White Chocolate Raspberry Cheesecake

1 c oreo cookie crumbs

3 tbsp white sugar

1/4 c butter; melted

1 (10 oz) pkg frozen raspberries

2 tsp. cornstarch

1/2 c water

2 tbsp white sugar

2 c white chocolate chips

1/2 c half & half

3 (8 oz) pkgs cream cheese; softened
1/2 c white sugar
3 eggs
1 tsp vanilla

Preheat oven to 325. In medium bowl mix together cookie crumbs, 3 tbsps sugar and melted butter. Press into bottom of 9 in spring form pan. In sauce pan combine raspberries, 2 tbsp sugar,  2 tsp cornstarch and 1/2 c water. Bring to boil and continue 5 mins or until sauce thickens. Strain sauce to remove seeds. In small sauce pan combine white chocolate chips and 1/2 c half & half, stirring frequently until melted. In large bowl combine cream cheese and 1/2 cup sugar, beat with electric mixer until smooth. Beat in eggs one at a time. Add vanilla and white chocolate mixture and mix until smooth. Pour half batter over crust. Add 3 tbsps raspberry sauce, then remaining batter, then another 3 tbsp raspberry sauce. Using knife swirl batter, making marbled effect. Bake for 55-60 mins or until center is set. Cool, then refrigerate for at least 8 hours before removing pan. Serve with remaining raspberry sauce.

Pumpkin Roll

3/4 c flour

1 c white sugar

1 tsp baking soda

2 tsp pumpkin pie spice

1 c pumpkin puree

3 eggs

1 tsp lemon juice

2 tbsp powdered sugar

ICING

1 (8 oz) cream cheese; softened

1/4 c butter; softened
1 tsp vanilla
1 c powdered sugar

Preheat oven to 375. Grease and flour cookie sheet. In large bowl mix together flour, sugar, baking soda and pumpkin pie spice. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared pan and bake for 15 mins. Take damp towel and place on counter, sprinkle with powdered sugar. Turn cake onto towel. Carefully roll cake up with towel and place on wire rack to cool for 20 mins. Mix icing together with spoon or electric mixer. When cooled unroll it from towel and spread with icing. Immedietly reroll (without towel) and sprinkle with powdered sugar. Wrap with plastic wrap and refridgerate (you can also freeze). When ready to serve cut roll into slices. Looks like a pinwheel.

Stuffed Mushrooms

These are SO good!!

1 pkg Jimmy Dean HOT sausage
1-2 spoonfuls garlic (from a jar)
Soy sauce (enough to soak the meat)
Shredded cheese

Mix together all ingredients (leaving meat raw). Take stems off mushrooms and fill with meat mixture. Bake at 350 for about 35 mins. Check often as they may take a little less or maybe a little more time depending on the size of your mushrooms.

Seven Layer Taco Dip

These ingredient amounts are just guidelines, you can use more or less of anything you want.

1 pkg taco seasoning

1 (15 oz) can refried beans

1 (8 oz) pkg cream cheese. softened
1 cup sour cream
1 (16 oz) salsa

1 lrg tomato; chopped

1 green pepper; chopped

1 bunch green onion; sliced

Lettuce shreds

1 (6 oz) can sliced olives; drained

2 cups shredded cheese

In medium bowl blend taco seasoning and refried beans. Spread into serving dish. Mix together sour cream and cream cheese and spread over bean layer. Top with salsa, then tomatoes, green pepper, green onions, lettuce, cheese, then olives.  

*In the picture I left out lettuce and green pepper