recipelink.com Chat Room Recipe Swap
02-12-2000 - 29 Assorted Recipes

Becky,LA (11:23:17) :

BROCCOLI SALAD
Recipe By : BECKY- PATRICA WARDE

1 head broccoli -- cut flowerettes
1 red onion -- sliced thin
8 slices bacon -- cooked/crumbled
1/2 cup raisins
1/2 cup cashews

1/2 cup mayonnaise
1/2 cup vinegar
1/2 cup sugar

MIX MAYO, SUGAR, VINEGAR, SET ASIDE.

TOSS ALL OTHER INGREDIENTS IN LARGE BOWL.

ADD DRESSING WHEN READY TO SERVE.

Becky,LA (11:19:19) :

MEXICAN CASSEROLE
Recipe By : DANA (Quick and Easy, especially for D&D)

2 pounds hamburger(browned/drained of fat)
2 cans cream of chicken soup
2 cans Ranch style beans
2 cans Rotel

Mix ingredients together , put in casserole dish.
Top with cheese and crushed corn chips.
Bake on 350 for 20 minutes.

Becky,LA (11:17:07) :

JUMBO STUFFED PASTA SHELLS
Recipe By : BECKY

12 ounces Ricotta cheese
1 package spinach -- chopped and drained
1/2 teaspoon garlic powder
1 large egg -- beaten
1/4 cup Parmesan or Romano cheese
salt and pepper -- to taste
10 jumbo pasta shells -- cooked

2 cups spaghetti sauce
1/4 cup Parmesan or Romano cheese

Boil jumbo pasta shells. ( add 2-3 extras in case a few break)
Mix first six ingredients in a bowl.
Drain shells and rinse with cool water.
Stuff each shell with ricotta mixture place in greased casserole.
Top with spaghetti sauce( I use Grisanti's any type is fine) and cheese bake for 30-45 minutes at 350.

Becky,LA (11:15:46) :

CROCKPOT ROAST BEEF DINNER
Recipe By : BECKY
Serving Size : 6

1 large onion -- chopped
1 bell pepper -- chopped
1/4 cup parsley
1/4 cup celery -- chopped
1 clove garlic -- minced
2 bay leaf
1 chuck roast (seasoned w/salt, pepper)
1 cup water
5 carrots -- quartered
5 potato -- quartered
1 can mushroom soup

Brown roast in skillet.
Add first 6 ingredients to bottom of crockpot.
Place browned roast on seasoning.
Place carrots around roast.
Pour water in bottom of crockpot.
Place potatoes on top of roast.
Cook on high for 8 hours.
Remove potatoes, carrots and roast.
Discard bay leaves.
In blender or food processor puree all seasoning.
Return puree to broth stir in mushroom soup. Adjust salt and pepper.
**I like to put meat back into gravy for a few minutes.

Marie/Me (10:20:50) : Hummus

It took me five years to figure out how to get my hummus dip as creamy as the hummus at my favorite middle eastern restaurant, the Mediterranean Cruise
in Eagan, Minnesota. Actually, I got so bummed out that I stopped even trying for about two years, since it always came out chewy and pithy.

However, while blending up some pesto last week I came to a jarring realization. In order to unlock the secret of truly creamy , succulent hummus:

USE A BLENDER! Annihilator setting!

A blender will yield perfect hummus, everytime. Just remember to add the ingredients in the correct order and use a spatula to ensure that all the
garbanzos get crushed.

1/4 cup tahini
1/3 cup lemon juice
1/3 to 1/2 cup warm water
1 clove garlic
1 can garbanzos, drained and rinsed
salt and pepper

Put tahini, water, lemon juice and garlic in food processor. . Add a little salt and pepper. Start BLENDER and let it run, adding a few beans at a time.
Mixture will start to emulsify. Continue until all beans are used. Put hummus in fridge to chill, overnight ideally. You can use a food processor, but the
hummus won't be quite a creamy. No matter how hard you try.

If you can't find tahini in the local grocer's or health food store, you can try to wag it yourself. I never have, but here is a recipe should work.

Tahini

4 cups sesame seeds
1/4 to 1/2 cup vegetable oil

Preheat oven to 350 degrees
spread out seeds on cooking pan, and bake 8 to 10 minutes, turning frequently.
Process in blender, or food processor, adding oil slowly until it forms a smooth paste.

KellyWA (09:48:28) : (I just made this recipe and it is wonderful and oh so simple)
Originally posted by Elly, OH 2/10/2000

Cherry or Blueberry Delight

2 cup graham cracker crumbs
1 cup powdered sugar
1 stick oleo
1- 8 oz. pkg. of cream cheese
1 pkg. Dream Whip
1 can of pie cherries or blueberries

Melt oleo, add graham cracker crumbs, and pat into baking dish. Mix
cream cheese and powdered sugar together and put over graham cracker crumbs. Top first with Dream Whip and last with cherries or blueberries.

KellyWA (06:08:11) :
Originally posted on TKL by Elly, Ohio
Date: February 21st 1999

Country Breakfast Casserole

You can mix up this egg/sausage/hash brown casserole and chill it overnight.
Bake it on Christmas morning to serve with fruit and sweet rolls, if you like. The breakfast dish comes from the Knollwood House bed and breakfast in River
Falls, Wisconsin.

1/2 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed (about half of a 32-ounce
package)
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa
1. In a large skillet, cook sausage and onion till no pink remains. Drain.

2. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the
cheese, sausage-onion mixture and remaining cheese.

3. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may
be covered and chilled overnight.)

4. Bake, covered, in a 350° oven for 50 to 55 minutes or till a knife inserted
near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.

5. Cut into squares. Pass the salsa. Makes 6 servings.

KellyWA (05:44:05) : Make-Ahead Brunch Egg Casserole

7 slices white bread, crust removed
1 pound ground sausage
4 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
1 teaspoon dry mustard
2 cups half and half or milk1. Lightly butter each slice of bread.
2. Cut seventh slice of bread in half.
3. Place bread in a 9 x 13-inch buttered glass baking dish.
4. Brown sausage. Drain and pat with paper towels. Sprinkle sausage over bread.
5. Sprinkle cheese over sausage.
6. Beat eggs. Add salt, dry mustard, and half and half or milk. Beat again.
7. Pour egg mixture over bread, sausage and cheese.
8. Cover with foil and refrigerate overnight. At this point, it may be frozen until ready to use. Remove from freezer and thaw overnight in
refrigerator.
9. Remove foil. Bake at 350 degrees for 45 minutes or until casserole is bubbly and lightly browned on top. This dish reheats easily.

Note: This casserole is best when it stands 30 minutes after baking.

KellyWA (05:39:45) :
This was originally posted on TKL
by elbrown on 4:44:50 pm 3/26/98

OverNight French Toast
Serves 6

1/4 cup butter, room temperature
12 3/4 inch thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
powder sugar

Spread butter over bottom of heavy large
baking pan with 1 inch high sides.

Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

Preheat oven to 400F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes longer.

Transfer cooked toast to plate and sprinkle with powdered sugar. Serve immediately with favorite syrup.

Jane,.AR (04:59:07) : Savory Sandwich Ring

Herbed French bread, baked to perfection on our 15" Baking Stone,
forms the base for this hearty sandwich layered with your
choice of deli meats, cheeses, and crispy vegetables.

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
1/2 teaspoon each: dried oregano leaves and dried basil leaves
8 ounces thinly sliced deli meat such as: hard salami, bologna, or ham
4 ounces thinly sliced cheese such as: Muenster, Swiss, or American
2 cups lettuce, chopped
6 tablespoons Italian dressing, divided
1 medium each: onion, green bell pepper, and tomato
1/2 cup pitted ripe olives, sliced

Preheat oven to 350 degrees. Place dough, seams side down, on 15" Round Baking Stone. Join ends of dough together to form 1 large ring. Using Serrated Bread Knife, cut six to eight diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil using Recipe Spritzer. Press garlic over dough using Garlic Press; spread evenly with Skinny Scraper. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from Stone to Nonstick Cooling Rack; cool completely. Chop lettuce into thin strands using Garnisher. Using Vario-Slicer, thinly slice onion, bell pepper, and tomato. Slice olives using Egg Slicer Plus. To assemble sandwich, cut bread in half horizontally using Serrated Bread Knife. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, and tomato slices; sprinkle with olives. Using Pastry Brush, brush cut side of bread top with remaining dressing; place over bottom half. Cut into wedges and serve.

Yield: 8 servings
Approximately 390 calories and 18 grams of fat per serving

Jane,.AR (04:55:57) : Pizza Pillow Snacks
Robust cheeses, fresh vegetables, and spicy pepperoni nestle
between a crisp, delicious pizza crust.

2 packages (10 ounces each) refrigerated pizza crust
1 can (8 ounces) pizza sauce, divided
1 1/2 ounces sliced pepperoni (1/2 cup)
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1 cup (4 ounces) shredded Co-Jack cheese
Olive Oil
1 garlic clove, pressed
1/2 ounce (2 tablespoons) fresh Parmesan cheese, grated
1 teaspoon dried oregano leaves

Preheat oven to 425 degrees. Using lightly floured Dough and Pizza Roller, roll 1 pizza crust into a 10- x 12-inch rectangle on 12" x 15" Rectangle Baking Stone. Using Skinny Scraper, spread 1/4 cup of the pizza sauce over crust to within 1/2 inch of crust edge. Cut pepperoni into quarters using 5" Self-Sharpening Utility Knife. Chop bell pepper and onion using Food Chopper; sprinkle evenly over crust along with pepperoni and Co-Jack cheese. Unroll remaining pizza crust; place over cheese-topped crust shaping as needed to match edges. Press edges together with fingers to seal. Using Recipe Spritzer, lightly spray crust with oil. Using Garlic Press, press garlic over crust; spread evenly. Grate Parmesan cheese using Deluxe Cheese Grater; sprinkle evenly over crust along with oregano. Using Pizza Cutter, score (do not cut all the way through) crust lengthwise and crosswise to form 4 rectangles. Diagonally score each rectangle to form 4 triangles for a total of 16 triangles. Bake 14-16 minutes or until deep golden brown. Use Pizza Cutter to separate triangles. Serve with warmed remaining pizza sauce.

Yield: 16 servings
Approximately 140 calories and 4 grams of fat per serving

Jane,.AR (04:48:42) : :-)Chocolate Peanut Butter Cookie Pie
prep time 15 minutes ~ ready in 1 hour 50 minutes

1(18oz) pkg. Pillsbury Refrigerated Chocolate Chip Cookies with Walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired

Heat oven to 350. Remove cookie dough from wrapper. With floured fingers,
press dough in bottom ungreased 10" or 9" springform pan. Bake at 350 for 14
to 18 minutes or until golden brown. Cool for 15 minutes.
In medium bowl, combine powered sugar, peanut butter, butter and water; mix
well. ( If necessary, add additional water 1 teaspoon at a time until mixture
is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly
to cover crust.
Spread melted chocolate chips over peanut butter mixture. If desired,
carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate
for 1 hour or until chocolate is set.
16 servings
From Pillsbury Quick & Easy BAKE-OFF March 1998 #205

Jane,.AR (04:44:58) :
COMPANY CHEESECAKE from Better Homes & Gardens Cookbook

Combine 1-3/4 cups fine graham cracker crumbs, 1/4 cup finely chopped
walnuts, 1/2 tsp. ground cinnamon and 1/2 cup butter, melted. Press on
bottom and up 2/3 of sides of 9" springform pan.

Beat smooth 3 well-beaten eggs, two 8 oz. pkgs. cream cheese, softened, 1
cup sugar, 1/4 tsp. salt, 2 tsp. vanilla, and 1/4 tsp almond extract.

Blend in 3 cups dairy sour cream. Pour into crust. Bake at 375 about 35
min or just till set; cool. Chill 4-5 hours (filling will be soft).
Serves 12-16.

A variation I just thought of is to use chocolate wafers instead of
graham crackers and drizzle syrup on cheesecake before baking, then take
knife and swirl throughout cheesecake, so that it bakes right inside! Of
course, that's for big one. Perhaps just putting a "drip" into each mini
one would do the trick.

This applies to both also - melt 3 squares of semisweet chocolate. Pour
melted chocolate onto waxed paper and spread into 2" wide strip. Let
stand till cool but not firm. Pull vegetable peeler across chocolate (or
maybe new cheese knife would work), and transfer curls to a plate. Store
curls in freezer. Garnish cheesecakes before serving.

Jane,.AR (04:44:58) :
PHILLY 3 STEP MINI-CHEESECAKE BASKETS (Kraft Phila. Cr. Cheese)
(prep time 10 min. baking time 20 min.)
(These were for Easter, but I'm sure using Halloween candy or other
appropriate candy for season will work.)

1. Mix: 2 pkg (8 oz ea) PHILA. brand cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
add 2 eggs
place 12 vanilla wafers on bottom of 12 paper lined muffin cups
(or the
chocolate wafers again)

2. Pour: cream cheese mixture into muffin cups.

3. Bake: at 350 for 20 min or until centers are almost set. Cool.
Refrigerate 2 hrs.
or overnight. Sprinkle with coconut and jelly beans just before
serving. Shape licorice to make basket handles. 12 svgs.

To tint coconut, toss with a few drops of green food coloring in a small
zipper style plastic bag. To make a full-size cheesecake special for
Easter, decorate with coconut and jelly beans.

Jane,.AR (04:42:08) :
WARM BROWNIE SUNDAE BARS
Lets guests create their own sundaes with a scrumptious peanut butter brownie ad their choice of favorite toppings.

1 package (21.5 ounces) brownie mix (plus ingredients to make
brownies.)
1/2 cup peanut butter
1/3 cup sugar
1/4 cup milk
1 egg

Preheat oven to 350. Prepare brownie mix in Classic 2-Qt. Batter Bowl according to package directions. Pour batter into 9 x 13 Baker. In 1-Qt. Batter Bowl, whisk together peanut butter, sugar, milk, and egg until blended and smooth using 10" whisk. Drizzle peanut butter mixture over brownie batter; cut through with V-Shaped Cutter several times for marbled effect. Bake according to package directions. Remove from oven to Nonstick Cooling Rack. Let cool 15 minutes. Cut warm brownies into bars; remove from baker using Mini-Serving Spatula. For each serving, top brownie with a scoop of ice cream using Ice Cream Dipper. Top with hot fudge sauce using V-Shaped. Cutter. Sprinkle with nuts or candy bars chopped with Food Chopper. Garnish with whipped topping using Easy Accent Decorator, chocolate morsels grated with Deluxe Cheese Grater and a maraschino cherry.

Cook's Tip:
Brownies may be prepared using the 9" square baker. Use 1 package (15.8) ounces brownie mix (plus ingredients to make brownies). 1/3 cup peanut butter, 1/4 cup sugar, 2 Tablespoons milk, and 1 egg. Proceed as recipe directs.

Jane,.AR (04:41:09) : GUACAMOLE BOWL
Served in a crisp, edible tortilla bowl, this creamy guacamole
will be the main attraction at your next party.

6 (10-inch) flour tortillas
2 ripe avocados, peeled and mashed
2 tablespoons onion, chopped
1 plum tomato, chopped (1/2 cup)
2 tablespoons pitted ripe olives, chopped
1 lime
1 tablespoon fresh cilantro, snipped
1/2 cup sour cream
3/4 teaspoon salt

Preheat oven to 400 degrees. For tortilla shell, lightly spray bottom and sides of Mini-Baking Bowl with vegetable oil using Recipe Spritzer. Gently press 1 tortilla in bottom of Baking Bowl to form a shell. Bake 5-7 minutes or until edges are lightly browned. Cool slightly; carefully remove from Baking Bowl. Cool on Nonstick Cooling Rack. Using Pizza Cutter, cut each remaining tortilla into 12 triangles; arrange in single layer on Flat Baking Stone. Bake 6 to 8 minutes or until edges are lightly browned and crisp. Remove from Stone; cool completely.

In Classic 2-Qt. Batter Bowl, mash avocado using Pastry Blender. Using Food Chopper, chop onion, tomato, and olives; place in Batter Bowl using Recipe Scraper. Juice lime to measure 1 teaspoon juice using Lemon Aid. Snip cilantro using Recipe Cutters. Add lime juice, cilantro, sour cream, and salt to avocado mixture; mix well. Spoon mixture into tortilla shell; place on serving plate. Surround with tortilla chips.

Yield: 16 servings (2 cups)

Approximately 90 calories and 6 grams of fat per serving (2 tablespoons of dip and ps)

Jane,.AR (04:39:59) :
Taffy Apple Pizza
A crisp, giant sugar cookie forms the crust for this caramel-apple dessert.

1 package (18ounces) refrigerated sugar cookie dough, softened
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples, peeled, cored and sliced
ground cinnamon
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped

Preheat oven to 350 degrees. Shape dough into a ball. Place dough in center of 15 " Round Baking Stone; flatten slightly with palm of hand. Using lightly floured Dough and Pizza Roller, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Stone using Serrated Bread Knife. Cool completely. Combine cream cheese, brown sugar, peanut butter, and vanilla in 1-Qt. Batter Bowl; mix well. Spread mixture evenly over top of cookie. Peel, core, and slice apples using Apple Peeler/ Corer/Slicer. Arrange apples over cream cheese mixture; sprinkle with cinnamon. To heat caramel topping, microwave on HIGH 30-45 seconds or until warm; drizzle over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut pizza with Pizza Cutter; serve using Mini-Serving Spatula.

Yield: 16 servings

Approximately 230 calories and 11 grams of fat per serving
Cook's Tip: Dip apples in lemon-lime soda or lemon juice to prevent them from turning brown.

Jane,.AR (04:38:02) : Mexican Fiesta Biscuit Bake

2 Tbls Butter, melted
1 lg & 1 sm Grand Biscuit
1 (16 oz) jar Thick n chunky salsa
12 oz (3 cups) Jack cheese
1/2 cup bell pepper
1/2 cup sliced green onions
1 can sliced ripe olives
1 cup salsa

Heat oven 375%. Spread butter in bottom of 9x13. Separate dough into 13
biscuits, snip each into 8 pieces with kitchen shears. Place all in batter
bowl and toll with 1 3/4 cup salsa. Spoon into baker. Sprinkle with
cheese, pepper, onion, and olive.
Bake 35 - 45 min let stand 15 minutes.

P.S. ALWAYS ADD GARLIC!!!!

Georgie,NJ (04:36:37) : Cherry Delight

2-1/2 cups graham cracker crumbs
1/2 cup melted butter
4 cups whipped topping
3/4 cup sugar
1 tsp vanilla
8 oz pkg cream cheese, softened
21 oz can cherry pie filling

Combine graham cracker crumbs and melted butter. Press into 9 X 13 inch baking pan.
Combine whipped topping, sugar and vanilla. Add cream cheese and whip until stiffened. Spread into graham cracker crust.
Spoon cherry pie filling over cream cheese mixture. Chill for 24 hours before serving.

Jane,.AR (04:35:26) : Banana Cream Brownie Squares
A bake-ahead brownie topped with a creamy vanilla pudding mixture
and fresh fruit create this irresistible dessert.

3/4 cup dry roasted peanuts, chopped, divided
1 package (15 ounces) brownie mix
3 medium bananas, divided
11/4 cups cold milk
1 package (5.1 ounces) instant vanilla pudding and pie filling
1 container (8 ounces) frozen whipped topping, thawed, divided
9 strawberries
1 square (1 ounce) semi-sweet baking chocolate

Preheat oven to 350 degrees. Using Food Chopper, chop peanuts. Prepare brownie mix according to package directions; stir in 1/2 cup of the peanuts. Pour into 9" Square Baker. Bake according to package directions. Cool completely. Using Egg Slicer Plus, slice 2 bananas;
place in single layer over brownie. In Classic 2-Qt. Batter Bowl, whisk pudding mix into milk using 10" Whisk; beat until mixture just begins to thicken. Using Super Scraper; gently fold in 2 1/2 cups of the whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts over pudding mixture. Attach Open Star Tip to Easy Accent Decorator; fill with remaining whipped topping. To serve, cut into squares using Slice 'N Serve; garnish with whipped topping. Using Deluxe Cheese Grater, grate chocolate evenly over dessert. Slice remaining banana and strawberries using Egg Slicer Plus. Garnish each square with banana and strawberry slices.

Yield: 9 servings

Approximately 500 calories and 21 grams of fat per serving

Cook's Tip: Recipe may be prepared using the 9" x 13" Baker. Use 1 package (21 ounces) brownie mix, 4 bananas, 1 2/3 cups milk, 2 packages (3.4 ounces each) vanilla pudding and pie filling, and 1 container (12 ounces) thawed frozen whipped topping, divided into 3 cups for pudding mixture and the remainder for garnish.

Jane,.AR (04:33:05) : Easy Cinnamon Rolls

chopped nuts
2 packages of crescent rolls
cinnamon and sugar mixed. Some people like more cinnamon and less sugar. Mix
according to your personal taste.

sprinkle cinnamon sugar mixture on the crescent triangle and a small spoonful of your chopped nuts. Roll into a roll and place on your baking surface. I use a baking stone for even baking. Place the tips of your rolls to the center of the baking surface and bake according to package instructions. If you want to make a larger circle, just make more crescent rolls. For a smaller family you may just need one roll. After they are brown, remove from the oven and top with your favorite glaze. You can top with cherry halves, and nuts for a festive circle. You could also put these shaping a tree for Christmas. You will find people asking for these at all of your get togethers. It is a super dessert and super easy to make.

Georgie,NJ (04:30:46) : Cherries and Cream Parfaits

1 cup light sour cream
1 Tbsp sugar
21 oz can cherry pie filling
1 tsp lemon juice
fresh mint leaves (optional)

Beat sour cream and sugar in small bowl. Set aside.
Reserve 4 cherries from pie filling. Set aside.
Combine remaining cherry pie filling with lemon juice.
Alternate layers of cherry pie filling with cream mixture in four parfait glasses, ending with pie filling.
Dollop with cream mixture. Garnish with cherry and fresh mint.

Jane,.AR (04:25:30) : Cherry Suprise Rolls

2 cans Crescent Rolls
1 can Cherry pie filling

Take each triangle and add a spoonful of the cherry pie filling. Place these with the tip of the roll facing the center of your wheel. These are best baked on a flat stone, but a cookie sheet will be just fine. Cook until brown following the package instructions.

When finished, top with your favorite glaze and you have a beautiful easy treat for the whole family.

Georgie,NJ (04:17:41) : Cherry Cheese Cupcakes

2 (8 oz) pkgs cream cheese, softened
2/3 cup powdered sugar
2 eggs
1 tsp vanilla
2 dozen vanilla wafers
21 oz can cherry pie filling

Cream together cream cheese, sugar, eggs and vanilla. Mix well.
Place 1 vanilla wafer in bottom of each greased muffin tin. Fill 3/4 full with cheese mixture.
Bake at 350 deg. for 20 minutes. When cooled, place 1 tsp pie filling on each cupcake. Refrigerate and serve.
Note: I use the aluminum muffin liners so it's easier to serve and eat.
Can also use blueberry or peach pie filling.

Sue,.MA (02:05:41) : FOR LISA (originally posted by iggy
This just came in my e-mailbox this morning. My cousin in DC just made this pie for a pot luck party she attended on Sat. and it was a knock-out. I don't see it on TKL so decided to post it for u all. I think I will give it a go this week. Looks like very easy to make.

French Silk Chocolate Pie
won by Betty Cooper, Kensington, Maryland
$1,000 winner in the 1951 Bake-Off(r) Contest

Prep Time: 50 minutes (Ready in 2 hours 50 minutes)

CRUST
1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)

FILLING
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free
egg product, thawed

TOPPING
1/2 cup whipping cream, whipped, sweetened
Chocolate curls, if desired1. Heat oven to 450 F. Prepare pie crust as directed on package for
one-crust baked shell using 9-inch pie pan. Bake at 450 F. for
9 to 11 minutes or until light golden brown. Cool 30 minutes or until
completely cooled.

2. Melt chocolate in small saucepan over low heat; cool. In small bowl,
beat butter until fluffy. Gradually add sugar, beating until light and
fluffy. Add cooled chocolate and vanilla; blend well.

3. Add eggs 1 at a time, beating at high speed for 2 minutes after each
addition. Beat until mixture is smooth and fluffy. Pour into cooled baked
shell.

4. Refrigerate at least 2 hours before serving. Top with whipped cream and
chocolate curls. Store in refrigerator.

10 servings

Gina,.Fla (01:20:01) : Strawberry Torte

1 angel food cake, torn into pieces
1 can condensed milk
1 8 oz. cream cheese, softened
1 large container cool whip
1 can strawberry pie filling

Put 1/2 of the pieces of cake in the bottom of a glass trifle bowl. Mix the cream cheese with the condensed milk till well blended and smooth. Fold in the cool whip and blend well.

Pour half of this mixture over the cake pieces, top with strawberries, the remaining pieces of cake and on top of this the remaining of the cream cheese mixture. Refrigerate till ready to serve.

Gina,.Fla (01:14:10) : RUSTIC VILLAGE SPINACH STUFFED BREAD (bread machine)

1/2 cup onion
1/2 cup bell pepper
2 cloves garlic -- chopped fine
3 cups fresh spinach -- washed/stemmed
1/2 cup Romano cheese -- grated
3/4 cup feta cheese
1/4 cup pepperoni sausage -- chopped
1 teaspoon Italian Seasoning

BREAD DOUGH
1 1/2 cups warm water -- 100-110 degrees
2 tablespoons olive oil
4 cups bread flour
1/4 cup Parmesan cheese -- grated
1 teaspoon salt
2 teaspoons yeast

BREAD DOUGH
Add all ingredients to bread machine according to manufacturers directions.
Set machine on DOUGH setting.

PREPARATION
Saute onion, pepper, garlic and spinach until limp. Cool.
Roll bread dough into 20 x 15 inch rectangle.
Sprinkle Italian seasoning, cheeses, pepperoni, spinach mixture evenly over dough.
Roll jelly roll style to make 20 inch loaf.
Be sure to seal edges and ends carefully. Place seam side down on baking pan.

Let rise 45-60 minutes or until double in size.

Bake at 375 for 30 minutes. Cool on wire rack.
When partially cooled slice into 1 inch slices.

Serve warm or at room temperature.
Excellent for a buffet, picnic or as an appetizer.

Carol,IL (09:58:28) : Better Than Anything Cake

1. Bake 1 box German Chocolate cake mix
2. When done, poke holes in it with the end of a wooden spoon
3. Pour 1 can of Eagle Brand Sweetened Condensed milk over the cake (14 oz can)
4.Pour 1/2 jar of butterscotch-caramel ice cream topping over it (17 oz jar)
5. Let the cake set 1/2 day or overnight in the refrigerator
6. Just before serving, spread 1 medium sized container of cool whip over the cake - or you can frost it with real whipped cream.
7. Sprinkle crushed Heath Bars on top of the cake.

Carol,IL (09:52:17) : Swedish Pancakes

4 eggs, well beaten
1/2 cup flour
1/2 cup melted butter
4 tablespoons sugar
1 cup milk

Mix eggs, sugar, butter, & milk; add flour. Cook on greased griddle.
Serve with strawberries & whipped cream or with a purchased ligongerry sauce.