Today is the first (I hope of many) Guest Recipe Sunday's. The idea is to dedicate the Sunday post to recipes that are submitted by friends/readers/followers. If you're reading this, then chances are good that you like to cook too. Send me a recipe you wouldn't mind me sharing and I'll make it and post it some Sunday, giving you credit of course (if you have a blog, I'll plug that too). Don't be shy, c'mon, if you like it, I will! It can be from any category, and I'll post them in the order I receive them (if I receive any others!)
2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup miniature semisweet chocolate chips
1 cup mini marshmallows
1 cup miniature marshmallows
1/2 semisweet chocolate chips
1 tablespoon shortening
Preheat oven to 325 degrees. In a small bowl, combine cracker crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a 10 inch springform pan. Set aside.
In a large bowl, beat together the cream cheese, milk and vanilla until smooth. Add eggs and beat on low just until combined. Stir in 1 cup chocolate chips and 1 cup marshmallows. Pour over crust. Place on baking sheet.
Bake at 325 degrees for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed.
Melt chocolate chips with the shortening, on low and stirring constantly until smooth. Drizzle over marshmallows. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool 1 hour before refrigerating. Refrigerate overnight. 12 servings.