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INGREDIENTS

1. Crust

2. 1 1/4cupschocolate graham crackers, finely chopped(18 squares)
3. 2tablespoonssugar
4. 1/4cupbutteror margarine, Melted

5. Filling

6. 2 (8 ounce)packagescream cheese, softened
7. 1/2cupsugar
8. 1teaspoonvanilla
9. 2largeeggs
10. 2cupsSkor English toffee bits(From two 8-oz bags)

11. Topping

12. 1/2cupsemi-sweet chocolate chips
13. 2tablespoonswhipping cream

DIRECTIONS

1. Preheat Oven to 300ºF.
2. In a medium bowl mix crumbs, 2 tablespoons sugar and the butter.
3. In ungreased 9″ springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up the side.
4. In large bowl beat cream cheese, 1/2 cup sugar and the vanilla with mixer on medium speed until smooth.
5. Add eggs, one at a time, beating until smooth after each addition.
6. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture.
7. Pour mixture into crust.
8. Bake 50 to 60 minutes or until set.
9. Turn off oven; leave door open 4 inches.
10. Cool cheesecake in oven for 30 minutes.
11. Remove cheesecake from oven; place on cooling rack.
12. Without releasing or removing side of pan, remove metal spatula carefully along side of cheesecake to loosen.
13. Cool 30 minutes.
14. Run metal spatula along side of cheesecake to loosen again.
15. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
16. In a small microwavable bowl, microwave chocolate chips and whipping cream uncovered on high 20-30 seconds or until chips are melted and can be stirred smooth.
17. Cool 5 minutes. Spread topping evenly over top of cheesecake.
18. Sprinkle reserved 2 tablespoons toffee bits around outer edge.
19. Refrigerate until topping is set, about 15 minutes.
20. Remove side of pan before serving.

INGREDIENTS

1. ice
2. 3ouncesvodka, any flavor
3. 1/2teaspoon freshly squeezedlime juice
4. lemonsor lime twist

5. Ginger Syrup (use 1/2 - 1 ounce)

6. 1lemon
7. 2cups coarsely choppedfresh ginger, with peel about 8 ounces
8. 1cupsugar
9. 2cupswater

DIRECTIONS

1. Fill a cocktail shaker or small pitcher with ice.
2. Add the vodka, ginger syrup, and lime juice.
3. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.)
4. Strain into a chilled cocktail glass.
5. Add twist and serve.
6. Ginger Syrup:.
7. Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
8. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.

INGREDIENTS

1. 1lbcrabmeat(450g)
2. 1/4cupgreen onions, finely chopped
3. 1cupcelery, finely chopped
4. 2tablespoonslow-fat mayonnaise
5. 2tablespoonslow-fat plain yogurt
6. 1ouncelow-fat cheddar cheese(28g)
7. 1/4teaspoonpaprika
8. 1tablespoonlemon juice

DIRECTIONS

1. Mix all ingredients in a bowl and combine well.
2. Serve on salad greens, toast or enjoy it ‘as is”– .

INGREDIENTS

1. 1 (11 ounce)cancondensed cream of mushroom soup
2. 8ouncessour cream
3. 1/2cup meltedbutter
4. 32ouncesfrozen hash brown potatoes
5. 1mediumonion, chopped
6. 1/4cup choppedbell peppers
7. 8ounces shreddedcheddar cheese
8. ground black pepper
9. 1/2cup crushedcorn flakes

DIRECTIONS

1. Stir the soup, sour cream, butter, pototoes, onion, bell pepper, cheese and black pepper, to taste, in a 13×9x2 inch baking dish.
2. Sprinkle the corn flakes over the potato mixture.
3. Bake at 350 degrees for 45 minutes or until hot.