#3057 - Easy Fruit Tarts

(by Shirley McNevich)

3 - 4oz. cans refrigerated crescent roll dough
1 - 8oz. Philadelphia cream cheese (softened)
chopped nuts (optional)
1 jar raspberry preserves (NOT jelly)

Open one can of cresent rolls at a time. Separate the dough along the perforation lines. Take one dough triangle, spread cream over the top, spread raspberry preserves over the cream cheese, and sprinkle a few chopped nuts over the preserves. Spray a little Pam on your finger and run your finger along the edges of the dough. Fold one corner of the dough to the other corner. Pinch all of the edges shut. Repeat with all dough. Place them on a greased cookie sheet, lightly spray them with Pam and bake them at 375 degrees for 8-10 minutes. Optional--spread your favorite glaze over the top before serving.

#2635 - Raspberry Glaze Topping

(by Shirley McNevich)

9 TBSP raspberry preserves (seedless)
6 tsp. water

In a microwave safe bowl add raspberry preserves and water--stir until mixed. Microwave on high in 10 second increments, stirring in between, until mixture is smooth. Let the mixture cool to room temperature, then stir well before drizzing on cake or cheesecake.

#2498 - Raspberry Cream Cheese Frosting

(by Shirley McNevich)

1/2 cup softened Philadelphia cream cheese
1/4 cup raspberry preserves (NOT jelly)

In a mixer add cream cheese--beat. Add raspberry preserves--beat until mixed, then beat for 3 minutes on high speed.

#2229 - Chocolate Raspberry Squares

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Domino's dark brown sugar (packed)
2 cups flour
1/4 tsp. salt
1 - 11oz. bag Nestle's semi-sweet chocolate chips
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup raspberry preserves (NOT jelly or jam)
1/2 cup chopped nuts

In a mixer add butter and brown sugar--beat. Add salt and flour--beat. Press 1 3/4 cups of brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Set remaining brown sugar mixture aside. Bake at 350 degrees for 11-12 minutes or until golden brown. In a saucepan over low heat add 1 cup of the chocolate chips and the Eagle brand milk--cook/stir until melted and smooth. Spread the chocolate mixture over the warm baked crust. Add the chopped nuts to the reserved brown sugar mixture--stir to mix. Sprinkle nut mixture evenly over chocolate mixture. Drop small bits of the raspberry preserves evenly over the top of the nut mixture. Sprinkle all remaining chocolate chips all over the top. Bake at 350 degrees for 25 to 29 minutes or until center is set. Cool completely. Cut into squares or bars.

#2202 - Raspberry Coconut Cake

(by Shirley McNevich)

1 1/4 cups flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup softened butter
1/2 cup milk
1 tsp. vanilla
1 egg
2 2/3 cups Baker's angelflake coconut
2/3 cup raspberry preserves (NOT jelly)
3 1/2 cups Cool Whip (thawed)

In a mixer add white sugar and softened butter--beat. Add milk, vanilla and egg--beat. Add baking powder and salt--beat. Add flour--beat. Remove bowl from mixer--add 2/3 cup of the coconut--stir with a spoon. Pour batter into a greased and floured 8 x 8 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then remove cake from cake pan and place on a cake plate. Spread the raspberry preserves all over the top of the cake. In a bowl add the remaining 2 cups coconut and the Cool Whip--stir until mixed. Frost the whole top and the sides of the cake.

#2129 - Raspberry Lemon Squares

(by Shirley McNevich)

48 Nilla wafers
3/4 cup boiling water
1 - 3oz. box lemon Jell-O gelatin
1 cup ice cubes
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
2 tsp. lemon zest
1 - 8oz. Cool Whip (thawed)
1/3 cup raspberry preserves (NOT jelly)
1 1/2 cups fresh raspberries

Stand 16 of the wafers around the edge of a greased 8 x 8 baking dish. In a bowl add lemon Jell-O and boiling water--stir until dissolved. Add ice cubes--stir until melted--set aside. In a mixer add cream cheese and white sugar--beat. Add lemon zest--beat. Slowly add Jell-O mixture--beat. Remove bowl from mixer--add half of the Cool Whip--stir until mixed. Pour half of the cream cheese mixture into the baking dish (be careful not to knock over the wafers on the sides). Arrange 16 of the Nilla wafers on top of the cream cheese mixture). In a microwave safe bowl add raspberry preserves--microwave on high for 15 seconds. Use a pastry brush and carefully brush the raspberry preserves all over the Nilla wafers. Pour the rest of the cream cheese mixture over the wafers. Arrange the rest of the Nilla wafers over the top. Refrigerate until cold, then spread remaining Cool Whip over the top. Decorate the top of the Cool Whip with the fresh raspberries.

#1512 - Microwave Raspberry Fudge

(by Shirley McNevich)

1 - 14oz. Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. vanilla
1/8 tsp salt
1/8 cup heavy cream
1/2 cup raspberry preserves (NOT jelly)
3 cups Nestle's semi-sweet chocolate bits
2 cups Nestle's white chocolate bits

In a microwaveable bowl, add the semi-sweet chocolate bits and the whole can of Eagle brand milk--microwave on high for 30 seconds at a time (remove bowl and stir after every 30 seconds). Keep heating and stirring until mixture is smooth. Remove bowl from microwave--add vanilla and salt--stir until mixed. Line a fudge pan with foil and spray it with Pam. Pour the mixture into the greased/lined fudge pan. Lift up the pan and drop it on to the counter a few times to distribute the fudge mixture. Let the pan sit on the counter until room temperature, then refrigerate until cold. Once fudge is cold add the cream, white chocolate bits and raspberry preserves to a microwaveable bowl. Microwave on high for 30 seconds at a time (remove bowl and stir every 30 seconds). Keep heating and stirring until mixture is smooth. Let the raspberry mixture cool to room temperature--stir. Remove the fudge pan from the refrigerator--pour the raspberry mixture evenly over the top. Refrigerate until cold--cut into bite sized pieces (if you cut it before it's cold, the raspberry mixture will drip off of the top).

#1208 - Raspberry Swirl Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 egg
1 ready made graham cracker crust
1/2 cup red raspberry preserves (seedless if possible)

In a mixer add cream cheese--beat. Add Eagle brand milk slowly--beat. Add 3 TBSP of the lemon juice--beat. Add egg--beat just until mixed. Pour 1/2 of the cream cheese batter into the ready-made crust. In a separate bowl add raspberry preserves and the rest of the lemon juice--stir. Spoon 1/2 of the raspberry mixture on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the raspberry preserves. Spoon the rest of the raspberry preserves mixture on top of the cream cheese mixture. Use a table knife to swirl the raspberry preserves through the cream cheese mixture. Bake at 300 degrees for 45-55 minutes or until center of the pie is almost set. Cool to room temperature, then refrigerate overnight.

#1207 - Raspberry Pastry Bars

(by Shirley McNevich)

3 sticks Parkay margarine (softened)
1 1/4 cups white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
3 3/4 cups flour
1 cup chopped walnuts
1 - 12oz. jar good quality raspberry preserves

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. In a separate bowl add 3 1/2 cups flour and the salt--stir. Slowly add flour mixture to the batter in the mixer--beat after each addition. Grease an 11 x 17 jelly roll pan (or a cookie sheet with a rim all the way around). Spread 3/4 of the batter evenly on the bottom of the greased pan (use a spatula or the back of a spoon to even it out). Spread the raspberry preserves on top of the batter in the pan. Sprinkle the chopped walnuts on top of the raspberry preserves. In a separate bowl add the other 1/4 of the batter with 1/4 cup flour--mix with your hands or a pastry blender until it makes crumbs. Sprinkle the crumbs all over the top of the chopped walnuts. Bake at 350 degrees for 35 minutes or until crust is browned. Cool completely, then cut into bars.

#378 - Raspberry Cheesecake

(by Shirley McNevich)

2 - 8oz. packages Philly cream cheese (softened)
1 - 4oz. box Jell-O lemon instant pudding/pie filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip
1/2 cup raspberry preserves
1 ready-made graham cracker crust

Beat cream cheese, pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of Cool Whip. Spoon 1/4 cup of the raspberry preserves onto bottom of crust, then pour pudding mixture evenly over the top. Top with remaining 1/4 cup preserves and remaining 1 cup of Cool Whip. Refrigerate at least 4 hours (preferably overnight).

#281 - Thumb Cookies

(by Shirley McNevich)

1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks butter, softened
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped pecans
1 1/4 cups raspberry preserves (you can substitute other flavors of preserves)

In a mixer, beat cream cheese and butter on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda and mix well. Add pecans and mix just until blended. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Indent centers with your thumb to make a well to hold the preserves later. Bake at 350 degrees for 10 minutes, then remove from oven and fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely.

#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.