#3646 - Strawberry Cheesecake Cupcakes

(by Shirley McNevich)

1 cup graham cracker crumbs
2 TBSP white sugar
3 TBSP butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
vanilla frosting
strawberry preserves

In a bowl add graham cracker crumbs, 2 TBSP white sugar and melted butter--stir to mix. Place 18 cupcake liners into muffin tins. Spoon the graham cracker mixture evenly into the cupcake liners, then use your thumb to lightly flatten down the graham cracker mixture in each liner. In a mixer add cream cheese--beat. Add 1/2 cup white sugar and the vanilla--beat. Add eggs--beat. Spoon batter over graham cracker mixture in each liner until each liner is 3/4 full. Bake at 325 degrees 23-27 minutes or until cream cheese batter is set. Cool completely. Frost the cupcakes with your favorite vanilla frosting, then use your thumb to make a small well in the center of the frosting on each cupcake. Place a dollop of strawberry preserves into the well in the frosting of each cupcake.

#2923 - Strawberry Dream Whip Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Refrigerate frosting for 15 minutes before frosting a cake or cookies.

#2853 - Nutty Sundae Pie

(by Shirley McNevich)

1/3 cup Jif peanut butter
1/4 cup Kayro corn syrup (clear)
2 cups Frosted Flakes cereal (coarsely crushed)
1/2 cup chopped peanuts
1 cup Baker's angelflake coconut
1 cup strawberry preserves (NOT jelly)
1 quart good quality vanilla ice cream (slightly softened)
1 - 9" glass pie plate

In a bowl add peanut butter and corn syrup--stir until mixed. Add crushed Frosted Flakes, chopped peanuts and coconut--stir until coated. Use the back of a spoon to press the mixture on the bottom and up the sides of the pie plate. Refrigerate for a few hours until crust is firm. Remove from refrigerator, spread 1/4 cup of the strawberry preserves over the crust. Spoon the softened ice cream over the preserves. Spread the rest of the preserves over the top of the ice cream. Use a butter knife to swirl the preserves through the ice cream. Freeze the pie overnight. Let the pie thaw for 10 minutes before cutting.

#2764 - Strawberry Batter Cupcakes

(by Shirley McNevich)

1 box Duncan Hines strawberry cake mix
2 cups Breakstone's sour cream
3 eggs
1/4 cup water
1 jar strawberry preserves (NOT jelly)

In a mixer add strawberry cake mix, sour cream, eggs and water--beat until mixed. Place cupcake liners into muffin tins and fill each 1/2 full with batter. Drop 1/2 tsp. of strawberry preserves into the center of the batter in each liner. Put more batter on top of each cupcake until they are all about 3/4 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Frost as desired.

#2620 - Strawberry Preserves Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
3 TBSP butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
3 eggs
1 tsp. vanilla
1 cup strawberry preserves

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir until mixed. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 325 degrees for 10 minutes. In a mixer add cream cheese--beat. Add 3/4 cup white sugar and eggs--beat. Add vanilla--beat. Pour batter into baked crust. Bake at 450 degrees for 10 minutes, then without opening the oven door reduce heat to 250 degrees. Bake at 250 degrees for 30 minutes or until center is almost set. Cool completely, then refrigerate until cold. Spread strawberry preserves over the top before serving.

#2496 - Strawberry Cream Cheese Frosting

(by Shirley McNevich)

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

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

#2025 - Coconut Squares

(by Shirley McNevich)

3 1/3 cups Baker's angelflake coconut
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)
1 quart any flavor ice cream (slightly softened)
1/2 cup strawberry preserves (NOT jelly)

In a bowl add 2 cups of coconut and melted chocolate--stir until coconut is coated with chocolate. Press the mixture evenly into the bottom of an 8" square baking pan. Spoon the ice cream evenly over the coconut, pressing firmly using a spoon. Spread the strawberry preserves evenly over the ice cream. Press the rest of the coconut over the top of the preserves using a spoon. Freeze overnight. Defrost slightly before cutting into squares to serve.

#997 - Quick No Bake Cheesecake

(by Margie [Fisher] Maenpaa - friend)

2 cups graham cracker crumbs
6 TBSP melted butter
1 cup + 2 TBSP white sugar
4 - 8oz. Philadelphia Cream Cheese
1/2 cup strawberry preserves (NOT jelly)
2 cups fresh strawberries (washed, de-stemmed, and chopped into small pieces)
1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, melted butter and 1/4 cup white sugar--stir to mix. Press graham cracker mixture into bottom of a 9 x 13 cake pan. Refrigerate the cake pan. In a mixer add cream cheese--beat. Add 3/4 cup white sugar--beat. Add strawberry preserves--beat, then remove bowl and set aside. In a separate bowl add chopped strawberries and 2 TBSP white sugar--mash with a fork. Pour strawberry mixture and Cool Whip into cream cheese mixture--stir until mixed. Remove cake pan from the refrigerator and pour the batter into the crust. Refrigerate overnight.

#841 - Strawberry Cheesecake Bars

(by Shirley McNevich)

9 complete rectangular graham crackers (whole)
2 TBSP white sugar
2 TBSP butter (melted)
1 TBSP water
1 cup strawberry preserves
1 - 3.3oz. box Jell-O white chocolate instant pudding mix
1/4 cup milk
1/2 tsp. vanilla
2 - 8oz. Philadelphia cream cheese
2 cups Cool Whip (thawed)
12 fresh strawberries (cut each in half)

Spray an 8" square cake pan with Pam--set aside. Place the graham crackers in a Ziploc bag and crush them with a rolling pin. In a bowl add crushed crackers, melted butter and water--mix well. Press the graham cracker mixture into the bottom of the greased cake pan. Place the strawberry preserves in a microwave safe cup and heat them in the microwave until runny--pour the heated preserves on top of the graham cracker crust--set aside for 20 minutes or until cooled to room temperature. In a mixer add the milk, vanilla and ONLY 1/3 of the dry pudding mix--NOT the whole box--beat for 1 minute. Add cream cheese--beat until smooth. Remove from mixer and add the Cool Whip to the cream cheese/pudding batter--fold them together using a spoon. Spread the cream cheese mixture on top of the strawberry preserves in the cake pan. Arrange strawberry halves on top. Refrigerate overnight before cutting.

#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.