Strawberry cheese cake

Strawberry Cheesecake
Crust:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
Filling:
4 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 eggs
Topping:
2 cups (16 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Strawberry Glaze:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, hulled
Combine pecans, crumbs and butter. Press to the bottom of a 10 inch springform pan; set aside. For Filling, beat cream cheese in a mixing bowl until smooth. Add sugar, lemon juice and vanilla; mix until just combined. Add eggs, 1 at a time, beating on low after each addition. Spoon over crust. Bake at 350 degrees for 50 minutes, or until Filling is almost set. Remove from the oven and let stand for 15 minutes, but leave oven on. Meanwhile, combine sour cream, sugar and vanilla; spread over cheesecake. Return to the hot oven for 5 minutes. Cool on a wire rack for 1 hour; refrigerate, uncovered, for 3 to 4 hours. Cover and refrigerate for 24 hours. Several hours before serving, prepare Glaze; in a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly melts and the mixture thickens. Remove from the heat; stir in liqueur or lemon juice and food coloring, if desired. Cool to room temperature. Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top of cake with pointed ends up. Spoon Glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.
Makes 12 servings.

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Vanilla wafer cake

Vanilla Wafer Cake
2 sticks butter
2 cups sugar
6 eggs
3 cups vanilla wafer crumbs
2 1/2 cups coconut
1 cup chopped walnuts
1/2 cup milk
1 teaspoon vanilla
Powdered sugar
Cream butter until fluffy. Add sugar and beat until creamy. Add eggs, 1 at a time, beating well after each addition. Fold in vanilla crumbs, coconut and nuts, alternately with milk. Add vanilla. Pour batter into a buttered and floured tube pan, and top with brown paper. Bake at 350 degrees for 1 hour. Remove brown paper. Top with powdered sugar while still warm.

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Mississippi mud cake

Mississippi Mud Cake
1/3 cup cocoa
2 sticks butter
4 eggs
2 cups sugar
1 1/2 cups flour
Pinch of salt
1 1/2 cups nuts, chopped
Marshmallows
Frosting (see below)
Melt cocoa and butter in saucepan over low heat. Pour into bowl and add eggs, sugar, flour and salt; mix well. Stir in nuts. Pour into a 9 by 13 inch pan. Bake at 350 degrees for 30 minutes until done. Place on greased cookie sheet. Spread marshmallows over top when cake is done and just removed from oven. Place in oven for a couple of minutes just until marshmallows are melted. Cool. Frost.
Frosting
1/2 stick butter
1/3 cup cocoa
1 teaspoon vanilla
4 cups powdered sugar
1/3 cup milk
Mix together all ingredients until smooth; frost cake.

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Pesto

Pesto
1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves, peeled
1/2 cup olive or vegetable oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
Place all ingredients into a food processor. Cover; process on high until pureed. Refrigerate for several weeks or freeze in a tightly covered container for up to 6 months.
Makes 3/4 cup.

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Autumn apple cake

Autumn Apple Cake
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups oil
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
3 cups apples, diced
3/4 cup nuts, chopped
Sift together flour, baking soda, salt, cinnamon and nutmeg. In large bowl with mixer, beat oil and sugars for 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla; add flour mixture. Fold in apples and nuts. Pour into greased 9 inch tube pan. Bake at 350 degrees for 1 1/2 hours.

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mississippi mud sheet cake

Mississippi Mud Sheet Cake
1 stick butter
1/2 cup oil or lard
4 tablespoons cocoa
1 cup water
1/3 cup buttermilk
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
2 cups sugar
2 cups flour
Frosting (see below)
In saucepan, combine butter, oil, cocoa, water and buttermilk; cook for 2 minutes. Add cocoa mixture to eggs, vanilla, baking soda, salt, sugar and flour. Pour into jelly roll pan. Bake at 350 degrees for 20 minutes.
Frosting
1 stick butter
6 tablespoons milk
2 tablespoons cocoa
1 pound powdered sugar
Place butter, milk and cocoa in saucepan and cook for 1 minute. Add powdered sugar; stir well. Frost warm cake.

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Rice n beans n salsa

Rice ‘N Beans ‘N Salsa
2 (16 ounce) cans black or navy beans, drained
1 (14 ounce) can chicken broth
1 cup uncooked long-grain white or brown rice
1 quart salsa, mild, medium or hot
1 cup water
1/2 teaspoon garlic powder
Combine all ingredients in 3 to 5 quart slow cooker; stir well. Cover; cook on low for 8 to 10 hours, or on high for 4 hours.
Makes 6 to 8 servings.

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