CRUST
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted margarine

1 8 - ounce cream cheese softened
3/4 cup sugar 1 teaspoon vanilla 3 eggs 1
1 - ounce square unsweetened chocolate, melted

Combine crumbs, sugar and margarine; press onto bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minute

Combine cream cheese, sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup of batter. Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 450 degrees, for 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan cool before removing rim of pan. Chill. 10 to 12 servings.

CRUST

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted margarine

4 8-ounce cream cheese softened
1 cup sugar
3 tablespoons flour
4 eggs 1 cup sour cream
1 tablespoon vanilla
1 21 - ounce can cherry pie filling

Combine crumbs, sugar, and margarine; press onto bottom of 9 inch spring form pan. Bake at 325 for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. 10 to 12 servings.

CRUST

2 cups vanilla wafer crumbs
6 tablespoons melted margarine

1 14-ounce bag caramels
1 5-ounce can evaporated mild
1 cup chopped pecans, toasted
2 8-ounce cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup sem-sweet chocolate pieces, melted

In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350 for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. 10 to 12 servings.

1 pkg. yellow cake mix
1 pkg. vanilla pudding
1 pkg. whipped topping or cool whip
1 can cherry pie filling

Prepare yellow cake mix and bake in two round layer pans according to direction. Let cakes cool. Then split layers into two halves. Put vanilla pudding between layers. Put top of cake back on. In center of top layer spoon half of the cherry pie filling. Put whipped cream around the edges. THIS MAKES TWO CAKES.

2 cups yellow cake mix
1 egg
3/4 cup sour cream

Mix and put in 9x12 pan.

1/4 cup brown sugar
1/4 cup coconut
1/4 cup chopped nuts

Bake 20 to 30 minutes at 350 degrees. If desired make a light glaze and drizzle over top of cake .

1 box German Chocolate cake mix
1 cup water
1/2 cup oil
1 stick butter
3 eggs
1 can Eagle Brand mild
1 pkg. caramels
1 cup chopped pecan

Before mixing cake, melt the caramels and 1/2 of can of Eagle brand milk, then add chopped pecans. Keep this warm over hot water while mixing cake. Mix cake mix, water, oil, butter, eggs and other 1/2 can milk. Pour 1/2 of cake mix into a 9 x13 greased and floured pan. Bake only 15-20 minutes. Take from oven and ribbon the caramel over the entire cake. Then pour other 1/2 of cake batter over the caramel and return to oven. Bake 20-25 minutes longer. Test doneness by putting toothpick slant wise only into top half of cake. If you go through caramel it does not seem done. NOTE: If bottom half of cake is not done enough and you put the caramel on it will all sink to the bottom of the pan. Making it impossible to get out of the pan and it won't have the layered effect.

1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 egg
1/2 teaspoon salt
1 can fruit cocktail
1 1/4 cup flour

Place all of the above in a bowl, beat until well blended. Put into greased 9x12 pan.

1/4 cup sugar
1/2 teaspoon cinnamon
Chopped nuts ( your desired amount)

Sprinkle this over top of cake. Bake for 30 minutes at 350 degrees. This a very moist cake. Serve with cool whip on each piece. 

1 quart Rum
1 cup Butter
1 tsp. Salt
2 large eggs
2 cup sugar
1 tsp. soda
2 tsp. Baking powder
1 tsp. lemon juice
1/2 cup brown sugar
2 cup dried fruit chopped
1 cup nuts chopped

To begin, you must sample the rum for quality. If it's good you may continue reading. If you're not sure take another drink just to reevaluate the quality. Select a very large mixing bowl. Check the rum again, It must be just right. Be sure the rum is high quality pour a cup, and drink it as fast as you can. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 sesspoon of tugar and beat the stuffing out it. While you are breeding the tugar check and make sure your rum is still good. Have another sip..make that a cup. Add 2 orge Laggs and breed them two. Throw in that fried druit and bleat until high. If the fried druit gets stuck in the breeders. Just pry it out with a shrewdriver. Make sure that rum is still rummy favored. check the tonslickety I mean the toncisticity make sure its still humming. Nest, sift 3cups of baking powder, a pinch of rum and a cup of salt and add some pepper too. Snample the rum again, Sift 2 pints of lemon juice, fold in the fliffy breeded tugar and the shopped butter and strained nuts. Add 1bablespoon of brown stuff or whatever whoever you find. Mix that babby wheel. Be carful and grease the oven and flour it too. Preheat your cakepons to 350 gredees. Back until a poothick comes out. Serve width rum and rum is good also.

1 box chocolate cake mix
3/4 cup white sugar
1 stick margarine, softened
2/3 cup shortening
2 tsp. vanilla
dash of salt
5 oz. can evaporated milk
1 can prepared chocolate frosting

Bake cake as directed. Allow to cool. Combine margarine, shortening and sugar in bowl; cream together, then add vanilla, salt and milk Beat at least 10 minutes until white and fluffy. Spread on cool cake and refrigerate at least 1 hour.

Heat can of chocolate frosting in microwave 20 seconds on medium-high. Stir; spoon and spread over top of cake. Cake looks more attractive if the white filling shows around the edges. Store cake in refrigerator.

 

1 1/2 cups sugar
1/3 cup flour
2 cups whipping cream
Dash salt
2 Tbs butter
Dash Nutmeg

Mix all ingredients & pour into an unbaked pie shell. It will be very runny. Bake at 350 for 1 hour.

1 cup white sugar
2 Tbsp. cornstarch (heaping)
1 Tbsp. flour (heaping)
2 cups milk
1 Tbsp. butter
1 tsp. vanilla
1 pie crust (already baked)
cinnamon

Mix sugar, cornstarch, flour and milk in a saucepan and cook until creamy and thick. Add butter and
vanilla last. Pour into a baked pie shell and sprinkle with cinnamon.

1 1/2 cup butter
3 cups sugar
5 eggs
3 cups flour
2 Tbsp. lemon extract
3/4 cup 7-UP

Cream butter and sugar. Add eggs, one at a time and beat well. Add flour, lemon extract and 7-UP.
Pour batter into well greased and floured pan. Bake at 350 F for 1 1/2 hours

2 envelopes of Dream Whip
2 3/4 cups of cold milk
1 tsp. vanilla
2 pkgs. Instant pudding (4 - serving size)
1 9 in pie shell

Beat whipped topping mix with 1 cup milk and the vanilla; beat on high till topping stiffens and forms
peaks. Add remaining milk and the pie filling mix; blend at low speed. Beat on high 2 minutes. Spoon
into pie shell. Chill at least 4 hours.

1/3 cup Rum
1 pkg. vanilla instant pudding
1 pkg. white cake mix
4 eggs
1/4 cup oil
1/2 cup water
1 cup coconut

Blend all ingredients except for the coconut into a large mixer bowl; beat 4 minutes. Pour into 2
greased and floured 9 inch layer pans. Bake at 350 F for 25 - 30 minutes or until cake springs back
when lightly pressed. Then let Chill.

1 8 oz can pineapple (in juice)
1 pkg. vanilla instant pudding
1/3 cup Rum

Beat until well blended. Fold in 9 oz whipped topping. Ice the cake.

CRUST:

Nonstick veg. oil spray
1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted 

Filling:

3 8-ounce bricks Neufchatel cream cheese @ room temp
1 1/4 cups light sour cream
3/4 cup plus 2 Tbls. sugar
2 1/2 Tbls. triple sec or other orange liqueur
2 1/2 Tbls. tequila
2 1/2 Tbls. fresh lime juice
4 large eggs

Topping:

3/4 cup light sour cream
1 Tbls. fresh lime juice
1 Tbls. sugar
Very thin lime slices, cut in half
Very thin lime peel strips

For Crust: Position rack in center of oven and preheat to 350 F. Spray 9" spring form
pan with 2 3/4" sides with veg. oil spray. Mix graham cracker crumbs and butter in
med. bowl until blended. Press crumbs over bottom and 1" up sides of prepared pan.
Refrigerate crust.

For Filling: Using electric mixer, beat cheese in lrg. bowl until fluffy. Beat in sour cream,
then sugar, triple sec, tequila and lime juice. Beat in eggs. Pour filling into crust. Bake until
outside 2" are set and center moves only slightly when pan is shaken, about 50 min. Remove
from oven; turn off oven.

For topping: Whisk sour cream, lime juice, and sugar in small bowl to blend. Spread evenly
over cheesecake. Return cheesecake to hot oven. Let stand 45 min. (Cheesecake will look very
soft but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day.

Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-slices
& peel around top edge of cheesecake.

NEW TWIST ON ICE CREAM CONE CUPCAKES

1 box of cake mix ( any flavor)
1 can of white icing
1 can of chocolate icing
1 small bag of raspberry gummy drops or maraschino cherries ( rinsed and patted dry)
Waffle bowls

Make cake mix according to the direction on package. Place the waffle bowls in paper cup cake holders (edges may get a little dark, but it is ok). Fill bowls half full from the lowest point on the bowl . It may not look like much sometimes but if you fill too full it will overflow the bowl. Bake as usual. Once they are cool, then ice with the white icing. Soften the chocolate icing some so you can make all kind of swirls, just have fun with it. When done make what looks like a dollop of whip cream with some more of the white icing. Then top with your cherry.

NOTE: One box of cake mix will make 10 to 12 waffle bowls.