9000 Calorie No-Bake Cheesecake

From: Host GFS DarlaJo

8 oz. pkg of creme cheese

1 can of eagle brand milk

1 can of pie cherries (or blueberries, or whatever)

lemon juice

This works best in a 9x11 glass baking dish.

Pour the eagle brand milk into a mixing bowl and put the bowl and beaters

into the freezer until it's VERY cold-- almost frozen. (It won't come out

right unless it's very cold).

Set out the creme cheese until it's room temperature.

Make a graham cracker crust with finely crushed graham crackers, melted

butter and sugar and press into the bottom of the 9x11 dish about 1/4" thick.

(Finely crushed oreo cookies with melted butter makes a tasty crust too)

Spread the pie cherries over the crust.

Whip the eagle brand milk on the highest speed of the mixer gradually adding

about two tablespoons of lemon juice (just enough to make it whip). Keep

whipping it for a LONG time, at least 10 minutes, until it's fluffy like

thick egg whites. Keep whipping it and gradually add the creme cheese a

little at a time and continue whipping until there are no chunks of creme

cheese.

Spread this mixture over the cherries, and sprinkle a little crushed graham

crackers on top for decoration. Referigerate.

HostGFSDarlaJo

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-----------------------------

5 CHEESE NOODLE CASSEROLE

From: HOST GFS DdH2

5 CHEESE NOODLE CASSEROLE

Submitted by: USSGERI

Recipe Category: Main Dishes

Prep Time: 10 min.

Cook Time: 15 min.

Yields: 6-8 servings

1 can (10 3/4 oz.) cheddar cheese soup

1 cup half & half

1 pkg. (8 oz.) cream cheese

1 bag (8 oz.) shredded cheddar cheese

to taste salt & pepper

2 tbsp. butter

1 pkg. (16 oz.) Inn Maid(r) Extra Wide Egg Noodles

1 tub (16 oz.) cottage cheese

1/2 cup shredded parmesan cheese

1/2 cup T. Marzetti's(r) Large Cut Garlic & Butter Croutons or your favorite

variety (crushed)

Preparation: Preheat oven to 375ºF.

Cook noodles according to package directions. In a 13" x 9" baking dish, mix

together noodles and cottage cheese, set aside. In saucepan over medium heat,

melt together soup, half & half, cream cheese, cheddar cheese, salt, pepper

and butter.

Pour this mixture over noodle mixture and stir together. Sprinkle top with

parmesan cheese and croutons. Bake

============

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-----------------------------

Bacon Cheddar Cheese Bread

From: DarlaJoV

Bacon Cheddar Cheese Bread

Bread Machine recipe.

2 1/2 tsp. yeast (1 packet)

3 cups bread flour

1/2 tsp salt

1 TB sugar

1 TB + 1 tsp butter

1 cup milk

2/3 cup grated cheddar cheese

2/3 cup cooked bacon, crumbled

Put first set of ingredients in bread machine. Start on "sweet bread." After

the first mixing, when it beeps, add the cheese and bacon. Come back when

it's ready to serve.

Darla Jo

-----------------------------

Bacon Cheese Frittata

From: HOST GFS DdH2

BACON CHEESE FRITTATA

Submitted by: USSGERi

Ingredients

6 eggs

1 cup milk

2 tbs butter or margarine, melted

1/2 tsp salt

1/4 tsp pepper

1/4 cup chopped green onions

5 strips bacon, cooked and crumbled

1 cup shredded cheddar cheese

In a bowl, beat eggs, milk butter, salt, pepper.

Pour into greased 11 x 7x 2 inch baking dish. Sprinkle with onions, cheese

and bacon.

Bake uncovered at 350 degrees for 25-30 minutes or until a knife inserted

comes out clean.

============

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Bacon Cheeseburger Meatloaf

From: HOST GFS DdH2

BACON CHEESEBURGER MEATLOAF

Submitted by: USSEGRi

MEATLOAF

1-1/2 pounds 85% lean ground beef

1 cup Quaker(r) Oats (quick or old fashioned, uncooked)

1/4 cup finely chopped onion

1 egg, lightly beaten

1 can (8 oz.) tomato sauce

1/2 teaspoon black pepper

SECRET SAUCE

1/3 cup mayonnaise

2 tablespoons catsup

TOPPINGS

8 large (about 4" x 6" each) slices cheddar cheese

8 strips thick-sliced bacon, crisp-cooked and halved

2 medium tomatoes, sliced

8 hamburger buns or other favorite roll or bread, split and toasted

(optional)

Rate this recipe!

2 people have rated this recipe.

Heat oven to 350°F. Spray 13" x 9" metal baking pan with cooking spray.

For meatloaf, combine all meatloaf ingredients in large bowl; mix lightly but

thoroughly. Press mixture into pan.

Bake 30 to 35 minutes or until meatloaf is to medium doneness (160°F) and

center is no longer pink. Drain off any juices. Heat broiler.

For secret sauce, combine ingredients in small bowl; mix well. Spread over

hot meatloaf, completely covering; cut meatloaf into 8 rectangles. (Do not

remove from pan.) Top each rectangle with cheese, 2 half pieces bacon and

tomato slices.

Broil meatloaf 5 to 6 inches from heat source 2 to 3 minutes or until cheese

melts. Serve, if desired, on bun or bread.

8 SERVINGS

NUTRITION INFORMATION: 1/8 of recipe

Calories 400, Calories From Fat 250, Total Fat 28g, Saturated Fat 12g,

Cholesterol 115mg, Sodium 620mg, Total Carbohydrates 14g, Dietary Fiber 2g,

Protein 27g.

========

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BACON CHEESEBURGER RICE

From: HOST GFS DdH2

Bacon Cheeseburger Rice

from Webb

1 lb. ground beef

1 3/4 C. water

2/3 C. BBQ sauce

1 T. prepared mustard

2 tsp. dried minced onion

1/2 tsp. pepper

2 C. uncooked instant rice

1 C. shredded Cheddar

1/3 C. chopped dill pickles

5 bacon strips, cooked and crumbled

In a large saucepan, over medium heat, cook beef until no longer pink; drain.

Add water, BBQ sauce, mustard, onion and pepper. Bring to a boil, stir in the

rice

Sprinkle with cheese. Reduce heat, cover and simmer for 5 minutes. Sprinkle

with pickles and bacon.

Serves 4-6

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BANANA PUDDING CHEESECAKE

From: HOST GFS DdH2

BANANA PUDDING CHEESECAKE

Submitted by: USSGERI

Ingredients:

8 ozCream cheese (softened)

2 c Milk (cold)

1 pk Small, instant banana jello pudding mix (dry)

1 9" graham cracker crust

Using a blender or mixer - Stir cream cheese until very soft, gradually

blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and

the pudding mix.

Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham

Cracker Crust.

Sprinkle extra graham cracker crust crumbs on top (if you have some). This

makes it extra crunchy and looks nice. Then chill.

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BBQ BACON CHEESEBURGERS

From: HOST GFS DdH2

BBQ Bacon Cheeseburgers

from Kraft

Ingredients

1 lb. ground beef

2 Tbsp. KRAFT Original Barbecue Sauce

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, sliced

hamburger rolls, split, toasted

Lettuce

Directions

Mix meat and barbecue sauce. Shape into 4 patties.

Broil patties 4 to 6 inches from heat or grill over medium coals 7 to 9

minutes on each side or until cooked through (160°F), brushing occasionally

with additional barbecue sauce. Top each patty with VELVEETA. Continue

broiling or grilling until VELVEETA begins to melt.

Fill rolls with cheeseburgers, lettuce and bacon.

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BOSTON MARKET MACARONI AND CHEESE

From: HOST GFS DdH2

BOSTON MARKET MACARONI AND CHEESE

Submitted by: USSGERI

Ingredients:

4 oz. dry macaroni

1/2 stick butter

1/4 C. flour

1/4 tsp. dry mustard

1 tsp. salt

dash of pepper

2 C. Milk

1 T. minced onion

1 C. or 1/4 lb. American Processed cheese

Directions:

Cook pasta according to instructions, drain and set aside. To make cheese

sauce, melt butter in a saucepan add onion flour. Allow this to thicken, and

when thickened slowly add the milk. When all milk is added, you may add the

cheese. For this Velveeta, is really the best, but you can use another brand.

Add salt, pepper, and dry mustard. When sauce has thickened, add pasta.

Lightly butter a casserole dish, and add pasta mixture to casserole dish.

Bake at 400 degrees for 20 minutes.

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CHEESE AND SAGE DAMPER

From: HOST GFS DdH2

CHEESE AND SAGE DAMPER

from Recipe a Day

Submitted by: USSGERI

Cheese and Sage Damper (Makes One Damper)

Ingredients:

2 cups All-purpose Flour

3/4 cup Cheddar Cheese, grated

1/2 tsp. Paprika

1/4 tsp. Pepper

1 tsp. dried Sage

1/2 cup Butter or Margarine, softened

1 cup Evaporated Skim Milk

3 tsp. regular Milk

2 tsp. Parmesan Cheese, grated

2 tsp. Poppy Seeds

Pre-heat oven to 350-F degrees.

Combine flour, cheddar cheese, paprika, pepper, and sage in a large mixing

bowl Add butter or margarine and mix with a fork until the dough is crumbly.

Add the evaporated milk and mix until a soft dough is formed.

Turn out the dough onto a lightly floured surface and knead the dough into an

8-inch round shape. Using a sharp knife, cut eight wedges almost through the

dough. Brush the top of the dough with the regular milk, and sprinkle the top

with Parmesan cheese and poppy seeds.

Bake for 25 to 30 minutes. When slightly cooled, cut through the wedges and

serve warm. Store in an airtight container and rewarm before serving

remaining damper wedges.

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Cheese Ball

From: TurnedOntoChrist

Cheese Ball

8 oz. cream cheese softened

1 oz. blue cheese softened

1/4 pound sharp cheddar cheese, grated

1 glove garlic, minced

Dash of Tabasco sauce

1/4 cup chopped almonds

1/4 cup chopped parsley

Combine the cream cheese, blue cheese, and Cheddar cheese in a bowl. Add the

garlic and Tabasco sauce and blend until well mixed. Chill 2-3 hours. Form

into a ball. Roll the ball in the almonds and then in the parsley. Patting

the coating in firmly. Chill. Remove from the refrigerator 30 minutes

before serving.

-----------------------------

CHEESE GARLIC BISCUITS (Like Red Lobster Restaurant)

From: HOST GFS DdH2

CHEESE GARLIC BISCUITS (Like Red Lobster Restaurant)

Submitted by: USSGERI

Preheat oven to 450°,

2 c. Bisquick baking mix

2/3 c. milk

1/2c. shredded Cheddar cheese

1/4 c. margarine or butter, melted

1/4 t. garlic powder

Mix Bisquick, milk and cheese to make a soft dough. Beat vigorously for 30

seconds with a wooden spoon. Drop dough by tablespoonsful onto an ungreased

sheet and bake 8-10 minutes until golden brown. Mix margarine and garlic and

brush over the warm biscuits before removing from the sheet. Serve warm.

(Serves 10-12)

March '93

Bob Allison

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Cheese Herb Bread

From: DarlaJoV

Cheese Herb Bread

1 1/4 cups warm water (110 degrees F/45 degrees C)

3 cups bread flour

2 tablespoons dry milk powder

2 tablespoons white sugar

1 1/2 teaspoons salt

2 tablespoons margarine, softened

3 tablespoons grated Parmesan cheese

1 1/2 teaspoons dried marjoram

1 1/2 teaspoons dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon active dry yeast

1 Place ingredients in bread machine pan in the order suggested by the

manufacturer. Select the basic bread cycle. Select start.

2 To bake bread in oven: select dough or manual cycle. Once cycle is

complete, shape dough and place in a greased loaf pan. Allow to rise in a

warm spot until doubled in size. Bake in a preheated 350 degrees F (175

degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the

center of the loaf reads 200 degrees F (95 degrees C).

Darla Jo

-----------------------------

CHEESE PENGUINS

From: HOST GFS DdH2

RECIPE - CHEESE PENGUINS

Cream Cheese Penguins

Submitted by: Valerie

18 jumbo black olives, pitted

1 (8 ounce) package cream cheese, softened

18 small black olives

1 carrot

Directions

1 Cut a slit from top to bottom, lengthwise, into the side of each jumbo

olive. Carefully insert about 1 teaspoon of cream cheese into each olive.

Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out

of each carrot slice to form feet. Save the cut out piece and press into

center of small olive to form the beak. If necessary cut a small slit into

each olive before inserting the beak.

2 Set a big olive, large hole side down, onto a carrot slice. Then, set a

small olive onto the large olive, adjusting so that the beak, cream cheese

chest and notch in the carrot slice line up. Secure with a toothpick.

" Just imagine a cute display of penguins, made with black olives,

carrots and cream cheese! You can add scarves and hats by using fresh red

pepper strips, or canned pimentos cut into different shapes. Use frilly

toothpicks if you can. "

Makes 18 penguins

Prep Time: 30 Minutes

Ready in: 35 Minutes

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Cheese Squares

From: TurnedOntoChrist

Grease 13x9 pan

Bottom of pan use: 1 yellow butter cake mix

1 egg

1 stick of butter

Middle: 1 cup pecans

1 cup cocoanut

1- 16 oz. can crushed pineapple (drained)

Top: 1 Box confectioners 10x sugar

8 oz cream cheese

3 eggs.

Bake at 350 degrees for 45 minutes or until brown. These will be gooey.

Keep refrigerated and covered with plastic wrap. Cut them into squares (like

brownies) when ready to eat. Enjoy.

-----------------------------

Cheese Squares

From: TurnedOntoChrist

Cheese Squares

Grease a 9x13 pan

Bottom Layer

On the bottom mix together one yellow buttered cake mix, 1 egg and 1 stick of

butter.

Top Layer

On the top layer mix together , 1 box 10X confectioners sugar, one large

square of cream cheese, and 3 eggs. Coconut is optional on top layer.

Bake at 350 degrees for 45 minutes or until golden brown.

Cut into squares. Refrigerate.

-----------------------------

CHEESE AND ARTICHOKE FONDUE

From: HOST GFS DdH2

Cheese and Artichoke Fondue

from VJJE Recipe

1 1/2 cups diced processed American cheese

1 cup milk

1 tablespoon Worcestershire sauce

1 tablespoon all-purpose flour

1 teaspoon ground mustard

1 1/2 cups shredded Cheddar cheese

1 (14 ounce) can artichoke hearts, drained and chopped

1/4 cup roasted red peppers, drained and diced

Mix American cheese, milk, Worcestershire sauce, flour and mustard

in a 3-quart saucepan.

Cook over medium-low heat, stirring occasionally, until cheese is melted.

Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell

peppers.

Transfer cheese mixture to fondue pot. Keep warm over low flame.

Serve with dippers.

============

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CHEESEBURGER MACARONI

From: HOST GFS DdH2

CHEESEBURGER MACARONI

Submitted by: USSGERI

Ingredients:

1/2 lb. ground beef

2 cups water

1/3 cup catsup

1 tablespoon mustard

1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner

1 teaspoon onion powder

Directions:

Brown meat on large skillet; drain. Add water, catsup and mustard to skillet.

Bring to boil. Stir in macaroni; return to boil. Reduce heat to medium-low;

cover. Simmer 10 minutes or until macaroni is tender.

Stir in cheese sauce and onion powder.

Serves:4

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Cheesecake

From: Pockets129

My mother-in-law gave this recipe its for Cherry Supreme Pie. Its very easy.

This will make 2 pies

Ingredients

2 pie shells

2 cans of pie filling(i have used strawberry and blueberry)

16oz. of cream cheese (soften)

1 cup of sugar

1 tble of vanilla

2 pints of sour cream

Pour a half a can of pie filling in each pie shell. Then brown in oven for

15min or golden brown and remove from oven. While that is baking mix cream

cheese, sugar, vanilla together until smooth. Pour cream cheese mixture in

pie shell over warm filling and bake for 35min or until golden brown on top.

When pies are cooled spread sour cream around edges then pour rest of pie

filling in center of pie. Then ready to eat. Bake at 350

-----------------------------

Cherry suprume cheese cake

From: Pockets129

2 pie shells (deep dish)

16oz. cream cheese(softened)

2 cans of pie filling

2 eggs

1 cup of sugar

2 pint of sour cream

2 tble vanilla

BAKE AT 350

Pour half a can of pie filling into each pie shell then put in oven for 15min

or golden brown,then remove from oven. While that is baking mix together

cream cheese,eggs,sugar until smooth then add vanilla last. Pour half of the

mixture into each pie shell. Bake for 35min or golden brown on top. And let

cool. When cool spread 1 pint of sour cream around the edge of each pie then

pour a half a can of pie filling into center then its ready to

eat. ENJOY Try it with blueberry, strawberry pie filling. HAPPY BAKING

-----------------------------

CHILI CHEESE CORNBREAD

From: HOST GFS DdH2

CHILI CHEESE CORNBREAD

Submitted by: USSGERI

l cup + 2 T yellow cornmeal

2 teas baking powder

1/2 teas baking soda

1/2 teas salt

1/4 cup whole wheat flour

1 1/4 cup buttermilk

1 egg + l egg white lightly beaten

1/4 cup sharp cheddar cheese

1 T Mild Green chili chopped (or to your taste)

*In New Mexico...it's spelled chile..

Preheat oven to 450 degrees.

Coat an 8" square baking pan with no stick cooking spray and dust with 2

tablespoon of cornmeal.

Sift into a large bowl the remaining cornmeal, baking powder, baking soda,

salt and flour.

In another bowl combine buttermilk, eggs, cheese and chili or chile

Then stir into the dry ingredients.

Pour batter into the prepared baking pan Place in upper third of oven.

Bake 10 minutes or until dough is firm in center.

Makes 12 (2") pieces

D = Diabetic

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 28

mg; CAR: 28 mg; 4 g; PRO: 4 g; 253 mg; FAT: 2 g;

===========

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-----------------------------

CHILI CHEESE NACHOS

From: DarlaJoV

CHILI CHEESE NACHOS

1 large can chili mix

1 8oz jars Cheez Whiz

1 lb tortilla chips

1 head lettuce, shredded

4 tomatoes, chopped

1 cup sour cream

1/2 tsp dried red pepper

1/4 cups jalapenos, chopped

1 tsp Tobasco

Pour chili mix into medium pot and heat until just simmering. Add Cheez Whiz

and blend well. Add dried red pepper, jalapenos, and Tobasco. Stir well to

blend. Layer 1/2 of chips on a baking sheet, add 1/2 of chili mixture. Layer

rest of chips, then rest of chili mixture. Top with lettuce, tomatoes, and

sour cream. Serve.

Darla Jo

-----------------------------

CHOCOLATE CAPPUCCINO CHEESECAKE

From: HOST GFS DdH2

Chocolate Cappuccino Cheesecake

from Al Rec

Makes 1 - 9 or 10 inch cake

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready in: 4 Hours

Ingredients

1 cup chocolate cookie crumbs

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

8 (1 ounce) squares semisweet chocolate

2 tablespoons whipping cream

1 cup sour cream

1/4 teaspoon salt

2 teaspoons instant coffee dissolved in 1/4 cup hot water

1/4 cup coffee flavored liqueur

2 teaspoons vanilla extract

1 cup heavy whipping cream

2 tablespoons confectioners' sugar

2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch

springform pan.

2 Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white

sugar, and the cinnamon. Mix well and press mixture into the buttered

springform pan, set aside.

3 In a medium sized bowl beat the softened cream cheese until smooth.

Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a

time. Beat at low speed until very smooth.

4 Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in

a pan or bowl set over boiling water, stir until smooth.

5 Add chocolate mixture to cream cheese mixture and blend well. Stir in sour

cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth.

Pour mixture into prepared pan.

6 Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes.

Center will be soft but will firm up when chilled. Do not over bake. Leave

cake in oven with the heat turned off and the door ajar for 45 minutes.

Remove cake from oven and chill for 12 hours. Just before serving top cake

with mounds of flavored whipped cream and garnish with chocolate leaves.

Yields 16 servings.

7 To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form,

then beat in confectioner's sugar and 2 tablespoons coffee liqueur.

8 To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl

set over boiling water, stir until smooth. Brush real non-toxic plant leaves

(such as orange leaves) on one side with melted chocolate. Freeze until firm

and then peel off leaves. Freeze chocolate leaves until needed.

Nutrition at a glance

Servings Per Recipe: 12 amount

per serving

Calories 620

Protein 9g

Total Fat 45.1g

Sodium 343mg

Cholesterol 165mg

Carbohydrates 45.2g

Fiber 1.8g

============

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Chocolate Cheesecake Diabetic Recipe

From: Host GFS DarlaJo

Chocolate Cheesecake Diabetic Recipe

from my friend SpeedRoots

2 pkg cream cheese (8-oz. each)

3 eggs

3 T heavy cream

4 oz unsweetened baking chocolate, melted (4 squares)

1 t vanilla

1-1/2 c Splenda

Preheat oven to 350 degrees. Cut a circle of foil and use it to line the

bottom of an 8" cake pan. Spray foil lightly with non-stick cooking spray.

Fill a large rectangular baking pan with

about 1" of water.

Mix vanilla into the melted chocolate and allow to cool.

Mix cream cheese, eggs, cream and Splenda in a mixer until smooth, then add

the chocolate and mix until everything is incorporated.

Pour batter into your prepared pan.

Place filled cake pan into the bath you have prepared for it, taking care

that the water doesn't overflow into the batter.

Bake for about 1 hour. Test it at about 50 minutes to see if it is baked

yet (you can tell if it jiggles when you move it, or by pressing the center,

it should be firm.)

Careful not to overcook it!

If this is cut into 16 pieces, the following amounts would apply:

3 carbs, 150 calories, 15 gr total fat (9 saturated), 1 gr fiber.

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-----------------------------

Chocolate Chip Cheesecake

From: Host GFS DarlaJo

Chocolate Chip Cheesecake

Serves: 10 to 12

.

1 package (9 to 11 ounces) chocolate wafer cookies, finely crushed

1 1/4 cups sugar, divided

1/2 cup (1 stick) butter, melted

3 packages (8 ounces each) cream cheese, softened

3 eggs

1 cup sour cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1 package (12 ounces) miniature semisweet chocolate chips

.

Preheat the oven to 350 degrees F. In a large bowl, combine the crushed

wafers, 1/4 cup sugar, and melted butter; mix well and press into the bottom

and up the sides of a 9-inch springform pan to form a crust. Refrigerate

while making batter. In a large bowl, beat the cream cheese, eggs, and

remaining 1 cup sugar until smooth. Add the sour cream, vanilla, and salt and

continue to beat until well mixed. Stir the chocolate chips into the batter

and

pour the mixture into the chilled crust. Bake for 45 to 50 minutes, or until

the batter begins to set. Turn off the oven and allow the cheesecake to sit

in the oven for 1 hour with the oven door closed. Allow to cool, then cover

and chill overnight before serving.

-----------------------------

Chocolate Cream Cheese Cupcakes

From: Host GFS DarlaJo

Chocolate Cream Cheese Cupcakes

Cupcakes

1 1/2 cup flour

1 cup sugar

1/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup water

1/3 cup wesson oil (I've used any oil without too strong a flavor)

1 tsp vinegar

1 tsp vanilla extract

Sift together flour, sugar, cocoa, baking soda & salt. Add remaining

ingredients and beat well.

Fill cupcake paper about half full and top with 1 Tbl of topping. (When

baked, the chocolate will rise up to almost surround the topping.)

Bake at 350 for 20 minutes

Yield: 18-19 cupcakes

Topping:

8 oz. pkg cream cheese

1 egg

1/3 cup sugar

1/8 tsp salt

6 oz. pkg chocolate chips

Combine topping ingredients (except chips) and beat well. Stir in chocolate

chips and set aside.

-----------------------------

Chocolate Layer Cheesecake

From: HOST GFS DdH2

CHOCOLATE LAYER CHEESECAKE

Submitted by: USSGERI

Ingredients:

2 pkg. (8 oz. each) ceam cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

1 pkg. (4 oz.) sweet baking chocolate, melted slightly cooled*

1 pkg. (6 oz.) prepared chocolate flavor crumb crust

*Or 3 squares semi-sweet baking chocolate can be substituted

Directions:

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until

well blended. Add eggs; mix until well blended. Remove 1 cup batter; stir

melted chocolate into this batter. Pour chocolate batter into crust. Top with

plain batter. Bake at 350°F for 40 minutes or until center is almost set.

Cool. Refrigerate 3 hours or overnight.

Garnish with raspberries and mint leaves and sprinkle

with powdered sugar, if desired.

Serves: 8

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CHOCOLATE RASPBERRY CHEESECAKE

From: HOST GFS DdH2

Chocolate Raspberry Cheesecake

w/Ready Crust Chocolate Pie Crust

from Eagle Brand Milk

Servings: 8

Ingredients Instructions

1 Ready Crust Chocolate Pie Crust (6 oz)

2 (3 oz) packages cream cheese, softened

1 (14 oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)

1 egg

3 tablespoons lemon juice from concentrate

1 teaspoon vanilla extract

1 cup frozen raspberries, thawed

Chocolate Glaze, recipe follows

Preheat oven to 350 degrees F.

With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND

until smooth. Add egg, lemon juice and vanilla; mix well.

Arrange raspberries on bottom of crust. Slowly pour cheese mixture over

fruit. Bake 30 to 35 minutes or until center is almost set. Cool.

Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate

leftovers.

Chocolate Glaze: In small saucepan over low heat, melt 2 (1 oz) squares

semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until

thickened and smooth.

Remove from heat.

Top cheesecake with chocolate glaze. Chill.

===========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

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Sometimes we find true happiness in the oddest places, that is when we find

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-----------------------------

CHRISTMAS CHEESE CAKE

From: HOST GFS DdH2

CHRISTMAS CHEESE CAKE

from Annie

1 c. flour

1/2 c. margarine

1/2 c. brown sugar, firmly packed

1/2 c. nuts, chopped

FILLING

1 (8 oz.) pkg. cream cheese, soft

1/4 c. sugar

1 egg

1/2 tsp. vanilla

2 tbsp. milk

2 tbsp. lemon juice

Preheat oven to 350 degrees. In 3 quart bowl combine flour,

margarine, and brown sugar. Blend with mixer. Stir in nuts.

Reserve 1 cup of mixture for topping. Pat remaining in ungreased 8

inch square pan. Bake near center of oven 8 to 10 minutes. Prepare

filling. Spread over partially baked crust. Sprinkle reserve crumb

mixture on top. Return to oven 23 to 30 minutes. Cool, cut and

store in refrigerator.

=======

HOST GFS DdH2

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Sometimes we find true happiness in the oddest places, that is when we find

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-----------------------------

Cream Cheese 7 Layer Mexican Dip

From: Host GFS DarlaJo

Cream Cheese 7 Layer Mexican Dip

from SpeedRoots

.

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 tablespoon taco seasoning

1 cup (each) guacamole, salsa and shredded lettuce

1 cup (4 oz.) shredded sharp cheese

1/2 cup chopped green onions

2 tablespoons sliced pitted ripe olives

.

Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or

quiche dish.

Layer remaining ingredients over cream cheese mixture. Refrigerate.

Serve with tortilla chips. Makes 6 to 8 servings

-----------------------------

CREAM CHEESE CUT-OUTS

From: HOST GFS DdH2

Cream Cheese Cut-Outs

from Host Food Rob

These are great! Prep Time: approx. 30 Minutes. Cook Time: approx. 7 Minutes.

Ready in: approx. 38 Minutes. Makes 4 dozen (48 servings).

1/2 cup butter, softened

1 (3 ounce) package cream cheese

1 cup white sugar

1 egg

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

Directions

1 In a large bowl, cream together the butter, cream cheese and sugar until

light and fluffy. Beat in the egg and vanilla.

Combine the flour and baking powder; stir into the creamed mixture. Divide

dough into two pieces, cover and chill until firm, about 1 hour.

2 Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured

surface, roll out dough to 1/8 inch thickness.

Cut in to desired shapes using cookie cutters and place the cookies at least

1 inch apart onto ungreased cookie sheets.

3 Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly

browned and cookies are firm. Remove from cookie sheets to cool on wire

racks.

============

HOST GFS DdH2

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-----------------------------

Cream Cheese Dip

From: Host GFS DarlaJo

Cream Cheese Dip

from SpeedRoots

1 8-oz. package cream cheese, softened

1 fresh tomato

2 cloves garlic minced

Fresh ground pepper

Slice tomato in half and scoop out inside pulp. Combine tomato pulp with

cream cheese and garlic. Mix with a mixer for several minutes until smooth.

Place mixture in a small bowl and sprinkle with fresh ground pepper.

Refrigerate until ready to serve. Potato chips actually go great with this

dip, but you may also use your favorite crackers.

The Skinny: Use light cream cheese. If you have a nice tender tomato, then

cut it into pieces and put the whole thing in the mixer. You will end up with

some of the tomato skin in the dip but it really is no problem.

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

-----------------------------

CREAM CHEESE POUND CAKE

From: HOST GFS DdH2

CREAM CHEESE POUND CAKE

Submitted by: USSGERI

Makes 1 (10-inch) cake

1 1/2 cups butter or margarine, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/8 teaspoon salt

1 tablespoon vanilla extract

BEAT butter and cream cheese at medium speed with an electric mixer until

creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating

until combined.

COMBINE flour and salt; gradually add to butter mixture, beating at low

speed just until blended after each addition. Stir in vanilla. Pour batter

into a greased and floured 10-inch Bundt pan.

BAKE at 300° for 1 hour and 40 minutes or until a wooden pick inserted in

center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove

from pan, and let cool completely on wire rack. Prep: 15 min.; Bake: 1 hr.,

40

min.

Source Southern Living November 2001

===========

HOST GFS DdH2

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-----------------------------

Cream Cheese Roll Up Wraps

From: TurnedOntoChrist

1 package flour tortillas (the large size)

1- 8 oz. pkg. cream cheese

1 small onion

1/2 to 1 cup grated sharp cheese

garlic salt to your taste or 1/2 to 1 teaspoon garlic salt according to how

much salt you prefer

green pepper chopped (optional)

1 tablespoon Tabasco sauce (optional)

In a blender you blend all the above ingredients together until mixed well.

Then take your

tortilla shells and lay them out flat. Take your blended mixture and scoop

onto the tortillas and spread it until the whole tortilla is completely

covered in the middle and all the way out to the edges. Spoon the mixture on

thin, but enough to taste.

Then roll the tortilla up into a roll like form. Just take the edge of it

and roll it away from you and keep rolling it up away from you until you

reach the other end of it. Take a knife and then cut the pieces about the

size of 1/4" each. Place a toothpick through the middle to hold it together

and serve as an appetizer. Keep refrigerated until ready to serve.

These make a lot, so they are great for parties if you have a lot of people

coming over. They are simple and easy to make.

-----------------------------

CREAM CHEESE-FILLED PUMPKIN MUFFINS

From: Host GFS DarlaJo

CREAM CHEESE-FILLED PUMPKIN MUFFINS

(A good use for any left-over canned pumpkin)

1/2 cup canned pumpkin

1/3 cup packed brown sugar

1/2 cup milk

1/4 cup vegetable oil

2 large eggs

1-1/2 cup all-purpose flour

2-1/2 teaspoons baking powder

1 teasppon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/2 cup chopped walnuts or pecans

(Cream Cheese Filling

3 ounces cream cheese, softened

1 Tablespoon granulated sugar

1 Tablespoon milk

Mix until creamy and set aside)

Muffins: Heat oven to 400. Grease bottom only of muffin cups, or use paper

liners. Beat pumpkin, brown sugar, milk, oil and eggs. Stir in remaining

ingredients.

Fill muffin cups one-third full. Place 1 rounded teaspoon of the cream cheese

filling in each muffin cup. Top off with remaining batter.

Bake 20 - 22 minutes until golden brown. Remove from pan immediately.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-----------------------------

Creole Cream Cheese

From: BOCASA

Does anyone have a recipe for Creole Cream Cheese. My mother used to make

them when I was a child. I have her molds, and would love to make some.

gayle

-----------------------------

Daiquiri cheese cake

From: HOST GFS DdH2

DAIQUIRI CHEESE CAKE

Submitted by: USSGERI

2 Graham cracker pie crusts

1 Enveloppe unflavored gelatin

1/2 c. Rum

1/2 c. Lime juice

2 pkg. Cream cheese, cubed and softened (8oz. each)

4 Egg whites

1 c. Whipping cream

1/2 c. Sugar

3 tsp. Lime peel, grated

4 Egg yolkes, beaten

1/2 c. Sugar

In medium sauce pan, combine gelatin and 1/2 cup sugar. Stir in rum, lime

juice, lime peel and egg yolkes. Cook over medium heat, stirring constantly,

until slightly thickened, about 8-10 minutes.

Remove from heat, beat in cream cheese, until smooth. Beat egg whites on

medium speed, until soft peaks form. Gradualy add 1/2 cup sugar, beat to

stiff peaks.

In seperate bowl, whip cream until soft peaks form. Fold egg white mixture

and whipping cream into gelatin mixture. Pour into pie pans. Cover, chill

until firm.

============

HOST GFS DdH2

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our heart is content.

-----------------------------

DIABETIC FRIENDLY CHOCOLATE CHEESECAKE

From: HOST GFS DdH2

Submitted by: USSGERI

Diabetic Friendly Chocolate Cheesecake

from:Delicious Ways to Control Diabetes Cookbook

Makes 12 servings

A smooth chocolate no-bake cheesecake in a graham cracker crust. This

diabetic recipe is a free preview of our Quick-Smart(tm) Diabetic recipe

collection. The complete Diabetic recipe collection is available by

subscription only. "

Ingredients

1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed

1/3 cup reduced-calorie margarine, melted

1/4 teaspoon ground cinnamon

Cooking spray

1 (.25 ounce) envelope unflavored gelatin

1 cup fat-free milk

2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened

2 teaspoons vanilla extract

14 tablespoons granulated sugar substitute with aspartame (such as Equal

Spoonful)

1/4 cup unsweetened cocoa

5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as

Sweet 'N Low)

Directions

1 Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up

sides of a 9-inch springform pan coated with cooking spray. Bake at 350

degrees for 8 minutes. Remove from oven; let cool on a wire rack.

2 Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook

over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool

slightly.

3 Beat cream cheese at medium speed of an electric mixer until creamy. Add

vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar

substitute and cocoa; beat just until blended. Pour mixture into prepared

crust. Cover and chill at least 3 hours or until set. Before serving, top

with chopped wafers.

Per Serving:

Calories 238

Fat 16.5g (sat 8.4g)

Protein 8.1g

Carbohydrate 20.8g

Fiber 1.5g

Cholesterol 36mg

Sodium 308mg

Exchanges: 11/2 Starch, 3 Fat

===========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-----------------------------

Diabetic Friendly Chocolate Cheesecake

From: HOST GFS DdH2

DIABETIC FRIENDLY CHOCOLATE CHEESECAKE

From: Delicious Ways to Control Diabetes Cookbook

Makes 12 servings

" A smooth chocolate no-bake cheesecake in a graham cracker crust. This

diabetic recipe is a free preview of our Quick-Smart(tm) Diabetic recipe

collection. The complete Diabetic recipe collection is available by

subscription only. "

Ingredients

1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed

1/3 cup reduced-calorie margarine, melted

1/4 teaspoon ground cinnamon

Cooking spray

1 (.25 ounce) envelope unflavored gelatin

1 cup fat-free milk

2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened

2 teaspoons vanilla extract

14 tablespoons granulated sugar substitute with aspartame (such as Equal

Spoonful)

1/4 cup unsweetened cocoa

5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as

Sweet 'N Low)

Directions

1 Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up

sides of a 9-inch springform pan coated with cooking spray.

Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack.

2 Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook

over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool

slightly.

3 Beat cream cheese at medium speed of an electric mixer until creamy. Add

vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar

substitute and cocoa; beat just until blended. Pour mixture into prepared

crust. Cover and chill at least 3 hours or until set. Before serving, top

with chopped wafers.

Per Serving:

Calories 238

Fat 16.5g (sat 8.4g)

Protein 8.1g

Carbohydrate 20.8g

Fiber 1.5g

Cholesterol 36mg

Sodium 308mg

Exchanges: 11/2 Starch, 3 Fat

===========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-----------------------------

Diet Cherry Coke Cheesecake

From: DarlaJoV

Cherry Coke Cheesecake

1 cup diet Cherry Coke -- boiling

..3 ounces cherry sugar free jello

16 ounces cream cheese

1/2 cup heavy cream

1 teaspoon vanilla -- pure

Dissolve jello in Cherry Coke. Pour into blender. Add cream and vanilla.

Blend well until very smooth and creamy.

Pour into 6 custard cups and cover with plastic wrap.

Refrigerate until firm.

Darla Jo

-----------------------------

Re: Does any one know a peacan cheesecake recipe?

From: BLTIF

ubject: Does any one know a peacan cheesecake recipe?

From: Kylamc9899

We are looking for a cheesecake recipe with peacans for this christmas does

anyone know any good ones?

============Try this one

Pecan Cheese Cake

Preheat oven to 325f

1 C. Graham cracker crumbs

4 tbsp melted butter

1/4 tsp of cinnomon

1/4 tsp nutmeg

1 1/4 c. sugar

4 eggs separated

1 c. sour cream

2 tbsp flour

1/4 tsp salt

1 1/2 c. pecans

1 tsp vanilla

1 lb. cream cheese at room temp.

Combine crumbs, butter, cinnomom,nutmeg and 1/2 c. sugar in a bowl. Beat well

Butter the pan and pat crumbs over the bottom and 1/2 inch up sides. chill

Beat the yolks until they are thick and pale.

Add sour cream, flour,salt, 3/4 c. sugar and vanilla. Beat until well

blended. Add the cream cheese and beat until smooth

Put 1 c. of pecans into blender and mix to a fine consistency. Add to cream

cheese mixture, beat until well mixed

In another bowl beat egg whites until foamy, gradually beat in the remaining

1/4 c. sugar

continue to beat until whites are stiff and shiny.

Fold into cream cheese mixture.

Spoon into crumb crust

Gently place pecans in a decorative pattern on top of mixture.

Bake about 1 hour or until the center does not tremble when the cake is

gently shaken. Cool then chill in frig.

-----------------------------

Easter Macaroni & Cheese

From: GFA Terry

1 1/2 c. elbow macaroni

2 tbsp. butter, melted

3 eggs, beaten slightly

1 c. milk

2 c. cheese, cubed

1 green pepper, diced

1 sm. onion, minced

1 tsp. salt

2 pimentos, cut fine

Boil macaroni for 10 minutes, just until almost done. Combine all

ingredients;

pour into baking dish. Bake at 350 degrees for 1 hour.

-----------------------------

FESTIVE CHEESE SPREAD

From: HOST GFS DdH2

FESTIVE CHEESE SPREAD

Submitted by: USSGERI

Festive Cheese Spread

Guests at your holiday gatherings will love Festive Cheese

Spread not only for its incredible herb and garlic flavor, but for

its very festive candy cane look on your holiday table.

Prep Time: 10 minutes

Cook Time: 4 hours or overnight

Makes 18 (2 tablespoon) servings

Ingredients:

2 packages (8 ounces each) cream cheese, softened

1 4 cup butter or margarine, softened

2 tablespoons McCormick Freeze-Dried Chives

2 tablespoons McCormick Parsley Flakes

1 teaspoon McCormick California Style Blend Garlic Pepper

1 2 teaspoon McCormick Dill Weed

1 4 teaspoon McCormick Thyme Leaves

1 2 red bell pepper (about 1 2 cup), chopped

Directions:

1. Beat together cream cheese and butter until fluffy with an

electric mixer. Add remaining ingredients except red bell pepper;

beat well.

2. Place a piece of plastic wrap on a baking sheet. Spoon

cheese mixture onto plastic wrap to form a candy cane shape,

log, or ball. Fold up plastic wrap over cheese to encase.

Refrigerate until cheese is firm, about 4 hours or overnight.

3. Unwrap cheese mixture. Place on serving plate. Smooth entire

shape with spatula or knife. Decorate with bell pepper. May be

covered and refrigerated overnight.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-----------------------------

Fruit and Cream Cheese Salad

From: HOST GFS DdH2

Fruit and Cream Cheese Salad

from Annie

1 (16 oz.) can fruit cocktail in juice

2 (3 oz.) pkgs. or 1 (6 oz.) pkg. Jello brand gelatin, strawberry flavor

2 c. boiling water

2 (3 oz.) pkgs. cream cheese, softened

1/4 tsp. Cinnamon

Drain fruit cocktail, reserving juice. Add water to juice to make 1

cup. Dissolve gelatin in boiling water. Add measured liquid.

Measure 2 1/4 cups of the mixture and chill until thickened. Blend

remaining gelatin slowly into cream cheese and cinnamon; beating

until smooth; set aside.

Add fruit cocktail to thickened gelatin and

pour into 6 cup fluted tube pan or mold or 10 individual molds.

Chill until set but not firm, about 15 minutes. Top with cream

cheese-gelatin mixture.

Chill until firm, about 3 hours. Unmold.

Makes about 5 1/3 cups or 10 servings.

============

HOST GFS DdH2

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-----------------------------

HAM AND CHEESE BREAKFAST QUICHE

From: HOST GFS DdH2

Ham and Cheese Breakfast Quiche

Makes 4 to 6 servings

Prep Time: 20 Minutes

Cook Time: 55 Minutes

Ready in: 1 Hour 15 Minutes

" Here's one great idea for what to do with that leftover ham!! My

picky eaters loved it and it is easy to make! "

2 (12 ounce) packages frozen hash brown potatoes

1/3 cup butter, melted

1 cup cooked diced ham

1 cup shredded Monterey Jack cheese

2 eggs

1/2 cup heavy whipping cream

Directions

1 Preheat oven to 425 degrees F (220 degrees C).

2 Squeeze any excess moisture from the potatoes and combine them with the

melted butter or margarine in a small bowl. Press this mixture into the

bottom and sides of an ungreased 10 inch pie pan.

3 Bake at 425 degrees F (220 degrees C) for 25 minutes.

4 Remove pan from oven and arrange the ham and cheese evenly over the

potatoes. In a separate small bowl, beat together the eggs and the cream.

Pour this over the ham and cheese.

5 Return pan to oven and bake for 425 degrees F (220 degrees C) for 30

minutes, or until the custard has completely set.

Nutrition at a glance

Servings Per Recipe: 5 amount

per serving

Calories 462

Protein 18g

Total Fat 33g

Sodium 698mg

Cholesterol 187mg

Carbohydrates 25g

Fiber 2g

from AR

============

HOST GFS DdH2

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our heart is content.

-----------------------------

Hometown Grilled Cheese

From: DarlaJoV

Hometown Grilled Cheese

from SpeedRoots

Yields: 4 sandwiches

.

8 slices (1/4 pound) Colby cheese

3/4 pound sliced deli roast beef

8 slices potato bread

2 tablespoons prepared horseradish sauce

1/2 cup packaged French-fried onions

8 slices (1/4 pound) Swiss cheese

4 tablespoons (1/2 stick) butter, softened

.

Distribute the Colby cheese and roast beef equally over 4 slices of bread.

Spread horseradish sauce over the roast beef and sprinkle with French-fried

onions. Place the Swiss cheese over the onions, then top with the remaining 4

slices of bread. Spread the butter evenly over the top and bottom of each

sandwich. Preheat a large skillet or griddle over medium heat. Cook

sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until

golden

and the cheeses are melted. Serve immediately.

Darla Jo

-----------------------------

IMPOSSIBLE CHEESEBURGER PIE:

From: HOST GFS DdH2

IMPOSSIBLE CHEESEBURGER PIE:

Submitted by: USSGERI

1 lb. ground beef

1 c. chopped onion

1/2 t. salt (optional)

1 c. shredded Cheddar cheese

1/2 c. biscuit mix

1 c. milk

2 eggs

Grease a (9 inch) pie plate. Brown the beef in just enough oil to cover

bottom of skillet, stirring with fork to crumble well. Add onion and cook and

stir only til onion appears tender. Remove from heat. Spread in pie plate

evenly. Sprinkle with salt. Sprinkle cheese over beef mixture. Stir remaining

ingredients together with fork or wire whisk and pour over beef mixture. Bake

at 400° about 25 minutes or til knife inserted into center comes out

clean. Cut into wedges.

(serves 6)

HOST GFS DdH2

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-----------------------------

IMPOSSIBLE PUMPKIN CHEESECAKE

From: HOST GFS DdH2

Impossible Pumpkin Cheesecake

from Annie

1 pkg. cream cheese, softened

3/4 c. sugar

1/2 c. Bisquick

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. vanilla

1 tsp. grated orange peel

3 eggs

1 (16 oz.) can pumpkin

Heat oven to 350 degrees.

Lightly grease 9" pie plate.

Place all ingredients in blender or mixing bowl. Blend high for 2 minutes.

Pour into pie plate. Bake until firm, about 45 minutes. Cool.

Spread topping over top. Chill about 3 hours.

TOPPING:

1 c. sour cream

2 tbsp. sugar

2 tsp. vanilla

Cream sugar with sour cream. Add vanilla.

============

HOST GFS DdH2

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Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-----------------------------

IRISH CREAM CHEESECAKE

From: HOST GFS DdH2

IRISH CREAM CHEESECAKE

Another great Cheesecake recipe. This one uses Irish Cream.

Enjoy!

-----------* Today's Recipe *-----------------

-*- Dessert Recipes -*-

from Megan's Kitchen

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 12 or 6 Dogbyte's

Cal: unknown

Amount Ingredient

-------- -----------------------------

1 C Graham Cracker Crumbs, (about 15 grahams)

3 T Sugar

3 T Butter, melted

3 packages Cream Cheese (package=8 ounce 240g)

1 1/4 C Sugar

2 tsp Real Vanilla Extract

2 C Sour Cream

1/3 C Irish Cream Liqueur

4 Eggs

In a small bowl, mix together cracker crumbs, 3 tablespoons

sugar, and melted butter.

Press this crumb mixture into bottom of 9 inch springform pan

with 2 3/4 inch high sides.

Bake the crust at 350F (180C) for about 8 minutes until brown.

Set aside to cool.

Using electric mixer, beat cream cheese, 1 cup sugar and vanilla

in large bowl until blended.

Add in 1 cup sour cream and Irish Cream liqueur.

Add eggs one at a time, beating just until combined.

Pour filling over crust in pan.

Bake at 350F until edges are puffed, and center no longer

moves when pan is shaken. Transfer cheesecake to rack, and cool 10

minutes.

Mix the remaining 1 cup of sour cream and the remaining 1/4 cup

sugar in a small bowl until smooth.

Spread the sour cream mixture on top.

Bake at 350F (180C) the cheese cake for an additional 10 minutes.

Transfer cheesecake to rack and cool. Cover and refrigerate

overnight. Release pan from cheesecake.

Cut and enjoy with friends.

-----------------

RECIPE - IRISH CREAM

Prep Time: 10 minutes Cooking Time: 0 minutes

Help with this Recipe

Love Bailey's Irish Cream but want to make it at home??? No joke this recipe

is a copy of the Famous Irish Cream. I love a splash a healthy in my evening

coffee. Enjoy and please drink responsibly.

1 Cup Light Cream

1 can Eagle Sweetened Condensed Milk can=14oz or 438ml

1 2/3 Cup Irish Whiskey

1 teaspoon Instant coffee

2 Tablespoon Chocolate Syrup, like Hershey's

1 teaspoon Real Vanilla extract

1 teaspoon Almond Extract

Instructions

1. Combine all the ingredients in a blender set on high speed for 30

seconds.

2. Bottle in a tightly sealed container and refrigerate.

3. The liqueur will keep for at least 2 months if kept cool. Be sure

to shake the bottle well before serving.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-----------------------------

ITALIAN CHEESECAKE COOKIES AND OTHER COOKIE

From: HOST GFS DdH2

ITALIAN CHEESECAKE COOKIES

Italian Cheesecake Cookies

from Rita at Al Rec

Makes 2 dozen

" A little bite of heaven! Try topping with strawberry or blueberry pie

filling. "

Ingredients

1 pound ricotta cheese

2 (8 ounce) packages cream cheese, softened

1 1/2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 tablespoons corn starch

3 tablespoons all-purpose flour

1/2 cup butter, melted and cooled

1/2 pint sour cream

1/2 lemon, juiced

1 cup cherry pie filling

Directions

1 Cream together the ricotta and cream cheese. Add sugar and continue beating

until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well

after each addition. Beat in eggs, one at a time. Gradually beat in melted

butter. Blend in sour cream, continue beating all ingredients until well

blended.

2 Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C)

for 1 hr. Turn off oven and leave inside for 2 hours.

3 Cut into squares. Top each with strawberry, blueberry, or cherry pie

filling. Note: Bars can be frozen.

Makes 12 servings

Nutrition at a glance

Servings Per Recipe: 12 amount

per serving

Calories 455

Protein 10.2g

Total Fat 29.4g

Sodium 272mg

Cholesterol 153mg

Carbohydrates 39g

** Fiber 0.4g

==========

RECIPE - RAINBOW COOKIES

Rainbow Cookies

from Penney Al Rec

Makes 8 dozen

Prep Time: 45 Minutes

Cook Time: 10 Minutes

Ready in: 10 Hours 30 Minutes

" Moist, mellow and full of almond flavor "

Ingredients

8 ounces almond paste

1 cup butter, softened

1 cup white sugar

4 eggs, separated

2 cups all-purpose flour

6 drops red food coloring

6 drops green food coloring

1/4 cup seedless red raspberry jam

1/4 cup apricot jam

1 cup semisweet chocolate chips, melted

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking

pans with parchment paper.

2 In a large bowl, break apart almond paste with a fork, and cream together

with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in

flour to form a dough. In a small bowl, beat egg whites until soft peaks

form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix

one portion with red food coloring, and one with green food coloring. Spread

each portion into one of the prepared baking pans.

3 Bake 10 to 12 minutes in the preheated oven, until lightly browned.

Carefully remove from pan and parchment paper, and cool completely on wire

racks.

4 Place green layer onto a piece of plastic wrap large enough to wrap all

three layers. Spread green layer with raspberry jam, and top with uncolored

layer. Spread with apricot jam, and top with pink layer. Transfer layers to a

baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting

board on top of wrapped layers to compress. Chill in the refrigerator 8

hours, or overnight.

5 Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1

hour, or until chocolate is firm. Slice into small squares to serve.

Nutrition at a glance

Servings Per Recipe: 96 amount

per serving

Calories 61

Protein 0.8g

Total Fat 3.3g

Sodium 23mg

Cholesterol 14mg

Carbohydrates 7.5g

Fiber 0.3g

========

RECIPE - GREAT-GRANNY'S OLD-TIME SPICE COOKIES

Great-Granny's Old-Time Spice Cookies

from Good Housekeeping

Shirley A. Fisher Bethlehem, PA Fisher's great-grandmother passed down this

recipe in the late 1890's, and it's been in the family ever since. Early on,

the cookies weren't decorated, but later, some icing and colored sugars were

added. Even the cookie cutters have been handed down, with new additions

along the way. Fisher bakes these cookies all year -- for Valentine's Day,

Easter, even the Fourth of July.

Serving: Yields: about 4 dozen cookies

Cook Time: 1 hour 10 minutes plus chilling, cooling, and decorating

Total Time: 1 hour 18 to 20 minutes plus chilling, cooling, and decorating

5 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup margarine or butter (2 sticks), softened

1 1/4 cups packed light brown sugar

1 jar (12 ounces) dark molasses

ornamental frosting, optional

1. In large bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and

salt. In another large bowl, with mixer at low speed, beat margarine or

butter with brown sugar until blended. Increase speed to high; beat until

light and creamy. At low speed, beat in molasses until blended, then beat in

3 cups flour mixture. With spoon, stir in remaining flour mixture. Divide

dough into 4 equal pieces. Wrap each piece in plastic wrap and freeze at

least

1 hour or refrigerate overnight, until dough is firm enough to roll.

2. Preheat oven to 350 degrees F. On well-floured surface, with floured

rolling pin, roll 1 piece of dough 1/8 inch thick, keeping remaining dough

refrigerated (dough will be soft). With floured 3- to 4-inch assorted cookie

cutters, cut dough into as many cookies as possible; reserve trimmings. Place

cookies, about 1 inch apart, on ungreased large cookie sheet.

3. Bake cookies 8 to 10 minutes, until just browned. Cool cookies on cookie

sheet 5 minutes. With pancake turner, remove cookies to wire rack to cool

completely. Repeat with remaining dough and trimmings.

4. When cookies are cool, if you like, prepare Ornamental Frosting. Use to

decorate cookies as desired. Set cookies aside to allow frosting to dry

completely, about 1 hour.

Each cookie without frosting:

About 120 calories,

2 g protein,

21 g carbohydrate,

4 g total fat (1 g saturated),

0 mg cholesterol,

95 mg sodium.

Based on individual serving.

Calories: 200

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 0.0 mg

Sodium: 95 mg

Carbohydrates: 21 g

Protein: 2.0 g

==========

RECIPE - STAINED-GLASS COOKIES

Stained-Glass Cookies

from Good Housekeeping

Use cookie cutters and crushed sour balls to create cookie ornaments that are

good enough to eat.

Serving: Yields: about 5 dozen cookies

Cook Time: 1 hour 20 minutes plus cooling

Total Time: 1 hour 30 to 32 minutes baking plus cooling and decorating per

batch

1 batch holiday sugar cookies

1 package (10 to 12 ounces) hard candy such as sour balls in assorted colors*

clear nylon fishing line

1. Prepare Holiday Sugar Cookie dough as in steps 1 and 2.

2. While dough is chilling, group candies by color and place in separate

heavy-duty self-sealing plastic bags. Place 1 bag on towel-covered work

surface. With meat mallet or rolling pin, lightly crush candy into small

pieces, being careful not to crush until fine and powdery. Repeat with

remaining candy.

3. Preheat oven to 350 degrees F. Roll and cut dough as in step 3 of Holiday

Sugar Cookies, but place cutout cookies on large cookie sheet lined with

foil.

4. With mini cookie cutters, canapé cutters, or knife, cut 1 or more small

shapes from each large cookie; remove small cutout pieces and reserve for

rerolling. Place some crushed candy in cutouts of each cookie. With drinking

straw, make a hole in top of each cookie for hanging.

5. Bake cookies 10 to 12 minutes, until lightly browned. Cool cookies

completely on cookie sheet. With pancake turner, remove cookies. Repeat with

remaining dough and trimmings.

6. For wreath, tree, or window decorations, tie nylon fishing line through

hole in each cookie to make loop for hanging.

Each cookie:

About 90 calories,

1 g protein,

14 g carbohydrate,

4 g total fat (1 g saturated),

7 mg cholesterol,

40 mg sodium.

*Do not use red-and-white-swirled peppermint candies -- they won't melt in

the oven.

Based on individual serving.

Calories: 90

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 7.0 mg

Sodium: 40 mg

Carbohydrates: 14 g

Protein: 1.0 g

===========

RECIPE - KEY LIME-WHITE CHOCOLATE COOKIES

Key Lime-White Chocolate Cookies

from Betty Crocker

The key to these sweet, lightly crisp cookies is rich white chocolate and the

refreshing hint of lime in each bite!

1/2 cup butter or margarine, softened

3/4 cup packed brown sugar

2 tablespoons granulated sugar

1 1/2 teaspoons vanilla

1 egg

2 1/3 cups Original Bisquick(r) mix

Green food color, if desired

1 package (6 ounces) white baking bars (white chocolate), cut into chunks

1 tablespoon grated lime peel

1. Heat oven to 350ºF. Beat butter, sugars, vanilla and egg in large bowl

with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food

color, white chocolate chunks and lime peel.

2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove

from cookie sheet to wire rack.

=========

RECIPE - SOUR CREAM CHUNK COOKIES

Sour Cream Chunk Cookies

from Betty Crocker

If chocolate chip cookies are nice, these Sour Cream Chunk Cookies are even

nicer! Enjoy big chunks of melt-in-your-mouth chocolate with each bite of

these soft, rich cookies. Very nice, indeed!

1/2 cup white baking chips, melted and cooled

3/4 cup sugar

3/4 cup butter or margarine, softened

1/2 cup sour cream

1 teaspoon vanilla

1 egg

2 cups Gold Medal(r) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 ounces semisweet baking chocolate, chopped

1/2 cup chopped pecans

1. Heat oven to 375ºF.

2. Beat melted white baking chips, sugar and butter in large bowl with

electric mixer on medium speed until smooth. Stir in sour cream, vanilla and

egg. Stir in flour, baking powder and baking soda until well blended. Stir in

chocolate and pecans.

3. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie

sheet.

4. Bake 8 to 10 minutes or until light golden brown. Remove from cookie

sheet to wire rack.

============

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KEY LIME CHEESECAKE

From: HOST GFS DdH2

Key Lime Cheesecake

from U. S. Southern Cuisine

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted

3 (8 oz.) packages cream cheese

1 1/4 cups sugar

6 large eggs, separated

1 (8 oz.) carton sour cream

1 1/2 tsp. grated lime rind

1/2 cups Key lime juice

Combine first 3 ingredients in a small bowl, stirring well.

Firmly press mixture in bottom and 1" up sides of a buttered 9" springform

pan.

Bake crust at 350 degrees for 8 minutes; cool in pan on a wire rack.

Beat cream cheese at medium speed with an electric mixer until creamy;

gradually add 1 1/4 cups sugar, beating after each addition. Stir in sour

cream, lime rind, and Key lime juice.

Beat egg whites at high speed until stiff peaks form; fold into cream cheese

mixture.

Pour batter into prepared crust, and bake at 350 degrees for 1 hour and 5

minutes; turn oven off.

Partially open oven door; let cheesecake cool in oven 15 minutes.

Remove from oven, and immediately run a knife around edge of pan to release

sides.

Cool completely in pan on a wire rack; cover and chill 8 hours.

*Suggestion: you may want to drop some green food coloring into the sour

cream mixture before you add egg whites.

I am sure you know that Key lime juice is sold in bottles, and is quite

different from regular lime juice.

Hope you try and enjoy this!

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KNOCK YOUR SOCKS OFF TURTLE CHEESECAKE

From: HOST GFS DdH2

Knock Your Socks off Turtle Cheesecake

from Brenda

Crust:

1 1/2 cups of all purpose flour

2 tbsp. brown sugar

3/4 real butter (room temperature at least)

3/4 cup chopped pecans

To make crust: mix stir all ingredients together, blending them very

well.

Press them into the bottom of a baking pan evenly (springform pan

works the best). It should be baked at 350 degrees for 15 minutes.

Let it rest for about 20 minutes.

Caramel Layer:

3 tbsp light cream

32 caramels

1 1/2 chopped pecans, slightly toasted

To make caramel layer: heat caramels and cream in a sauce pan over

medium heat until smooth. Pour this liquid layer over the cooled

crust, sprinkle the top with the pecans.

Cream Cheese Layer:

3* 8 ounce packages of Philadelphia Cream Cheese softened

1 cup of Brown Sugar

2 tbsp of flour

3 large eggs

3 cups of creamed cottage cheese

3 tsp. of vanilla

To make cream cheese layer: Cream together cream cheese and brown

sugar. Beat flour in and eggs one at a time. You can then add the

cottage cheese and vanilla. Beat until low until it all combines

quite well.

Pour over the last layer you laid in the pan. Bake it all in the oven

for about 1 hour at 350 degrees.

Remove from heat and let it sit for about an hour.

Cool the cake completely before removing from the pan.

Topping:

1 1/2 cups of whipping cream

11 squares of chocolate, roughly chopped

1 cup of toasted pecans

To make topping for Turtle Cheesecake: heat cream in sauce pan over

medium heat until simmering. Add chocolate and stir until combines.

Turn heat off and let it cool slightly. When it is lukewarm pour over

cheesecake. Sprinkle pecans on top of the cake.

============

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Lemon Cheesecake

From: Host GFS DarlaJo

Lemon Cheesecake

from SpeedRoots

Serves 8-10

.

Crust:

1 1/4 cup graham cracker crumbs

4 Tbs. ground walnuts

1/2 cup butter, melted

2 Tbs. sugar

1 tsp. ground lemon peel

.

Filling:

1 1/2 pounds cream cheese, softened

1 cup sugar

1 tsp. vanilla

3 tsp. lemon juice

1 tsp. ground lemon peel

4 eggs

.

Glaze:

2 eggs

3/4 Cup sugar

1 tsp. grated orange rind

1 tsp. grated lemon rind

1/4 Cup lemon juice

2 Tbs. orange juice

2 Tbs. butter

.

Preheat oven to 350 degrees F.

.

Combine crumbs, nuts, sugar and lemon peel. Stir in butter until

thoroughly blended. Press mixture firmly against bottom of 9"

spring-form pan. Bake at 350 degrees F for 10 minutes.

.

In a large bowl beat cream cheese until creamy. At medium speed add

sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well.

.

Add eggs, one at a time and beat at medium speed for ten minutes, until

fluffy. Pour into spring-form pan.

.

Bake at 250°F. for 35 minutes. Turn off heat and cool for 30 minutes in

the oven with the door open.

.

Glaze:

While cheesecake is baking, whisk eggs in a small saucepan until foamy.

Combine with sugar, rind, juices & butter in saucepan. Cook over low

heat, stirring constantly until smooth & thickened. Cool.

.

Just before serving, spread evenly over cheesecake.

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-----------------------------

LIGHT CHEDDAR CHEESE STRAWS

From: Host GFS DarlaJo

LIGHT CHEDDAR CHEESE STRAWS

from SpeedRoots

.

12 won-ton wrappers

2 teaspoons Worcestershire sauce

1/2 cup reduced fat cheddar cheese -- sharp, finely shredded

1/8 teaspoon poppy seeds

.

Preheat oven to 350 degrees F. Stack the won-ton wrappers. Cut the stack

lengthwise into fourths, making 48 strips.

.

Line a cookie sheet with parchment paper or foil. Then spray the paper or

foil with no-stick spray. Add the won-ton strips in a single layer so the

edges are not touching. Brush the won-ton strips with the Worcestershire

sauce. Sprinkle each strip with 1/2 teaspoon of the cheese. Then sprinkle

with the poppy seeds. Bake for 8 to 10 minutes or until golden brown and

crisp. Yield: 48 straws (4 per serving).

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-----------------------------

Lemon Cheese Cake

From: User116712

My grandmother in Atlanta, Ga. used to make a cake at christmas called lemon

cheese. It was actually a combination with coconut on the sides and the lemon

cheese on top and the coconut and lemon cheese between the layers. Richs

Department store's bakery in Atlanta also used to sell a lemon cheese. Does

anyone have a recipe. This is not Lemon Chess.

-----------------------------

LOW-FAT LEMON CHEESECAKE

From: Host GFS DarlaJo

LOW-FAT LEMON CHEESECAKE

from SpeedRoots

.

1 cup graham cracker crumbs

2 tablespoons margarine -- reduced fat

24 ounces light cream cheese -- softened

2 tablespoons all-purpose flour

1/4 cup sugar

3 tablespoons fresh lemon juice

3/4 cup egg substitute

8 ounces nonfat yogurt -- lemon flavor

.

Combine cracker crumbs and margarine; press into bottom of a 9-inch

springform pan. Set aside.

.

Beat cream cheese, flour, and sugar until light and fluffy. Gradually add

lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust.

.

Cover loosely with foil. Bake at 350 degrees F. for 60 to 70 minutes or

until set. Cool to room temperature. Refrigerate. Garnish with berries if

desired. Yield: 16 servings.

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-----------------------------

Re: Macaroni and Cheese.

From: Bar2mur

This was a recipe that I watched Patti LaBelle make on Oprah. No reason that

it can't be doubled. Sounds wonderful but I can't work up the courage to make

it. It's "cholesterol heaven". One day, I will try to make it with "wax

cheese" (low fat or no fat). Hope it works for you.

Enjoy!

From another Barbara

Over-the-Rainbow Macaroni and Cheese

Makes 4 to 6 servings

1 tablespoon vegetable oil

1 pound elbow macaroni

8 tablespoons (1 stick) plus 1 tablespoon butter

1/2 cup (2 ounces) shredded Muenster cheese

1/2 cup (2 ounces) shredded mild Cheddar cheese

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1/2 cup (2 ounces) shredded Monterey Jack

2 cups half-and-half

1 cup (8 ounces) Velveeta, cut into small cubes

2 large eggs, lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

Preheat the oven to 350° F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil,

then the elbow macaroni, and cook until the macaroni is just tender, about 7

minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the

macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and

Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of

the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and

pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2

cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

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-----------------------------

Re: Macaroni cheese

From: Terry Ann2

When I got married, my husband did not want me to make macaroni and cheese

"from a box" so I made it like his "mother used to make." Here's a recipe.

The key is to use sharp (not mild) cheddar cheese.

Basic Homemade Macaroni and Cheese

1 (12 ounce) package macaroni

1 egg

2 cups milk

2 tablespoons butter, melted

2 1/2 cups shredded sharp Cheddar cheese

salt and pepper to taste

(Optional: You can add crumbled cooked bacon or ham, mustand, chives or green

onions and more to make this dish fancier.)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a

2-quart baking dish.

2. In a large pot of salted water, lightly boil the macaroni for about 5

minutes until half-cooked.

3. Whisk the egg and milk together in a large cup. Add butter and cheese to

the egg and milk. Stir well.

4. Place the lightly cooked macaroni in the prepared baking dish. Pour the

egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and

stir well. Press the mixture evenly around the baking dish.

5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

>

-----------------------------

Macaroni cheese

>From: RKM802

>

>

>

>does anyone have any good recipes for homemade (baked) macaroni and cheese?

>Its for a school thanksgiving dinner for Kindergarten. Tia

-----------------------------

Memorial Day Cheesecake

From: Host GFS DarlaJo

Memorial Day Cheesecake

from SpeedRoots

.

16 servings

.

Crust:

.

1 1/2 c low-fat graham cracker crumbs

1 tbsp oil -- melted

3 tbsps granulated sugar

.

Filling:

.

1 env unflavored gelatin

1 c skim milk

16 ozs fat-free cream cheese -- softened

3 ozs fat-free cream cheese -- softened

2 tbsps lemon juice

1 tbsp lemon peel -- grated

2 tsps pure vanilla extract

1/2 c granulated sugar

2 c frozen blueberries

4 c frozen raspberries

.

Preheat oven to 350. Prepare a jelly roll pan with cooking spray; set aside.

To prepare crust, combine graham cracker crumbs, oil, and 3 tablespoons

sugar. Pat crumb mixture evenly on bottom of prepared pan. Bake for 10

minutes; cool. In a saucepan, combine gelatin and milk. Let stand 2 minutes.

Then, heat over medium heat, stirring constantly, until gelatin is dissolved.

Cool to room temperature; set aside. In a mixing bowl, combine cream cheese,

lemon juice, lemon peel, vanilla extract, and remaining sugar. Add milk

mixture. Pour entire mixture over baked crust. Refrigerate until set, 4

hours.

.

Notes: To serve, decorate to look like a flag, using the blueberries for the

stars, and the raspberries for the stripes.

-----------------------------

Mini Cheesecakes

From: Host GFS DarlaJo

Mini Cheesecakes

makes 2 dozen

from SpeedRoots

1 1/2 cups graham cracker or chocolate wafer crumbs

1/4 cup sugar

1/4 cup butter or margarine

3-8 ounce packages of cream cheese, softened

1-14 ounce can sweetened condensed milk, not evaporated

3 eggs

2 teaspoons vanilla

Preheat the oven to 300 degrees. Combine graham cracker crumbs, sugar, and

butter and press equal portions

onto bottoms of 24 lightly greased or paper lined muffin cups.

In large mixing bowl, beat cream cheese until fluffy. Gradually beat in

sweetened condensed milk, until smooth. Add eggs

and vanilla, mix well. spoon about 3 tablespoons of mixture into each muffin

cup. Bake 20 minutes or until cakes spring back

when lightly touched. Cool* and chill.

*If using greased muffin cups, cool baked cheesecakes. Freeze 15 minutes,

remove with narrow spatula. Proceed as above.

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-----------------------------

MINI CHEESECAKES

From: HOST GFS DdH2

Mini Cheesecakes

from Geri

2 (8 oz.) pkgs. cream cheese

2 eggs

1/2 c. sugar

1 tsp. vanilla

Vanilla wafers - Keebler

1 can Cherry pie filling (or strawberry pie filling)

Mini foil bake cups

Whip cream cheese, eggs, sugar, vanilla at high speed until smooth.

Place a vanilla wafer in each bake cups, fill each cup about 3/4 filled

with mixture. Bake at 350 degrees for 15 minutes.

Let cool, top with pie filling.

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Mini Cherry Cheesecakes

From: Host GFS DarlaJo

Mini Cherry Cheesecakes

makes 24

from SpeedRoots

.

24 small vanilla wafers

2- 8 ounce packages cream cheese

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 tablespoon vanilla extract

1/2 teaspoon almond extract

1-21 ounce can cherry pie filling

3 drops red food coloring, optional

.

Line 24 small muffin tins with petit four size paper muffin cups. Place a

vanilla wafer in each cup.

Beat cream cheese with sugar, eggs, lemon juice and vanilla, whipping until

very light and fluffy.

Fill the cups 3/4 full with mixture. Bake at 350 degrees for 15 to 20

minutes, or until set.

Stir almond extract into cherry pie filling, add food coloring if desired.

Spoon 1 tablespoon onto each

cup and chill.

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-----------------------------

PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE

From: HOST GFS DdH2

Passover Cheesecake With Strawberry Sauce

by: Kraft Foods

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ready in: 3 Hours 20 Minutes

Ingredients

2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)

6 tablespoons margarine, melted

4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

1 cup white sugar

4 eggs

2 tablespoons grated orange peel

1 (10 ounce) package frozen strawberries in lite syrup, thawed, drained,

reserving 1/4 cup syrup (Kosher for Passover)

2 teaspoons orange juice

Directions

1 Mix cookie crumbs and margarine. Press onto bottom and 1 inch up sides of

lightly greased 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

2 Beat cream cheese and sugar with electric mixer on medium speed until well

blended. Add eggs, 1 at a time, mixing well after each addition. Blend in

peel; pour over crust.

3 Bake for 50 to 60 minutes or until center is almost set. Loosen cake from

rim of pan; cool before removing rim of pan. Refrigerate. Place strawberries

in blender or food processor container; cover. Blend until smooth. Strain.

Stir in reserved syrup and juice. Serve with cheesecake.

AR

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Peanut Butter and Jelly Cheesecake

From: HOST GFS DdH2

PEANUT BUTTER AND JELLY CHEESECAKE

Submitted by: Michelle (AR)

Makes 1 - 9 inch springform pan

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Ready in: 1 Hour 5 Minutes

1 cup graham cracker crumbs

3 tablespoons white sugar

2 tablespoons melted butter

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1/3 cup crunchy peanut butter

3 tablespoons all-purpose flour

4 eggs

1/2 cup milk

1/2 cup any flavor fruit jam

Directions

1 Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and

melted butter.

Mix well and press into the bottom of a 9 inch springform pan.

Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

2 In a large bowl, beat cream cheese, sugar, peanut butter and flour together

until smooth. Mix in eggs one at a time.

Blend in milk. Pour batter into prepared crust.

3 Bake in preheated oven for 10 minutes.

Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for

40 minutes.

Let cool to room temperature, then refrigerate for at least 4 hours before

removing from pan.

Stir jelly until smooth and drizzle over cake in a lattice design.

===========

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Pecan Cheese Cake

From: BLTIF

Pecan Cheese Cake

Preheat oven to 325f

1 C. Graham cracker crumbs

4 tbsp melted butter

1/4 tsp of cinnomon

1/4 tsp nutmeg

1 1/4 c. sugar

4 eggs separated

1 c. sour cream

2 tbsp flour

1/4 tsp salt

1 1/2 c. pecans

1 tsp vanilla

1 lb. cream cheese at room temp.

Combine crumbs, butter, cinnomom,nutmeg and 1/2 c. sugar in a bowl. Beat well

Butter the pan and pat crumbs over the bottom and 1 inch up sides. chill

Beat the yolks until they are thick and pale.

Add sour cream, flour,salt, 3/4 c. sugar and vanilla. Beat until well

blended. Add the cream cheese and beat until smooth

Put 1 c. of pecans into blender and mix to a fine consistency. Add to cream

cheese mixture, beat until well mixed

In another bowl beat egg whites until foamy, gradually beat in the remaining

1/4 c. sugar

continue to beat until whites are stiff and shiny.

Fold into cream cheese mixture.

Spoon into crumb crust

Gently place pecans in a decorative pattern on top of mixture.

Bake about 1 hour or until the center does not tremble when the cake is

gently shaken. Cool then chill in frig.

-----------------------------

PECAN PIE CHEESECAKE

From: HOST GFS DdH2

Pecan Pie Cheesecake

from Rachel

Makes 16 servings

Prep: 15 min., Bake: 50 min., Stand: 1 hr., Chill: 8 hrs.

1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern

Pecan Pie

2 cups graham cracker crumbs

1/2 cup DOMINO Granulated Sugar

1/2 cup butter, melted

1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon

2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened

2 large eggs

2/3 cup sour cream

1/2 cup half-and-half

1 teaspoon vanilla extract

1 cup DOMINO 10-X Confectioners Sugar

1 tablespoon all-purpose flour

16 pecan halves

Preheat oven to 325°. Thaw pecan pie according to package directions.

Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

Stir together cracker crumbs and next 3 ingredients; press mixture onto

bottom and 1 1/2-inches up sides of a 10-inch springform pan.

Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut

side of each wedge on crust with narrow end towards center of pan. Reserve

remaining pecan pie wedges for another use.

Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended

after each addition. Add sour cream, half-and-half, and vanilla; beat until

blended.

Fold in confectioners sugar and flour. Carefully pour cream cheese mixture

evenly over pecan pie wedges in pan, making sure wedges remain in place.

Arrange pecan halves evenly around edge.

Bake at 325° for 50 minutes.

Turn off oven, and let cheesecake stand in oven 1 hour.

Remove to a wire rack, and let cool completely.

Chill at least 8 hours or overnight before serving.

Southern Living Award Winning Recipe

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Pineapple Cheese Ball

From: Terry Ann2

I love this at Christmastime!

Pineapple Cheese Ball

2 (8 oz.) pkgs. cream cheese

1 (8 1/2 oz.) can crushed pineapple, drained

2 c. chopped pecans

1/4 c. chopped green pepper or 1/4 c. chopped pimiento

2 tbsp. finely chopped onion

1/2 tsp. seasoned salt

Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup

pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll

in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve

with assorted crackers.

-----------------------------

PINEAPPLE CREAM CHEESE CAKE

From: HOST GFS DdH2

PINEAPPLE CREAM CHEESE CAKE

Pineapple Cream Cheese Cake

2 eggs, well beaten

2 cups sugar

1 tsp vanilla

1-20 oz can crushed pineapple, drained

2 cup flour

2 tsp baking soda

1/2 cup walnuts

Mix together all ingredients. Pour into a greased and flour 9"x13" baking

pan. Bake at 350 degree F for 45 minutes.

Icing:

12 oz cream cheese

1/4 cup butter or margarine

1 1/2 cups powdered sugar

1 tsp vanilla

Mix all together, cream well. Spread over cake when cool, sprinkle with nuts

if desired.

============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-----------------------------

Re: Pumpkin Cheese Cake

From: GFA Terry

Pumpkin Cheesecake

2 c. gingersnap or other cookie crumbs

1/4 c. butter or margarine, melted

2 (8 oz.) pkgs. cream cheese, softened

3/4 c. sugar

2 tsp. vanilla

3 eggs

1 c. canned pumpkin

3/4 tsp. cinnamon

1/4 tsp. ground nutmeg

Combine crumbs and oleo; press onto bottom and sides of 9" springform pan.

Combine softened cheese, 1/2 cup sugar and vanilla, mixing with electric

beater until well blended. Add eggs one at a time, mixing well. Reserve 1

cup cheese mixture, adding pumpkin, remaining sugar and spices to remaining

egg cheese mixture; mix well. Layer 1/2 of pumpkin mix and 1/2 Philadelphia

cheese mixture over crust. Repeat layers. Cut through batter with knife

several times to make marble effect. Bake 55 minutes at 350 degrees.

-----------------------------

Recipe for Cheese Squares

From: TurnedOntoChrist

Grease 13x9 pan

On bottom of pan mix together 1 yellow butter cake mix, 1 egg, 1 stick

butter.

Middle: 1 cup pecans. 1 cut coconut, and 1- 16oz. can crushed pineapples

drained.

Top: 1 Box confectioners sugar, 1 - 8 oz. cream cheese, 3 eggs.

Bake at 350 degrees for 45 minutes or until brown. Cut into squares like you

would brownies. These will be a little gooey.

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SOUTHWESTERN SKILLET MACARONI AND CHEESE

From: HOST GFS DdH2

Southwestern Skillet Macaroni and Cheese

from Copy Cat Recipes

Ease of Cooking: Easy

Serving Size: 6

Notes:

This recipe was one we recently tried from Weight Watchers Make it in Minutes

book. Its very tasty, and doesn't taste low fat. And this is 6 points per

serving for the Weight Watcher fans.

Ingredients:

1 C. dry elbow macaroni

1 lb. skinless ground turkey breast

1/2 C. chopped onion

1/2 C. seeded and chopped green bell pepper

2 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. salt

1 (14 1/2 oz.) can diced tomatoes, with juice

1 (8 oz.) can tomato sauce

1 (4 1/2 oz.) can chpped mild green chiles

1 C. shredded reduced fat cheddar cheese (we really like Sargento Brand)

Preparation:

Bring a pot of water to a boil. Cook the macaroni according to package

directions; drain and keep warm.

Spray a large nonstick skillet with nonstick spray. Add the turkey and cook

until no longer pink, stirring with a wooden spoon to break up the meat.

Stir in the onion, bell pepper, chili powder, cumin, and salt. Cook stirring

occasionally, until the onion is tender, about 3 minutes.

Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered 10

minutes.

Add the macaroni and cheese stirring to combine.

Additional Notes: We tried ours with a pablano pepper and it was wonderful.

This could also be a make ahead dish, to warm up after you get home from

work, also this goes great in those brown bag lunches at work.

============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-----------------------------

Stuffed Celery with Cream Cheese and Olives

From: BrentAce1

We always have celery stalks stuffed with cream cheese and chopped olives.

We've had it for at least four generations that I know about (5 if you count

our children).

You combine the cream cheese with chopped spanish pimiento olives and a

little olive juice until well blended and spreadable; let it sit overnight to

blend the flavors together and then spread it on celery stalks. It's always

been a big hit when we've had friends over who have never had it. You can

make it as 'olivey" as you like, depending upon your tastes.

--------

Bill Meinweiser

brentace1@aol.com

Subscribe to one of Randall Haight's Northwest.com Mailing Lists by surname,

county, country, etc.: genealogy mailing lists .

-----------------------------

WOOLWORTH'S LIGHT AND FLUFFY CHEESECAKE

From: HOST GFS DdH2

Woolworth's Light and Fluffy Cheesecake

List of Ingredients

Woolworth's Ice Box Cheese Torte

Yield: 12-16 servings

1 (3-oz.) pkg. lemon-flavored gelatin

1 cup boiling water

1 (8-oz.) pkg. cream cheese

1/2 cup sugar

1 teaspoon vanilla

1 tall can (13-oz.) Milnot, whipped

3 cups Graham cracker crumbs (or less if desired)

1/2 cup butter or margerine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened (I chill

this until it is the consistency of an uncooked egg white).

Cream together the cream cheese, sugar and vanilla. Add the gelatin

and blend well. Fold in stiffly whipped Milnot(this can be done with and

electric mixer).

Mix Graham cracker crumbs and melted butter together; pack 2/3 of

the mixture on bottom and sides of a 9x13-inch pan (or larger). Add

filling and sprinkle with remaining crumbs. Chill several hours or

overnight.

Cut into squares and serve plain (my favorite way) or garnished with

fruit.

I have never tried using any other type of canned evaporated milk as

Milnot is what the recipe calls for. It is a different type of canned milk.

If you can not find Minot in your area, they have a website where you

can purchase it www.milnot.com. I hope you enjoy this recipe as

much as I have. I also have tried using a different flavored jello like

strawberry and cherry - I didn't like it as much as with the original

lemon flavor. Enjoy!

============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

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