼ inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool on a wire rack for 10 minutes.

On half of the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.

Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes four servings.


I have already posted this recipe before but thought I’d repost it since it has to do with s’mores.


S’mores Pudding

INGREDIENTS: ITEMS NEEDED:

2 Boxes of Instant Chocolate pudding 2 large bowls

1 bag of Mini Marshmallows Hand mixer

1 box of Honey Teddy Grahams Spoon

Milk

PREP TIME: 10 to 15 minutes

Step 1: Mix instant chocolate pudding according to directions on box.
Step 2: Place a layer of Teddy Grahams and marshmallows on the bottom of a large bowl.
Pour some of the chocolate pudding over this layer. Repeat (can make however
many layers you desire). Top with a layer of Teddy Grahams and marshmallows.

*Variation for parents or teachers: Make up the pudding ahead of time, give each child a small bowl, a handful of Teddy Grahams and mini marshmallows and let them make their own individual s’mores pudding treat.

Any uneaten pudding can be stored three to five days in the fridge.

Theme Parties!!

Why have a theme party? Because they are fun and they add excitement to your home party!!! There are way too many different theme parties to list here so I'm just going to list a dozen.

Chocolate Lover's Party- Serve chocolate goodies. Have your guests bring their favorite chocolate goodie or recipe to share. (I will make a binder with all of the recipes and give it to every guest who attends the party).

Mom's on a Budget- All items demonstrated will be under $25.00. (This would be a great one to have now with the economy being the way it is!)

Margarita Party- Do you Love Margarita's, then this party is for you! Serve margarita's and perhaps give a margarita quiz for your guests to see who knows the most about margaritas!

Pajama Party- Have your guests bring their comfy pajamas and they can wear them during the party. Great way to relax with all of your friends after a busy day!

Wine and Cheese Party- Relax with your friends over some wine and cheese while enjoying your Timeless Treasures party!

Hawaiian Shirt Party- Some Hawaiian music, a lei or two and your favorite tropical drinks and you can have Hawaii right in your living room!

The Good Old Day's Party- Guests  come dressed up in  1950's, 1960's or 1970's party wear.

Halloween Costume Party- Have your guests come dressed up in a costume and hold a contest for best costume!

Banana Split Party- Have your guests bring their own banana. The hostess will provide the ice cream and toppings.

Pool Party- Have a party around your pool! If you don't have a big pool, get a small plastic play pool and fill with ice and drinks. Have your guests bring their bathing suits in a brown paper bag and we will try to guess who's is who's!

Flip Flop Party- Have guests bring their favorite pair of flip flops in a bag and we will try to decide who's is who's.

White Elephant Party- Your trash could be someone else's treasure. Bring a "wrapped" unwanted "treasure" from home. You will get someone else's "treasure" at the end of the evening!

  If you would like to host your own Timeless Treasures theme party, call me at 479-220-9209 or e-mail me at Lgreat1971@aol.com with Theme Party in the subject line. This would be a GREAT way of getting FREE gifts!!!

Rules for Chocolate

If you've got melted chocolate all over your hands, you're eating it too slowly.

Chocolate covered raisins, cherries, orange slices and strawberries count as fruit, eat as many as you want.

The problem: How to get 2 pounds of chocolate home from the store in a hot car.

The solution: Eat it in the parking lot.

Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less.

If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.

If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?

Money talks. Chocolate sings. Beautifully.

Chocolate has many preservatives. Preservatives make you look younger. Therefore, you need to eat more chocolate.

Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy?

If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you?

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you?

Thought this was cute and wanted to share :)

More Chocolate Recipes!!

Can you tell I LOVE chocolate?!

Wacky Cake

3 cups flour                                      2 cups cold water
2 cups sugar                                    ¾ cup oil

6 Tbsp cocoa                                   2 Tbsp vinegar

1 tsp salt                                           2 tsp vanilla

2 tsp baking soda

            Sift together, flour, sugar, cocoa, salt, and baking soda. Add in order last four ingredients, beating after each addition. Bake for 35 to 40 minutes at 350°.

            Frost with cream cheese frosting.

Cream Cheese Frosting:

1 8 oz cream cheese, softened   4 to 5 cups powdered sugar

2 Tbsp butter, softened                1 or 2 Tbsp milk

2 tsp vanilla

           

            Cream together cream cheese, butter, and vanilla. Slowly add powdered sugar. It may be necessary to add 1 or 2 Tbsp milk to get a consistency that will allow the frosting to be spread onto the cake.

Fudge Pie

2 cups sugar                                    3 egg yolks, beaten

3 Tbsp flour                                     ¼ cup butter

3 Tbsp cocoa                                   1 pastry shell

2 cups milk

            Mix dry ingredients in saucepan. Gradually stir in milk. Cook over moderate heat until mixture thickens and boils. Boil 1 minute. Stir half of this mixture into egg yolks, then blend into hot mixture in saucepan. Add butter, boil until very thick. Pour into pastry-lined pan. Top with your favorite meringue recipe and bake until meringue is golden brown.

                       

I hope you enjoy these two recipes. Keep checking back as I will be adding more recipes. Please feel free to follow my blog and post comments. I'd also love it if you sent me your recipes so I could post them on here. You can e-mail me at customerservice@timelesstreasuresforyou.com

Yummy Chocolate Recipes

Chocolate Chip Cheeseball

1 pkg (8 oz) Cream Cheese, softened

½ cup butter (no substitute) softened

¼ Tsp. Vanilla extract

¾ cups Powdered Sugar

2 Tbsp. Brown Sugar

¾ cups Miniature Semisweet Chocolate Chips

¾ cup finely chopped pecans

Graham Crackers

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars, beat until combined, stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball, cover and refrigerate for 1 hour. Just before serving, roll cheeseball into pecans. Serve with graham crackers.

Sex in a Pan

½ cup margarine, melted

1 cup Pecans, chopped

1 ½ cups graham cracker crumbs

8 oz Cream cheese

4 cups Cool whip, divided, thawed

3 oz Chocolate instant pudding

3 oz Vanilla instant pudding

3 cups Milk

I Unsweetened chocolate square

1 cup powdered sugar

Mix well margarine, pecans, and graham cracker crumbs and pat into 9x13 inch pan. Bake at 350°F till lightly brown, about 20 minutes. Cool completely. Beat together cream cheese, powdered sugar, and 1 cup of Cool Whip. Spoon this mixture onto baked graham cracker crust. Mix both puddings with milk and beat as per package directions. Let pudding almost thicken and pour over second layer. Put remainder of Cool Whip on top and swirl melted chocolate throughout topping.

I hope you enjoy both of these chocolate recipes!!