Philly Brownie Cheesecake

A family favorite!

Ingredients:

• 1 package (19 to 21 oz.) brownie mix (9 x 13 pan size)
• 4 bricks (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 3 eggs
• 2 squares semi-sweet baking chocolate (I just use chocolate chips. :)

Preheat oven to 325. Spray 9 x 13 pan with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 25 minutes or until the top of brownie is shiny and center is almost set.

Meanwhile, beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each egg just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)

Bake 40 minutes or until center is almost set. (I usually have to bake it longer.) Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.

Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 minutes, or until chocolate is firm.

Store in refrigerator.

Pecan Pie Bars

Like pecan pie? Try these from the 2005 Taste of Home Annual Recipes cookbook.

Crust ingredients:

• 6 cups flour
• 1 1/2 cups sugar
• 1 teaspoon salt
• 2 cups cold butter

 Filling ingredients:

• 8 eggs
• 3 cups sugar
• 3 cups light corn syrup
• 1/2 cup butter, melted
• 3 teaspoons vanilla
• 5 cups chopped pecans

Crust preparation:

• In large bowl, combine flour, sugar, and salt
• Cut in butter until crumbly
• Press into the bottom and up the sides of 2 greased 15 x 10 x 1 baking pans
• Bake at 350 for 18-22 minutes until edges are brown and bottom sets

 Filling preparation:

• Combine eggs, sugar, corn syrup, butter, and vanilla in large bowl and mix well
• Stir in pecans
• Pour over crust
• Bake 25-30 minutes until edges are firm and center is almost set
• Cool on wire racks and cut into bars
• Refrigerate until serving

Yield: 6-8 dozen

Cracker Jack Cookies

This is an old recipe from my sister's mother-in-law, Helen Fischer. This "cottage cookie" was always the cookie they had when they went to their cottage.

Cracker Jack Cookies

Ingredients:

• 1 cup white sugar
• 1 cup brown sugar
• 2 sticks of butter, room temperature
• 1 teaspoon (scant) baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 cups Rice Krispies
• 2 cups quick cooking oats
• 1 cup coconut
• 3/4 cup chopped walnuts

Preparation:

•  Mix white sugar, brown sugar and butter until smooth
• Add eggs and vanilla; mix until smooth
• Add  flour, salt, baking soda, and baking powder; mix until smooth
• Stir in Rice Krispies, oatmeal, coconut, and nuts; mix until blended
• Drop by teaspoonfuls on lightly greased cookie sheets (parchment paper works great!)

Baking:

• Bake at 350 for 15 minutes or until lightly browned
• Remove from oven and let set for 5 minutes
• Remove cookies to cooling racks to cool

Yield: 48-50 cookies