Favorite Cheesecake Squares

Words cannot even begin to express my love for cheesecake. I could write a small novel on all of its wonderful qualities. Every time I have a serious break up, bad day at work or really any sort of stress in my life, the first thing I turn to is cheesecake. It’s my source for relief and tranquility. In fact, I'm going to create a category on my blog dedicated solely to cheesecake. These scrumptious cheesecake squares are sure to be a big hit.

Favorite Cheesecake Squares

Instructions:
Yield: 16 servings

¼ cups Margarine
1/3 cups Packed Brown Sugar
1 cups Unbleached All-purpose Flour
½ cups Chopped Walnuts
8 oz Cream Cheese, Softened
¼ cups Granulated Sugar
1 teaspoon Vanilla
1 Large Egg
¾ cups M&M Candies*

*NOTE: You can use any type of milk chocolate candies in place of the M&Ms.

Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve ½ cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer ½ cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares.

Chocolate Brown Delight

Yum, yum, yum, yum…okay enough, I promise to stop “yumming.” These brownies are deliciously bad when it comes to calories but positively divine when it comes to taste.


Chocolate Brownie Delight
Instructions:

Yield: 1 Batch
6 oz Unsweetened chocolate
¾ cups Margarine
6 Eggs, beaten
2 cups Sugar
¼ teaspoon Salt
2 teaspoon Vanilla
1½ cups Flour
16 oz Pkg. semi-sweet morsels

Preheat oven to 350. Grease a 9 X 13" pan and line with wax paper. Set aside.

Melt unsweetened chocolate and butter in pan, stirring constantly. Remove and cool. Combine eggs, sugar, salt and vanilla; add to chocolate. Mix well. Stir in flour and morsels. Pour in pan and bake 25-30 minutes.

Chips Ahoy Ice Cream Cake

For some reason I have been craving chocolate more than usual. I’m not sure if it’s the dreary, cold weather, stress from the job or the fact that I’m a chocoholic but the craving is there. This recipe rocks!!!

Chips Ahoy Ice Cream Cake

Yield: 12 Servings
32 Chips Ahoy chocolate chip
¼ cups Margarine, melted
1 cups Chocolate fudge topping
2 qt Ice cream, any combination
prepared whipped topping for garnish strawberries or maraschino cherries, for garnish

Finely roll (with a rolling pin) 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread ¾ cup fudge topping over prepared crust. Freeze about 15 minutes.

Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.

Marshmallow Fudge

Lately I've been really into baking. Granted, I'm no Betty Crocker but this Marshmallow Fudge is right up my ally. Even the novice baker could manage it and it really satisfies those chocolate cravings I often seem to have.

Marshmallow Fudge


Instructions:
Yield: 36 servings

1 package Marshmallows (12oz)
1 package Chocolate bits (12oz)
4½ cups Sugar
2 Hershey milk choc bars
1 can Evaporated Milk
½ lb Margarine
2 cups Nuts
1½ teaspoon Vanilla

Directions:
Boil sugar and milk for 12 minutes, stirring constantly. Pour over other ingredients in large bowl, stir until chocolate and marshmellows are dissolved. Add vanilla and nuts, then pour into greased pan.

From the Kitchen of: Mary Jacobson

Your Marshmallow Fudge is ready. Happy cooking!