No Bake Cheesecake

No-Bake Cheesecake

• 8 oz Cool Whip
• 8 oz  Philadelphia Cream Cheese
• 9 inch Graham Cracker Crust (or crushed graham crackers mixed with melted butter if you fill with jars) (or mini graham cracker crusts).
• 1/4 cup sugar
• 1 tsp lemon juice

In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. You could also layer graham cracker crumbs, cheesecake mixture and filling of your choice in jars or buy pre-made mini graham cracker crusts and fill with filling.

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Creamy Tomato Soup

This is one of my favorites...I'm surprised I haven't posted it until now.

1 Medium yellow onion diced
1/4 Cup Butter
1 Brick Cream Cheese
1 Family Sized Can of Campbell's Tomato Soup
3 Cans Stewed Tomatoes
1/2 cup Half and Half or Heavy Cream

In a large stock pan, saute onion and butter until lightly browned. Mix in remaining ingredients. Puree with electric hand blender. Cook on medium for 15-20 minutes (until hot).

Croutons (great addition)
1 baguette sliced
1 clove garlic, minced
olive oil

Mix garlic and olive oil well. Spread mixture on baguette slices. Place on cookie sheet. Broil for 2-3 minutes (until lightly browned), turn over, broil 1-2 minutes. Allow to cool.

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Cookie Fruit Salad

I had this at work at a Christmas Luncheon. Bar none the best fruit salad I have ever tasted. Highly recommended!

2C Buttermilk

1Pkg Instant Vanilla Pudding mix

16 oz. Cool Whip

2 cans pineapple tidbits

2 cans mandarin oranges

2-3 large granny smith apples (diced)

1 package fudge stripe shortbread cookies

Drain pineapple and oranges very well

Mix Buttermilk, pudding mix and Cool whip together.

add mix to fruit and mix well.

Crumble and add cookies to salad to taste mix well. (add cookies just before serving to avoid soggy cookies and remember to add a few to the top of the salad for that extra delicious flavor). You can also add chopped pretzels, but then you miss out on the chocolaty goodness!! =)

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Chicken Cabbage Salad

We normally make this without the chicken.

Body
3/4 Cup Cooked Chicken
1/2 Head Cabbage
1 Package Ramen Noodles
2 Green Onions (chopped)
1/4 Cup Sliver Almonds

Dressing
1/2 Cup Salad Oil
1/4 Cup Rice Vinegar or White Vinegar
2 TBSP Sugar
2 tsp Sesame Seeds
1 Oriental Flavoring from Ramen Noodle package
1/2 tsp salt
dash of pepper

Cook chicken in microwave on high until meat is thoroughly cooked. Meat must be white all the way through, no pink showing! Cool. When meat is thoroughly cool, cut into cubes. Thinly slice cabbage and place in a salad bowl. Crumble uncooked Ramen Noodles over cabbage. Add green onion, sliver almonds and cubed chicken. Toss. Combine all of the ingredients of the salad dressing together, mix well. Pour over salad and toss again. Serve Immediately.

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"1 point" Pumpkin Chocolate Chip Cookies

This is the Weight Watchers cookie

1 Box Spice Cake Mix
1 14 oz. Can Pumpkin
2 Cups Mini Chocolate Chips

Stir together spice cake and pumpkin until well mixed. Fold in mini chocolate chips. Spoon onto baking sheet. Bake 350° for 25 minutes.

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Grandma Ivie's Nibbles

1 16 oz bag corn puffs
2 Cups Sugar
2 Cups Butter
1/2 Cup Water
1/2 Cup Corn Syrup

Boil sugar, butter, water and corn syrup until ALMOST hard ball stage. Pour over corn puffs. Stir until all corn puffs are covered.

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Puffed Rice Balls

3 1/3 Cup Rice Puff Cereal
1/4 Cup Sugar
1/2 Stick Butter
1/4 Cup White Corn Syrup
1/8 tsp Vanilla

In a medium sauce pan. Add butter, sugar, corn syrup and vanilla. Bring to a boil over medium heat. Stir constantly. Add puffed rice. Stir, then pour out onto waxed paper. Cut squares of plastic wrap. Grab a handful of mixture and form it into a ball. Wrap it in the plastic wrap until cool or to serve.

Yields 4 balls...you may want to double or triple the recipe.

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Trista's Chex Mix from Candace Aitken

Very good recipe!!

1 Cup Sugar
1 Cup White Corn Syrup
1 lb Butter
1 tsp. Vanilla
1 LG Box Rice Chex
1 Cup Slivered Almonds
1 Cup Coconut

Bring sugar, corn syrup and butter to a boil for 5 minutes. Add vanilla. Mix in Chex, almonds and coconut. Spread out on wax paper to cool.

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Pumpkin Cheesecake

This is made in a round spring loaded pan.

Crust:
1 Cup Chopped Walnuts or Pecans
1/4 Cup Melted Butter
3/4 Cup Nilla Wafer Crumbs
1/4 Cup Powdered Sugar

Combine dry ingredients and drizzle with butter. Press into bottom + 1 ½" sides of spring loaded pan.

Filling
1 8oz. package + 3oz. package of soft cream cheese, softened
1/3 Cup Sugar
1/4 Cup Butter, softened
1½ tsp vanilla
1 Cup Heavy Whipping Cream
8 oz. Can Pumpkin

Combine cream cheese and sugar, add butter, beating until smooth. Blend in vanilla. Mix in pumpkin. Whip the whipping cream until stiff and fold into the cream cheese/pumpkin mixture.

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