• 2 - 8 oz. tubes crescent rolls
• 2 sticks butter
• 4 firm peaches, peeled and quartered
• 1 1/2 c. sugar
• 1 tsp. cinnamon
• 1- 12oz. Mountain Dew

How to Prepare:

Melt butter, add sugar and cinnamon, unroll crescents and place peach quarters in each one. Roll from large end to small.

Place in 12″ x 10″ x 2″ pan. Pour butter mixture over them and then pour Mountain Dew on top. Bake at 350° oven for 45 minutes.

Ingredients:

• 4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
• 1 cup Miracle Whip or mayonnaise
• 1 teaspoon mustard
• 1/2 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 hard boiled eggs, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, finely chopped
• 1/2 cup sweet pickles, finely chopped

How to Prepare:

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

• 2 teaspoons vegetable oil
• 1/4 cup finely chopped onion
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/8 tablespoon dried minced garlic
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4 ounce) can diced green Chile peppers

How to Prepare:

Heat the oil in a medium saucepan over medium heat, and cook the onion until tender.

Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers.

Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.

Transfer to a gravy boat or pour directly over food to serve.

• 1/3 c Softened Butter
• 1 Egg
• 1/3 c Sugar
• 1 1/4 c Unsifted Flour

How to Prepare:

Cream butter and sugar in small mixer bowl; blend in egg.

Add flour; mix well.

Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan.

Bake at 450 degrees for 5 minutes.

Cool and fill.

• 16 oz Cream cheese
• 3/4 c Sugar
• 2 Eggs
• 1 ts Vanilla
• Cherry pie filling
• Vanilla wafers

How to Prepare:

Cream cheese, sugar, eggs and vanilla together.

Fill muffin pan with bake cups; place vanilla wafer at bottom of each.

Fill half full of batter and bake 10 minutes or until set.

Top with pie filling.

• 1 c Chocolate Wafer Crumbs
• 1/4 ts Cinnamon
• 3 tb Margarine, Melted
• 32 oz Cream Cheese, Softened
• 3/4 c Sugar
• 4 ea Large Eggs
• 1/2 c Sour Cream
• 1 ts Vanilla
• 1/2 c Semi-sweet Choc. Chips Melted
• 2 tb Orange Flavored Liqueur
• 1/2 ts Grated Orange Peel

How to Prepare:

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan.

Bake at 325 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Blend in sour cream and vanilla.

Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter.

Pour chocolate batter over crust.

Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F.

Spoon remaining batter over chocolate batter continue baking 30 minutes more.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

• 2 c Vanilla Wafer Crumbs
• 6 tb Margarine, Melted
• 14 oz Caramels ( 1 bag)
• 5 oz (1 cn) Evaporated Milk
• 1 c Chopped Pecans, Toasted
• 16 oz Cream Cheese, Softened
• 1/2 c Sugar
• 1 ts Vanilla
• 2 ea Large Eggs
• 1/2 c Semi-sweet Chocolate Chips *

* Chocolate chips should be melted.

How to Prepare:

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.

Bake at 350 degrees F., 10 minutes.

In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.

Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in chocolate, pour over pecans.

Bake at 350 degrees F., 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

Shortbread Crust

• 1 1/2 c Flour
• 1/2 c Finely ground pecans
• 1/3 c Sugar
• 1 lg Egg, separated
• 1/2 c Butter, softened

Cranberry Glaze Filling

• 1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish
• 2 tb Sugar
• 1 tb Cornstarch
• 1 tb Grated lemon zest
• 1 tb Lemon juice

White Chocolate Filling

• 1 1/2 c Fresh orange juice
• 1-3 Inch x 1 inch piece- of orange peel (orange part only)
• 4 8 oz pkgs cream cheese
• 2/3 c Sugar
• 1 tb Grated orange zest
• 2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
• 8 oz White chocolate, melted
• 4 Eggs

Candied Orange Topping

• 4 c Water
• 2 c Sugar
• 3 Seedless oranges (unpeeled)- cut into paper-thin slices

How to Prepare:

Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands - there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap.

Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.

Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.

Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.

White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly.

Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight.

Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.

Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream.

NOTE: You may substitute grapefruits for the oranges in the Candied Oranges
Topping if you prefer. ]]> http://www.faverecipes.net/arizona-sunset-cheesecake/feed/ http://www.faverecipes.net/arizona-sunset-cheesecake/ http://feeds.feedburner.com/~r/FaveRecipes/~3/244265017/ http://www.faverecipes.net/cherry-cheesecake/#comments Sun, 02 Mar 2008 10:15:03 +0000 IngaOz http://www.faverecipes.net/cherry-cheesecake/ Ingredients:

• 1 c Graham Cracker Crumbs
• 3 tb Sugar
• 3 tb Margarine, Melted
• 24 oz Cream Cheese, Softened
• 3/4 c Sugar
• 3 Large Eggs
• 1 ts Vanilla
• 21 oz Cherry Pie Filling (1 cn)

How to Prepare:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time mixing well after each addition.

Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Top with pie filling just before serving.

• 1 c Chocolate Wafer Crumbs
• 3 tb Margarine, Melted
• 2 tb Sugar
• 24 oz Cream Cheese, Softened
• 2/3 c Sugar
• 3 Large Eggs
• 1 c Mint Chocolate Chips, Melted
• 1 ts Vanilla
• 3 Large Egg Whites
• 7 oz Marshmallow Creme (1 Jr)

How to Prepare:

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in mint chocolate and vanilla; pour over crust.

Bake at 350 degrees F., 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Beat egg whites until soft peaks form.

Gradually add marshmallow creme, beating until stiff peaks form.

Carefully spread over top of cheesecake to seal.

Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.