My Menu Blog

18 paper baking cups (2½”)
18 gingersnap cookies
12 oz. cream cheese, softened
¾ cup sugar
1 tbs. corn starch
1 tsp. pumpkin pie spice
2 eggs
1 cup canned pumpkin

1. Place paper cups in muffin tins. Place 1 gingersnap in each cup.
2. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed.
3. Add eggs and blend well. Add pumpkin and syrup. Beat 1 min.
4. Pour filling into cups, dividing evenly. Bake in a preheated 325°F for 30-35 min. until just set.
5. Chill for 1 hr.

• 2 tbsp milk
• 4 tsp sugar
• 1 tsp vanilla
• 1 banana cut in quarters
• 1 cup yogurt
• 8 1/4 inch banana slices

1. place milk, sugar, vanilla and quartered banan in blender and process until smooth, 15 seconds
2. pour mixture in small bowl and fold in yogurt
3. chill
4. serve in desert dishes with sliced bananas as garnish

1-3/4 cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 tsp. almond extract
1 can (21 oz.) semisweet chocolate chips
1 cup chopped almonds

1. In a bowl, combine the flour sugar and cocoa. Cut in butter until crumbly.
2. Add egg and almond extract until blended; set aside 1 cup for topping.
3. Press remaining crumb mixture into a greased 13×9x2-in. baking pan.
4. Carefully top with pie filling.
5. Combine chocolate chips, almonds and resrved crumb mixture; sprinkle over pie filling.
6. Bake at 350° for 35-40 min. or until a toothpick inserted near the center comes out clean.
7. Cool; refrigerate for at least 2 hrs. before cutting.

1½ cups sugar
½ cup shortening
1½ cups drained and pitted sour cherries
1 cup chopped walnuts
2 cups sifted flour
3 eggs
4 tbs. sour cream
1 tsp. vanilla
1 tsp. soda

1. Drain cherries and spread on a paper towel to dry.
2. Cream sugar and shortening.
3. Add sour cream and well beaten eggs.
4. Add flour and soda half at a time and beat well.
5. Mixture will be thick and heavy.
6. Mix in vanilla and nuts by hand.
7. Fold in cherries until well combined with cake mixture.
8. Bake in loaf or angel food pan at 350° to 400° for 45 min. to 1 hr.

1¼ cups graham cracker crumbs
½ cup granulated sugar, divided
1/3 cup butter, melted
1 package (3 oz.) cream cheese, softened
2 tsp. grated lemon peel
1 tsp. vanilla extract
2 cups whipped cream
1 can (21 oz.) cherry filling and topping
½ tsp. almond extract

1. 1. In medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter; mix well.
2. Press crumb mixture firmly into the bottom of a 9×9x2-in. baking pan. Chill crust while preparing the rest of the ingredients.
3. In a mixing bowl with an electric mixer, combine cream cheese, remaining ¼ cup sugar, lemon peel and vanilla.
4. Whip until fluffy. Fold in whipped cream. Pour into prepared crust.
5. Combine cherry filling and almond extract. Pour over cheese filling. Chill until ready to serve.