Shannon's Cookbook

I created this recipe specifically to use up various items I had on hand. I did my best to get accurate measurements. 1/2 cup graham cracker crumbs 2 T butter, melted 1 pkg. (8 oz) cream cheese, softened 1/2 cup creamy peanut butter 1/2 cup sugar 2 t vanilla 12 oz whipped topping, thawed 1/4 cup peanuts 3 T chocolate syrup, divided 8 frozen oreo cookies, broken into pieces and divided Mix crumbs and butter. Press onto bottom of foil-lined large loaf pan. Mix cream cheese, peanut butter, sugar and vanilla til well blended. Fold in whipped topping. Fold in peanuts. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in 2 T chocolate syrup til well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; sprinkle with half of cookies. Cover with remaining cream cheese mixture. Sprinkle top with remaining cookies and drizzle with 1 T chocolate syrup. Freeze 4 hours or overnight til firm. Invert on...

This recipe, from my recipe box, is my favorite for a chocolate caramel cheesecake. It requires melting caramels for the filling; however, you can save time by using caramel ice cream topping. In my opinion, using real caramels is MUCH better tasting though! Crust 2 cups crushed vanilla wafers 6 T butter, melted Caramel Filling 48 caramels (1 14 oz bag) 1 5 oz can evaporated milk 1 cup chopped pecans (or your favorite nuts), toasted Cheesecake Filling 1 cup semi sweet chocolate chips, melted & cooled 2 8 oz packages cream cheese, softened 1 teaspoon vanilla 1/2 cup sugar 2 eggs Crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes. Preheat oven to 350°. Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans. Pour over prepared crust. Refrigerate. Cheesecake Filling: Beat cream cheese at high speed until light and fluffy...

This recipe is without a doubt my absolute favorite recipe for chocolate chip cookies. Since it is extremely unhealthy, I only make these once or twice a year. Because I received this recipe via email about 326 times over the past few years, I can’t tell you the actual source of it, as I have no idea. Put the Hershey bar in the freezer before starting, it makes it easier to grate. 5 cups blended oatmeal 2 cups butter, softened 2 cups brown sugar 2 cups sugar 4 eggs, lightly beaten 2 t vanilla 4 cups flour 2 t soda 2 t baking powder 1 t. salt 24 oz bag semi sweet chocolate chips 1 8 oz Hershey Bar (grated) 3 cups chopped nuts (I used walnuts) Blend the oats. Set aside. In a large bowl, cream the butter and sugars. (I used an electric mixer). Add eggs and vanilla; mix well. In a separate large bowl, mix together flour, oatmeal, baking soda and powder and salt. Stir in chocolate chips, Hershey bar and nuts. Note: The dough is VERY thick. Stir wet mixture into dry. Preheat oven to 375°. ...

This recipe is from the side of the cake mix box and I just "tweaked" it a bit, replacing the original requirement of whipped topping (which I hate) with whipped cream (which I love). 1 package German Chocolate Cake Mix 3 eggs 1/3 cup vegetable oil 1 1/4 cups water 1 12 oz can sweetened condensed milk 1 12.25 oz jar caramel topping 2 cups whipped cream 2 butterfinger candy bars, chopped in to small pieces Prepare cake according to directions. Cool for five minutes. Poke holes all over with end of wooden spoon. In a small bowl, mix condensed milk and caramel topping. Reserve 1/2 cup and set aside. Pour remaining caramel mixture over cake. Cool completely. Place whipped topping in medium bowl and mix with reserved caramel mixture. Spread over cake. Sprinkle candy bar over top. Refrigerate until served. Variations: Use hot fudge topping in place of caramel.