Our Best Cheesecake

June 6, 2012 Leave a Comment

Our Best Cheesecake (Honey Maid)

For years I have used Honey Maid Graham Cracker Crumbs for my baked goods.  It wasn’t until 2010 that I tried the cheesecake on the back of the box.  It was easy, and tasted GREAT.  Why don’t you try making Our Best Cheesecake Recipe, and you’ll love it.

Our Best Cheesecake

Our Best Cheesecake

1 ¾ cups Honey Maid Graham Cracker Crumbs

1/3 cups margarine, melted

1 ¼ cups sugar, Divided

3 pkg. (8 oz. each) Philadelphia cream cheese, softened

2 tsp. vanilla

3 eggs

1 cup Breakstone’s Sour Cream

1 can (21 oz.) cherry pie filling (optional)

Preheat oven to 350F if using a silver 8 or 9 inch springform pan (or to 325F if using a DARK nonstick 8 or 9 inch springform pan).  Mix graham cracker crumbs, margarine and ¼ cup of sugar.  Press firmly onto bottom and 2 ½ inches up side of pan; set aside.

Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on high speed until blended.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Add sour cream.  Pour into crust.

Bake 1 hour 10 minutes or until center is almost set.  Turn off oven.  Leaving door slightly ajar, leave cheesecake in oven 1 hour.  Remove from oven; cool completely.  Refrigerate 4 hours or overnight.  Remove side of pan; top with pie filling.  Store leftover cheesecake in refrigerator.

Makes 16 servings

(Recipe from Honey Maid Graham Cracker Crumbs; Our Best Cheesecake)

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Banana Nut Bread

June 3, 2012 Leave a Comment

Banana Nut Bread

I enjoy making breads, and here is the Banana Nut Bread Recipe that I use a lot.  I hope you like it!

Banana Nut Bread

Banana Nut Bread

¼ cup margarine

½ cup sugar

3 bananas, mashed

2 eggs, well beaten

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

¾ tsp. salt

½ cup milk

½ cup chopped walnuts

¼ cup mini chocolate chips

Use 1 loaf pan or 2 Hefty EZ Foil loaf pans, paper line the pans or spray pans with Pam.  Bake on 325F. for 1 hour.

Cream margarine and sugar; blend in bananas, eggs and vanilla.  Add flour, baking powder and salt to the banana mixture alternating with milk; mix well.  Add walnuts and mini chocolate chips; mix well.

You can add some walnuts on top of the unbaked bread and add some sugar before you bake  it.

Fill the pans half way.  Then bake and enjoy!

 

(Recipe from Marie Shea)

 

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Triple-Layer Lemon Pie

June 1, 2012 Leave a Comment

 

Triple-Layer Lemon Pie

This Triple-Layer Lemon Pie Recipe is a good one to make in the summer months, because you don’t bake it.  You can use any flavor you like, such as banana cream, chocolate, etc.

Triple-Layer Lemon Pie

Triple-Layer Lemon Pie

2 cups cold milk

2 pkg. (4-serving size each) Jell-O lemon flavor instant pudding & pie filling

1 Honey Maid graham pie crust (6 oz.)

1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

POUR milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  (Mixture will be thick.)

SPREAD 1 ½ cups of the pudding onto bottom of crust.  Gently stir half of the whipped topping into remaining pudding; spread over pudding layer in crust.  Top with remaining whipped topping.

REFRIGERATE 3 hours or until set.  Garnish with lemon peel, if desired.  Store leftover pie in refrigerator.

Makes 8 servings

(Recipe for Triple-Layer Lemon Pie was from a ladies magazine)

 

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Filed Under: No-Bake Recipes, Pie Recipes Tagged With: , , , ,
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