#258 - Cheesecake Coffee Cake

(by Shirley McNevich)

3 cups Bisquick
1/4 cup white sugar
1/4 cup melted butter
1/2 cup milk
1/2 cup white sugar
2 eggs
1 - 8oz. softened Philly cream cheese
1/2 tsp. vanilla
1/4 cup strawberry or raspberry preserves

In a bowl, combine Bisquick, 1/4 cup white sugar, melted butter and milk. Beat vigorously for 30 seconds. Sprinkle some extra Bisquick on your counter, then dump the dough on the counter. Knead the dough 30 times with your hands. Pat the dough evenly in the bottom and sides of an ungreased round cake pan (9" x 1.5"). Prepare the cheese filling: in a mixer, combine 1/2 cup white sugar, eggs, cream cheese, vanilla and beat all ingredients until smooth. Pour the cheese filling over the dough. Bake at 375 degrees for 30 minutes or until edge is golden brown and cheese filling is set. Remove from oven and cool 20 minutes. Spread preserves over the top. Keep leftover cake refrigerated.

#257 - Fruity Cheese Whip

(by Martha [Engle] Sweetser - friend)

1 - 3oz. box Jell-O (any flavor)
1 - 15 oz. can DelMonte fruit cocktail (do NOT drain)
1 envelope Dream Whip
8oz. Philly cream cheese

In a saucepan, add Jell-O and fruit cocktail with juice. Bring it to a boil while stirring. When it comes to a boil, remove from heat and cool completely. In a mixer, prepare Dream Whip according to package directions. Add softened cream cheese with the Dream Whip and blend well until creamy. By hand, fold in the Jell-O mixture with the Dream Whip mixture. Pour into an 8 x 8 x 2 glass baking dish and refrigerate overnight before serving.

#248 - Impossible Tuna Pie

(by Shirley McNevich)

1 - 6.5 oz. can drained tuna
1 cup shredded sharp cheese
1 - 3oz. package Philly cream cheese, cut into small pieces
1/2 medium onion (chopped)
2 cups milk
1 cup Bisquick
4 eggs
3/4 tsp. salt

Grease a 10" x 1.5" pie plate. In a bowl using a spoon, combine tuna, sharp cheese, cream cheese, and onion. Pour this mixture into the greased pie plate. In a blender, beat milk, Bisquick, eggs and salt--beat for 15 seconds on high. Pour this batter on top of the tuna mixture. Bake at 400 degrees for 35-40 minutes. Test with a knife--if inserted knife comes out clean, it's done.

#235 - Dirt Cake

1 - 8" Flower Pot (new)
1 garden trowel (new)
gummy worms
plastic flowers (new or washed)
16 oz. Oreo cookies
1/2 cup Butter, softened
8 ounces Philly cream cheese, softened
1 cup Domino's powdered sugar
1 tsp. vanilla
2 - boxes Jell-O Instant Chocolate Fudge pudding
3 cups milk
12 oz. Cool Whip -- thawed

Crush the cookies fine to resemble potting soil and set aside. Cream the butter, cream cheese, sugar and vanilla until the mixture is smooth. Set aside. Combine the pudding mix and milk until well blended, then fold in the Cool Whip. Gently fold the cream cheese and pudding mixtures together. Layer 1/3 of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs. Refrigerate 10 to 12 hours. About half an hour before serving, remove from the refrigerator and decorate with flowers and worms. Serve by digging out portions with the trowel.

#225 - Earthquake Cake

(by Shirley McNevich)

1 cup chopped pecans
7oz. Baker's angelflake coconut
1 box Betty Crocker German chocolate cake mix
1 stick butter
1 - 8oz. Philly cream cheese
1 lb. Domino's powdered sugar

Grease a 9 x 13 x 2 cake pan. Cover the bottom of the pan with the pecans and the coconut. Prepare the German chocolate cake mix according to box directions. Pour cake batter over coconut and pecans. Melt the butter together with the cream cheese in a saucepan. Stir in the powdered sugar and stir while cooking--this mixture scorches easily so use low heat. Pour this mixture on top of the cake batter. Bake at 350 degrees for 45-60 minutes. Test with a toothpick for doneness. When you remove it from the oven it will have a large crack in the middle--that's why it's called Earthquake Cake.

#223 - Cream Puff Cake

(by Shirley McNevich)

1 cup water
1/2 cup butter (1 stick)
1 cup flour
4 eggs
1 - 8oz. Cool Whip (thawed)
Hershey's chocolate syrup
4 cups milk
3 small boxes instant Jell-O pudding (vanilla or French vanilla)
1 - 8oz. Philly cream cheese
maraschino cherries

In a medium saucepan, add water and butter and bring to a boil. Remove from heat, and add flour to the water butter mixture--stir by hand until it forms a ball. Allow the ball to cool. Add 1 unbeaten egg at a time to the ball and stir thoroughly. Spread the ball mixture on the bottom and up the sides of a greased 9 x 13 x 2 cake pan. Bake at 400 degrees for 35 minutes. Remove from oven and cool completely. In a mixer, beat milk and pudding mixes together until thickened. Add cream cheese and beat until smooth. Spread the cream cheese mixture on to the cooled crust. Spread the Cool Whip on the top of the cream cheese mixture. Drizzle with chocolate syrup. Drain and slice maraschino cherries into halves, dry them on a paper towel and add to the top of the cake. Refrigerate before serving, and keep refrigerated.

#207 - Black Bottom Cupcakes

(by Shirley McNevich)

1 - 8oz. Philly cream cheese
1 egg, unbeaten
1/3 cup white sugar
1/8 tsp. salt
16oz. semi-sweet Nestle's chocolate bits
1 cup white sugar
1/4 cup Hershey's cocoa
1 tsp. baking soda
1 1/2 cups flour
1/3 cup canola oil
1/2 tsp. salt
1 cup water
1 tsp. vanilla
1 TBSP vinegar

In a mixer, combine cream cheese, egg, 1/3 cup white sugar, and 1/8 tsp. salt--beat well, stir in chocolate bits by hand and set aside. In a separate mixing bowl, combine flour, 1 cup white sugar, cocoa, baking soda, and 1/2 tsp. salt. In a small bowl, stirring by hand, combine canola oil, water, vinegar, and vanilla, then add this to the flour mixture in the mixer and beat well. Fill muffin tins with cupcake liners and fill each 1/3 full of the chocolate batter, then put 1 heaping teaspoonful of the cream cheese mixture on the top of each cupcake. Bake at 300 degrees for 25-30 minutes. Makes 18 cupcakes. If you want to frost them, use our recipe #2.

#203 - Strawberry Pretzel Salad

(by Shirley McNevich)

2 cups crushed pretzels (place thin pretzels in plastic bag and crush coarsely with your hands--pretzels should still be in pieces, not crumbs)--do not use unsalted pretzels
3 TBSP white sugar
3/4 cup melted butter or margarine
1 - 8oz. Philly cream cheese
1 cup white sugar
1 - 8oz. container Cool Whip (thawed)
1 - 3oz. box strawberry Jell-O
1 - 6oz. box strawberry Jell-O
2 1/2 cups boiling water
3 cups fresh or frozen strawberries

In a bowl, add crushed pretzels, 3 TBSP sugar, melted butter/margarine and stir. Grease a 9 x 13 x 2 cake pan and pour pretzel mixture evenly in pan. Bake for 8 minutes at 400 degrees. Remove it from oven and cool completely. In a mixer, combine cream cheese, cup of white sugar and beat until smooth. Add Cool Whip and beat. Pour this mixture over the cooled pretzel mixture in the cake pan. In a bowl, add the two packages of strawberry Jell-O and the boiling water--stir completely until well dissolved. Add the strawberries to the Jell-O and stir. Cool it enough to refrigerate. Refrigerate for 15-20 minutes. Remove it from refrigerator and pour it over the top of the cream cheese mixture. Refrigerate overnight. Keep refrigerated.

#198 - Jell-O Cheesecake

(by Shirley McNevich)

1 - 3oz. box Jell-O (strawberry, cherry, lime, or raspberry--your choice)
1 cup boiling water
1 cup white sugar
2 tsp. vanilla
1 - 8oz. Philly cream cheese
1 large can Carnation milk (refrigerated at least overnight)
1 box graham cracker crumbs

In a small bowl, add boiling water--dissolve Jell-O in water and stir thoroughly. Set aside to cool. In a mixer, combine white sugar, vanilla and cream cheese--beat until smooth. Pour cream cheese mixture in a bowl and clean mixing bowl so you can use it again. In cleaned mixing bowl, whip the can of Carnation milk. Add cooled Jell-O mixture to the whipped milk--mix well. Add cream cheese mixture to the whipped milk mixture--mix well. Pour some graham cracker crumbs on the bottom of a glass pie plate. Pour whole mixture on top of the crumbs. Sprinkle more graham cracker crumbs on the top. Keep refrigerated.

#195 - Layered Lemon Dessert

(by Shirley McNevich)

2 cups flour
2 sticks Parkay margarine (softened)
2 TBSP white sugar
1 large Philly cream cheese
1 small Philly cream cheese
1 1/2 cups Domino's powdered sugar
2 cans lemon pie filling
1 - 8oz. Cool Whip (thawed)

First layer--in a bowl, add flour, Parkay and sugar and stir. Press this mixture in a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 15 minutes; remove from oven and cool completely. Second layer--in a mixer, beat cream cheese and powdered sugar until creamy. Spread the cream cheese mixture on the cooled crust. Third layer--spread lemon pie filling over the cream cheese layer. Fourth layer--spread Cool Whip on top of lemon pie filling. Chill for several hours before serving. Keep refrigerated.

#194 - Layered Chocolate Dessert

(by Shirley McNevich)

1 1/2 sticks Parkay margarine (softened)
1 1/2 cups chopped pecans
1 1/2 cups flour
8oz. Philly cream cheese
1 cup Domino's powdered sugar
8oz. thawed Cool Whip
2 - 3.5oz. boxes Jell-O instant chocolate pudding
3 cups milk

In a bowl using a wooden spoon, mix Parkay, pecans, and flour. Pour this mixture into a greased 9 x 13 x 2 cake pan and level it with the spoon. Bake 30 minutes at 350 degrees. Remove from oven and cool completely. In a mixer, beat cream cheese, powdered sugar, and half of the Cool Whip. Remove from mixer and spread cream cheese mixture over the cooled crust in the cake pan. In the mixer again, beat chocolate pudding mix and the milk. Beat until smooth. Pour the chocolate mixture on top of the cream cheese mixture. Add remaining Cool Whip to the top of the chocolate mixture. Refrigerate overnight. Keep refrigerated.

#184 - Pineapple Salad

(by Aunt Faye [Herman] Minier)

1 - 20oz. can Dole crushed pineapple
1 cup white sugar
the juice of 1 lemon
2 packs Knox gelatin
1 - 8oz. Philly cream cheese
1/4 cup Carnation milk
1 envelope Dream Whip

In a small saucepan, dissolve Knox gelatin in 1/4 cup cold water. Turn heat on low. Add crushed pineapple, sugar, and lemon juice. Stir and bring to a boil. Remove from stovetop and let cool completely. In a mixer, mix Dream Whip according to package directions. Add the cream cheese and Carnation milk to the Dream Whip and beat well. Remove from mixer and fold in the Knox/pineapple/sugar/lemon juice mixture using a spoon. Pour into a long dish and refrigerate overnight. Keep refrigerated.

#169 - Pineapple Crush Cake

(by Shirley McNevich)

1 box Duncan Hines pineapple cake mix
1 - 8oz. Philly cream cheese
1- 3.5oz. package Jell-O vanilla instant pudding
2 cups milk
1- 20oz. can Dole crushed pineapple (drained)
2 cups Cool Whip
maraschino cherries

Mix cake batter according to box directions. Pour evenly into 2 round layer cake pans. Bake at 350 degrees for 20-25 minutes. Remove from oven and let them cool. In a mixer, combine cream cheese, pudding mix, and milk until creamy--beat 2 minutes at medium speed. When cakes are cool, spread the cream cheese mixture on one of the cooled layer cakes. Spoon the drained crushed pineapple on top of the cream cheese mixture. Remove second layer cake from its pan and place it on top of the crushed pineapple. Spread the Cool Whip on the top and sides of the entire layer cake. Refrigerate overnight before serving. Keep refrigerated. For decoration, you can add maraschino cherries to the top but pat them dry with a paper towel first.

#159 - Pineapple Dream Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 packages Jell-O instant coconut cream pudding
7 oz. Baker's angel flake coconut
4 1/2 cups milk
2 cups Dole crushed pineapple (drained)
1 - 8oz. package Philly cream cheese
1 - 8oz. container Cool Whip

Mix yellow cake batter according to directions on box. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness. Cool cake completely. Spread the crushed pineapple (drained) evenly over the top. In a mixer, combine pudding mix, cream cheese, and milk. Beat until thick. Spread this mixture over the top of the pineapple. Spread the Cool Whip on next. Sprinkle the coconut over the top of the cake. Refrigerate overnight before serving. Keep refrigerated.

#153 - Pineapple Cheesecake Cupcakes

(by Shirley McNevich)

2 - 8 oz. packages Philly Cream Cheese
1/2 cup white sugar
3 eggs

Beat with a mixer until it's smooth. Pour batter into individual foil cupcake liners--cupcake liners should be 3/4 full. Bake 14 minutes at 325 degrees.

While cupcakes are baking, mix the following by hand:
1/2 pint of sour cream (Breakstone's reduced fat)
1/2 cup white sugar
1 - 8 oz. can Dole crushed pineapple (drained)

When cupcakes are removed from oven after 14 minutes, spoon topping mixture over the top of each cupcake. Return to oven and bake 5 minutes longer at the same temperature. Cool and refrigerate before serving.

#149 - Pudding Cake Frosting

(by Linda [Reigle] Bauman)

1 - 8oz. Philly cream cheese
1 - 3.9 oz. package any flavor Jell-O instant pudding
1 envelope Dream Whip (DO NOT mix according to directions on package)
1 cup milk

Add all ingredients in a mixing bowl. Beat until smooth and creamy. Use as frosting on any cake. Keep cake refrigerated.

#136 - Butterscotch Bars

(by Linda [Reigle] Bauman - friend)

1 - 12oz. Nestle's butterscotch morsels
6 TBSP butter
2 cups graham cracker crumbs
2 cups chopped nuts (optional)
2 - 8oz. Philly cream cheese, softened
1/2 cup white sugar
4 eggs
1/4 cup unsifted flour
2 TBSP lemon juice

Preheat oven to 350 degrees. Fill a saucepan with water and heat until hot (not boiling or butterscotch morsels will get lumpy). Place butterscotch morsels and butter in second saucepan and set on top of first saucepan (or use a double boiler if you have one). Heat morsels and butter until they are smooth. Transfer the melted butterscotch morsels and butter into a bowl. By hand, stir in the graham cracker crumbs and nuts (optional) with a fork. Stir until the mixture forms small crumbs. Take out 2 cups of the crumb mixture and set aside for later. Press the remaining mixture into a 15" x 10" by 1" baking pan. Bake the crust at 350 degrees for 12 minutes. In a mixer, combine cream cheese, sugar and beat until creamy. Add eggs and beat well. Blend in the flour and lemon juice. Remove the crust from the oven. Pour the cream cheese mixture into the crust. Smooth out evenly. Sprinkle the 2 cups of graham crackers that you set aside over the entire top of the cream cheese mixture. Bake at 350 degrees for 25 minutes. Cool completely and cut into squares. Chill before serving. Refrigerate leftovers.

#103 - Pound Cake

(by Mitzie [Shade] Williams - friend)

1/2 cups chopped pecans (optional)
1 1/2 cups butter (softened) (or Parkay margarine)
1 - 8oz. Philly cream cheese (softened)
3 cups white sugar
6 eggs
3 cups sifted cake flour
1/4 tsp. salt
1 1/2 tsp. vanilla

Sprinkle chopped nuts into greased angel food cake pan. In a mixer, combine sugar, cream cheese and beat until fluffy. Add eggs one at a time, beating well after adding each egg. Add flour, salt, and vanilla. Beat until smooth. Pour batter into angel food cake pan. Bake at 325 degrees for 90 minutes. Cool in pan 10-15 minutes, then flip upside down to remove.

#101 - Creamy Crab Dip

(by Terri Stewart - friend)

1 - 8oz. package Philly cream cheese
1 TBSP dry white wine or vermouth
2 TBSP minced onion
1/2 tsp. prepared white horseradish
1/4 tsp. salt
1/8 tsp. pepper
1/2 pound lump crab meat
1/4 cup sliced almonds (optional)

Preheat oven to 375 degrees. In a medium bowl, combine cream cheese and wine. Blend well. Mix in onion, horseradish, salt, and pepper. Fold in crab meat. Transfer mixture to a small shallow baking dish and sprinkle with almonds. Bake 15 minutes or until almonds are golden brown and mixture is hot and bubbly.

#95 - Pimento Cheese Spread

(by Alice Raup - friend)

3 eggs
3 TBSP cider vinegar
4 heaping TBSP white sugar
1 tsp. salt
3 TBSP butter
1 - 8oz. Philly Cream Cheese
1 jar of chopped pimentos

In a saucepan, add vinnegar, sugar, and salt. Beat the eggs with a fork and add to the saucepan. Cook ingredients on medium heat and stir constantly until it's thick. Add butter and stir. Remove from heat and let it cool for about 15 minutes. It should be cool to the touch. Drain the jar of pimentos and put them on a cutting board--chop them finely. Using a mixer, beat the cream cheese until creamy. Add the cooked mixture to the cream cheese, and also the pimentos. Beat it for a few minutes until everything is mixed thoroughly. Put in the refrigerator overnight. Use it as a spread for chips, celery, crackers, etc. Recipe can be doubled, tripled, etc. for large gatherings.