|Cheerful Hearts Ministry, Inc.||
Carolyn's Vidalia Onion Dip
The dip was a hit!
2 cups of Vidalia onions, chopped
1 cup mayonnaise
1 cup sharp cheese, shredded
Mary Janes salt
Combine all the ingredients in a casserole dish and bake at 350 for 20 minutes. Serve with crackers of your choice.
Hilda's Holiday Ham Roll-ups
Tasty bite-size morsels!
1 8oz pkg cream cheese softened
1 3oz pkg cream cheese softened
garlic, chopped (can be omitted)
1/3 cup nuts
1/4 cup pitted olives chopped (Kalamata or green)
1/4 cup roasted red pepper
10 slices of deli ham
Beat cream cheese until creamy, add the next 4 ingredients and then spread over ham slices. Roll up (jelly roll) place seam side down and put in refrigerator (or freezer if you are in a hurry) for 20 minutes. Slice rolls into 1" pieces and secure each with a decorative tooth pick. Cover and refrigerator until ready to eat.
Deborah's Magic Cookie Bars
A super sweet treat!
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Eagle Brand
2 cups semisweet chocolate morsels
1 cup chopped nuts
Combine the cracker crumbs and butter. Press the mixture into the bottom of 13x9 baking pan that is coated with Pam. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned. cool. Cut into bars or diamonds.
Karen's Cinnamon Roll Cheesecake
An amazing treat!
Cinnamon Roll Batter:
2/3 cup white sugar
1/4 cup unsalted butter, room temperature
1 egg, room temperature
1/2 cup half and half, room temperature
1 Tablespoon vanilla extract
2 cup plain flour
2 tsp baking powder
1/2 tsp salt
2 pkg (8 oz each) cream cheese, room temperature
1 cup white sugar
1 Tablespoon vanilla extract
2 Tablespoon plain flour
3 eggs, room temperature
1/4 cup butter, melted
1 cup brown sugar
3 Tablespoon cinnamon
Cream cheese Frosting:
2 oz cream cheese, room temperature
3 Tablespoon unsalted butter, room temperature
2 teaspoon vanilla extract
1 cup powdered sugar
1 Tablespoon lemon juice, optional
Preheat oven to 350. Grease a 9" Springform pan. Sift together flour, baking powder and salt. Using a mixer cream together the butter and sugar for 3 minutes, until light and fluffy. Add egg, half and half, and vanilla. Beat for another minute. Scrape down the bowl. Combine the sifted and creamed ingredients. Mix on low speed until thoroughly combined. Spread half the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It may be a thin layer, but trust me, it will rise up during baking.
Using a mixer (and a clean bowl) eat cream cheese and sugar for 2 minutes on medium high speed. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and flour and beat for another minute. Pour all the cheesecake batter on top of the cinnamon roll batter in the prepared pan.
In a small bowl, combine the melted butter, cinnamon and brown sugar. Mix until thoroughly combined. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake. Take the rest of the cinnamon roll batter and drop spoonfuls over the entire top of the cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard todo as the batter is pretty thick, just do what you can.
Bake for 50-55 minutes, cake will be puffy and lightly browned. Let cool for 20 minutes at room temperature and then cover and move to fridge for 4 hours or so.
Make the frosting. Using a mixer (and a clean bowl) beat the cream cheese and butter together. Add vanilla and powdered sugar, beat to desired consistency. (Add lemon juice if desired) Spread over top.