TROPICAL CHEESE CAKE
3 8oz. cream cheese
24 oz. whipping cream
11/2 cups of sugar
Fruit Juice
Cream cheese & sugar, add fruit to thin down (no lumps), add whipping cream & mix. Pour into a ready pie crust.
MEXICAN CHEESE DIP
Trent McMillan/Ethan Lyman
16 oz of cream cheese
1 cup sour cream
3 cup mexican cheese
½ cup salsa
1 loaf French bread
Tortilla chips
Combine first four ingredients. Heat oven to 450 degrees. Cut top off French bread and hollow out. Bake bread in 450 degree oven for about 10 minutes or until toasty. Turn oven down to 375 degrees. Fill French bread with cheese mixture, put top back on bread and wrap entire loaf with aluminum foil. Bake for 1 ½ hours. Unwrap, remove top and serve with chips.
ALL YEAR SOUR CREAM FUDGE
Silvia Smith
4 cup sugar 1 7oz jar of marshmallow cream
½ cup butter 2 cup broken walnuts
2 cup sour cream 1 T. vanilla
4 cup white diced candied cherries (about 2 cups)
Mix sugar, butter and sour cream into large pan. Heat to a rolling boil, stirring constantly. Cook for 5 minutes, then remove from heat and stir in remaining ingredients. Pour into foil lined and greased pan (12X18). Chill in fridge and cut into 1 inch squares.
* Color-coordinate cherries with time of year. Can use other nuts or fruits instead of walnuts and cherries can add or subtract number of nuts and fruit.
TRES LECHES CAKE (Three Milks Cake)
Gabriela Smith
1 pkg white cake mix
3 eggs
11/4 cups water
1 can (12 oz) evaporated milk
1 cup sour cream
½ cup sweetened condensed milk
1 tsp vanilla
Preheat oven to 350 degrees F. spray 9X13 pan with cooking spray.
Combine 1 package white cake mix with 3 eggs and 1¼ cups water. Mix well and pour batter into baking pan.
Bake 35-40 minutes. Remove from oven and turn upside down on cooling rack and cool completely. Put cake back in pan.
Combine 1 can (12oz) evaporated milk, 1 cup sour cream, ½ cup sweetened condensed milk, and 1tsp vanilla in mixing bowl and whisk until well blended. Slowly pour mixture evenly over cake; let stand 5 minutes or until mixture is completely absorbed into cake. Refrigerate for 30 minutes or until ready to serve. Sprinkle cinnamon on top. Optional: Frost with whipped cream or cool whip. Garnish with fresh strawberries and or toasted sliced almonds
HAM and CLAM CHOWDER
Hailey Roper
2 large carrots grated
1 two-pound package frozen has brown potatoes
1 cup chopped onions
2-3 stalks celery finely chopped
2-3 cans minced clams
1 cup chopped ham
1 qt. half and half
¾ cup butter
¾ cup flour
Salt and pepper to taste
In 2-3 quart saucepan place onions, celery and clams with just enough water to barely cover. Simmer over medium to low heat until vegetables and clams are tender. (Simmer with lid on.) Add potatoes, carrots, and ham. Add more water to barely cover if necessary. Simmer an additional 3 to 4 minutes. In large 4-5 qt pan, melt butter over low heat. Add flour and stir to blend. Add salt and pepper. Slowly pour in half and half. Bring mixture to a low boil, stirring constantly until thickened. After mixture is quite thick, add vegetables and clams and all the water. Stir to blend. Heat through over low heat and serve. If soup is too thick, it may be thinned with either milk or water.
Yield: 12-15 servings.
DREAM LAYER SURPRISE
1 stick softened butter
1 cup flour
¼ cup chopped pecan
8 oz. cream cheese
16 oz. whipped cream
1 cup powdered sugar
1 small package instant chocolate pudding
1 small package instant vanilla pudding
4 heath candy bars
Mix butter flour and pecans. Pat in 13X9 inch pan and bake 15 minutes at 325 degrees. Mix cream cheese, 1 cup whipped cream, and powdered sugar. Spread over first layer. Mix chocolate pudding and spread over cream cheese layer. Mix vanilla pudding spread over top. Spread rest of whipped cream over vanilla pudding. Crush heath candy bars and sprinkle on top.
VERY BERRY DAIRY
Sarah Hicken
½ cup skim milk
½ cup vanilla ice cream
16 oz. berries and cream yogurt
½ cup blueberries (frozen)
½ cup strawberries (frozen)
5-6 ice cubes
Blend until smooth
SUGAR COOKIES
1 cup shortening
2 cup sugar
3 eggs
1 cup sour cream
Cream together
Add:
1 tsp. soda 1 tsp. salt
1 tsp. baking powder 1 tsp. vanilla
5 cup flour
Refrigerate ½ hour. Roll on floured cutting board ¼ inch thick. Cut with cookie cutters. Bake 10-12 minutes at 350 degrees (Do not over bake.) Top with frosting
DIRT CAKE
1/2 cup of butter, softened
1 8oz. package cream cheese, softened
½ - 1 cup powdered sugar, sifted
1 ½ cups milk
2-3 oz. packages of instant vanilla or chocolate pudding
12 oz. whipped topping, partially thawed
20 oz. package of Oreo cookie crumbs
Mix butter, cream cheese, and powered sugar. Set aside. Mix milk and pudding together and let set. Fold pudding mixture into butter, cheese and sugar mixture. Fold in whipped topping. Put into foil lined 4oz clay pots and top with Oreo crumbs. Refrigerate for two hours. Stick flower stem into each pot before serving. Makes 12-15 servings.
LEMON CREAM CHEESE PIE WITH BLUEBERRY TOPPING
Sarah Lewis
2 8oz. cream cheese (softened)
1 ½ cups powdered sugar
1 T. vanilla
½ lemon zest (about that much grated lemon peel)
1 cup whipping cream
Softened and whip cream cheese. Add powdered sugar and vanilla. Whip together until smooth. Add lemon zest to taste. Whip cream until it forms soft peaks (peaks flip over at top). Beat together with cream cheese mixture. Put in crust in dollops (mound it carefully). Freeze. Then they can be put in plastic and stacked in freezer. Put in single layers when removed from freezer. Thaw ½ hour to 45 minutes before serving. Top with topping.
Serves 8-12
POLKA-DOT TAPIOCA PUDDING
Katelyn Duncan
1 egg white
6 T. sugar, divided
3 T. tapioca
2 cups milk
1 egg yolk
1 tsp vanilla
Beat egg white in medium bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp. sugar, beating until soft peaks form. Mix tapioca, remaining 3 Tbsp. sugar, milk and egg yolk in medium sauce pan. Let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to a full boil (a boil that doesn’t stop bubbling when stirred). Remove from heat. Quickly stir in egg white mixture until well blended. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled.
Makes 6 servings.
STRAWBERRY SURPRISE
Natalie Phippen
Place in the mixing jug:
½ cup cold milk
½ strawberry flavored yogurt
2 tsp sugar
¼ tsp vanilla extract
Mix as required, pour into a drinking glass. Add mashed or sliced strawberry as a topping if wanted.