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The Dick Hannah Honda ladies could not help but share this amazing cheesecake dessert recipe, it looks fantastic. What have you baked recently? Share your recipes with us too!

Ingredients
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions
1.In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2.In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3.Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4.In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5.Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

VIA: http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx

A tasty St. Patricks Day dessert! Thank you Betty Crocker! The Dick Hannah Honda ladies are exstatic to taste this treat.

Crust
30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted

Filling
4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur*

Topping and Garnish, if desired
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

1.Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.

2.In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.

3.In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.

4.Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.

5.Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.

6.To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
Makes 16 servings 

VIA: http://www.bettycrocker.com/recipes/chocolate-grasshopper-cheesecake/d3f6478f-8585-42af-9d52-8ccb8818a125

I think the picture says enough! This chocolate cherry brownie recipe is one worth holding onto!

 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup whipping (heavy) cream
1 cup miniature marshmallows
1/3 cup chopped maraschino cherries, well drained
1 to 2 tablespoons chocolate topping, if desired

1.Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 1/2 hours.
2.In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Gently stir in marshmallows and cherries. Spread evenly over brownies. Drizzle chocolate over top. Swirl chocolate through whipped cream mixture with knife if desired.
3.Cover and refrigerate about 1 hour or until chilled. For servings, cut into 3 rows by 4 rows. Cover and refrigerate any remaining dessert.

VIA: http://www.bettycrocker.com/recipes/chocolate-cherry-brownie-dessert/1e7ee313-8ad0-42d1-a7b2-da2ab1aa2770

The ladies of Dick Hannah Honda thought these sounded oh so delicious!

Thanks simplyrecipes.com for another fantastic recipe!

Apple Carrot Cupcake Recipe

Ingredients
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons unsweetened cocoa powder
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
4 large eggs, lightly beaten
1 1/2 cups packed coarsely grated carrots (about 3 medium)
1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
1 cup coarsely chopped pecans (or walnuts)
5 ounce fresh, mild chèvre (goat cheese), at room temperature
4 ounces cream cheese, at room temperature
1 Tbsp unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 cups powdered sugar
Method
1 Preheat oven to 350° and place rack in the center of the oven.

2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.

3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.

Makes 24 to 28 cupcakes.

VIA: http://simplyrecipes.com/recipes/apple_carrot_cupcake/

…need I say more!

Make the easiest blackberry cobbler ever using fresh berries plus 5 more ingredients. To make it special, top with whipped cream and a mint garnish.

Yield: Makes 6 servings
Ingredients
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Preparation
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

 VIA: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816143&adsqs=raid:1919650

…. For Yummy Fruit Desserts!!

Ingredients:
1 1/4 cups plus 1 tablespoon sugar
1 stick (8 ounces) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
2 eggs
1 1/2 cups self-rising flour
1/2 cup whole milk
2 cups blueberries
8 ounces cream cheese, at room temperature
1/2 cup prepared lemon curd

Directions:
1.Preheat the oven to 375°. Line the bottom of a 10-by-15-inch jelly-roll pan with parchment paper and grease the sides. Using an electric mixer, beat 1 cup sugar and the butter on medium speed until fluffy, about 5 minutes. Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 1 cup blueberries. Transfer to the prepared pan. Bake until a toothpick inserted into the center comes out clean, 15 minutes.

2.Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.

3.Sprinkle the cake with the remaining 1 tablespoon sugar. Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise into thirds. Place one-third onto a platter and top with one-third of the cream cheese mixture. Repeat with the remaining cake and cream cheese. Top with the remaining 1 cup blueberries.

VIA: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Lemon-Blueberry-Layer-Cake?trkid=WKB

We Dick Hannah ladies LOVE Rachael’s recipes!!