Chocolate Cheesecake...

1/3 cup butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 8oz. pkgs. cream cheese, softened
1 14oz. can sweetened condensed milk
2 cups semi-sweet chocolate chips, melted
4 eggs
2 tsp. vanilla extract

Preheat oven to 300 degrees. Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until center is set. Cool to room temperature. Chill. Store leftovers in refrigerator.

Creamy Lemon Pie...

3 egg yolks
1 14oz. can sweetened condensed milk
1/2 cup lemon juice
1 prepared graham cracker pie crust
Whipped topping

Preheat oven to 325 degrees. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in milk and lemon juice. Pour into crust. Bake 30 to 35 minutes or until set. Remove from oven. Cool one hour. Chill at least 3 hours. Before serving, spread whipped topping over pie. Store leftovers covered in refrigerator.

Sour Cream Pumpkin Bundt Cake...

1/2 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
2 tsp. butter
3 cups all-purpose flour
1 tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup butter, softened
4 large eggs
1 cup pumpkin puree
1 8oz. container sour cream
2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 12-cup Bundt pan.

For streusel, combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

For batter, combine flour, cinnamon, baking soda and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

Spoon half of batter into prepared pan. Sprinkle streusel over batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely.

For glaze, combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons milk in small bowl; stir until smooth. Drizzle cake with glaze.

Chocolate Amaretto Cake...

1 pkg. yellow cake mix
4 eggs
1 3.3oz. pkg. instant white chocolate pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 tsp. almond extract
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup amaretto liqueur
1 16oz. pkg. vanilla frosting
1/4 cup blanched slivered almonds

Preheat oven to 350 degrees. Lightly oil a Bundt pan.

In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup cold water, oil, 1/2 cup amaretto and 1/4 tsp. almond extract. Blend well for approximately 3 minutes. Pour batter into prepared 10-inch Bundt pan. Bake at 350 degrees for 45 minutes to an hour, or until a toothpick inserted into center of cake comes out clean.

While cake is baking, prepare glaze: combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.

Remove cake from oven, and use a skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly drizzle glaze over cake, including the edges and center of Bundt pan. Allow the cake to cool in the pan for at least two hours.

To make the topping, lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the vanilla frosting in the microwave for 10 seconds, to soften. Place the cake on a serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Strawberries Romanoff...

1 cup strawberries, hulled and rinsed
1/2 cup sour cream
3 tbsp. brown sugar
1 tbsp. brandy

Just before serving, rinse berries and trim stems with a paring knife. Mix remaining ingredients and let stand for 2 to 3 minutes. Top berries with sauce to serve.

Old Fashioned Peach Cobbler...

5 cups all-purpose flour
6 tbsp. sugar
2 tsp. salt
1 cup unsalted butter
1 cup butter-flavored shortening
2 eggs
2 tbsp. vinegar and enough cold water to make 1/2 cup
3 lbs. fresh peaches, peeled, pitted, and sliced
1/4 cup lemon juice
1/4 cup orange juice
1/2 cup butter
2 cups sugar
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2-3 tbsp. cornstarch
1 tbsp. sugar
1 tbsp. butter, melted

In a medium bowl, sift together the flour, 6 tablespoons sugar, and salt. Work in the shortening and butter with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whick together the eggs and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

Preheat oven to 350 degrees. Roll out half of dough to 1/8-inch thickness. Place in a very well greased 9X13-inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

Roll remaining dough to a thickness of 1/4-inch. Cut into half-inch-wide strips. Weave strips into a lattice on a floured cookie sheet. Slide onto hot peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

Bake in a preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Five-Spice Roast Chicken...

1/4 cup soy sauce
2 tbsp. fish sauce
1 tbsp. Asian sesame oil
1 tbsp. brown sugar
2 tsp. five-spice powder
1/2 tsp. salt
1 tbsp. finely chopped garlic
2 tsp. finely chopped ginger
3 1/2 lbs. bone-in chicken legs and thighs

Combine the soy sauce, fish sauce, sesame oil, sugar, five-spice powder and salt in a large bowl; stir to mix well. Stir in the garlic and ginger, then add the chicken pieces, turning to coat all sides.

Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly.

To cook the chicken, preheat the oven to 375 degrees. Place the chicken in a roasting pan and roast until it is richly browned and cooked through, 30 to 45 minutes. Transfer to a serving platter and serve hot or warm.

Lindsey's Mom's Oatmeal Cookies...

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cup flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
3 cups oats

Cream butter and sugars until light and fluffy. Blend in eggs and vanilla. In a small bowl, combine flour, cream of tartar and baking soda. Add to creamed mixture until combined. Add in oats. Roll dough into a log and freeze for at least two hours.

Preheat oven to 350 degrees. Slice dough into 1/2-inch thick cookies, and bake for 10 to 15 minutes.

Caramel Fruit Dip...

1 8oz. pkg. cream cheese, softened
1/2 cup caramel ice cream topping
1/4 cup honey
1/4 tsp. ground cinnamon
Fresh fruit

In a small mixing bowl, beat the cream cheese until smooth. Beat in caramel topping, honey and cinnamon. Serve with fruit. Store in the refrigerator.

Baked Cinnamon French Toast...

12 slices cinnamon bread, divided use
1/4 cup butter, softened
9 eggs
1 quart milk
2 cups heavy whipping cream
1 cup sugar
4 1/2 tsp. vanilla extract

Line the bottom of a greased 13X9-inch baking dish with six slices of bread. Butter remaining bread; place butter side up over bread in dish.

In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla; blend well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into the larger pan to a depth of 1 inch.

Bake, uncoverd, at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Top with warmed blackberry preserves and whipped cream, if desired.

Oyster Snack Crackers...

2 10oz. pkgs. oyster crackers
3/4 cup vegetable oil
1 envelope ranch salad dressing mix
1 tsp. dill weed
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. lemon-pepper seasoning

Place crackers in a large bowl. In a small bowl, combine the remaining ingredients; pour over crackers and mix well. Let stand for 2 hours. Store in an airtight container.

Kentucky Grilled Chicken...

1 cup cider vinegar
1/2 cup vegetable oil
5 tsp. Worcestershire sauce
4 tsp. hot pepper sauce
2 tsp. salt
10 bone-in chicken breast halves

In a bowl, combine the first five ingredients; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill bone side down, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until chicken juices run clean, basting occasionally with reserved marinade.

Cream Cheese Brownies...

1 pkg. fudge brownie mix (13X9-inch pan size)
1/2 cup vanilla chips
1 3oz. pkg. cream cheese, softened
2 tbsp. butter, softened
1/4 cup sugar
1 egg
1 tbsp. all-purpose flour
1/2 tsp. orange extract

Prepare brownies according to package directions for cake-like brownies; fold in vanilla chips. Spread half of the batter in a greased 13X9-inch baking pan. In a small mixing bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract.

Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. Cut through batter with a knife to swirl. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out almost clean. Cool on a wire rack.

If you would like frosting for the brownies, melt 2 tablespoons butter, 1 ounce unsweetened chocolate, and 1 ounce semisweet chocolate in a microwave-safe bowl in the microwave. Cool slightly; stir in 1 cup powdered sugar and 2 to 3 tablespoons milk to achieve spreading consistency. Frost brownies.

Cheesecake Dip...

4 oz. cream cheese, softened
1/3 cup sour cream
3 tbsp. powdered sugar
1 tbsp. milk
1/4 tsp. almond extract
1 pint fresh strawberries
1/4 cup graham cracker crumbs

In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and extract; mix until smooth. Transfer to a serving bowl. Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs.

Mini Chicken Salad Croissants...

2 1/2 cups cubed cooked chicken
12 seedless red or green grapes, halved
1 medium apple, chopped
1/2 cup mayonnaise
1/3 cup chopped walnuts, toasted
1/4 cup plain yogurt
3 tbsp. cider vinegar
1/8 tsp. salt
Dash of white pepper
16 miniature croissants or rolls, split
4 to 6 lettuce leaves, torn

In a small bowl, combine the first nine ingredients. Spoon about 1/4 cup onto the bottom of each croissant; top with lettuce. Replace croissant tops. Insert toothpicks into sandwiches, if desired.

Extremely Easy Taco Bake...

2 15oz. cans chili with or without beans
1 10oz. box frozen corn, thawed and drained
1/2 lb. (8oz.) Velveeta, cut into 1/2-inch cubes
1 10oz. can diced tomatoes and green chilies, drained
6 oz. crushed tortilla chips (about 7 cups), divided use

Combine chili, corn, Velveeta and tomatoes in large bowl. Layer 1/3 of the chili mixture into a lined slow cooker bowl, top with 1/2 of the chips. Repeat layers, and top with remaining chili mixture. Place lid on slow cooker.

Cook on high or 2 hours or until cheese is melted and edges are bubbling. Set slow cooker to warm setting.

Carefully remove lid to allow steam to escape. Serve with additional tortilla chips.