CARROT CAKE 2
1 1/2 c. salad oil
2 c. sugar
4 eggs
2 1/2 c. flour
2 tsp. baking soda
1 tbsp. cinnamon
1 tsp. salt
3 c. peeled, grated carrots
1 can (8 oz.) crushed pineapple,
drained
1 c. chopped pecans
–FROSTING:–
8 oz. cream cheese, softened
6 tbsp. butter, softened
2 tbsp. vanilla
2 tbsp. grated orange rind
1 box (16 oz.) powdered sugar
Combine oil and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon and salt. Add dry ingredients to oil mixture, stirring thoroughly. Add carrots and pineapple, fold in pecans. Pour into well-greased tube pan. Bake 1 1/4 hours at 325 degrees. Frost when cool. FROSTING: Beat cream cheese and butter until creamy and fluffy. Add remaining ingredients. Spread evenly onto cake.
CARROT CAKE 1
–CAKE:–
1 1/2 c. safflower oil
2 c. sugar
4 eggs, one at a time
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
3 to 4 c. grated carrots
–ICING:–
1 (8 oz.) pkg. soft cream cheese
Up to 1 box powdered sugar (as sweet
as you wish)
1/4 stick butter
1 tsp. vanilla
1 c. nuts
CAKE: Preheat oven to 350 degrees. Blend oil and sugar. Add eggs, one at a time; beat well. Mix dry ingredients and add gradually. Add carrots and beat. Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester comes out clean. ICING: Melt butter, blend in cheese; add sugar, vanilla and nuts.
THE “BEST” CAKE
–CAKE:–
1 box yellow cake mix
1 (8 oz.) carton sour cream
1 pkg. instant vanilla pudding mix
3 eggs
1/2 c. oil
1/2 c. water
6 oz. chocolate chips
1/2 c. chopped pecans
1 bar German chocolate, grated
–ICING:–
1 stick margarine
8 oz. cream cheese
1 box powdered sugar
1/2 c. chopped pecans
1 tsp. vanilla
I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. II. Fold into mixture: chocolate chips, pecans and grated German chocolate bar. Save some grated chocolate for topping. III. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. IV. ICING: Use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped pecans and vanilla. V. Let cake completely cool before icing. Then top with remaining grated German chocolate.
CHOCOLATE PUDDING CAKE
1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz.
carton
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk
Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend – cream cheese, powdered sugar and Cool Whip. Top with the pudding mixture – both pudding packages mixed with 2 cups milk. Top with rest of Cool Whip.
FORGET THE CALORIES AND FAT GRAMS CHEESE-CAKE
3 lbs. or 6 pkgs. Philadelphia cream
cheese
2 1/3 c. sugar
1 c. sour cream
9 eggs
Mix the cream cheese and sugar together. Mix for five minutes. Add the sour cream and mix for two minutes. Add the eggs and mix for five minutes. Pour into a springform pan. Bake for two hours at 300 degrees. Before baking, place cake pan on a pan that has about 3/4 inch of water. Wrap foil around the top of the springform pan. After baking cool for 30 minutes before placing in the crust. CRUST: Choose one: A) crushed vanilla wafers, mixed with crushed nuts and a little butter or; B) Chocolate wafers crushed with a little butter. Bake ten minutes and cool before placing the cake in the crust. TOPPING: Danish Dessert mixed with frozen raspberries.
HUMMINGBIRD CAKE 1
2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas, diced
1 (8 oz.) can crushed pineapple with
juice
Put all ingredients in bowl. Mix until well blended by hand with a wire whisk or spoon (about 300 strokes). Pour into greased and floured 13 x 9 inch pan. Bake in 350 degree oven for 45 to 60 minutes (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans. –CREAM CHEESE FROSTING:–
1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
Beat together with electric mixer. If too thick, add a little milk. NOTE: Use 1/2 recipe to frost 13 x 9 inch cake. Cream cheeses and margarine should be at room temperature.
NEW YORK CHEESE CAKE
–CRUST:–
1/4 c. butter, melted
2 c. graham crackers, crushed, crumbs
or chocolate cookie crumbs
–FILLING:–
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) sour cream
1 c. sugar
2 tbsp. almond flavoring
3 eggs
CRUST: Mix butter and crumbs; pat into springform pan. Mix all filling ingredients well, in food processor, blender or with beaters. Pour into crust. Bake at 350 degrees for 1 hour; turn off oven and leave in oven for 1 more hour. Chill. TOPPING SUGGESTIONS: Fruit pie filling or chocolate squares, melted or 1/2 cup sour cream with 2 tablespoons sugar.
EARTHQUAKE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.
CHEESE CAKE
1 lb. Philadelphia cream cheese
2 eggs
1 c. granulated sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham crackers
4 tbsp. sugar
1/4 lb. butter
Prepare graham cracker crust (20 graham crackers, 4 tablespoons sugar and 1/4 pound melted butter) and press into springform pan. Cream 1 pound of cream cheese, 2 eggs and 1 cup sugar. Pour mixture into crust and bake 30 minutes at 350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and return to oven for 5 minutes at 500 degrees. After cake cools, refrigerate several hours before serving.
CHEESE CAKE
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 (3 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. vanilla
1 (13 oz.) can evaporated milk,
chilled
–GRAHAM CRACKER CRUST:–
22 sqs. graham crackers, crushed
2/3 cube butter, melted
1/4 c. sugar
Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15. (I put my utensils in the refrigerator awhile so the milk will whip better.)
MINIATURE CHERRY CHEESECAKES
3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers
Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling. Chill.
CAKE
1 c. coconut
1 c. pecans
1 German chocolate cake mix
1 lg. pkg. cream cheese
1 stick oleo
1 box powdered sugar
In bottom of 8 x 12 inch pan, spray real good with Baker’s Joy. Will not stick if you use this. Spread the coconut in pan, then pecans on coconut. Mix cake by directions on the package and spread over pecans. Mix cream cheese, oleo, and sugar; mix until smooth and creamy. Add this over cake mix as best you can, it will be stiff. Bake at 350 degrees until tests done. But do not overcook. This is rich and delicious.
HEAVENLY CHEESE CAKE
2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Combine “crumbs” (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!
MINI CHEESECAKES
12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.
DIRT CAKE
1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside. Cream together: 1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.
MUSHROOM PHYLLO TARTS
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.
SLOW-COOKER CREAMY CORN
* 1 large Bag frozen corn
* 8 ounces Pkg. cream cheese
* 1 Stick margarine
* Salt and pepper to taste
Melt cream cheese and margarine in microwave. Spray slow cooker/Crock Pot with vegetable spray. Put melted cream cheese and margarine in slow cooker/Crock Pot. Add corn, salt and pepper. Cook in slow cooker/Crock Pot for two hours on low.
RICOTTA AMARETTO CHEESECAKE
Crust:
1 cup vanilla wafer crumbs (about 21 to 23 cookies)
1 tablespoon sugar
1/8 teaspoon almond extract
3 tablespoons butter
Filling:
15 ounces light ricotta cheese
8 ounces cream cheese
2/3 cup sugar
3 large eggs plus 1 egg yolk
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1/4 cup Amaretto liqueur
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Combine crust ingredients well; pat into a 7-inch springform pan. Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining filling ingredients and beat about 2 minutes more. Pour into prepared crust. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
REUBEN DIP
* 1 small can sauerkraut
* 1 (8 oz.) cream cheese
* 1 (6 oz.) shredded Swiss cheese
* 6 ounces diced corned beef
* 2 tbsp. Thousand Island Dressing
Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced corned beef and Thousand Island dressing. Cover and heat on low until cheeses are melted, stirring occasionally to blend all ingredients. Serve warm with crackers or cocktail rye bread.
LUSCIOUS LEMON CHEESECAKE
Crust:
1 cup vanilla wafer crumbs
1/2 teaspoon lemon zest
1 tablespoons sugar
3 tablespoons butter, melted
Filling:
16 ounces cream cheese
2/3 cup sugar
2 large eggs
1 tablespoon flour or cornstarch
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
Combine crust ingredients. Pat into a 7-inch springform pan.
Beat cream cheese and sugar together until smooth; beat in eggs and continue beating on medium speed of a hand-held electric mixer for about 3 minutes. Beat in remaining ingredients and continue beating for about 1 minute. Pour batter into the prepared crust. Place the cheesecake on a rack in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot after turning it off for about an hour or 2, until cool enough to handle. Cool thoroughly before removing pan sides. Chill in the refrigerator before serving, and refrigerate any leftovers.
HEARTY BEEF DIP
* 8 ounces Cream cheese, cubed
* 1 1/4 ounces Sliced dried beef, diced
* 2 tablespoons Green onion, chopped
* 1/4 cup Milk
* 1/4 cup Pecans, chopped
* 1 Garlic clove
Combine cream cheese and milk in greased Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients; stir thoroughly. Cover and heat 30 minutes.
Serve with crackers or bread pieces.
HAMBURGER DIP
* 2 pounds lean ground beef
* 1 cup chopped onion
* 2 cloves garlic, minced or 1/4 teaspoon garlic powder
* salt to taste
* 2 cans (8-ounces each) tomato sauce
* 1/2 cup ketchup
* 1 1/2 teaspoons oregano
* 2 teaspoons white granulated sugar
* 2 package (8-ounces each) cream cheese, softened and cut in cubes
* 2/3 cup grated Parmesan cheese
* 1 teaspoon mild chili powder
In skillet, brown ground beef with onion, discard fat. Pour browned meat and onion into Slow Cooker. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder. Set slow cooker/Crock Pot on LOW until cream cheese has melted and is thoroughly blended, 1 1/2 to 2 hours. Stir, taste
and adjust seasoning if desired. Serve with cube French bread or tortilla chips. If spicier dip is desired, use hot chili powder in place of mild chili powder. Finely chopped jalapenos may be added, if desired.
GREEN CHILE-STUFFED CHICKEN BREASTS
With the cheese mixture in the center, these chicken breasts come out tender and
moist.
* 4 boneless, skinned chicken breast halves, pounded thin
* 3 ounces cream cheese
* 3/4 cups shredded Cheddar or Monterey Jack cheese
* 4 ounces green chiles
* 1/2 teaspoon chili powder
* salt and pepper to taste
* 1 can cream of mushroom soup
* 1/2 cup hot enchilada sauce
Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours. Serves 4.
GINGER BROWN BREAD
* 1 (14-oz.) pkg. gingerbread mix
* 1/4 cup yellow corn meal
* 1 tsp. salt
* 1-1/2 cups milk
* 1/2 cup raisins
Combine gingerbread mix with corn meal and salt in large bowl; stir in milk until mixture is evenly moist. Beat at medium speed with electric mixer for 2 min. Stir in raisins. Pour into a greased and floured 7 or 7 cup mold. Cover with foil and tie. Put a trivet or metal rack in Crock Pot. Pour 2 cups hot water in the pot. Place the filled mold on the rack or the trivet. Cover the pot and cook on high for 3 – 4 hours or until the bread is done. Remove from pot and cool on a rack for 5 min. Loosen the edges with a knife and turn out on a rack and cool slightly. Serve warm with butter or cream cheese.
CROCKPOT CREAMY RED POTATOES
2 lbs small red potatoes, quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope rance salad dressing mix
Place potatoes in crockpot. In a small bowl, beat cream cheese, soup and salad dressing, mix. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Also add about a tablespoon of milk.
CROCKPOT CREAMY ORANGE CHEESECAKE
Crust:
3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Filling:
16 ounces cream cheese (light)
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla
-Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a
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7-inch springform pan.
-In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and
beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crockery cooker (so it doesn’t rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.
CROCKPOT CREAM CHEESE CHICKEN
1 frying chicken — cut up
2 tablespoons melted butter or margarine
salt & pepper — to taste
2 tablespoons dry Italian salad dressing
1 can condensed mushroom soup
6 ounces cream cheese; — cut in 1″ cubes
1/2 cup sauterne wine or sherry
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1 tablespoon onion — minced
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 – 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce.
CROCKPOT CHICKEN I
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.
Serves 4 to 6.
CROCKPOT CHEESY BACON DIP
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion,
Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings.
Serve with crusty bread or crackers.
CREAMY SPINACH DIP
* 8 ounces Cream cheese, cubed
* 5 ounces Frozen chopped spinach
* 2 tablespoons Pimento, diced
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon Garlic salt
* 1/4 cup Whipping ceram
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons Onion, finely chopped
* 1/2 teaspoon Thyme
Combine cream cheese and cream in Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes.
Add remaining ingredients. Cover and heat 30 minutes.
Serve with raw vegetables, crackers, or bread pieces.