Gluten Free Lemon Cheesecake

1 ¼ cups Gluten Free cracker crumbs
¼ cup Brown sugar
¼ cup Melted butter
-Mix crumbs & b sugar together then mix in melted butter and press into pan/s you are using. Recipe makesone 13 X 9 pan, but depending on pan or pans used you can make it thin layered or thick…your choice.

1 pkg cream cheese, softened
3 Tbsp powdered sugar (more if you want sweeter)
½ tsp vanilla
1 tsp lemon juice
1 cup heavy whipping cream
-Beat softened cream cheese until light, add powdered sugar, vanilla and lemon juice. Gradually add heavy cream and whip. Mix should be nice and light yet thick. Spread over graham crumbs.

3 large eggs
1 cup white sugar
¼ cup butter
¼ cup real lemon juice
2 tsp lemon zest
-Beat eggs in a heavy saucepan until frothy. Add remaining ingredients. Heat & stir on medium heat until thick. Approx. 5 minutes. Once thick, allow to cool slightly before spooning over cheese cake layer. Chill thoroughly. Top with whipped cram if desired.

CHOCOLATE CHIP COOKIES

½ cup margarine 1 ¼ cup flour
½ cup white sugar ½ tsp baking soda
¼ cup brown sugar ½ tsp salt
1 tsp vanilla 1 cup hershies milk choc chipits
1 egg

Cream marg & sugars. Add vanilla & egg; beat well.
Sift together flour, soda and salt. Add to creamed mixture. Stiir in Chocolate chips.

Drop by spoonful on greased or lined parchment. Bake at 350 for approx. 10-15 minutes until lightly brown.

CHOCOLATE CHIP CRISPS

Cream together…
½ cup shortening
½ cup white sugar
½ cup brown sugar

Add…
1 egg

Mix in…
1 cup coconut
1 cup rolled oats

Sift together and add to the above mixture
¾ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Fold in
1 cup chocolate chips

Drop by spoonfuls on lined baking sheet. Bake at 350 for 12-15 minutes until lightly brown.

CHOCOLATE HAYSTACKS

In a large saucepan bring to boil for 2 minutes….
2 cups sugar
½ cup shortening
½ cup milk

Then add….
2 ½ cups rolled oats ½ tsp salt
1 cup coconut 1 tsp vanilla
½ cup cocoa

Drop by spoonful on lined cookie sheet.

DRUMSTICK SQUARES 9×13

Base:
2 cups graham crumbs
1/2 cup butter

Middle:
8 oz cream cheese
1/2 cup peanut butter
1/4 cup sugar
2 tsp vanilla
4 eggs

Cream together and add i larg container of cool whip
spread over bottom
drizzle choc dauce and peanuts on top
freeze for 10 min or overnight

RAISIN SQUARES

Batter mix
1 cup margarine
1 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1 Tbsp b powder

Raisin filling
1 ½ cups raisins
1 cup water
½ cup sugar
½ tsp salt
2 Tbsp flour
1 Tbsp lemon

Directions:
For batter mix, cream butter & sugar. Add egg and cream well. Add vanilla.
Then mix in flour & b powder til combined. Batter will be thick. Place 1/2 of batter into an 8 x 8 greased pan.
For the filling, In a pot mix together ingredients and cook until thickened.
Pour thickened raisins over batter. Then carefully dab batter over top n spread as best as you can. I sometimes flatten sections of dough with fingers and place over raisins.
Bake at 450 till golden . Let cool completely before cutting.

MOCHA SQUARES

6 Tbsp coffee                               2 cups icing sugar
4 Tbsp butter                                6 Tbsp cocoa

pound cake cubed

chopped nuts or coconut

MINDNITE MINTS

½ cup butter                                     1 ¾ cups graham crumbs

¼ cup sugar                                       ½ cup walnuts
5 Tbsp cocoa                                   ¾ cup coconut
1 egg

2/3 cup chips                                    2 Tbsp butter

RAINBOW SQUARES

2 cups flour                                2 Tbsp sugar
1 cup margarine                       ¼ tsp salt

20 oz crushed pineapple                      ½ cup cherries
½ cup sugar                                                ½ tsp almond
3 Tbsp cornstarch

egg whites & 4tsp sugar beaten stiff