1 3/4 cups sweetened condensed milk
4 egg yolks
6 tablespoons key lime juice
1 9 inch prepared graham cracker pie crust
sweetened whipped cream or Cool Whip
1 fresh lime, sliced
Preheat oven to 250-degrees.
Combine milk and egg yolks in a blender on low speed. Slowly add lime juice, mixing until blended.
Pour into pie shell and bake 20 minutes. Let cool and refrigerate. Top with whipped cream& lime slices.
1 cup graham cracker crumbs
2 tbsp sugar
3 tbsp butter, melted
3- 8oz package cream cheese(room temperature)
1 cup sugar
3 tbsp all purpose flour
2 eggs beaten
3/4 cup eggnog
1/2 tsp rum extract
1/2 tsp pure vanilla extract
dash of nutmeg
fresh whipped cream or whipped topping
Preheat oven to 325 degrees.
Mix graham cracker crumbs, sugar and butter in a small bowl. Place into a 9 inch spring form pan and press to form a crust. Place into preheated oven and bake for 10 minutes. Remove from oven an allow to cool.
In a large bowl add room temperature cream cheese and beat with a mixer on high until smooth and fluffly. Add sugar and flour and beat for an additional 30 seconds. Add egg and beat until incorporated then add eggnog, rum and vanilla extract and nutmeg and mix until incorporated. Pour mix over the crust then place in preheated oven.
Bake for 1 hour until the top is set but the center will still jiggle a bit. Cool on a rack for 10 minutes then run a knife around the edge of the pan to loosen cheesecake. Allow to cool until it’s room temperature then place in refrigerator overnight. When ready to served top with whipped cream and a pinch of nutmeg.
1 lb. bag wide egg noodles – cooked al dente
6 eggs OR equivalent amount of egg substitute
1 cup granulated sugar
1 cup butter OR margarine – melted
1 cup applesauce
1/2 cup sour cream – low-fat okay
1/4 cup raisins
1 tsp. lemon juice
1 tsp. vanilla extract
1/4 cup graham cracker crumbs – optional
1 tsp. ground cinnamon
Combine all ingredients, except graham cracker crumbs and cinnamon, until mixed well.
Spread graham cracker crumbs evenly on the bottom of a greased 13″ X 9″ X 2″ baking dish.
Pour the noodle mixture over the crumbs; sprinkle top with cinnamon.
Bake in a 350 degree oven for 45-60 minutes, or until set, covering with aluminum foil if top begins to brown too quickly.
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved
Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.
Cream together cream cheese, and remaining sugar. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.