10 Pound Cheesecake

INGREDIENTS

2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling

DIRECTIONS
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.

White Christmas Cherry Bars in a Jar

• 
  White Christmas Bars in a Jar
  INGREDIENTS:
  1/4 C. white chocolate or vanilla milk chips
  1/2 C. chopped pecans, toasted* and cooled
  1/2 C. sweetened dried cherries or cranberries
  1/2 C. light brown sugar, packed**
  1 C. buttermilk biscuit baking mix
  1/2 C. brown sugar, packed**
  1 C. buttermilk biscuit baking mix
  
• In a wide mouth glass jar, gently layer and pack ingredients in the order
  listed, beginning with the white chocolate or vanilla chips.
• If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar.
• Place lid on top. Cut an 8 inch circle of fabric to cover lid.
• Place fabric over
  lid; secure in place with ribbon or raffia.
• Decorate as desired.
  
  Make a gift card to attach as follows:
  
  WHITE CHRISTMAS CHERRY BARS
  Preheat oven to 350 ºF. Empty contents of jar into medium bowl. Stir in:
  1/2 C. (1 stick) butter or margarine, melted
  1 large egg
  1 tsp. vanilla extract
  Press into an 8 inch square baking pan coated with cooking spray. Bake for 20 to
  22 minutes, or until bars are light golden brown and center is almost set. Makes 16
  bars.
  * To toast pecans, place in a microwave safe dish and microwave on high for 4 to
  5 minutes, stirring every minute.
  ** After measuring the brown sugar, crumble it between your fingers for uniform
  texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix
  from sifting down through it.

Chicken Chimichangas

2 chicken breasts, boneless and skinless

Taco Seasoning

1 3.5 oz can of green chiles

2 cups shredded cheddar cheese

6 flour tortillas (large tortillas)

Vegetable oil

• Heat oven to 350 degrees.
• Sprinkle chicken with taco seasoning. (I sprinkled lightly because I wanted more of the flavors to come out with the whole dish rather than just totally taco flavor)
• Bake chicken for 20 minutes.
• Turn over and sprinkle taco seasoning on other side of chicken.
• Bake another 20 minutes.
• Let chicken cool.
• Cut into thin slices or shred with forks.
• To the chicken, add the green chiles and cheese.
• Mix well.
• Heat tortillas slightly so they are easy to fold. (usually about 30 seconds in the microwave).
• Spoon some filling directly into middle of tortilla.
• Fold the farthest side first over the filling, then fold the ends into the middle, then roll it up.
• The ends should be completely closed.
• Heat oil until water sizzles when drops hit the oil.
• Make sure chimichanga is halfway submerged, fold side down when you first put the chimichanga in the oil.
• Let cook for 2 minutes and turn over and cook another 2 minutes.

• Drain on paper towels.

• Garnish with sour cream, guacamole, diced tomatoes, salsa, or whatever you like on your Mexican food.

This recipe was obtained from: Cre8tivekitchen.blogspot.com

Corn Fritters

CORN FRITTERS (1st recipe)

To one small can corn add two eggs, 1 cup milk, 2 teaspoons baking powder, and enough flour to make a stiff batter. Drop large spoonfuls into hot oil and deep fry.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CORN FRITTERS (2nd recipe)
1 cup flour
2 eggs
1/4 cup milk
3/4 teaspoon salt
1 teaspoon baking powder
2 teaspoons shortening
1 1/2 cups fresh corn cut from the cob
Sift dry ingredients together. Beat eggs well, add milk and combine with first mixture. Mix thoroughly. Add corn and shortening. Drop by tablespoons into hot oil and deep fry till golden.
(This recipe came from a 1940 Calendar where Mama kept record of my accomplishments as a baby.)

Toasted Pecan Snowballs

From Woman's Day November 13, 2007

Photo: Kate Sears
Nutrition Facts
Yield 46 snowballs
Amount Per Serving

Active Time: 25 minutes
Total Time: 1 hour
INGREDIENTS
1 cup pecans, toasted and cooled (see Note)
1 3/4 cups confectioners’ sugar
2 sticks (1 cup) cold unsalted butter, cut in small pieces
2 1/2 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
PREPARATION
1. Heat oven to 325°F. You’ll need a baking sheet(s).
2. Pulse pecans with 3/4 cup of the sugar in food processor until finely ground (do not overprocess). Add butter, vanilla and salt; process, scraping bowl often, to blend. Add flour; pulse just until dough forms a ball.
3. With lightly floured hands, roll into 1-in. balls. Place 1 in. apart on ungreased baking sheet(s). Bake 20 minutes or until tops are dry and set and bottoms are light brown.
4. Cool cookies on sheet 10 minutes. Gently (they’re extremely fragile) roll warm cookies in remaining 1 cup confectioners’ sugar to coat. Cool, then roll in sugar again.
Storage Tip: Store airtight with wax paper between layers at cool room temperature up to 2 weeks.

Hot Chocolate Mix

Ingredients:
1 (9.6 ounce) box instant nonfat dry milk powder

1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated

2/3 cup powdered non-dairy coffee creamer

2/3 cup Dutch process cocoa
Directions :
Combine all ingredients in a large bowl, stirring well.

Store in an airtight container.
Combine : 1/4 cup Hot Cocoa Mix with 3/4 cup boiling water for an individual serving.

Serve immediately.

Note
Serving Size: 1 (6 fl oz) drink
For Peppermint-Flavored Hot Cocoa Mix, add 1/2 cup crushed peppermint candies to Hot Cocoa Mix recipe. Serve with a peppermint stick.

Apple Dip

Serves: 8
Preparation Time: 5 Minutes..................................Total Time: 5 Minutes
Ingredients:
1 (8 ounce) package 1/3 less fat cream cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup SPLENDA® Brown Sugar Blend
1 teaspoon vanilla
4 sliced apples
Directions:
1 Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth. Serve immediately or chill, covered, in the refrigerator until ready to serve.
2 Use sliced apples for dipping.
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 140 Calories from Fat 40 Fat 5g (sat 3g) Cholesterol 15mg Sodium 130mg Carbohydrate 21g Fiber 2g Sugar 18g Protein 3g

Serving Size: 1/2 sliced apple, 2 tablespoons cream cheese dip

Sweet and Crunchy Nuts

Sweet and Crunchy Nuts
Serves: 8
Preparation Time: 5 ...................MinutesCooking Time: 30 ...MinutesTotal Time: 35 Minutes
Ingredients:
3/4 cup pecan halves
3/4 cup walnut halves
1/2 cup whole blanched almonds
1 egg white, lightly beaten
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon ground cinnamon

Directions:
1 Preheat oven to 300 degrees F. Spray a 15- x 10- x 1-inch pan with cooking spray.
2 Combine pecans, walnuts, and almonds in a mixing bowl; add egg white, tossing to coat.
3 Combine SPLENDA® Granulated Sweetener and cinnamon; sprinkle over nuts, tossing to coat. Spread mixture evenly in prepared pan.
4 Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper. Store in an airtight tin.
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 210 Calories from Fat 180 Fat 20g (sat 2g) Cholesterol 0mg Sodium 10mg Carbohydrate 6g Fiber 3g Sugar 2g Protein 5g
Note
Serving Size: 1/4 cup nuts

Almond Cheesecake Bars
Serves: 20

Preparation Time: 15

• MinutesCooking Time: 59 ........................... MinutesTotal Time: 1 Hour 14 Minutes
  Ingredients:
  Crust:



• 1/4 cup SPLENDA® No Calorie Sweetener, Granulated



• 1 1/4 cups graham cracker or vanilla wafer crumbs



• 1/3 cup light butter, melted



• 1/4 cup toasted sliced almonds, finely ground



• Filling:



• 12 ounces reduced fat cream cheese



• 1/2 cup SPLENDA® No Calorie Sweetener, Granulated



• 2 large eggs



• 1/4 cup reduced fat sour cream



• 2 1/2 teaspoons vanilla extract



• 1 teaspoon almond extract



• 1/4 cup toasted, sliced almonds
  Directions



• 1 Preheat oven to 350 degrees F.



• 2 Spray an 8x8 pan with non-stick cooking spray



• 3 Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.



• 4 Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.



• 5 Bake in preheated oven for 40 to 47 minutes, or until firm.



• 6 Top with toasted almonds.
  Submitted by: Maker of SPLENDA® Sweetener Products
  Nutrition Info (per serving)
  Calories 120 Calories from Fat 70 Fat 8g (sat 4g) Cholesterol 35mg Sodium 105mg Carbohydrate 8g Fiber 0g Sugar 4g Protein 4g
  Note
  Serving Size: 1 (1.6-inch x 2-inch) bar