Cheesecake Praline Squares

Cheesecake Praline Squares (made once for family reunion and once for Uncle Jim's Birthday)

Cheesecake Praline Squares
2 1/2 c all-purpose flour
1 c butter, melted
2/3 c finely chopped pecans
2 Tbls powdered sugar
Filling:
3 pkgs (8 oz each) cream cheese, softened
2/3 c sugar
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract
1/2 tsp grated lemon peel
4 eggs, lightly beaten
Topping:
1 c packed brown sugar
1 c heavy whipping cream
1 c chopped pecans
1 1/2 tsp vanilla extract

In a bowl, combine the flour, butter, pecans and powdered sugar. Press into an ungreased 13 x 9 x 2 baking dish. Bake at 350 for 20-24 minutes or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350 for 35-40 minutes or until lightly browned. Cool on a wire rack.
In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. remove from heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.
Yield: 15 servings.

Preheat oven to 350 degrees. Grease and flour bottom ONLY of a 9X5 loaf pan. In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into a measuring cup and level off. Add flour, baking soda and salt; stir just until dry ingredients are moist. Pour into prepared pan. Bake for 50 - 60 minutes or until toothpick comes out clean inserted in the middle. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Mine usually doesn't last long enough to get into the 'fridge. This will make your WHOLE house smell so good! Jordan and Omar love it and I make lots of it at a time and hand them out to neighbors and friends.

In a saucepan, bring sugar and milk to a boil; boil for ONLY 3 minutes. Add peanut butter and marshmallow cream; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares. Yields 3-4 dozen

1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Mexican vanilla extract can be found in Mexican grocery stores. If you can't find it, feel free to substitute regular vanilla extract.

Cream sugar and shortening, add eggs and beat well. Dissolve soda in buttermilk and add all ingredients together making dough soft as possible for rolling. Bake at 350 degrees for 8-10 minutes.