CHEESECAKE FOR A CROWD
Christmas recipes from the Lion House
(for you Ky-Ky)
1 package white cake mix
1 8-ounce packages cream cheese, softened at room temperature
4 cups powdered sugar
1 pint whipping cream, whipped
2 16-ounce cans cherry, raspberry, or strawberry pie filling
Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans (or one large cookie sheet).
Prepare cake according to package directions, and pour half of cake batter in each pan (unless using cookie sheet then pour all into cookie sheet). Bake for 20 min or until done. Remove from oven and cool. Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer. refrigerate till ready to serve. Makes 24 to 30 servings.
Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice. (I use fresh or frozen raspberries, or fresh strawberries and ultra gel fruit sauce. (I labeled this breakfast because if there are any left overs this is when they get eaten)
Sunday, May 26, 2013
Sweet Family Coleslaw
1 large head green cabbage, shredded then chopped finely
2 tablespoon diced onion (any kind of onion)
1/2 of a green or red pepper (chopped)
1 carrot (peeled and finely shredded)
2/3 cup Best Foods Mayonnaise
3 tablespoons vegetable oil (opt.)
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
Whisk together, vegetable oil, sugar, vinegar and salt. Pour this over prepared vegetables. Chill for 2 or more hours before serving.