Chocolate Marble Cheesecake

Prepared crust (recipe below) 3 (8-oz) packages of cream cheese, softened 1 cup sugar, divided 1/2 cup sour cream

2-1/2 teaspoons vanilla extract, divided 3 tablespoons flour 1/4 cup cocoa powder 1 tablespoon vegetable oil

Directions:
Prepare crust and set aside. Place softened cream cheese, 3/4 cup sugar, sour cream, and 2 teaspoons vanilla in a large mixer bowl and beat until smooth. Add flour a little at a time, beating after each addition, until smooth. Set this mixture aside.

Preheat the oven to 450°. In another bowl, stir together cocoa powder and 1/4 cup sugar. Add 1/2 teaspoon vanilla extract, vegetable oil, and 1-1/2 cups of the cream cheese mixture, beating until well blended. Spoon the two batters alternately into the crust, ending with chocolate on top. Swirl a knife through the batter to create a marbled look.

Place the cheesecake in the oven, and do not open the oven door again until the baking process is finished. Bake at 450° for 10 minutes. Reduce the heat to 250° and bake for ­30 minutes. Turn off the oven and leave the cheesecake in the oven for another 30 minutes. Then, open the oven door and remove the cheesecake. Place on a rack to cool; store in refrigerator, covered.

Crust:
1 cup vanilla wafer crumbs
1/4 cup powdered sugar
1/4 cup cocoa powder
1/4 cup butter

Heat oven to 350°. Mix crumbs, powdered sugar, cocoa powder, and butter. Press the mixture into the bottom of a 9-inch springform pan, bringing it up the sides of the pan about 1/2 inch. Bake for 8 minutes. Cool on a rack.

Easy Cheesecake

Crust :
1 cup graham cracker crumbs
2 tablespoons packed brown sugar
1/4 cup melted margarine

Filling:
2 (8-oz.) packages cream cheese, softened
1/2 cup dairy sour cream
1/3 cup sugar or Splenda
2 eggs slightly beaten
1 tablespoon lemon juice

Directions:

Preheat the oven to 325°. Combine crust ingredients in a bowl and mix well. Press onto bottom and side of an ungreased 9-inch pie pan and set aside.

In a large bowl, beat the softened cheese until smooth. Gradually add sour cream, beating until smooth. Beat in sour cream, sugar, eggs and lemon juice. Pour into prepared graham cracker crust. Bake 30 to 35 minutes, or until filling is just set. Cool completely. Cover and store in refrigerator until ready to serve. Top with fresh or canned fruit and serve.

Notes:
If you're in a hurry, use a ready-made 9-inch graham cracker crust. I usually triple this recipe and bake it in two 9-inch springform pans.

Old Fashioned Macaroni and Cheese

1 pound elbow macaroni 2 tablespoons butter or margarine 2 tablespoons flour 2 cups milk

1/4 teaspoon black pepper 1/4 teaspoon salt 2-1/2 cups shredded sharp cheddar cheese, divided

Directions:
Cook macaroni according to package directions, until elbows are tender but firm. Drain and set aside. Meanwhile, melt butter over medium heat in a heavy saucepan or skillet. Add flour and blend well; cook until bubbly and slightly browned. Add milk a bit at a time, stirring to remove lumps. (Remove from heat if necessary.) Cook until mixture thickens. Add salt and pepper. Stir in 2 cups cheese. Pour cheese sauce over cooked macaroni; gently stir until all the elbows are coated. Pour macaroni and cheese into a 2-quart baking dish. Bake 20 minutes or until heated through in a 350° oven. Remove from oven, top with remaining shredded cheese, and return to oven for five more minutes. Serve immediately. Serves 6.

Cocoa Glaze

3 tablespoons melted butter 2 tablespoons light corn syrup 1/3 cup Hershey's cocoa

1 tablespoon vanilla 2 cups powdered sugar 4 to 5 tablespoons boiling water

Directions:
Combine melted butter, corn syrup, and cocoa in a small mixing bowl. Blend in vanilla and powdered sugar. Add boiling water, one tablespoon at a time, stirring well after each addition, until glaze is smooth and thin enough to pour over cooled cake.

Notes:
This is a good glaze to use on a bundt cake. It will trickle down the sides of the cake and look nice. It's also great for cookies or pastries that you'll be transporting because the glaze dries hard when it cools.

Pineapple-Orange Punch

1 (14-oz.) can Eagle Brand Condensed Milk
1 (20-oz.) can crushed pineapple, chilled
1 (2-liter) Sunkist orange soda, chilled
1 (46-oz.) can pineapple juice, chilled
Orange sherbert

Directions:
Combine condensed milk and crushed pineapple in punch bowl and mix well. Add pineapple juice, stirring well to combine. Just before serving, add scoops of orange sherbert to the pineapple mixture and pour orange soda over all. Serve over ice.

Notes:
This punch was served at the wedding shower the Knob Noster (MO) Elementary School teachers gave me in 1978.