New York Baked Cheese Cake jen brown

CRUST
2 packages of the the keebler graham crackers crushed
1 1/2 sticks of butter melted
melt butter and add to the graham crackers and combine. Press the mixture on the bottom and up the sides of a pam sprayed 8 or 9 inch spring form pan and set aside.

FILLING
4 8 ounce packages of 1/3 less fat cream cheese (softened)
1 cup sugar ( I use sugar in the raw. It is delish)
2 teaspoons vanilla
2 tablespoons lemon juice
4 eggs
Mix all ingredients in a large bowl until no lumps. Should be creamy. Takes about 10 min.
Pour into the spring form pan and bake 55 minutes on 325 degrees. Take out of oven and set aside.

SOUR CREAM TOPPING
2 cups light sour cream
1/4 cup sugar (i use sugar in the raw)
1 teaspoon vanilla
In a small mixing bowl combine ingredients and pour over the cooling cheese cake and let set for 30 minutes before refrigerating. Refrigerate for 2 hours before serving.

Corn Salad jennifer brown

8 ears of corn
3 Tablespoons of cilantro
3 Roma tomatoes
3 tablespoons green onion
1/2 cup feta cheese
2 limes

Boil 8 ears of corn on the cob, and cut off the cob. Chop the onion, tomatoes, and cilantro and add to the corn. Then right before serving add feta cheese and the juice of 2 limes. Salt and pepper to taste.

Chocolate Brownie Pudding Cake

1/2 cup brown sugar
3/4 cup water
2 TBS cocoa powder
Combine these three in a sauce pan and bring to a boil
2 1/2 cups brownie mix
1 egg
1/4 cup peanut butter (I used 1/2)
1 TBS butter
1/4 cup water
1/2 cup chocolate chips (I used semi sweet)

Combine all ingredients in a bowl with a spoon and pour batter into a well greased crock pot. Once the batter is spread evenly on the bottom of the pot, pour the boiling ingredients over the top. Cook on high for 2 hours and then let sit for 30 minutes. Serve with ice cream or cool whip.