Creamy peppermint cheese cake

Creamy Peppermint Cheesecake

6 to 8 servings

A friend of mine was invited to her aunts for Christmas dinner and was asked to bring a dessert. Her aunt had asked four other people to bring desserts, too. And guess what? They all brought pecan pie! After I heard that, I gave her this recipe, cause its quick, easy, and rarely duplicated.


2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

2 eggs

3/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon peppermint extract

6 drops red food coloring

One 9-inch graham cracker pie crust

Whipped cream and candy canes for garnish (optional)


Preheat the oven to 350°F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well. Place 1/2 cup of the mixture in a small bowl and stir in the peppermint extract and food coloring; mix well. Pour the remaining cream cheese mixture into the pie crust. Smooth the top. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until the edges are set (the center will be slightly loose). Allow to cool for 1 hour, then cover and chill for at least 6 hours before serving. To serve, top each slice with a dollop of whipped cream and a miniature candy cane, if desired.


TIP: If you can sneak an extra few moments, make your own homemade graham cracker crust.

From A Mr. Food Christmas

By Art Ginsburg


A mexican snack!

1 bag Nacho Doritos, crushed.

2C shredded chicken

2C shredded cheese–or more (I always use more!!)

1 Can Cream of chicken soup

1 Can ro’tel tomatoes

1/2C sour cream

1/2C milk

1/2 package taco seasoning (or more if you’d like)

Preheat your oven to 350F. Spray a 2 quart casserole dish with nonstick spray.

Mix together all ingredients BUT Doritos.

Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top.

Cover with foil and bake for 35 minutes.

I usually double the recipe and cook it in a 9×13 pan for 45 minutes, just so we can have leftovers the next day.


Pistachio Cake

Pistachio Cake
1 (2 layer size) package white cake mix
1 (4 serving size) package pistachio pudding mix (not instant)
1 cup club soda or 7-Up
1 cup oil
3 eggs
Beat together all ingredients. Pour into greased and floured 9 by 13 inch pan. Bake at 350 degrees for 40 minutes. Cool.
1 (4 serving size) package instant pistachio pudding mix
1 1/4 cups milk
1 (8 ounce) tub frozen whipped topping, thawed
Mix together pudding and milk; add whipped topping. Spread on top of cooled cake. Refrigerate for 4 hours, or overnight before serving.


One-derful chicken

One-Derful Chicken
1 chicken leg (about 1/4 pound)
1 tablespoon melted butter or margarine
1/2 can (7 1/2 ounce size) mushroom with wine soup
1 slice Swiss cheese
1/2 cup hot cooked rice
Arrange chicken, skin side down, in a shallow baking dish; pour butter over top. Bake in preheated 400 degree oven for 15 minutes. Turn chicken; bake for 15 minutes longer. Stir soup; pour over chicken and bake for 10 minutes longer, or until chicken is tender. Top with cheese; bake for 5 minutes longer, or until cheese melts. Serve with rice.
Remaining 1/2 can soup can be refrigerated and used as a sauce for cooked vegetables.
Makes 1 serving.


Graham cracker pudding

Graham Cracker Pudding

A pudding of special delight to children!

16 whole graham crackers

¼ cup granulated sugar

¼ cup butter or margarine, melted

4 tsp. flour

½ cup plus 2 Tbsp. sugar

2 cups milk

3 eggs, separated

½ tsp. vanilla

Crush graham crackers. Combine with ¼ cup sugar and butter. Mix to form fine crumbs. Press ¾ of crumb mixture into bottom and sides of baking dish. Reserve remaining crumbs.

Combine flour and ½ cup sugar in top of double boiler. Add milk. Heat to boiling. Beat egg yolks and combine with ½ cup of the hot milk mixture. Pour back into the remaining hot milk and heat to boiling again. Boil 23 minutes, stirring constantly. Remove from heat and add vanilla. Pour into cracker-lined dish.

Beat egg whites until stiff. Gradually add remaining 2 Tbsp. sugar. Pile beaten egg whites on top of pudding. Sprinkle with reserved cracker crumbs. Bake at 350° for 58 minutes until meringue is browned. Cool before serving.

Makes 810 servings

From Best of Amish Cooking

By Phyllis Pellman Good


Apple dumplings

Apple Dumplings

These individually packaged apple pies make a meal or a monumental dessert. They are best eaten warm with cold milk poured over.

8 apples, cored and pared

3 cups flour

1 tsp. salt

1¼ cups shortening

1 egg, beaten

1 third of a cup of cold water

1 Tbsp. vinegar

½ cup margarine

1 cup brown sugar

4 Tbsp. water

Mix flour and salt. Cut in shortening.

Combine egg, ⅓ cup cold water, and vinegar and stir into the shortening mixture. Let stand a few minutes.

Roll out dough on floured board and cut into squares, so that each is large enough to fit up around an apple. When an apple is completely wrapped in dough, place in greased 9 x 13 baking pan.

Bring margarine, brown sugar, and 4 Tbsp. water to a boil. Pour over dumplings.

Bake at 350° for 4050 minutes or until dumplings are golden brown.

Makes 8 servings

From Best of Amish Cooking

By Phyllis Pellman Good


No bake peanut butter squares

No Bake Peanut Butter Squares
12 ounces peanut butter
1/2 stick butter
1 1/4 cups graham cracker crumbs
1 (16 ounce) box powdered sugar
1/3 cup boiling water
2 cups chocolate chips
1/2 stick butter
Combine peanut butter, 1/2 stick butter, graham cracker crumbs, powdered sugar and water. Press into 9 by 13 inch pan. Heat chocolate chips with 1/2 stick butter over low heat until melted. Spread over peanut butter mixture. Let cool; cut into squares.