Chocolate Raspberry Cheesecake

RECIPE # 4

Chocolate Raspberry Cheesecake

INGREDIENTS:

1 1/2 c Creme-filled Cookie Crumbs *

2 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 c Sugar

3 ea Large Eggs

1 c Sour Cream

1 ts Vanilla

6 oz Semi-sweet Chocolate Chips**

1/3 c Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 c Whipping Cream

DIRECTIONS:

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finelycrushed.

** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9- inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, dnot swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Chocolate Raspberry Cheesecake

Cookies and Cream Cheesecake

RECIPE # 2

Cookies and Cream Cheesecake

INGREDIENTS:

2 c Cream-filled Cookies *

6 tb Margarine, Softened

1 ea Env. Unflavored Gelatin

1/4 c Cold Water

8 oz Cream Cheese Softened

1/2 c Sugar

3/4 c Milk

1 c Whipping Cream, Whipped

1 1/4 c Creme-filled Cookies **

DIRECTIONS:

* The cookies (24) should be chocolate cream filled cookies and be to as fine as canbe done. **

These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9- inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chilluntil mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Cookies and Cream Cheesecake

Chocolate Velvet Cheesecake

RECIPE # 1

Chocolate Velvet Cheesecake

INGREDIENTS:

1 c Vanilla Wafer Crumbs

1/2 c Chopped Pecans

3 tb Granulated Sugar

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/2 c Brown Sugar, Packed

2 ea Large Eggs

6 oz Semi-sweet Chips, Melted

3 tb Almond Flavored Liqueur

2 c Sour Cream

2 tb Granulated Sugar

DIRECTION:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Chocolate Velvet Cheesecake

Chocolate Covered Strawberries

RECIPE # 23

Chocolate Covered Strawberries

INGREDIENTS:

16 ounces chocolate chips or chopped baking chocolate

2 tablespoons vegetable shortening

1 pound fresh whole strawberries, preferably with stems

DIRECTIONS:

Melt chocolate and shortening together in a double boiler or over hot water stirring until melted. Remove mixture from heat and let cool down until warm. Dip each strawberry in the warm chocolate and place on a baking sheet lined with waxed paper or aluminum foil. Option: If your strawberries don't have stems, place a toothpick into the stem area making them easier to handle.

Chocolate Covered Strawberries

IRISH FLAVORED COFFEE CREAMER

RECIPE # 22


IRISH FLAVORED COFFEE CREAMER

INGREDIENTS:

1 package butter mints, crushed
2 cups instant chocolate malted milk mix
1/2 cup instant chocolate milk mix


DIRECTIONS:

Place all the ingredients into the blender or food processor, and whir until finely ground.
Store in an airtight container.
2 cups powdered nondairy creamer

Use as you please to lighten, sweeten, and give your coffee the delicious flavor of Irish
Cream!


IRISH FLAVORED COFFEE CREAMER

TOFFEE CAFE

RECIPE # 21


TOFFEE CAFE

INGREDIENTS:

2/3 cup instant coffee granules
1 cup each powdered nondairy creamer, and packed dark brown sugar


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2-3 tsp. into 6oz. boiling water.

TOFFEE CAFE

CAFE COCO-MINT

RECIPE # 20


CAFE COCO-MINT

INGREDIENTS:

1 1/2 cups powdered nondairy creamer
1 cup sugar
1/2 cup each instant coffee granules, and unsweetened cocoa
a dash of salt
6 crushed starlight mint candies


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2-3 tbs. into 6oz. boiling water.

CAFE COCO-MINT

CINN-MOCHA-SATION!!

RECIPE # 19


CINN-MOCHA-SATION!!

INGREDIENTS:


1 cup powdered nondairy creamer
3/4 cup sugar
2/3 cup powdered dry milk
1/2 cup unsweetened cocoa
1/3 cup instant coffee granules
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. each salt, and nutmeg


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1/4 cup into 3/4 cup boiling water.


CINN-MOCHA-SATION!!

GOOD NIGHT CAFE

RECIPE # 18

GOOD NIGHT CAFE

INGREDIENTS:

2/3 cup powdered nondairy creamer

1/3 cup instant coffee granules

1/3 cup sugar

1 tsp. ground cardamom

1/2 tsp. cinnamon

1/8 tsp. nutmeg

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store in an air tight container. Mix 1 tbs. into 8oz. boiling water.

GOOD NIGHT CAFE

CINNFULLY ORANGE CAFE

RECIPE # 17


CINNFULLY ORANGE CAFE

INGREDIENTS:

1/3 cup instant coffee granules
1 1/2 tsp. grated orange peel
1/2 tsp. each vanilla powder, and cinnamon


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1 tbs. into 6 oz. boiling water.


CINNFULLY ORANGE CAFE

ORANGE MOCHA CAFE

RECIPE # 16

ORANGE MOCHA CAFE

INGREDIENTS:

1/3 cup instant coffee granules
1/2 cup each unsweetened cocoa, and powdered nondairy creamer
2 tsp. dried orange peel
1 tsp. cinnamon


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1 tbs. into 6oz. boiling water.


ORANGE MOCHA CAFE

SWISS MOCHA CAFE

RECIPE # 15


SWISS MOCHA CAFE

INGREDIENTS:

1/2 cup powdered nondairy creamer
2 tbs. each instant coffee granules, and unsweetened cocoa


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2 tbs. into 8oz. boiling water.


SWISS MOCHA CAFE

CAFE SPICED VIENNESE

RECIPE # 14


CAFE SPICED VIENNESE

INGREDIENTS:


2/3 cup each instant coffee granules, and sugar
3/4 cup powdered nondairy creamer
1/2 tsp. cinnamon
1/8 tsp. nutmeg


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 4 tsp. into 8oz. boiling water.


CAFE SPICED VIENNESE

VIENNA CAFE

RECIPE # 13

VIENNA CAFE

INGREDIENTS:

1/2 cup instant coffee granules

2/3 cup each sugar, and powdered nondairy creamer

1/2 tsp. cinnamon

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store in an air tight container. Mix 2 tsp. per 1 cup boiling water.

VIENNA CAFE

MOCHACHINO

RECIPE # 12


MOCHACHINO

INGREDIENTS:

1 cup powdered nondairy creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee granules
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 3 tbs. into 6oz. boiling water.


MOCHACHINO