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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Chocolate Chip Cookie Cheesecake

Ingredients:
  • 3 (8-ounce) packages cream cheese, softened

  • 3 eggs

  • 3/4 cup sugar

  • 1 teaspoon vanilla extract

  • 2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Directions:

Preheat oven to 350 degrees F.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
If desired top with ice cream or whipped cream.

From the Kitchen of: Sharon Tudor Isler
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