Marvelous Recipes

These rich, creamy and delicious dessert bars are perfect for satisfying your family’s sweet tooth!

2 cups unsifted all-purpose flour
1-1/2 cups quick-cooking oats
3/4 cup + 1 tablespoon firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk*
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16 oz) can whole berry cranberry sauce

1. In a large mixer bowl, combine the flour, oats, 3/4 cup of brown sugar and butter or margarine; mix until crumbly. Reserve 1-1/2 cups of crumb mixture; press remainder firmly on bottom of greased 13×9-inch baking dish. Bake at 350 degrees for 15 minutes.

2. In a small mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Spread mixture evenly over prepared crust.

3. In a small bowl, combine remaining 1 tablespoon brown sugar and cornstarch; stir in cranberry sauce. Spoon mixture evenly over cheese layer. Top with the reserved crumb mixture. Bake at 350 degrees F for 40 minutes or until golden. Cool and chill. Store covered in refrigerator. Makes 24 to 36 bars.

* Do Not use evaporated milk!

Emily

Delicious creamy frosting adds just the right touch to your equally delicious cake! Surprise your family with a sweet treat today.

2 (8 oz.) packages cream cheese, softened
1 cup (2 sticks) butter or margarine, softened
2 teaspoons vanilla extract
3 cups powdered sugar

1. In a medium mixing bowl, beat softened cream cheese, softened butter or margarine and vanilla extract until smooth and fluffy.

2. Gradually add powdered sugar, beating well after each addition. Continue beating until frosting reaches spreading consistency.

Frosts 2 cake layers or 1 sheet cake.

A light and delicious side dish that goes great with most any meal. Just the right combination of sweet and tangy flavors!

1- (8 oz.) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons sugar
1- (16 oz.) can whole cranberry sauce*
1 cup crushed pineapple, drained
1- (8 oz.) container Cool Whip
1 cup mini-marshmallows
1/2 cup chopped pecans or walnuts

In a large mixing bowl, beat softened cream cheese, mayonnaise and sugar until smooth. Add cranberry sauce and pineapple; blend well. Stir in Cool Whip, marshmallows and nuts; mix well.

Pour into a shallow 2 quart casserole dish. Cover tightly with aluminum foil and place in the freezer for 1 to 1-1/2 hours. Mixture will be soft frozen. Makes 6-8 servings.

* Jellied cranberry sauce may be substituted for whole cranberry sauce, if desired.

Incredibly smooth texture and rich lemony taste. A winning combination for your family’s taste buds!!

1 package yellow cake mix (pudding in the mix)
2 large eggs
1/3 cup canola oil
1 (8 oz.) package cream cheese, softened
1/3 cup granulated sugar
1 tablespoon lemon juice

1. In a large bowl, mix together, dry cake mix, 1 egg and the oil until crumbly; reserve 1 cup of the mixture. Press the remaining mixture into bottom of a lightly greased 9×13 inch baking pan. Bake at 350 degrees F for 15 minutes.

2. Meanwhile, beat softened cream cheese, sugar, lemon juice and remaining egg at medium speed of mixer until light and smooth. Spread over baked layer; sprinkle with reserved crumb mixture and return to 350 degree F oven for 15 minutes. Remove from oven and cool before cutting into squares. Yields 24 squares.

If you like pizza, and who doesn’t, you are sure to enjoy this flavorful dip. Your family and guests will compliment you on your good taste!

2-8 ounce packages cream cheese, cut into cubes
1-15 ounce can pizza sauce
1-8 ounce package sliced pepperoni, chopped
1-3.8 ounce can ripe olives, chopped and drained*
1-8 ounce package shredded mozzarella cheese
Bagel crisps or tortilla chips

1. Place the cream cheese in a 3 quart slow cooker. In a medium size bowl, combine the pizza sauce, pepperoni and olives; pour over the cream cheese. Top with mozzarella cheese.

2. Cover and cook on Low for 1-1/2 to 2 hours or until cheese is melted. Stir well and serve warm. Makes 5-1/2 cups.

3. Place bagel crisps and/or tortilla chips on serving platter or tray and place along side the dip.

* If you are not a fan of ripe olives, you may omit them. The pizza dip will still taste great!

This delightful spicy casserole is sure to become one of your family’s favorites! Simple, easy-to-make and delicious!

1-1/2 cups elbow macaroni
2 pounds ground chuck
1 package taco seasoning mix
1-15 ounce can tomato sauce
1-8 ounce package cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
1 cup shredded cheddar cheese

1. Cook elbow macaroni according to package directions; drain and set aside.

2. Brown ground beef in a 10 inch skillet until well done. Drain and return to skillet. Add taco seasoning and tomato sauce. Simmer on low heat 2-3 minutes. Remove from heat and let stand in skillet.

3. In large mixing bowl, with mixer set on medium speed, blend softened cream cheese, cottage cheese and sour cream.

4. Butter a 2 quart casserole dish. Pour 1/2 the pasta into the bottom of casserole dish. Layer 1/2 the meat mixture over pasta, then 1/2 the cheese mixture over the meat. Repeat for a second layer.

5. Bake at 350 degrees 15-20 minutes. Top with cheddar cheese and bake 5 more minutes or until cheese melts and is lightly browned. Serves 4-6.