Mexican Cheesecake

2 (8 oz) pkg. cream cheese, softened
2 pkg. refrigerated crescent
rolls
1 stick butter, melted
1 3/4 c. sugar, divided
1 t. vanilla
1 T. cinnamon

Cream together 1 cup sugar, vanilla and cream cheese. Set aside 3/4 cup sugar and mix with cinnamon. In a greased 9 X 13" baking dish layer 1 pkg. crescent rolls, cream cheese mixture, 1 pkg. crescent rolls, melted butter, and cinnamon-sugar mixture. Bake at 350 degrees for 35 minutes.

From the kitchen of ... Jil

Chocolate Chip-Peanut Butter Squares

1 1/2 c. powdered sugar
1 1/2 c. creamy peanut butter
1 1/2 t. vanilla
1 (16.5 oz) roll Pillsbury Create n' Bake Refrigerated Chocolate
Chip Cookies

In medium bowl, mix powdered sugar, peanut butter, and vanilla until well-blended. Cut cookie dough in half. In ungreased 8 or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible. Bake at 350 degrees for 30-35 minutes or until golden brown and firm to the touch. Cool for 30 minutes. Chill for an hour. For bars, cut into four by three rows. Serve chilled or at room temperature.

From the kitchen of ... Jil

Snicker Cookies

2 sticks butter
3 1/2 c. flour
1 c. peanut butter
1 t. baking soda
1 c. brown sugar
1/2 t. salt
1 c. sugar
1 pkg. Snickers miniatures
2 eggs
2 T. vanilla

Combine butter, peanut butter, sugar and brown sugar using a hand-held mixer on medium speed until light and fluffy. Slowly add eggs and vanilla; mix until thoroughly combined. Mix in flour, salt and baking soda. Cover and chill the dough for 2-3 hours. Unwrap Snickers and divide into 1 tablespoon balls and flatten. Place Snickers in center of dough and wrap around dough. Place on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes. Let cookies cool on wire rack.

Yields 5 dozen cookies

From the kitchen of ... Cindy

Party Cheesecakes

24 vanilla waffers
2 (8 oz) pkg. cream cheese, softened
3/4 c. sugar
2 eggs
1 T. lemon juice
1 t. vanilla
1 (22 oz) can cherry pie filling
Whipped cream, optional

Place cupcake paper liners in 24 muffin cups. Put one vanilla waffer in the bottom of each. Combine cream cheese, sugar, eggs, lemon juice, and vanilla; beat until smooth. Pour into muffin cups to fill 2/3 full. Bake at 350 degrees for 15-20 minutes. Chill overnight. Just before serving, spoon cherry pie filling on each mini cheesecake.

From the kitchen of ... Cindy

Peanut Butter Cheesecake

1 1/2 c. salted pretzel crumbs
1/3 c. butter, melted
5 (8 oz) pkg. cream cheese, softened
2 c. sugar, divided
1 c. crunchy peanut butter, divided
3 large eggs
2 t. vanilla
1 (8 oz) container sour cream

Combine pretzel crumbs and butter, stirring until well-blended. Press into the bottom and 1-inch up the sides of a 10-inch springform pan. Bake at 350 degrees for 5 minutes; set aside. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/2 cups of sugar, beating well after each addition. Stir in vanilla and 3/4 up of peanut butter. Pour into prepared pan. Bake at 350 degrees for 40 minutes; turn oven off and partially open oven door. Leave cheesecake in oven for another 30 minutes. Combine sour cream, remaining 1/4 cup of peanut butter and 1/2 cup of sugar, stirring until sugar dissolves. Spread over warm cheesecake. Cool completely on wire rack. Cover and chill overnight. Carefully remove rim of pan. This is great with chocolate sauce.

From the kitchen of ... Mark & Shannon

Peanut Kisses

50 Hershey's Kisses, unwrapped
1 c. sugar
1 c. Karo syrup
2 c. crunchy peanut butter
4 c. Special K cereal

Boil sugar and Karo syrup. Remove from heat and add peanut butter; mix well. Stir in cereal. Spoon out onto wax paper. Top with Kisses. The Kisses will melt and form the icing.

From the kitchen of ... Kathy