{ Cherry Cream Cheese Cupcakes }

Cherry Cream Cheese Cupcakes

Batter: 3 8 oz. packages cream cheese, softened 5 eggs 1C. sugar 1 tsp. vanilla Cream all ingredients together. Add graham cracker crumbs in the bottom of the cupcake papers. Fill 3/4 full with batter. Bake at 350° for 30 minutes. Topping: 1 small sour cream 1/2 C. sugar Beat together 210z can of cherry pie filling When cupcakes are done place a tablespoon of sugar on top. Add a cherry on small cupcakes and three cherries on regular size cupcake. Bake for 5 more minutes. MY TIP: I use a 1 1/2 quart plastic pitcher for the batter. It makes filling up the cupcake papers easier. Especially if you are making the mini cupcakes. You can also use Vanilla waffers instead of gramcracker crumbs.

{ Chocolate Cream Cheese Cupcakes }

Chocolate Cream Cheese Cupcakes

Topping Beat: 8 oz. Cream Cheese, soft 1/3 C. Sugar Add: 1 Egg 1/8 Tsp. Salt Stir in one pack of Chocolate chips, 6 oz size. Batter: 3 C. Flour 2 C. Sugar ½ C. Cocoa 2 Tsp. Baking Soda 1 Tsp. Salt 2 C. Water 1 C. Oil 2 T. Vinegar 2 T. Vanilla Beat well. Using mini cupcake pans. Use paper liners. Fill papers 1/2 full of batter and 1/2 tsp. topping. Bake at 350 degrees for 20 minutes. Makes 70-80 cupcakes. MY TIP: I use a 1 1/2 quart plastic pitcher for the batter. It makes filling up the small papers easier.

This cupcake is a family favorite!
Enjoy~
xo,
MaryAnn

{ Kiffles, it just isn't Christmas without these goodies }

A delcate pasty, light and fluffy. Slightly sweet. Popular with Easter European heritage. It just isn't Christmas without Kiffles in the house!

Kiffles

8 oz Cream Cheese, soft ½ lb. Butter, soft 2 C. flour Blend together and put in refrigerator for a couple hours. Nut filling: ½ lb. Walnuts, ground ½ C. Sugar a little milk to hold it together (1 T.) Other fillings that you can use: prune butter filling, apricot, raspberry Take out a small amount of dough and put the rest back in the refridgerator. Roll into quarter size balls. Roll out on powdered sugar. Fill with desired filling. Just nuts, or a fruit filling. Use a small amout of the fruit filling because it gets very hot and runs out. Our favorite is Lekvar (prune butter) Place on ungreased baking sheet, seam side down. Bake for 25 minutes at 350 degrees or until the edges are brown. Dust with powdered sugar when they come out of the oven. Store in air tight container

Linked at:
Funky Junk Interiors
Tempt My Tummy
Real Food Wednesday
Wow Us Wednesday

{ Roll out Cookies }

Roll out Cookies

1 C. butter, soft 1 C. sugar 1 lg egg Cream together top three ingredients. Add: 1 tsp vanilla 2 tsp baking powder 3 C. flour Beat after each addition DO NOT CHILL DOUGH. Divide the dough.Cover with plastic. Roll out dough on flour to 1/8" thickness. Roll out so the dough is slightly thinner than the cookie cutter. Before cutting, put flour on the dough and on the cookie cutter. Decorate with sprinkles. You can re-roll the dough. Bake on undreased cookie sheet on the top rack in the oven. 4-7 minutes until just slightly brown on edges. Store in air tight container

Marinated Tomatoes

Marinated Tomato and Cucumber Salad

5 T. Vegetable Oil
4 T. Vinegar
1 T. Ketchup
1 T. Brown Sugar
1 clove Minced garlic (or garlic powder)
Salt
Pepper
3 Tomatoes
1 Cucumber

Dice tomatoes and cucumbers. Mix ingredients with a whisk. Pour over vegetables. Let marinate for several hours or over night. The longer is marinates the better. Good also with just tomatoes, or just cucumbers.

Marilyn's Macaroni Salad~

Marilyn's Macaroni Salad

1/2 package (2C.) Rotelli macaroni
3 hard boiled eggs
1 C. mayonaise (I prefer Kraft)
1/4 C. cream
1 tsp. sugar
2 T. vinegar
1 1/2 T. green pepper (I leave this out)
1 diced tomato
Pepper

Cook macaroni as directed on package. Cool. Mix mayonaise with cream, sugar, salt and vinegar. Combine cooled macaroni and vegetables with mayonaise mixture. Pepper to taste. Refrigetate several hours or over night. 6 Servings.

My Sister in Law Marilyn was a wonderful cook. I don't know it this was a recipe of hers or one of the many that she collected. All I know is, it's one of my favorites! Enjoy!

Like Mom used to do~

,

Like Mom used to do~ pulling out the old family recipes for Thanksgiving tomorrow. There is such comfort in making them. I love seeing a recipe in my mothers hand writing. I miss her so. The traditional fare, with a new thing or two added from my husbands side of the family. The two sided blended together. No kiddie table yet, will have to wait for future grand children =) I'll be busy busy cooking tomorrow. I'm sure my furbabies will enjoy the smell of turkey coming from the oven. I think I'll need bigger plates for all the goodies =)