The recipes used in the Recipe Game have been altered slightly from the originals, in order to make the game playable and fun! Here you will find all of the tasty recipes from the game, with the original measurements and instructions. Enjoy!
Cheesecake
1 3/4 cups graham cracker crumbs
1/2 teaspoon cinnamon
1/2 cup melted butter
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
2 eggs
1 egg yolk
1/4 cup milk
For crust, combine crushed crackers and cinnamon. Stir in butter. Press onto bottom and about 2 inches up sides of an 8-9 inch springform pan. In a bowl combine cream cheese, sugar, flour, vanilla. Beat until fluffy. Add eggs and yolk all at once, beating slowly just until combined. Stir in milk. Pour into crust lined pan. Place on a shallow baking pan in oven.
Bake at 375 for 45 to 50 minutes for an 8-inch pan, 35-40 minutes for a 9-inch pan or until center appears nearly set when shaken. Cool 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more then remove sides of pan. Cool completely. Refrigerate for at least 4 hours. Serve with fruit topping or sauce if desired.
Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar 
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto un-greased pans.
Bake at 350 for about 10 minutes, or until edges are nicely browned.
Chocolate Mousse Cake
1 cup graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
2 8-ounce packages semisweet chocolate
1 cup whipping cream
6 beaten eggs
3/4 cup sugar
1/3 cup flour
For crust, combine cracker crumbs, margarine, and 2 tbsp sugar. Press onto bottom and sides of greased 9-inch springform pan. Set aside. Cook and stir chocolate and cream over low heat till chocolate melts. Transfer to a large bowl. Combine eggs, the 3/4 cup sugar, and flour, beat 10 minutes or til thick and lemon coloured. Fold 1/4 of the egg mixture into the chocolate mixture, then fold chocolate mixture into remaining egg mixture. Pour into crust lined pan.
Bake at 325 for 55 minutes or til puffed around edge and halfway to center. Cool 20 minutes. Remove sides of pan. Cool for 4 hours. Serve with whipped cream, if desired. Chill leftovers.
Cream Cheese Cookies
1/3 cup butter
1 3-ounce package of cream cheese
2 cups flour
1 cup sugar
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
Mix butter and cream cheese together. Add half the flour, the sugar, egg, baking powder, and vanilla. Mix until completely combined. Mix in remaining flour. Chill for an hour, or until easy to handle. Divide the dough in half. On a floured surface, roll one half until it is about 1/8” thick. Cut into desired shapes. Place 1 inch apart on un-greased cookie sheet.
Bake at 375 for 8 minutes, or until edges are lightly browned. Cool on wire rack.
Chocolate Cream Puffs
1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs
1 cup chocolate chips
Whipped cream
Bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat, let stand for 5 minutes. Add eggs one at a time, beating well after each addition. Beat until smooth. Drop by rounded tablespoons 3 inches apart onto greased cookie sheet.
Bake at 400 for 30 minutes. Remove and immediately split in half and scoop out soft dough inside. Fill with whipped cream, and top with melted chocolate, either by dipping them, or by drizzling chocolate on top.
Fruit Shortcake
6 cups of desired fruit
1/2 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk
Whipped cream
Combine fruit and 1/4 cup of the sugar; set aside. Combine remaining sugar, flour, and baking powder. Add in butter and stir until mixture is crumbly. Combine egg and milk, then add to dry ingredients. Mix just until blended. Spread into a greased 8” round baking pan.
Bake at 450 for 15-18 minutes, or until toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. Remove and split into 2 layers. Spread the fruit and whipped cream between layers, and over top. Serve immediately.
Fudge Brownies
1/2 cup butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
Melt butter and chocolate over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Mix lightly just until combined. Mix in flour. Pour batter into an 8” baking pan.
Bake at 350 for 30 minutes. Cool on a wire rack. If desired, spread the top with chocolate frosting.
Coconut Macaroons
3 cups sweetened, shredded coconut
4 egg whites
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
If desired, toast the coconut on a baking sheet for about 5 minutes before using. Combine the egg whites, sugar, vanilla, and salt. Whisk until completely combined and frothy. Add the coconut and stir until evenly moistened. Shape mixture into small 1 1/2 inch balls. Place 1 inch apart on baking sheet.
Bake at 350 for 15-20 minutes. Let cool for about 5 minutes, then place on wire rack to cool completely.
Peanut Butter Balls
1 cup butter, softened
1/2 cup peanut butter
1 cup flaked coconut
4 cups icing sugar
1 teaspoon vanilla
1 package semisweet chocolate chips or dipping chocolate
1 cup graham cracker crumbs
Combine butter, peanut butter, coconut, and icing sugar. Let stand for a few minutes. Shape into balls. Melt the chocolate chips. Dip the balls into the melted chocolate and place on parchment paper. When chocolate begins to harden, roll balls in graham cracker crumbs.
Peanut Butter Cookies
2 cups peanut butter
2 cups sugar
2 eggs
2 teaspoons baking soda
pinch of salt
1 teaspoon vanilla
Mix peanut butter and sugar together until smooth. Beat in eggs, one at a time, then add in baking soda, salt, and vanilla. Form dough into 1 inch balls and place 2 inches apart on greased cookie sheets. Using the back of a fork, press a criss-cross pattern onto the top of the balls.
Bake at 350 for 8-10 minutes. Cool on baking sheet for 5 minutes. Transfer to wire rack to cool completely.