Cheesecake

Crust:
1 1/2 c. crushed graham crackers
2 T. sugar
1/4 c. melted butter

Combine cracker crumbs and sugar. Add melted butter. Press mixture into 9 inch springform pan-bottom and sides. Chill for 30 minutes.

Filling:
5 8 oz. packages cream cheese
1 1/3 c. sugar
3 T. flour
3 eggs
1/2 c. sour cream
2 t. lemon peel
1 1/2 t. vanilla

Preheat oven to 325 degrees. Beat cream cheese for 2 minutes. Add sugar. Gradually add flour-mix until combined. On low speed, beat in eggs, one at a time until just blended. Add sour cream, lemon peel and vanilla. Pour into crust. Bake for 1 hour, 15 minutes.

Place on wire rack to cool completely.

Cinnamon Rolls w/Powdered Sugar Icing

3 T. melted butter
1/2 c. sugar
2T cinnamon
Make a batch of Ma's Bread dough.
Roll ball of dough into 12x18 rectangle. Brush half the butter over the dough. Combine sugar and cinnamon. Sprinkle half of mixture over the dough. Roll up dough from the long side. Seal seams. Slice dough into 12 rolls.

Repeat above steps with more dough.

Place rolls into greased round baking pans. Cover and let rise for 30 minutes. Bake at 375 degrees for 20-25 minutes.

Drizzle with icing

Icing:
1 c. powdered sugar
1/4 t. vanilla
Milk

Mix sugar, vanilla and 1T milk. Stir in more milk 1 T at a time until it reaches drizzling consistency.

Grandma Henney Brownies

1 c. shortening
2 c. sugar
4 eggs
1 1/2 c. flour
4 T. cocoa
1/2 c. milk
3 t. vanilla

Cream sugar and shortening. Add eggs one at a time beating well after each one. In separate bowl, stir flour and cocoa. Add to mixture, alternating with milk. Add vanilla.

Pour into greased 9x13 pan. Bake at 350 degrees for 25-30 minutes.

Jello Pretzel Salad

Crust:
2 2/3 c. crushed pretzels
1 1/2 stick melted butter
3 T. sugar
Combine and spread in 9x13 pan. Cool

2nd layer:
8 oz. cream cheese
1 c. sugar
8 oz cool whip
Beat cream cheese and sugar. Fold in cool whip. Spread over crust.

Top layer:
6 oz. raspberry jello
2 c. boiling water
1 pint raspberries
Combine jello and water. Allow to slightly set up. Add raspberries. Pour over cream cheese layer.
Refrigerate.

Skillet Enchiladas

1 lb. ground beef
1/2 c. chopped onion
2 T. green chilleis
1 can cream of mushroom soup
1 can enchilada sauce
1/3 c. milk
8 tortillas
2 1/2 c. shredded cheese
1/2 c. olives (sliced or chopped)

Brown ground beef and onion in skillet. Drain. Mince chillies and add to beef. Stir in soup, enchilada sauce, milk. Bring to a boil. Reduce heat and cover, simmer for 20 minutes.
Place cheese and olives on each tortilla. Roll tortilla and place in a 9x13 pan. Spoon sauce over tortillas and sprinkle with cheese. Cover with tin foil and bake at 350 degrees for 20 minutes or until cheese is melted and bubbly.