Topping: 8 oz. cream cheese, softened, ½ cup sugar, 8 oz. Cool Whip
Beat cream cheese with mixer until smooth. Mix in sugar. With mixer on low, incorporate Cool Whip. Place a dollop on top of the lemon filling. Garnish as desired.
Place all ingredients EXCEPT the chocolate in a food processor and process until smooth. Move the dip to a bowl and stir in chocolate. Chill to set. Serve with graham crackers or pretzels.
Preheat oven to 375. Grease a 9×13 cake pan. Mix all cake ingredients and spread half of the batter in pan. Sprinkle with half of the topping. Top with remaining batter and topping. Bake 20 minutes. Reduce oven to 325 and bake an additional 20 minutes.
Melt butter in a large pot. Stir in marshmallows until melted. Add vanilla, peanut butter, stir. Stir in cereal. Grease 9×13 pan, then press mixture down into it.
Mix together cream cheese, sugar, vanilla and egg. Spread on top of 1 package of crescent rolls. Place other package of crescent rolls on top of mixture and sprinkle with cinnamon and sugar. Bake at 350 degrees for 25 minutes.
1/2 c. butter
1/2 c. Crisco
Beat well for 3 min. Then add:
2 cups 10x sugar
1/4 c. evaporated milk
1 tsp. vanilla
Beat for 10 min. I use 1 1/2 times the recipe for 24 cupcakes.
1 can (14 ounces), sweetened condensed milk, 1 carton (8 ounces) lemon yogurt, 1/3 cup lemon juice, 2 teaspoons grated lemon peel, 2 cups whipped topping, 1 angel food cake (10 inches), cut into 1-inch cubes, 2 cups fresh raspberries, ½ cup flaked coconut, toasted, Fresh mint, optional
In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.
5 8 oz packages cream cheese, softened, 1 1/2 cups sugar, 6 eggs, 4 Tablespoons flour, 2 Tablespoons vanilla, 16 oz sour cream
Preheat oven to 350. Fill broiler pan with hot water and place on the rack immediately below rack you’ll be cooking on. Beat together cream cheese and sugar until well blended. Add eggs one at a time while mixer is on medium speed. Add all remaining ingredient and beat until smooth. Pour batter into a greased springform pan. (line the bottom with waxed paper for easier removal) Bake 50-55 minutes. Turn off oven and open the door. Allow cake it sit in the oven for 15+ minutes before moving to a cooling rack. Once cool, cover and chill several hours to overnight before removing from pan.
Preheat oven to 400. In food processor, pulse almonds until coarsely ground. Add remaining ingredients except for the jam. Process until well combined. Roll into walnut-sized balls. Place on baking sheets covered with parchment paper. Make a “thumbprint” in each cookie ball and fill with jam. Bake 10 minutes. Allow to cool 10 minutes before moving to cooling racks.