OH yes - the gal who makes these makes them for us every time we all get together! They are delicious! Sausage and Grits 1 cup uncooked grits 12-oz pork sausage, defrosted 1 onion, chopped 4 1/2 oz can green chilies, chopped 1 stick butter 2 eggs, beaten 2 cups grated cheddar cheese Preheat oven to 325. Cook grits in 4 cups salted water until thick. Saute sausage, breaking it into small pieces. Add onion and chilies; drain. Add butter, eggs and cheese to grits, Combine grits w/sausage mixture. Pour into 13 x 9 inch casserole dish. Bake 1 hr. Can be refrigerated up to 2 days before baking. Freezes well.

Here's my recipe. I love this stuff. Don't make it often though, because I eat all six servings by myself. LOL Burnt Cream - A rich vanilla custard with burnt sugar topping. Yummy! 1 pint whipping cream 4 egg yolks ý cup granulated sugar 1 tablespoon vanilla extract Topping 4 tablespoons granulated sugar 1 teaspoon brown sugar Directions: Preheat oven to 350 degrees. Heat cream over low heat in small saucepan until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and put into 6 (6 oz) custard cups. Place custard cups in a baking pan that has about ý an inch of water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons of the sugar blend. Place on top rack under broiler and cook until topping is medium brown. Put back in the refrigerator and chill well before serving. Makes 6 servings

Pauline, I don't see why not. The brulee part of the recipe is just an option. The recipe made 6 large ramekins. Three I "Brulee'd" and three I left plain. I actually liked the plain ones best, but only because I like to drizzle a little cream over my rice pudding. One of the carmelized didn't get eaten until the next day. The hardened carmelized sugar softened in the fridge. It still tasted good, but no hard crackly top to break through. Ann

Here are some, not tried and true by me, but tried by people from other sites I have visited. They have been on my too try list. Chocolate Truffle Baby Cheesecake Crust 1 cup chocolate cookie crumbs (crushed Oreos are fine) 3 tablespoons unsalted melted butter 2 tablespoons brown sugar Cake 2 ounces semi-sweet chocolate, melted and cooled 1 pound cream cheese 1/4 cup sugar 1 can condensed milk 3 eggs 2 teaspoons pure vanilla extract Garnish Sifted cocoa or confectioners sugar or melted white and dark chocolate, drizzled on top of finished cake Preheat the oven to 325 F. Line a 7 inch cheesecake pan on the outside, as snugly as you can, with aluminum foil. Fill a small roasting pan with water so that when cake pan sits in it, the water comes up half up sides. Toss crust ingredients into the bottom of the cheesecake pan to blend and then press into place. For the cake, melt the chocolate in a microwave on low (about a minute a time) and set aside to cool. Place cream cheese and sugar in a food processor and blend well. Then add in condensed milk, eggs and vanilla and proceed until smooth. Remove 1/2 cup of batter and blend that into melted chocolate. Pour remaining batter into cheesecake pan, and then swirl in chocolate batter. Place the roasting pan in the oven and fill it with water. Place the cheesecake pan in the water. Bake until cake is barely set, about 30-40 minutes. Cool one hour in oven, then on counter about an hour or so and then refrigerate at leat 6 hours before serving. Garnish with drizzles chocolate or cocoa. You can also put chunks of store-bought, cut up truffles on top and serve with hot fudge sauce. 4-8 portions Layered Nanaimo Bar Cheesecake Prep: 15 mins. Total: 3 hrs 55 mins (inc. refrigerating) 2 1/2 cups oreo baking crumbs 1/2 cup butter, melted 1/4 cup chopped pecans 1/4 cup flaked coconut 4 pkgs. cream cheese, softened 1 cup sugar 3 tbsp Custard Powder 4 eggs 1/2 cup whipping cream 6 squares semi-sweet chocolate Preheat oven to 350 F. Mix baking crumbs, butter, pecans and coconut; press firmly onto bottom of 13x9 inch baking pan. Refridgerate while preparing preparing filling. Beat cream cheese, sugar, and custard powder in large bowl with electric mixer on med. speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 40 mins or until centre is almost set. Cool. Refridgerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refridgerate 15 mins or until chocolate is firm. Store leftover cheesecake in refridgerator. Makes 16 servings, 1 square each. Jazz it up: Once chocolate topping is firm, place two unwrapped squares of chocolate in microwavable bowl. Microwave on medium 1 min., stirring after 30 secs. Stir until chocolate is completely melted. Pour into resealable bag. Snip off one bottom corner of bag; twist top of bag to pipe a special message such as "Greetings" on top of cheesecake. Chocolate Caramel Cheesecake For crust: 1/2 cup semisweet chocolate chips 1/3 cup butter or margarine 1 1/2 cups oatmeal 1/2 cup flour 1/4 cup brown sugar For filling: 2 8 oz package cream cheese 2/3 cup sugar 1 teaspoon vanilla 2 eggs 1/2 cup semisweet chocolate chips 1 cup caramel topping -- divided 1 tablespoon flour Preheat oven to 350 degrees. Grease bottom and sides of a 9" springform pan. For crust, melt chips and butter in large saucepan over low heat; cool slightly. Stir in remaining ingredients, and press firmly onto bottom and up 1" on side of pan. Bake 10 minutes and cool completely. For filling, beat cream cheese, sugar and vanilla until creamy. Add eggs, one at a time. Stir in morsels. Pour over crust. Combine 1/3 cup caramel and 1 tablespoon flour; mix well. Spoon caramel mixture over filling; swirl with knife. Bake 40-50 minutes or until center is set; cool. Chill six hours or overnight. Remove rim. To serve, drizzle with remaining caramel topping. Store covered in refrigerator. Chocolate Mint Meringue CheesecakeTue, 22 Jun 2004, at 4:30 p.m. Chocolate Mint Meringue Cheesecake 1 cup Chocolate Wafer Crumbs 2 tablespoons Sugar 2/3 cup Sugar 1 cup Mint Chocolate Chips, Melted 3 each Large Egg Whites 3 tablespoons Margarine, Melted 24 ounces Cream Cheese, Softened 3 each Large Eggs 1 teaspoon Vanilla 7 ounces Marshmallow Creme (1 Jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. Chocolate-Raspberry Truffle Cheesecake Ingredients: Crust: 2 1/2 cups chocolate wafer crumbs 1/3 cup butter, melted 1/2 cup sugar Cheesecake: 8 ounce package semisweet chocolate squares, cut into 1/2 inch cubes 1/4 cup hot strong coffee 3 8 ounce packages cream cheese, cut into 1 inch cubes 8 ounce carton sour cream 1 cup sugar, divided 2 eggs 2 tablespoons whipping cream 1 teaspoon vanilla extract 1/4 cup Chambord or other raspberry flavored liqueur Garnish: whipped cream fresh mint sprigs Raspberry Sauce: 10 ounce package frozen raspberries, thawed 2 teaspoons cornstarch Preparation: Cheesecake: Combine wafer crumbs, butter and 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Set aside. Position knife blade in food processor bowl, add chocolate cubes and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust and bake at 350 degrees F. for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint. Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries through a food mill and discard seeds. Combine raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Makes 3/4 cup. Sadie's Fudge Toffee Cheesecake Servings: 8-10 Comments: This decadent cheesecake is a chocoholic's dream. It's silky smooth and deeply chocolate. Be careful not to overbake. The filling will wobble when the pan is gently shaken, but will firm up as the cheesecake cools. Ingredients: 2 cups chocolate wafer crumbs 1/3 cup melted butter 1 can Eagle Brand sweetened condensed milk, caramelized* (see below) 3 Skor chocolate bars, crumbled (this is much easier if you freeze the bars first) 3 (8-ounce) packages cream cheese at room temperature (do not use light cream cheese) 3/4 cup granulated sugar 1/4 cup Kahlua liqueur 3 eggs, at room temperature 6 (1-ounce) squares semi-sweet chocolate, melted and cooled Garnish: (optional) 2 (1-ounce) squares semi-sweet chocolate Chocolate curls Instructions: *To Carmelize sweetened condensed milk: To caramelize the sweetened condensed milk, simmer slowly in the top of a double boiler for about an hour, or longer, until it thickens and turns a golden brown. Stir occasionally. Set aside to cool. (Note: Any brand of sweetened condensed milk may be substituted for the Eagle Brand.) Generously grease the sides of a 9-inch springform pan. Wrap the outside of the pan with a double layer of foil to prevent the butter in the crust from leaking out. Combine the chocolate crumbs and melted butter and press onto the bottom and part way up the sides of the greased pan. Bake in a preheated 350 degree F (180 degrees C) oven for 10 minutes then set aside to cool. Spread the caramelized sweetened condensed milk over the cooled crust (warm it in the microwave for a few seconds if necessary). Sprinkle the 3 crushed Skor bars evenly over the caramel layer. If you've had to reheat the caramel before spreading, let it cool for a moment before adding the Skor bars. With an electric mixer, beat the softened cream cheese and sugar until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat only till smooth (don't overbeat the batter once you've added the eggs or the cheesecake could crack). Quickly stir in the melted chocolate and Kahlua (can do this by hand). Pour the batter over the caramel layer. It should almost fill the pan. Bake the cheesecake in the preheated 350 degree F (180 degrees C) oven for approximately 50-55 minutes. It will be set around theedges, but the center will wobble when you gently shake the pan. Turn the oven off and leave the cake in the oven for 1 hour, then completely cool at room temperature before putting it in the fridge. Run a sharp knife around the edge of the cake when it first starts to cool so that it doesn't pull away from the sides of the pan and crack. Refrigerate overnight before removing the sides of the pan. To garnish, melt 2 squares of semi-sweet chocolate and drizzle over the top and down the sides of the chilled cake. Pile chocolate curls in the center. Tip: Before preheating the oven set a large pan of water on the bottom rack. This adds moisture while the cheesecake is baking and will help to prevent cracks. Makes 8-10 servings. Shelley