{Taste Of Home}

Aunt Ruth’s Famous Butterscotch Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/3 cup butter, melted

1 can {14 oz.} sweetened condensed milk

3/4 cup cold milk

1 pkg {3.4 oz.} instant butterscotch pudding mix

3 pkg. {8 oz. each} cream cheese softened

1 tsp. vanilla extract

3 eggs, lightly beaten

whipped cream and crushed butterscotch candies {optional}

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil {about 18 in. square}.  Securely wrap foil around pan.  In a small bowl, combine cracker crumbs and sugar; stir in butter.  Press onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake at 325 degrees for 10 minutes.  Cool on a wire rack.

In a small bowl, whisk the milks and pudding mix for 2 minutes or until soft-set.

Meanwhile, in a large bowl, beat cream cheese until smooth.  Beat in pudding and vanilla.  Add eggs, bet on low speed just until combined.  Pour over crust.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325 degrees for 65-75 minutes or until center is almost set and top appears dull.  Remove springform pan from water bath.  Cool on wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Garnish with whipped cream and butterscotch candies if desired.

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This recipe is amazing!  I made it for our church bonfire over the weekend and I only came home with 1 little piece.  Enjoy!

Peanut Butter Pie

{A crunchy chocolate cookie crust provides the perfect base for a rich peanut butter filling crowned with chocolate cream and salted peanuts.}

2 cups finely crushed Oreo cookies {about 20}

4 tablespoons butter, melted

8 ounces cream cheese, softened

3/4 cup creamy peanut butter

1/2 cup sugar

2 teaspoons vanilla extract

1 1/2 cups heavy whipping cream, divided

4 ounces semisweet chocolate

dry roasted peanuts

Preheat oven to 375 degrees.  In medium bowl, combine crushed cookies and melted butter.  Press the cookie crumb mixture evenly into the bottom and sides of a 9 inch tart pan or pie plate.  Bake the crust for 7 minutes or until set.  Cool completely.  In separate medium bowl, beat cream cheese, peanut butter, sugar and vanilla until smooth and blended.  In another medium bowl, using the same beaters, beat 1 cup heavy whipping cream until firm peaks form.  Fold the whipped cream into the peanut butter mixture, lightly stirring until combined.  Spoon filling into cooled crust.  Refrigerate until set, about 1 hour.  Meanwhile, in a small microwave safe bowl, combine the remaining cream and semisweet chocolate.  Microwave on high for 30 second intervals until the cream is hot and the chocolate is melted.  Stir until blended, then allow to cool until only slightly warm.  Spread the chocolate topping over the chilled peanut butter filling and top with dry roasted peanuts.  Refrigerate until firm, about 30 minutes.  Cover and store in the refrigerator.

{Hy-Vee Seasons Magazine}

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Hamburger Steaks

2 to 3 lbs. hamburger

1 egg

1/2 chopped onion

bread crumbs

A1 sauce

I don’t have exact measurements…I just add until I think it’s good.

I mix this by hand {it’s easier}!

Than pat out your patties.

I use the good ole’ George!  But they turn out really nicely on the bbq.  After they are done cooking, I add broccoli and cauliflower for a side dish and drizzle A1 sauce over all of it.  They are really yummy and if you try this recipe, let me know how you like it!

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