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

CAFE MOCHA

RECIPE # 11


CAFE MOCHA

INGREDIENTS:

1 1/2 cups instant coffee granules
1/4 cup each unsweetened cocoa, and powdered nondairy creamer
6 tbs. confectionary sugar


DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1-2 tbs. into 3/4 cup boiling water.


CAFE MOCHA

CAFE CAPPUCINO

RECIPE # 10


CAFE CAPPUCINO

INGREDIENTS:

1/2 cup instant coffee granules
3/4 cup sugar
1 cup powdered nondairy creamer
1/2 tsp. dry grated orange rind


DIRECTIONS:

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


CAFE CAPPUCINO

SUGAR-FREE LOW-FAT COCOA TREAT

RECIPE # 9

SUGAR-FREE LOW-FAT COCOA TREAT

INGREDIENTS:

3/4 cup unsweetened cocoa

1/2 tsp. salt

1 quart powdered non-fat dry milk

Your favorite sugar substitute equal to 1 1/2 cups sugar

DIRECTIONS:

Mix it up and get ready to sit down to a steamy, creamy cup of guilt free cocoa! Just use 2 tablespoons of mix to 6 ounces of hot water, in your favorite mug, of course! Why not garnish with a cinnamon stick, or a sprinkling of cinnamon powder. One mug of this delight contains only 49 calories! Hmmmmm....Maybe I'll have a second cup!

SUGAR-FREE LOW-FAT COCOA TREAT

MEXICAN COCOA OLE'!

RECIPE # 8

MEXICAN COCOA OLE'!

INGREDIENTS:

1/3 cup light brown sugar

3/4 tsp. cinnamon
1 1/2 tsp. vanilla powder (See recipe for Hot White Chocolate!)

1/4 cup unsweetened cocoa

2 1/2 cups powdered dry milk

DIRECTION:

Mix it up and store. When you're ready for a little south of the border, boil 3 cups of water, add the mix, stir it up, and FIESTA!!! Garnish with cinnamon sticks and dollop of whipped cream!!

MEXICAN COCOA OLE'!

HOT WHITE CHOCOLATE

RECIPE # 7


HOT WHITE CHOCOLATE

INGREDIENTS:

3 cups powdered dry milk
2 tsp. vanilla powder (This is a product used in place of vanilla extract. It is available in
most gourmet food stores or bakers' supply shops).
2 tsp. grated orange zest
2 cups of white chocolate chips


DIRECTION:

Whir all ingredients in blender only until finely ground! Again, do it in two batches, and
don't over grind or it will clump up in the blender. Use 3 heaping tablespoons per mug of
hot water. This is particularly satisfying with a cinnamon stick as a stirrer


HOT WHITE CHOCOLATE