Rocky Mountain Recipes 1-16-12 |

Rocky Mountain Recipes 1-16-12

Chocolate cake on white background
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1 (16 oz) pkg. Cream Cheese, softened

1/2 c. Granulated Sugar

1 t. Vanilla

2 Eggs

4 squares Semisweet Baking Chocolate, melted

1 Oreo Pie Crust (about 6 oz. Oreo Cookies, ground)

Preheat oven to 325 degrees. Beat cream cheese, sugar and vanilla in a large bowl with mixer on medium speed until well blended. Add eggs. Mix just until blended. Fold in melted chocolate. Pour into prepared oreo crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours. Store leftover cheesecake in refrigerator.

Iola Egle • Bella Vista, Ark.

1 pkg. Yellow Cake Mix

1 can Cherry Pie Filling

3 Eggs, beaten

1/2 c. Brown Sugar

3 t. Flour

1 c. Nuts, chopped

1 t. Cinnamon

Butter, melted for topping

In a mixing bowl, beat the cake mix, pie filling and the egg until blended. Pour into a greased 13-by-9-by-2-inch pan. Combine the brown sugar, flour, cinnamon and melted butter. Sprinkle over batter. Top with the nuts. Bake at 350 degrees for 40 to 45 minutes or until toothpick comes clean. Cool. Yield: 15 to 20 servings.

Helen Druse • Lafayette, Colo.

1 c. Quick-Cooking Oatmeal Uncooked

1-1/2 c. Boiling Water

3/4 c. Butter or Margarine

1 c. Sugar

1 c. Brown Sugar, packed

2 Eggs

1-1/2 c. All-Purpose Flour, sifted

1 t. Baking Soda

1 t. Cinnamon

1/4 t. Salt

1 c. Angel Flake Coconut

Coconut Icing

Preheat oven to 375 degrees. Combine oatmeal and boiling water; Let stand for 30 minutes. Cream butter, sugar and brown sugar in mixing bowl. Add eggs one at a time, beating well after each addition. Beat until fluffy. Add oats to creamed mixture and beat well. Combine flour, baking soda, cinnamon and salt and mix well. Fold into creamed mixture; Add one cup coconut. Pour into greased and floured 9-by-13-inch baking pan. Bake 30 minutes. For coconut icing, combine 1/2 c. butter, 1/2 c. packed brown sugar, 1/4 c. evaporated milk, 1 c. coconut, and 1/2 c. chopped pecans in heavy saucepan. Heat until sugar is melted. Pour Coconut Icing over hot cake and broil until lightly browned.

Joyce Ramey • Greeley, Colo.


1 c. Rolled Oats

1/4 c. Whole Wheat Flour

1/4 c. Brown Sugar

1/4 c. Liquid Margarine


2 (15 oz) Low-Fat Ricotta

1 (4 oz) pkg. Cream Cheese

1 Egg

2 Egg Whites

1/2 c. Sugar

1/3 c. Honey

Zest of Lemon

1/2 t. Lemon Extract


1 t. Vanilla

1 c. Low-Fat Sour Cream

2 Tbsp. Sugar

1 t. Vanilla

Process crust ingredients in food processor. Press in springform pan. Bake at 325 degrees for 5 minutes. Process cheesecake ingredients in food processor. Pour in crust. Bake at 300 degrees for 45 minutes. Cool for 20 minutes. Blend topping ingredients. Spread on top. Bake at 425 degrees for 10 minutes.

Joyce Ramey • Greeley, Colo.

1 box Chocolate Cake Mix

3 Eggs

1 (21 oz) can Cherry Pie Filling

1 c. Sugar

5 Tbsp. Butter or Margarine

1/2 c. Milk

1 (6 oz) pkg. Semi-Sweet Chocolate Chips

Combine cake mix, eggs and cherry pie filling. Bake in 350 degree oven for 35 to 40 minutes. Cool. For frosting, in a small saucepan, combine sugar, butter and milk. Bring to a boil, stirring constantly, and boil for exactly 1 minute. Remove from heat. Quickly stir in chocolate chips until melted and smooth. Spread over cake.

Chris Bryant • Johnson City, Tenn.


1/2 c. Brown Sugar

1 c. Butter or Margarine

2 c. All-purpose Flour

1 t. Vanilla


4 Eggs

2 t. Vanilla

3 c. Brown Sugar

1/2 c. Flour

2 t. Baking Powder

1-1/2 c. Flaked Coconut

2 c. Pecans, chopped

Preheat oven to 350 degrees. Use a pastry blender to combine the crust ingredients. Press mixture into a greased 9-by-13-inch baking pan. Bake for 10 minutes. Meanwhile, beat 4 eggs well. Add other ingredients and stir well. Pour the filling over the baked crust. Bake at 350 degrees for 45 to 60 minutes. Let cool, then cut into squares.

* Best served with a scoop of vanilla ice cream.

Marcey Dyer • Pierce, Colo.

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