Turtle Cheesecake

Crust
11 oz pkg Vanilla wafers, crushed
6 TBSP melted butter
Filling
14 oz bag of carmels, unwrapped
5 oz can evaporated milk
Pecans
Cheesecake
3 (8 oz) pkgs cream cheese, softened
14 oz can sweetened condensed milk
4 eggs
1 TBSP vanilla
2 cups chocolate chips, melted and slightly cooled

Crust:
Mix together and press into a springform pan.
Bake at 350 for 10 minutes
Filling:
Melt caramels and milk together.
Pour over baked crust.
Sprinkle pecans on top.
Cheesecake:
Beat cream cheese and milk until fluffy.
Add eggs, vanilla and chocolate chips.
Pour over filling layer
Bake at 300 for 1 hr and 5 min.
Cool at least 4 hours

Recipe From: Marge Kruzan

Chocolate Chip Cookies

4 ½ cup all purpose flour
2 tsp baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 oz) vanilla instant pudding mix
4 eggs
2 tsp vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts

Preheat oven to 350 degrees F
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended
Stir in the eggs and vanilla
Blend in the flour mixture
Stir in the chocolate chips and nuts
Bake for 10 to 12 minutes.

You can use whatever flavor pudding you want. I also like to use ½ semisweet chips and ½ milk chocolate chips.

Recipe From: www.allrecipes.com

Mint Brownies

Brownie Layer:
½ cup butter
1 cup sugar
4 eggs
16 oz can Hershey’s Syrup
1 tsp vanilla
1 cup + 1 tsp flour
1st topping:
½ cup softened butter
2 cups powdered sugar
2 TBSP milk or cream
Peppermint oil to taste
Few drops green food coloring
2nd topping:
6 TBSP butter
1 cup chocolate chips

Brownie Layer
Cream butter and sugar
Add eggs, syrup, vanilla and flour.
Pour into ungreased 13x9 pan
Bake at 350 for 25-30 minutes. Cool completely.
1st Topping
Mix butter, powedered sugar, milk/cream and peppermint oil. Add food coloring. Refrigerate a few minutes. Top cooled brownie layer.
2nd Topping
Melt butter and chocolate chips together. Spread over 1st topping.
Refrigerate to set.
Best if made the day before.

Recipe From: Marge Kruzan

Carrot Cake with Cream Cheese Frosting

Cake
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8 oz) can crushed pineapple
1 (3 ½ oz) can flaked coconut
1 cup chopped pecans
Frosting:
8 oz cream cheese (room temp)
1 lb powdered sugar
1 stick butter (room temp)
2 tsp vanilla

Cake
Beat eggs and next 4 ingredients at medium speed with electric mixer until smooth.
Add flour mixture (flour, soda, salt, cinnamon), beating at low speed until blended.
Fold in carrot and next 3 ingredients.
Pour batter into prepared cakepan.
Bake at 350 for 25-30 minutes or until wooden pick inserted in center comes out clean.
Frosting
Beat all ingredients until smooth.
Frost cake when completely cool.

Recipe From: Marge Kruzan