Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
Press Graham cracker crumb mixture into the bottom of a 9″x13″ pan. (You do not need to grease the pan.).
Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
Add Jello mixture to evaporated milk and continue to beat until well blended.
Pour over Graham cracker crust.
Chill until firm.
If you want to add a little more green to make it more fun, springing green sprinkles from the bakery section on the cheesecake.
We have another awesome Featured #HolidayRecipe to share. Great for parties, Holidays or just cause..by Hannah HognerButterfinger Puppy Chow
6 C. Rice Chex Cereal 1 C. milk chocolate melts 1/2 C. peanut butter, smooth 1 tsp vanilla extract 1 1/3 C. Butterfingers or Chick-O-Sticks, crushed 1. Measure out your Chex cereal into a large bowl and set aside. 2. In a medium microwave proof bowl, melt milk chocolate melts, peanut butter and vanilla extract until smooth. (About 45 seconds, then stir, then 15 more seconds) 3. Pour melted chocolate/peanut butter over cereal and stir until well coated. 4. Dump into a large plastic bag or a tupperware with a lid, add crushed Butterfingers and shake until well coated. 5. Dump onto a cookie sheet to let cool. 6. Hide it all because it will disappear way too fast.
Dream Catcher 3:20
YAY we have a Featured #HolidayDessert #Recipe today…Candy Bark by Hannah Hogner AKA Lu
You will need: Candy canes (flavor of your choosing – I like the plain peppermint canes) 8 oz Almond Bark mix 8 oz semi sweet chocolate chips Holiday sprinkles Rolling Pin Parchment paper
Unwrap the candy canes and place a few in a zippered bag. For the amount of bark that we made, we used three candy canes.
The next step is really fun for kids. Have them smash the bark into small pieces using a rolling pin. When smashing the candy canes, be sure to leave some large chunks as well as smaller pieces.
Place a piece of parchment paper onto a cookie sheet. Melt the chocolate chips in the microwave and pour into the parchment paper covered cookie sheet. Spread the chocolate in an even layer. It will not cover the entire pan. You just want to create a square or rectangle of chocolate.
Next, melt the white chocolate in the microwave. Pour it on top of the semi sweet chocolate. Spread it over the chocolate layer evenly until the chocolate layer is covered. Now it’s time to sprinkle the candy cane pieces on the bark. The kids had lots of fun with this step. We also added some festive holiday sprinkles to the bark. Press the candy cane pieces and sprinkles into the bark a bit so they will not fall out when it hardens. Then put the cookie sheet in the refrigerator so that the bark could harden. This took about an hour to completely harden. Once it hardens, you can remove it from the parchment paper and break it into chunks.
Hey y’all Hannah Hogner has a website you should check out! https://livingingraceandstyle.wordpress.com/
Dream Catcher 3:20
Today’s featured #HolidayDessert #Recipe by Becky GilmanPumpkin Pie
1–unbaked pie crust of your choice (I prefer home made)
1–can pumpkin purée
1-1/2 cup–non alcohol egg nog
2tsp–pumpkin pie spice
1/2 tsp salt
Preheat oven to 425
Mix all ingredient (besides crust) well and pour in unbaked crust
Place in oven for 15 minutes–reduce heat to 350 and continue baking 45-50 minutes or until tooth pick inserted near center comes out clean.
Place on rack to cool–serve with a dollop of whipped cream or cool whip.
EASY PIE CRUST
1/2 tsp salt
1/4 cup water
Put flour in bowl mixing in salt
Add crisco by cutting in pieces– take a fork or pastry tool and cut shortening into flour until flour resembles a course meal–begin adding water until you can shape mixture into a smooth ball –use only amt needed for that.
Place on floured surface and roll out thin–place in pie pan and use your fingers or fork or what ever method to crimp the edges of crust.
Today’s Featured #HolidayDessert #Recipe by Becky GilmanVELVEETA FUDGE
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners’ sugar
1/2 cup cocoa powder
Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray. In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts. In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff. Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm. To serve candy, cut into squares.
I have to admit when my mom said she made Fudge out if cheese I was not impressed. Then oh then when I slowly bit into a piece, well let’s say the fudge started disappearing fast lol
Dream Catcher 3:20
Dream Catcher 3:20 Inspiring others to catch their dream and run with it! IF YOU CAN CATCH IT YOU CAN DO IT!!