recipes

Holiday 13 December 2016

Wrap Up the Season With Buttery, Homemade Candy

(Family Features) Homemade candy is a year-round treat, but it’s especially delicious during the holidays. Stir up sweet family traditions in the kitchen this season with a few simple tools and the perfect candy ingredients. Gather a heavy saucepan and wooden spoon, along with plenty of real butter, pure sugar and high-quality chocolate.
These recipes are easy to make, from melt-in-your-mouth caramels to crunchy, nutty toffee. If your candy-making technique could use a refresher course, visit butterisbest.com for a short video demonstration of the Pistachio Toffee recipe, along with helpful hints for using a candy thermometer and testing candy temperatures.

Sweet Tips for Candy Success

  • No substitutions — real butter, not margarine or spreads, gives candy the best flavor and texture.
  • Don’t double up — make only a single batch of candy at a time. Extra ingredients may prevent the mixture from cooking properly.
  • Temps on target — the bulb of the candy thermometer should be completely covered by liquid, but don’t rest the thermometer on the bottom of the pan.
  • Be patient — candy takes a long time to cook — don’t rush it by turning up the heat.
  • Measure up — measure all ingredients before beginning a recipe.
  • Keep it fresh — store finished confections in an airtight container in a dry location. Use wax paper to separate layers of candy.

For more holiday recipes and tips for cooking and baking with butter visit butterisbest.com.

07596 detail image embed2

Chocolate Cherry Fudge

Makes 3 dozen pieces

  • 1/2 cup (1 stick) butter
  • 3/4 cup whipping cream
  • 2 cups sugar
  • 12 ounces semisweet chocolate, coarsely chopped
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chopped slivered almonds
  • 1 cup chopped dried cherries
  • 1 teaspoon almond extract
  1. In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
  2. Remove from heat; add chocolate and marshmallow creme; stir until smooth.
  3. Add, almonds, cherries and almond extract; mix until well blended.
  4. Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

 

Eggnog Fudge

Makes 3 dozen pieces

  • 1/2 cup (1 stick) butter
  • 3/4 cup eggnog
  • 2 cups sugar
  • 10 ounces white chocolate, coarsely chopped
  • 1/2 teaspoon ground nutmeg
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chopped pecans,
  • 1 teaspoon rum or rum extract
  1. In heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.
  2. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
  3. Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
  4. Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

07596 detail image embed3

Sea-Salted Caramels

Makes 3 dozen pieces

  • 1 cup (2 sticks) butter
  • 1 1/2 cups brown sugar
  • 3/4 cup sugar
  • 1/4 cup dark corn syrup
  • 1/2 cup light corn syrup
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  1. Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248°F (firm ball stage).
  2. Remove saucepan from heat and stir in vanilla. Pour caramel immediately into 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.
  3. Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in airtight container in refrigerator.

07596 detail image embed1

Pistachio Toffee

Makes 3 dozen pieces

  • 1 1/4 cups shelled pistachios, divided
  • 1 cup (2 sticks) butter
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 tablespoon corn syrup
  • 6 ounces white chocolate, coarsely chopped
  1. Heat oven to 350°F. Place pistachios in single layer in pan; toast 3 minutes. Remove from oven, cool and coarsely chop; set aside.
  2. In heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage), stirring frequently.
  3. Stir in 3/4 cup pistachios; mix well and pour into jellyroll pan lined with buttered foil. Spread mixture into large rectangle. Cool completely.
  4. In microwave-safe container, microwave chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
  5. Place pan in refrigerator for 5 minutes, or until chocolate has set. Break into pieces and store in airtight container.

Source: America's Dairy Farmers

Snacks 01 September 2016

Snack Attack! Naturally Sweet Snacks Are Back

(Family Features) School means a return to packing lunches and preparing after-school snacks. Make this school year fun with a new collection of easy-to-make snack recipes from the National Honey Board.

Instead of giving your kids the same boring sandwich, jazz up their lunch box and snacks with a few easy tips:

Update a classic
Honey gives a new twist to an old favorite. Try a PB&H by switching out the jelly for honey, and this sandwich will be a new lunch box staple.

Wrap, roll and skewer
Wrap fixings in a tortilla for a handy “to go” snack. Cut sandwiches into small, flattened, crustless squares; spread bread with honey and chopped fruit, and roll into kid-friendly rolls or fashion them into kabobs.

Prepare for snack attacks
Make a double batch of snacks and keep them on hand when hungry bellies come calling. Honey-sweetened granola bars stay fresh in tightly sealed containers and banana pops store perfectly in the freezer. Honey is also a natural preservative that will keep your snacks extra fresh.

Customize to fit cravings
Snack time is more fun with your favorite and colorful toppings. Roll a banana pop in graham cracker crumbs, dried fruit or coconut for a fun, individualized sweet treat.

Reach for a quick dip
Eating fruit is twice as fun with a naturally sweetened dip. Keep individual serving-sized packages of honey fruit dip in the refrigerator where it’s ready to grab and go.

Add energy and brainpower to your kid’s school day with good-for-you snacks made with pure honey. Honey is a great all-natural sweetener with no added ingredients. Read the label to make sure you purchase 100 percent, pure honey.

The National Honey Board provides a full collection of snack recipes and tips in the Honey Snack Recipe Brochure, complete with colorful photography. To receive a free copy of the brochure, visit www.honey.com or send your mailing address to Pure Honey Snacks Brochure, P.O. Box 14636, Madison, WI 53708-0636.
For more recipes using pure honey, or to find out more about the benefits of using honey, visit www.honey.com. To find a local honey producer or special honey variety, visit www.honeylocator.com.

06577 detail image embed2

Peanut Butter & Honey Roll-Ups

Makes 2 servings

  • 4 slices wheat bread
  • 1/2 cup smooth peanut butter
  • 1/2 cup honey
  • 2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)
  • 1/4 cup strawberries, finely diced
  • 4 skewers (optional)
  • Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)
  1. Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.
  2. Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

06577 detail image embed1

Honey Cherry Granola Bars

Makes 12 to 16 bars

  • 1/3 cup honey
  • 1/4 cup butter, melted
  • 3 egg whites
  • 1 teaspoon cinnamon
  • 1/2 teaspoon almond flavoring
  • 3 cups low-fat granola
  • 1/2 cup almonds, coarsely chopped
  • 3/4 cup dried cherries
  1. Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into a 9-inch nonstick (or well-greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

06577 detail image embed3

Frozen Honey Banana Pops

Makes 8 pops

  • 4 just-ripe bananas, peeled
  • 8 craft sticks
  • 1/2 cup honey
  • 1-1/3 cups finely chopped nuts, coconut, carob chips, dried fruit, graham cracker crumbs, etc.
  1. Cut bananas in half cross-wise. Insert a craft stick into each cut end. Freeze for at least 30 minutes on a wax paper-lined tray.
  2. Meanwhile, spread desired toppings onto separate plates. Spoon about 1 tablespoon honey over each slightly frozen banana, rotating and smoothing honey with back of spoon to coat all sides. Roll banana in desired topping until coated on all sides, pressing with fingertips to help toppings adhere. Return pop to wax paper-lined tray and repeat with remaining bananas.
  3. Freeze pops 15 minutes or more to set toppings. Serve.

Source: National Honey Board

Beverages 30 March 2017

Refresh Your Routine with Protein-Packed Smoothies

(Family Features) Spring brings warmer weather and a fresh start, making it the perfect time to reinvigorate your workout routine and healthy habits by starting with fresh ingredients. Whether you’re training for an upcoming event or simply looking for new and easy nutritious meal options, these protein-packed recipes prepared by U.S. Ski and Snowboard Association’s chef and registered dietician Megan Chacosky are perfect for casual fitness enthusiasts and elite athletes alike.

Few people understand the nutritional needs of athletes during their spring training period better than Chacosky. She stresses the importance of protein to all athletes. Boosting a simple smoothie recipe with a tasty solution like Rockin’ Refuel is an easy way to add a high-quality source of protein.

Made from pure, fresh milk, Rockin’ Refuel is a healthy option to start your day or recover after a workout. Chacosky typically uses one full bottle, which contains up to 30 grams of protein, as the base ingredient in smoothie recipes and adds fresh, seasonal fruits and vegetables.

For example, Chacosky’s Spicy Chocolate Avocado Smoothie can be your solution following intense workouts to help repair and replenish muscles, or you can prepare for a big race with a Berry Cherry Blend Smoothie with its full serving of antioxidants. For athletes looking to maintain or lose weight while still taking in a daily dose of protein, her Lean Chai Latte Smoothie makes for a nutritious mid-day snack.

Find tips to optimize your nutrition at rockinrefuel.com.

13689 detail image embed1

Lean Chai Latte Smoothie

Recipe courtesy of Megan Chacosky on behalf of Rockin’ Refuel

  • 1 bottle (12 ounces) Rockin’ Refuel Vanilla Lean Builder
  • 1 tablespoon loose chai tea or contents of 1 tea bag
  • 1/4 cup plain, nonfat Greek yogurt
  • 1-2 cups ice
  1. Place all ingredients in blender and blend to desired consistency.

13689 detail image embed2

Berry Cherry Blend

Recipe courtesy of Megan Chacosky on behalf of Rockin’ Refuel

  • 1 bottle (12 ounces) Rockin’ Refuel Strawberry Muscle Builder
  • 1/4 cup plain, whole milk Greek yogurt
  • 1/2 cup frozen blueberries
  • 1 cup frozen tart cherries
  • 1 cup spinach
  1. Place all ingredients in blender and blend to desired consistency.

Tip: Use as morning meal replacement by adding 1-2 teaspoons chia seeds or 1-2 tablespoons oats for added fiber.

 

Spicy Chocolate Avocado Smoothie

Recipe courtesy of Megan Chacosky on behalf of Rockin’ Refuel

  • 1 bottle (12 ounces) Rockin’ Refuel Chocolate Muscle Recovery
  • 1/4 cup plain, whole milk Greek yogurt
  • 1/2 avocado
  • 2 teaspoons cocoa powder
  • 2 teaspoons cinnamon
  • 2 teaspoons chili powder
  • 1 cup ice
  1. Place all ingredients in blender and blend to desired consistency.

Tip: Add 1-2 teaspoons chia seeds or 1-2 tablespoons oats to add fiber.

Source: Rockin' Refuel

Breakfast & Brunch 27 March 2017

Sensational Spring Flavors

(Family Features) Between blossoming flowers and warmer temperatures, there are plenty of reasons to spend more time outside. Brighten up your spring family gatherings with the sweet flavors of the season. You can prepare a delicious brunch for your family or bring a fun dessert to your next gathering without having to take away any of your time enjoying the outdoors.

Spring is also the perfect time to introduce new twists on classic desserts that will impress your loved ones. Dessert combinations, like a classic cheesecake laced with sweet cherries on a buttery chocolate chip cookie crust or a brunch-perfect cinnamon French toast with your favorite features of an apple fritter, are sure to be the talk of your family’s table.

No matter the occasion, great-tasting Lucky Leaf Premium Fruit Filling and Topping is sure to deliver. With more fruit and many options to choose from, such as apple, cherry, lemon or blueberry, you can add better flavors to your recipes. The premium line contains no high-fructose corn syrup, so you can feel good about whipping up something special for your family.

Find more easy recipes for spring at luckyleaf.com.

13078 detail image embed1

Overnight Apple Fritter French Toast Casserole

Recipe courtesy of Kate of I Heart Eating
Prep time: 15 minutes
Cook time: 45-55 minutes
Servings: 12

  • 1 package (24 ounces) thick-sliced cinnamon bread, divided
  • 1 can (21 ounces) Lucky Leaf Apple Premium Fruit Filling and Topping
  • 9 large eggs
  • 1 cup fat-free half-and-half
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  1. Grease 9-by-9-inch baking dish.
  2. Cube cinnamon bread and add half to prepared baking dish. Add fruit filling over bread. Cover fruit filling with rest of bread cubes.
  3. In bowl, whisk together eggs, half-and-half and cinnamon. Pour evenly over bread.
  4. Cover and chill overnight.
  5. Heat oven to 325° F.
  6. Uncover and bake for 45-55 minutes. If it starts to brown too much, tent aluminum foil over casserole.
  7. Let cool in pan for about 10 minutes.
  8. Whisk together powdered sugar and 1 tablespoon milk, adding more as needed to make pourable glaze. Drizzle glaze over casserole just before serving.

 13078 detail image embed2

Chocolate Chip Cookie Cherry Cheesecake Pie

Cook time: 67-82 minutes

  • 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
  • 2 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 2 cans (21 ounces each) Lucky Leaf Regular or Premium Cherry Fruit Filling, divided
  1. Heat oven to 350° F.
  2. Press cookie dough evenly into bottom and sides of deep dish (2-inches deep) 9-inch pie plate.
  3. Bake 12 minutes. Cool completely. While crust is cooling, prepare filling.
  4. In large bowl, beat cream cheese, sugar, egg and vanilla until smooth. Stir in 1 can of cherry fruit filling. Pour filling into cooled crust.
  5. Bake 55-70 minutes, or until filling is set and golden brown.
  6. Cool. Refrigerate until ready to serve. Top with remaining can of cherry fruit filling.

Source: Lucky Leaf

Dessert 07 February 2016

Sweet Cherry Bars

Crust

  • 1/2 cup canola oil
  • 1/2 cup confectioner’s sugar
  • 2 egg yolks
  • 1 1/4 cups all-purpose flour

Filling

  • 2 egg whites
  • 1/2 cup brown sugar
  • 1/2 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut
  • 1 cup maraschino cherries, drained, coarsely chopped
  • 1/4 cup chopped pecans

Icing

  • 2 cups confectioner’s sugar
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice
  1. Preheat oven to 350°F.
  2. Crust: Combine all ingredients; mix well. Pat firmly into 8-inch square cake pan. Bake 12 minutes or until golden.
  3. Filling: Beat egg whites and brown sugar. Combine flour, baking powder and salt. Stir into egg mixture; mix well. Stir in coconut, cherries and pecans. Spread over crust. Bake 20 to 25 minutes or until lightly browned.
  4. Icing: Beat all ingredients together until creamy. Drop spoonfuls of icing onto warmed bars; spread gently. Cool completely before cutting into bars.

Makes 16 bars

Source: CanolaInfo | National Sweet Cherry Foundation

Dessert 23 February 2017

Sweet Spring Desserts

(Family Features) When the scent of fresh blooms begins to fill the air, it’s a sure sign that spring has sprung. It’s the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit – and no high-fructose corn syrup – for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at luckyleaf.com.

13636 detail image embed1

Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 24

  • Nonstick cooking spray
  • 30 vanilla cream-filled cookies
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 1/3 cup key lime juice
  • 1 tablespoon key lime zest
  • 1/4 cup flour
  • 3 eggs
  • green gel food coloring (optional)
  • 1 can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided
  • 1 container (8 ounces) whipped topping, thawed
  • key lime slices (optional)
  1. Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325° F. Line 9-by-13-inch pan with foil and spray with nonstick spray.
  2. Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.
  3. Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.
  4. Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.
  5. Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.
  6. Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

13636 detail image embed2

Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12

  • 1 cup vanilla wafer crumbs
  • 1 cup finely chopped pecans
  • 1 cup butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 16 ounces whipped topping, divided
  • 2 small boxes cheesecake-flavored pudding
  • 3 cups milk
  • 1 can (21 ounces) Lucky Leaf Cherry Pie Filling
  • 1/2 cup. chopped pecans
  1. Heat oven to 350° F.
  2. In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.
  3. Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.
  4. In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.
  5. Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.
  6. Top with pie filling, remaining whipped topping and chopped pecans.

Source: Lucky Leaf

Save

Save

Save

Beverages 19 January 2017

Blue Sunset

  • 2 ounces Whaler’s Pineapple Paradise Rum
  • 2 ounces pineapple juice
  • 1/2 ounce blue curacao
  1. Shake well and serve in martini glass. Garnish with pineapple or cherry.

Source: Whaler's Rum

Dessert 07 August 2015

Banana Split Dessert Pizza

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup sour cream
  • 6 tablespoons lemon juice, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
  • 1/4 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup chopped nuts
  • 3 medium bananas, sliced and divided
  • 1 (8-ounce) can sliced pineapple, drained and cut in half
  • 10 to 12 maraschino cherries, drained and patted dry
  • Additional chopped nuts for garnish
  • 1 (1-ounce) square semi-sweet chocolate
Preparation
  1. Preheat oven to 375°F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
  2. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
  3. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
  4. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
  5. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.
Preparation Time

10 minutes

Serves

Makes one (12-inch) pizza

Notes, Tips & Suggestions

Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.

Source

Eagle® Brand Sweetened Condensed Milk
National Sweet Cherry Foundation

Dessert 07 August 2015

White Chocolate Cherry Cheesecake

Ingredients
  • 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
  • 1/2 cup pecan halves, toasted, finely chopped
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 package (6 ounces) white baking chocolate, divided
  • 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla, divided
  • 4 eggs
  • 1 can (21 ounces) cherry pie filling
Preparation
  1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
  2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
  4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.
Preparation Time

30 minutes plus refrigerating

Bake Time

1 hour

Serves

Makes 16 servings.

Source

Cherry Marketing Institute
Honey Maid Grahams
Philadelphia Brand Cream Cheese

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.