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 is my version of the recipe gracing the cover of this month’s Cooking Light. And it’s kid friendly too! While the original directions do not call for letting the pie sit at room temperature before eating, I think this step makes it MUCH easier to eat; if you can wait that long, that is. 1 2/3 cups graham cracker crumbs 1 T cocoa powder 7 T sugar, divided 2 large egg whites, lightly beaten 4 ounces reduced fat cream cheese, softened 1 1/4 cups fat free milk 2/3 cup natural peanut butter 1/2 t vanilla 1 8 ounce tub frozen reduced fat whipped topping, thawed 1 cup chocolate chips, divided salted, dry roasted peanuts, chopped Preheat oven to 350°F. Coat a 10” pie plate with cooking spray. Combine crumbs, cocoa, 3 T sugar and egg whites; mixing til well combined. Press in bottom and up sides of pie plate. Prick crust with fork in several areas. Bake 10 minutes. Remove and cool on a wire rack. Combine milk and remaining sugar in a medium saucepan on medium heat. Cook a couple minu...

I would like to thank all of you who commented on my request for advice in regard to uses for potato chip crumbs. I decided to make cookies, but I still have another bag of crumbs to use up, so will have to come up with something for those too! The recipe for the cookies can be found in the comments section here: http://www.gather.com/viewArticle.jsp?articleId=281474976946073#comments I also made a few variations to this recipe: I added a cup of brown sugar and used walnuts instead of pecans. I also did not bother with the flattening step for the cookies and didn’t dip them in chocolate. I thought I had some semisweet chocolate to use, but I didn’t. I also only baked them for 12 minutes. These cookies are very sweet and buttery tasting, not reminiscent of potato chips at all. Mixing in the chips: Yummay!

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 an old stand by for cheesecake that I have had for years. Nothing fancy to it, and easy to prepare. I served this topped with strawberries and raspberries. I recommend starting the crust first. Filling 3 8-oz pkgs. cream cheese, softened 4 large eggs 1 C sugar 1 tsp. vanilla Mix cream cheese and sugar until well blended. Add eggs to cream cheese one at a time and mix with an electric mixer. It will be difficult to blend at first but will become easier as more eggs are added. Once blended, add vanilla. Stir to incorporate vanilla. Pour into pan already lined with crust (see below for recipe). Preheat oven to 325°. Bake one hour and 15 minutes (time may vary). Make sure you test the center of the cheesecake with a knife. If the knife doesn't come out completely clean, bake a little while longer and then test again. Cool in the oven for about a half hour. Take out of the oven and let cool for another 10 minutes. Run a knife around the edge of the cake to loosen. Cov...

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 is one of my all time favorite desserts- to this day I still can't make this as good as Mom does! Recipe is from Mom's recipe box. Easy! 2 c. flour 1 1/2 c. sugar 2 t. baking soda dash salt 2 eggs, beaten 1 medium can fruit cocktail Preheat oven to 350°. Combine dry ingredients. Add eggs and fruit cocktail. Blend well and pour into 9 x 13 pan sprayed with cooking spray. Bake 40 minutes. Topping 1 stick butter 3/4 c. sugar 3/4 c. Pet milk 1/2 c. nuts (I prefer walnuts) 1/2 c. coconut 1 t. vanilla Mix first three and boil 10 minutes. Add nuts and coconut. Mix and remove from heat. Stir once more. While still hot pour over cake.

I baked this today, and will be putting it in the freezer to enjoy when my fiance gets home. Boy, did it smell wonderful while baking! 1 pastry crust for a 9" deep dish pie (I used store-bought) 1/2 cup sugar 3 T flour 1 t ground cinnamon 1/8 t salt 6 cups thinly sliced peeled apples (I used McIntosh) 1 recipe crumb topping (see below) 1/2 cup chopped walnuts or pecans 1/4 cup caramel topping Crumb Topping 1 cup packed brown sugar 1/2 cup flour 1/2 cup quick cook oats 1/2 cup butter In a medium bowl stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter til topping is like course crumbs. Set aside. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss til coated. Transfer apple mixture to the pie. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil. Bake in a preheated 375° oven for 25 minutes. Remove foil and ...