Cherry Cheese Cake

• Once again, I wanted to share a recipe that has been in my family for quite a while. We always have this dessert for Thanksgiving. And everyone expects it to be there because its our fav. This is the only cherry cheese cake that I like (I'm really picky when it comes to fruit pies/cakes). I've also sent this with my husband to company parties, and have been requested to make this several times since by his fellow workers, and even offered money to make it...when moneys involved you know its a good thing! lol!

• Cherry Cheese Cake
• 
  
• Crust:
• 1 1/2 c. graham cracker crumb*
• 1/3 c. sugar
• 1/4 c. melted butter
• 
  
• Filling:
• 2 Pkgs. Softened cream cheese
• 1/3 c. Sugar
• 1 Tub cool whip
• Topping:
• 1 can Cherry pie filling/topping 

*With making this, use graham crackers and crush them up. If you use the pre-crushed graham crackers, it doesn't taste quite right.

Combine your graham cracker crumbs and sugar. Drizzle in the melted butter slowly, tossing the mixture well together. Spread in a 9"x9" glass baking dish, and press down evenly.

For the filling, beat the cream cheese, sugar and cool whip together. Spread over crust, and pour the cherry pie filling. Refrigerate for 1 hour before serving. 

You can use strawberry or blue berry topping. When I'm asked to make this by my hubbies work buddies, they usually request strawberry-its really yummy!

Chocolate Pecan Toffee

I have been making this recipe for years now. Each Christmas, family and friend know what they'll be getting. Its a simple recipe, takes about 15 min and its done! Hard part is to wait until it cools to eat...It seems like f.o.r.e.v.e.r for it to FINALLY cool. (20 min in the frig)

2 c. (real) butter
2 c. white sugar
1 1/2 c. semi-sweet chocolate chips
1 c. chopped pecans
Candy thermometer

Get your stuff ready! I used a jelly roll pan...cookie sheet will work too. Layer it with foil and slightly spray some oil down on top.
In a pot over med heat (or slightly over) melt your butter, then add in the sugar. At this point your locked in and must continue to stir constantly, so if the baby has a dirty diaper make the hubby change him/her...your makin' candy...and candy is serious!
You'll want to bring it to a rolling boil, and allow it to get to the "Hard crack" stage 300-310 (15ish minutes). pour it in the prepared cookie sheet, spread it out a bit. (usually you don't have to spread it, it will spread its self out) sprinkle the chocolate evenly on top, and wait 2 min. Now the chocolate will be nice a melted. Spread the chocolate over the candy with a plastic spatula, or spoon...lick the spoon after spreading and evenly sprinkle the nuts on top. Here's the hard part, place it in the frig for 20 min to allow to cool. I tried to sneak a bite and burned my tongue...I have the patience of a 3 year old! After those grueling 20 min, you should be able to break it into pieces and enjoy (with out your tongue being burned!)

*I found I had to make a practice batch each year to find the right temp to get the candy to when cooking it. Each area will be different depending on the weather. If its humid you may need a lower temp maybe around 290, if its dry out, you may need a higher temp 310-315. Here where I am its usually dry, so I have to cook my candy till it reaches a temp of 315ish.
**Also you'll want to watch the color of the candy. It needs to be a golden amber color.