#3771 - Creamy Scalloped Potatoes

(by Shirley McNevich)

2lbs. Yukon gold potatoes
3 cups whipping cream
1/4 cup chopped fresh parsley
2 garlic cloves (chopped)
1 1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 cup fresh grated Parmesan cheese

Wash and peel the potatoes, then slice them thinly. In a large bowl add whipping cream, chopped parsley, chopped garlic, salt and pepper--stir well. Add the sliced potatoes--toss to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Bake at 400 degrees for 30 minutes (stirring every 10 minutes). Remove from oven--sprinkle the Parmesan cheese over the top. Return to oven and bake 20 minutes longer or until bubbling hot and golden brown. Let stand for 10 minutes before serving. Note: if you don't slice the potatoes thin enough, you'll have to bake it longer to make sure the potatoes are tender.

#2603 - Coconut Chocolate Cheesecake

(by Shirley McNevich)

Crust: 2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut (toasted); 1/2 cup chopped walnuts; 1/4 cup white sugar; 3 TBSP Hershey's cocoa; 1/3 cup butter (melted)

Batter: 4 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 tsp. cornstarch; 4 eggs; 1/3 cup whipping cream; 3 tsp. vanilla; 1 1/2 cups Nestle's mini semi-sweet chocolate chips

Topping: 3 squares Baker's semi-sweet baking chocolate; 1 TBSP butter (melted); 1 cup Domino's powdered sugar; 1/4 cup whipping cream; extra coconut and chopped walnuts if you wish

Crust: toast 1 cup of the coconut according to bag directions--cool. In a bowl add crushed Nilla wafers, toasted coconut, chopped walnuts, 1/4 cup white sugar, cocoa and 1/3 cup butter (melted)--stir until mixed. Press the mixture into the bottom and 1" up the sides of a greased 10" springform cheesecake pan. Refrigerate the crust for 20 minutes. Batter: in a mixer add cream cheese--beat. In a small bowl add 1 cup white sugar and the cornstarch--stir until mixed. Add cornstarch mixture to the cream cheese--beat. Add eggs--beat. Add 1/3 cup whipping cream and vanilla--beat. Remove bowl from mixer--add mini chocolate bits--stir until mixed. Pour batter into the chilled crust. Place the cheesecake pan on to a cookie sheet. Bake at 350 degrees for 60-65 minutes or until almost set. Cool completely. Topping: melt the Baker's chocolate according to box directions. In a mixer add melted chocolate, 1 TBSP butter (melted) and powdered sugar--beat. Add 1/4 cup whipping cream--beat until spreadable. Spread the mixture over the top of the cooled cheesecake. Sprinkle extra coconut and chopped walnuts over the top if you wish. Refrigerate overnight.

#2553 - Raspberry Chiffon Pie

(by Shirley McNevich)

1 - 10oz. bag frozen red raspberries (thawed and drained but save the juice)
1 - 3oz. box raspberry Jell-O
3/4 cup boiling water
1/2 cup whipping cream (whipped)
1/4 tsp. salt
2 egg whites
1/4 cup white sugar
1 ready-made graham cracker crust

Thaw and drain the raspberries--pour the juice from the raspberries into a measuring cup and add enough water to the juice to make 2/3 cup of liquid. In a bowl add Jell-O and boiling water--stir well until dissolved. Add the 2/3 cup raspberry juice/water mixture to Jell-O mixture--stir to mix. Cool to room temperature, then refrigerate until it starts to gel. Whip the whipping cream. Remove Jell-O from refrigerator and put it in a mixer--beat the Jell-O mixture until foamy. Remove from mixer--add raspberries and whipped cream--stir to mix. In a mixer add egg whites and salt--beat until soft peaks form. Add white sugar slowly--beat until stiff peaks form. Add egg white mixture to Jell-O mixture--stir until mixed. Pour entire mixture into the graham cracker crust. Refrigerate overnight.

#1755 - Cream Cheese Lemon Delight

(by Shirley McNevich)

1 box angelfood cake mix (prepared according to box directions)
1 pint whipping cream (whipped using a mixer)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup lemon juice
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar

Prepare angelfood cake according to box directions--cool completely. Whip whipping cream in a mixer--set aside. Use a 9 x 13 glass baking dish. Tear HALF of the cooled angelfood cake into bite sized pieces and put the pieces in the glass baking dish. In a mixer add cream cheese and white sugar--beat. Add lemon juice and condensed milk--beat. Remove bowl from mixer--add whipped whipping cream and stir with a spoon until mixed. Pour HALF of the cream cheese mixture over the angelfood pieces in the baking dish. Tear the rest of the angelfood cake into bite sized pieces and place them evenly on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the angelfood pieces. Refrigerate overnight.

#1560 - Chocolate Cheesecake Muffins

(by Shirley McNevich)

Crumbs: 1 1/2 cups Nilla wafer crumbs; 6 TBSP butter (melted); 6 TBSP Domino's powdered sugar; 6 TBSP Hershey's cocoa

Batter: 1/2 cup Hershey's cocoa; 1/2 stick butter (melted); 3 - 8oz. Philadelphia cream cheese (softened); 1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated); 3 eggs; 2 tsp. vanilla

Glaze: 1 - 12oz. bag Nestle's semi-sweet chocolate bits; 1 cup whipping cream; 1 tsp. vanilla

In a bowl add all crumb ingredients--stir and set aside. In a mixer add cream cheese--beat. Add 3 eggs and 2 tsp. vanilla--beat. Add 1/2 stick melted butter--beat. Add 1/2 cup Hershey's cocoa--beat. Slowly add Eagle brand milk--beat. Line muffin tins with 24 cupcake liners. Press a heaping TBSP of crumb mixture into the bottom of each cupcake liner. Spoon cream cheese mixture evenly on top of the crumb mixture in each paper liner. Bake at 300 degrees for 35 minutes or until set. Cool completely. Glaze: melt chocolate chips according to bag directions, then add whipping cream and vanilla--stir until smooth. Frost the whole top of each cheesecake with the glaze mixture.

#1123 - Cranberry Mousse

(by Bernice Merrill - friend)

1 cup Ocean Spray cranberry juice
1 - 16oz. can Ocean Spray cranberry sauce
1 - 3oz. box raspberry Jell-O
1/2 pint whipping cream

In a saucepan over medium heat add cranberry juice--bring it to a boil. Add the raspberry Jell-O powder to the heated cranberry juice--stir until dissolved. Remove saucepan from heat--add the cranberry sauce--stir until mixed. Let it cool to room temperature. In a mixer add the whipping cream--beat until stiff. Add whipped cream to the cranberry mixture--fold in using a spoon. Refrigerate until cold.