Key Lime Cheesecake

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
2 T white sugar

24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
2/3 cup key lime juice
1 tsp. vanilla extract


1. To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.

2. In a large bowl with an electric mixer, beat cream cheese, sugar, and cornstarch until smooth. Beat in the eggs, one at a time, blending just until smooth. Beat in the lime juice and vanilla on low. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Jill's Slap Yo' Mama Mac and Cheese

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 8-10 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminum pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

repeat till all ingredients are used
FINISH with a topping of shredded cheese


Bake 40-45 minutes or until golden brown

Apple and Oatmeal Crisp

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2 tablespoons plus 1 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
2 1/2 pounds cooking apples, cored and cut into wedges
1 1/2 cups oatmeal
1 stick butter, cut into small pieces and at room temperature
12 (1 cup) plastic containers with a lids

Preheat the oven to 350 degrees F. In a mixing bowl, combine the water, 3/4 cup brown sugar, melted butter, 2 tablespoons of the flour, salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of grated nutmeg, whisk until smooth. Place the apples in a 9 by 2-inch glass baking dish (10 cup) and pour the liquid sugar mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg, 1 1/2 cups flour, oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Sprinkle the oatmeal topping over the top of the apple mixture. Bake for 1 hour, or until the apples are tender and the crust is golden. Remove from the oven and cool completely.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

O'Henry Bars

4 c. quick oatmeal
1/2 c. light corn syrup
2 sticks softened margarine
1 c. brown sugar
1 c. choc. chips
3/4 c. peanut butter

Mix first 4 ingredients and spread in jelly roll pan. Don't melt margarine. Bake at 350 degrees for 15-20 min. Melt choc. chips and peanut butter. Spread over baked mixture and cut into bars.

Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies (or other cereal - Crispix, Cheerios, etc...)
1 cup chocolate chips
1 cup butterscotch chips

Bring sugar and syrup to a boil. Remove from heat and stir in peanut butter. Add Rice Krispies and stir until well coated. Spread in a buttered 9x13" pan. Melt chips, spread on top.

Cinnamon Rolls (frozen bread dough)

1 loaf frozen white bread dough, thawed in refrigerator
Flour, for dusting surface

Filling:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 stick butter, softened

Icing:
1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.

Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.