Monster Cookies

1 stick of margarine, softened
1 cup plus 2 Tbsp. brown sugar
1 cup granulated sugar
3 eggs
3/4 tsp. light corn syrup
1/4 tsp. salt
1/4 tsp. vanilla
2 tsp. baking soda
1 cup chocolate chips
2 cups peanut butter
4 1/2 cups old fashioned oats
1 cup M&Ms

Preheat oven to 350 degrees. Lightly grease cookie sheets. In a large bowl, cream together the butter and both sugars with an electric mixer set on medium-high for 30 seconds. Add eggs, peanut butter, corn syrup, and vanilla. Beat well. Add oats, baking soda, and salt. Stir well. Stir in remaining ingredients (dough will be stiff). Pack dough into 1/4 cup measure. Drop 4 inches apart onto cookie sheets. Lightly press each cookie into 3 1/2″ circle. Bake for 12-15 minutes (center of cookies will be slightly soft). Let set for 1 minute and then transfer cookies to a cooking surface.\



This is the best cheesecake I’ve ever had–aside from the Cheesecake Factory– and I managed to get the recipe from the chef.   Thanks Chef  Becky.


1-3/4 cups graham cracker cumbs
1/4 cups sugar
1/3 cups margarine or butter


4 8-ounce packages cream cheese
1-1/2 cups sugar
6 whole eggs
2 yolks (no whites)
1/2 cups heavy cream
1/2 teaspoon vanilla

Melt the butter in the microwave in a medium bowl. Combine all crust ingredients in the  bowl. Press onto bottom and sides of an 8″ or 9″ spring form pan with a spoon.  Set aside.

Cream the cheese and sugar. Add eggs in three stages. Add cream and vanilla.

Pour into the prepared springform pan. Bake at 375 degrees for about 1 hour.


Drizzle melted white or dark chocolate on top of cheesecake after it has been cooled.

Microwave 1/2 cups of raspberry jam for 30 seconds. Drizzle  jam on top of cooled cheesecake.