Cheescake with Blueberry Sauce

Ingredients:
For the Cheesecake: 8 oz sweet cookies 1/2 cup usalted butter, melted 2 cups cream cheese 2 cups ricotta cheese 1 cup sugar 4 large eggs 2 tablespoos lime juice 2 teaspoos grated lime zest 3 tablespoos all-purpose flour 3 tablespoos corstarch 2 cups light sour cream For the Blueberry Sauce: 1 cup blueberries 3 tablespoos sugar 2 tablespoos vodka or other white spirit

Preparation:
FOR THE CHEESECAKE:Preheat oven to 300 degrees F. Place cookies in the bowl of a food processor and process to crumbs. Add melted butter and mix with cookie crumbs. Line the base and sides of a 9-in springform pan with crumb mixture. Refrigerate until ready to use.Beat cream cheese, ricotta and sugar until smooth. Beat in eggs, one at a time. Stir in lime juice and zest. Stir in combined sifted flours, then fold in sour cream. Pour into crust-lined pans. Bake on the center rack of oven for 1 hour, or until firm in the center. Cool in oven for 15 minutes (with oven door open). Remove and cool. Refrigerate at least 2 hours. Serve with blueberry sauce.FOR THE SAUCE:Place blueberries, sugar and vodka in blender. Blend until smooth. Let stand 10-15 minutes before straining and serving. Best served cold. Source: Recipe

HERSHEY's Syrup Brownies

Ingredients:

1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
4 eggs
1-1/4 cups all-purpose flour
1 cup HERSHEY'S Semi-Sweet Chocolate Chips

Preparation:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter and sugar in large bowl. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

Source: Recipe

Barbecued Bean Dip

Ingredients: 1/2 cup canned vegetarian baked beans 3 tablespoons pasteurized process cheese spread 2 tablespoons regular or hickory smoke barbecue sauce Green onion piece and red bell pepper triangles 2 large carrots, cut into diagonal slices 1 medium red or green bell pepper, cut into chunks

Preparation: 1. Place beans in small microwavable bowl; mash slightly with fork. Stir in process cheese spread and barbecue sauce. Cover with vented plastic wrap. 2. Microwave on HIGH 1 minute; stir. Microwave 30 seconds or until hot. Garnish with green onion and bell pepper cutouts. Serve with carrot slices and bell pepper chunks.

Source: Recipe

Angelic Cake

Ingredients: 1 box (16 ounces) angel food cake mix 1-1/4 cups cold water 1/4 teaspoon peppermint extract (optional) Red food coloring 4-1/2 cups light whipped topping Green food coloring (optional)

Preparation: 1. Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside. 2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds. Increase speed to medium and beat 1 minute. 3. Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full. 4. Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely. 5. Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.

Source: Recipe