Cream Cheese Cookies

Today's recipe is...

Cream Cheese Cookies

1 c. butter or shortening
2 (3 oz.) pkgs. cream cheese
1 c. granulated sugar
1 tsp. vanilla
2 egg yolks
2 c. flour
1 tsp. salt

Add nuts, if desired. Drop by teaspoons on greased cookie sheets. Bake at 375 degrees for 10 minutes.

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Peach Creme Cheese Crepes

Today's recipe is...

Peach Creme Cheese Crepes

2 lg. peaches, peeled & sliced
1 (8 oz.) pkg. cream cheese
1/4 c. sour cream
2 tbsp. whipping cream
5 tbsp. brown sugar
3/4 tsp. nutmeg

Peel and slice peaches to make 2 cups; set aside. In another bowl beat cream cheese, sour cream and whipping cream until smooth. Add brown sugar and nutmeg; set aside. Spoon about 1/3 cup of the filling with 3 or 4 peach slices into the center of each crepe (recipe follows). Roll up or fold into quarters. Place on serving platter and dust with powdered sugar. Serve with whipped cream.

EGGY THIN CREPES: In blender combine 3 eggs, 1/2 cup milk, 1/2 cup water, 3/4 cup flour, 1 teaspoon sugar and 1/2 teaspoon salt. Mix until smooth. Bake in 8" crepe pan.

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Orange Cream Cheese Biscuits

Today's recipe is...

Orange Cream Cheese Biscuits

3 cups Bisquick or our homemade mix
2 teaspoons grated orange peel
3/4 cup orange juice
1 package (3 ounces) cream cheese, softened
2 tablespoons orange marmalade
Sugar

Heat oven to 450¸F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar. Bake 8 to 10 minutes or until golden brown.

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Pecan Dip

Today's recipe is...

Pecan Dip

Dip:
1 (8-oz.) package cream cheese, softened
2 T. milk
1/4 pound (4 oz.) dried beef, finely chopped
1/2 C. sour cream
1/4 C. chopped green pepper
2 T. minced onions
1/4 tsp. pepper
1/4 tsp. garlic salt

Combine cream cheese and milk in a medium bowl, stirring well. Add remaining ingredients; mix well. Spoon mixture into a lightly greased small casserole.

Topping:
2 T. butter
1/2 C. finely chopped pecans
1/2 tsp. salt

Melt butter in a saucepan over low heat; add pecans and saute' lightly. Add salt. spoon topping over dip. Bake at 350 F for 20 minutes. Serve warm, or cold.

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Cream Cheese Fruit Salad

Today's recipe makes a wonderful dessert, or just a tasty fresh treat.

Cream Cheese Fruit Salad

2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
juice from 1/2 lemon
8 ounces fat-free strawberry cream cheese
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 tablespoon ground cinnamon
1 cup fat-free pretzels, broken

Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss. Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled. Serves 8.


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