• Mix together and then set aside:
• 2 c. sugar
• 2 eggs
• 1/2 c. sour cream
• Bring to a boil in a pot:
• 1 c. margarine
• 1/4 c. cocoa
• 1 c. water
• Pour the pot of ingredients over:
• 2 c. flour
• 1 t. baking soda

Mix the margarine and flour ingredients well. Add the sugar stuff. Mix good! Pour it into an ungreased 12″ x 18″ cookie sheet pan. Bake at 350 degrees for 20 minutes. Pour the following glaze over the cake as soon as you take it out of the oven:

• GLAZE:
• Bring to a boil:
• 1/2 c. margarine
• 1/4 c. cocoa
• 1/3 c. milk
• Remove from heat. Stir in:
• 16 oz. powdered sugar

Pour over the cake and cool for an hour on the counter. Then put it in the refrigerator to chill. Serve!

Start out with making the apple mixture. Set it aside then and use later in the recipe!

• 1 1/2 – 2 c. apples, peeled, cored, and chopped to desired small pieces
• 1/2 c. brown sugar
• 1/2 c. flour

Now make the crumb topping, but set it aside for later in the recipe:

• 1/4 c. butter, melted
• 1/2 c. brown sugar
• 1/2 c. flour
• Mix together to make a crumble.

Make the actual cheesecake mix next:

• Beat together until well blended:
• 16 oz. cream cheese, soft
• 3/4 c. granulated sugar
• 2 t. lemon juice
• Add:
• 2 eggs
• Make sure it is blended, but don’t actually beat it hard.

The next steps are:

• Set your 9″ pie plate on the counter
• Press graham cracker crust in it
• gently spoon the prepared apples onto the crust
• pour the cheesecake mixture over the apples
• sprinkle the top of the cheesecake with the crumble

Bake at 350 degrees for 40-45 minutes. Cool on the counter top for about 1 hour. Place into the refrigerator UNCOVERED for about 3 hours, or until cold. Cover and refrigerate until ready to eat. Drizzle caramel sauce on when serving.

~~~~I have put caramel drizzle over the apples a few times, but it seems to just harden the graham crackers and just absorb into the cheesecake without enough flavor for my liking. ~~~~~

• Beat together:
• 16 oz. cream cheese, at room temperature
• 3/4 c. granulated sugar
• 2 T. lemon juice
• Add at low speed:
• 2 eggs
• Mix only until blended. Pour into a 9″ pie plate prepared with a graham cracker crust. Bake at 350 degrees for 40-45 minutes. There will be a slight crack at the top of the cheesecake most often. When it comes out of the oven, immediately spread the following mixture on the top.

Sour Cream Topping:

• Beat together well:
• 1 c. sour cream
• 2 t. vanilla
• 2 T. granulated sugar

Cool on the counter top for about an hour. Then place in the refrigerator WITHOUT covering for 3-4 hours. Then cover it and store covered until consumed.

People eat cheesecakes with toppings, too! Here is a recipe that I use instead of buying a fruit topping. Of course there are toppings like fresh fruit, caramel, chocolate, and such. But here is my recipe for a cooked fruit topping.

FRUIT TOPPING:

• Mix together in a pot:
• 1 c. water
• 1 c. sugar
• 1/3 c. cornstarch
• 1 t. lemon juice
• Now turn the burner on HIGH and add about 1 c. mashed berries of choice. Continue stirring until the mixture is thick and bubbly. Remove from heat. Add at least 2 cups of berries that are not mashed. Cool completely. Store in an airtight container. Sometimes it gets too thick when it gets COLD so I just let it get cooled and then serve it. Or I bring it to room temperature before using on the cheesecake, too.

• Beat together until crumbly:
• 1 package Yellow Cake Mix (dry)
• 1/2 c. brown sugar
• 1 c. creamy peanut butter

Remove 3/4 c. of this crumbly mixture from the mixing bowl. Set it aside. Add the following to the mixing bowl:

• 1 c. water
• 1/4 c. vegetable oil
• 3 eggs, slightly beaten

Pour batter into a greased 9″ x 13″ pan. Sprinkle the top of the cake with:

• 1/2 c. nuts, chopped
• 1 heaping cup of chocolate chips
• the 3/4 c. of reserved mixture

Gently press the topping into the cake batter just so it doesn’t all crumble off the the cake when eating. Bake at 350 degrees for 40-45 minutes, or until done. It tastes best warm with vanilla ice cream. Also, it is a fairly thick cake so I have made it in my 11″ x 15″ pan and baked it for 35-40 minutes.

• Cream together:
• 1 c. butter, melted
• 2 c. brown sugar
• 1/2 c. granulated sugar
• Add:
• 3 eggs
• 2 T. milk
• 1 1/4 t. baking soda
• 3/4 t. salt
• Mix well. Stir in:
• 2 1/4 c. flour
• 3 1/4 c. quick oats
• Make sure mixture is combined well. Stir in:
• 3 c. chocolate chips

Lightly grease a cookie sheet. Pour batter in and evenly spread it around. Bake at 350 degrees for 35-40 minutes. I tend to under bake these a little. They are best fresh! To store them be sure they are in an airtight container as they dry out quickly.

Line an UNGREASED 9″ x 13″ pan (I actually use the Tupperware 9″ x 13″ covered storage container) with:

whole graham crackers layed out to fit the pan/container

• Mix together:
• 2 small packages instant vanilla pudding
• 3 c. cold milk
• Stir in:
• 8 oz. Cool Whip

Spread all of this over the graham crackers. Now place another layer of crackers on top of the pudding. Set aside.

• Cook together over low/medium heat until thick:
• 2 squares baking chocolate
• 3 T. butter
• 2 T. corn syrup
• 3 T. milk
• 1 1/2 c. powdered sugar

Pour this over the top layer of crackers. Place into the refrigerator for at least 6 hours before serving. I do not cover it until the chocolate is firm so it doesn’t get stuck to the lid.

Please excuse my picture. It doesn’t match the recipe. I will eventually change it. I just need to get a good one to match!

• Combine together:
• 1 c. butter, melted
• 2 c. brown sugar
• 2 c. flour
• 2 c. quick oats

Press about 2/3 to 3/4 of this mixture into a greased 9″ x 13″ pan. Fill the pan to about 3/4 full with fresh blueberries. Set aside. Set aside the remaining crumble from the crust as well. You will use this as the crumb topping.

• In a pot combine together:
• 1 c. granulated sugar
• 1/3 c. cornstarch
• 2 c. water

Cook over medium heat, stirring constantly. Cook until it is thick and clear. Pour it over the berries. Sprinkle the crumbled crust mixture on the top. Bake at 350 degrees for one hour. This recipe has not been perfected. It generally bubbles over so I line the oven with tin foil. Sorry! I should probably make it in an 11″ x 15″ pan! It is tasty though.

• Combine together and place into a 9″ x 13″ pan:
• 8 apples, peeled, cored, and sliced
• 3 T. flour
• 1 c. granulated sugar
• 1 t. cinnamon
• 1 t. nutmeg
• 1/4 t. cloves (optional)
• Melt in a saucepan:
• 1/2 c. butter
• Add:
• 1 c. brown sugar
• 1 c. flour
• 1 1/2 c. quick oats

The mixture should be crumbly. If it is not, add more flour and oats until it is crumbly. Sprinkle it on top of the apples. Bake at 350 degrees for about 45 minutes.

In a large GREASED bowl (I use a smear of margarine to grease the bowl and the large cookie sheet that I use to press the bars into) mix together:

• 4 1/2 c. Rice Krispies
• 2 c. quick oats
• 2 1/2 c. Wheaties, slightly crushed
• 1/2 c. chocolate chips
• 1/2 c. M&M’s
• 1/2 c. brown sugar
• Melt together:
• 3/4 c. margarine
• 1/2 c. peanut butter
• 1 pound bag (16 oz) mini marshmallows

Mix all together and press into the greased cookie sheet (about 12″ x 17″ size). I use a rolling pin to compact them together good! Cut into whatever size bars you desire and then cool just at room temperature.

Be creative with this recipe. Make them healthier with raisins, crasins, nuts, seeds, and coconut. Mix and match to your desire!

• Mix together:
• 1 package German Chocolate cake mix (dry)
• 1/3 c. evaporated milk
• 3/4 c. butter, melted
• 1 c. nuts, chopped (optional)

Press about 2/3 of the mixture into a greased 9″ x 13″ pan. Bake for 6 minutes.

• While it is baking, melt together:
• 14 oz. bag of caramels
• 1/3 c. evaporated milk

Layer together in order given on the baked brownie:

• 1 1/2 c. chocolate chips
• melted caramels
• remaining cake mix dough. I press small pieces flat in my hand and them lay them on top of the melted caramel

Bake at 350 degrees for 15-20 minutes. They are good with ice cream while warm! Or they store nicely in the freezer to pull out when you want a treat!