Little cheesecakes

This was an experiment we did last Sunday after church. It turned out pretty well. We made batter for snickerdoodles and used that as the base cookie, then used a quick cheesecake mix topped with cherry pie filling.

Snickerdoodle Recipe:


1 c. shortening or margarine
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
cinnamon sugar

Mix sugar and shortening until smooth. Add eggs and mix well. Add dry ingredients except cinnamon sugar. Mix well. Roll dough into balls. Roll balls of dough in cinnamon sugar and bake at 400°F for 8-10 minutes.
(for the cheesecakes we decided to roll the dough in plain sugar. The size of the balls should be much smaller than usual if you do them in muffin tins or else there will be no room for cheesecake over top!)


Cheesecake Recipe:

8 oz. cream cheese
1/3 c. lemon juice
1 tsp vanilla
1 can sweetened condensed milk

Graham cracker crust:
  1 1/2 c. graham cracker crumbs
  3 Tbsp powdered sugar
  1/2 c. melted butter

Combine graham crackers, powdered sugar, and butter and press into a 9" glass pie plate. Whip cream cheese until fluffy. Gradually add milk. Stir until well mixed; add lemon juice and vanilla. As you mix you will notice the mixture thickening. Pour into crust. Refrigerate at least three hours. Top with your choice of pie filling.

Cherry Chocolate cake

Here is the very first (and very easy) recipe that we tried out so that we could put it on the blog. It was very delicious! The only possible drawback was that because the cherries were so heavy, they all drifted to the bottom while the cake was cooking. But it still tasted great!

Ingredients:
1 chocolate cake mix
eggs, water, oil
1 can of cherry pie filling
chocolate frosting



Directions:
Follow directions on the back of the box for a regular chocolate cake. Add the can of cherry pie filling and mix well. Bake as directed. Frost when completely cooled.