Shannon's Cookbook

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°. ...