Apple Pie Filling

1 3/4 cups dehydrated apples
2/3 cup water
2 TBSP cornstarch
3/4 cup sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 tsp lemon juice

Combine all ingredients in saucepan. Bring to a rolling boil--cook until thickened.

Note: For plumper apples soak in water overnight, then drain off excess water before using.

Makes enough for 1 9-inch pie.

Philidelphia 3-Step Cheesecake

2 pkg cream cheese (8 oz each pkg)
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup sour cream

Make graham cracker crust, spread in bottom and up sides of 7" spring form pan.

Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Add sour cream; mix until blended.

Pour into spring form pan with graham cracker crust.

Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Note: Recipe can be doubled for a 10" spring form pan.

Peppermint Swirl Cheesecake

1 3/4 cups graham cracker crumbs
1/3 cup margarine, melted
1 1/4 cup sugar, divided
3 pkg cream cheese, softened (8 oz each pkg)
2 tsp vanilla extract
3 eggs
1 cup dairy sour cream
1 tsp peppermint extract
1/2 cup hard peppermint candy, coarsely chopped
red food coloring

In bowl, combine crumbs, margarine, and 1/4 cup sugar. Press on bottom and 1 1/2 inches up side of 8 or 9 inch spring form pan; set aside.

In bowl, with electric mixer at high speed, beat cream cheese, remaining sugar, vanilla, and peppermint extract until creamy. Beat in eggs, one at a time. Blend in sour cream.

Reserve 1 cup batter. Pour remaining into prepared pan.

Using 1 cup reserved batter, add chopped peppermint candies and 1-2 drops red food coloring to reserved batter. Swirl into the rest of the batter in the pan.

Bake at 350 degrees for 60 to 70 minutes, or until center is set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour.

Remove from oven; cool completely. Chill 4 hours or overnight. Remove side of pan.

Junior Mint Cheesecake

Filling:
6 oz Junior Mints (2 boxes)
3 pkg Cream Cheese, softened (8 oz pkg)
2/3 cup sugar
3 eggs
1 tsp vanilla

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 TBSP butter, melted

Crust: Combine ingredients. Press in bottom and sides of 9" spring form pan.

Place Junior mints in freezer. Preheat oven to 350 degrees.

With electric mixer or in a food processor; combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop cold junior mints and sprinkle onto cheesecake.

Bake 40-45 minutes or until just set. Cool on wire rack, then chill several hours or Overnight. Makes about 8 servings.

Christmas Pepermint Candy Cheesecake

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter
2 TBSP melted butter
1 1/2 cups sour cream
2 eggs
1 TBSP flour
2 tsp vanilla
16 oz cream cheese, softened
1/2 cup coarsely crushed candy canes
Whipped cream, chocolate
Extra coarsely chopped candy canes
Chocolate Leaves

Preheat oven to 325. Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" spring form pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour, and vanilla until smooth. Add cream cheese and blend; then blend in 2 TBSP remaining melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan. Bake in lower third of oven for 45 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.

The chocolate leaves will form the petals of a poinsettia flower, with the extra crushed candy canes in the very center.

Basic Cheesecake

1 3/4 cups graham cracker crumbs
1/3 cup margarine, melted
1 1/4 cup sugar, divided
3 pkg cream cheese, softened (8 oz each pkg)
2 tsp vanilla extract
3 eggs
1 cup dairy sour cream
1 can cherry pie filling (optional) (21 oz can)

In bowl, combine crumbs, margarine, and 1/4 cup sugar. Press on bottom and 1 1/2 inches up side of 8 or 9 inch springform pan; set aside.

In bowl, with electric mixer at high speed, beat cream cheese, remaining sugar, and vanilla until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.

Bake at 350 degrees for 60 to 70 minutes, or until center is set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour.

Remove from oven; cool completely. Chill 4 hours or overnight. Remove side of pan; Top with cherry pie filling if desired.

Veggie Wontons

1/2 cup onion, finely diced
1 cup broccoli, finely diced
1/2 cup carrot, finely diced
2 eggs, beaten
2 tsp flour
1/4 tsp Italian seasoning
1/4 tsp salt
1 cup mozzarella, grated
1/4 tsp garlic powder
1/4 tsp pepper
1 cup cheddar cheese, grated
24 wonton wrappers

Preheat oven to 350 degrees. Spray miniature muffin cups with nonstick cooking spray.
Press wonton wrappers into sprayed muffin cups.

Chop onion, carrots, and broccoli. Mix and steam over low heat until tender.

Combine egg and flour and beat with a wire wisk until blended. Add vegetable mixture and spices. Mix well. Add cheeses. Stir until all the ingredients are blended. Spoon mixture into wonton cups. Bake for 10 to 15 minutes or until mixture is set and wonton wrappers are golden brown. Remove immediately from muffin tins.

Server warm. Makes 24.

Vegetable Pizza

2 pkg refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
3/4 cup mayonnaise
1 pkg dry Hidden Valley Ranch dip
3/4 cup mushrooms
3/4 cup green pepper
3/4 cup green onions
3/4 cup cauliflower
3/4 cup shredded carrots
3/4 cup broccoli
3/4 cup cheddar cheese
3/4 cup sliced, ripe olives

Press the crescent rolls onto a cookie sheet (or stone) side by side to make crust.
Bake 8-10 minutes at 350 degrees. Cool completely

Mix cream cheese, mayonnaise, and hidden valley ranch dip powder. Spread mix over completely cooled, cooked crust.

Sprinkle on remaining ingredients (except cheese and olives), pressing them gently into the cream cheese mixture.

Finish with cheddar cheese and olives, resting on top of the vegetables. Chill for 1 hour and cut into small squares.

Citrus Dip

1 pkg (8 oz) cream cheese
1/2 cup frozen orange juice concentrate, thawed

Place cream cheese and concentrate in blender or food processor container; cover. Blend until smooth. Refrigerate.

Serve with assorted cut up fruit. Makes 1 1/3 cups.

Janice Broome's Punch

6 pkgs lime flavored Kool-aid
6 cups sugar
24 oz orange juice, frozen
1 can pineapple juice
3 medium bananas, mashed
2 gal water
3 quarts lemon-lime soda

Mix all ingredients except the lemon-lime soda. Place in bags and freeze.

Before using, take out of freezer and thaw until slushy. Place in punch bowl
and add lemon-lime soda.

Creamy Salsa Dip

1 pkg (8 oz) Philadelphia cream cheese, softened
1 cup salsa

Mix cream cheese and salsa until well blended. Refrigerate. Makes 2 cups.

Cheese Fondue

1 clove garlic, minced
2 cups vegetable or chicken broth
2 TBSP flour
4 cups shredded Swiss cheese
salt and pepper

Mince garlic. Put garlic and broth in heavy skillet. Heat until almost boiling. Mix flour and cheese. Add cheese to broth mixture 1/2 cup at a time, stirring constantly with wooden spoon until cheese is melted. Stir in salt and pepper. Keep warm over low heat.

Bacon Cheese Fondue

5 slices bacon, chopped
1 cup chopped onion
1 clove garlic, minced
1 can (10 3/4 oz) Cream of Mushroom soup
1 cup milk
5 cups grated sharp cheddar cheese
1 tsp Worcestershire sauce
1 tsp dry mustard

Fry bacon until crisp. Add onion and garlic. Sauté until tender. Stir in soup and milk. Blend until smooth. Add cheese, Worcestershire sauce, and mustard. Blend thoroughly. Serve warm and with bread cubes.

Egg Noodles

2 1/3 cups flour
1/2 tsp salt
2 eggs
1/3 cup water
1 tsp vegetable oil

In large mixing bowl, stir together 2 cups of the flour and the salt. Make a well in the center of the mixture. In a bowl combine eggs, water, and oil. Add to flour mixture; mix well.

Sprinkle kneading surface with the remaining flour. Turn dough out onto the floured surface. Knead till dough is smooth and elastic (8-10 minutes). Cover and let rest for 10 minutes.

Roll into a large flat rectangle, then roll up and cut into strips. Drop into boiling soup and cook for 10 minutes.

Blue Ribbon Parsley Potatoes

12 small RED potatoes
1/4 cup butter, room temperature
3 TBSP fresh dill
2 TBSP lemon juice
3/4 tsp salt
1/2 tsp pepper
1 garlic clove, minced

With paring knife, cut strip of skin from around the center of each potato. In
a large pot combine potatoes with enough cold water to cover. Over medium
heat bring to a boil. Gently boil until tender, 15-20 minutes. Drain. Remove
potatoes from pot. In same pot used for potatoes melt butter over medium heat.
Stir in dill, lemon juice, salt, pepper, and garlic. Remove from heat. Return
potatoes to pot, toss with butter mixture. Pour potatoes into casserole dish.