Raspberry Cream Cheese Pie

              NOTE!!!!  This makes enough for 3...yes, 3 delectable pies!


              Cream Filling:

One 8 oz package cream cheese, softened
One 16 oz container whipped topping
2 cups confectioners’ sugar

Raspberry Topping:
1 Raspberry Danish Dessert, prepared according to package
4 cups raspberries (more or less)

*Two 9-inch Graham Cracker crusts or Nilla wafer crusts (we usually use a pre-made crust, but feel free to make your 0wn)

Make the cream filling by beating cream cheese, whipped topping, and confectioners’ sugar in a bowl. Spread in bottom of crusts.

Prepare Danish Dessert according to package. Gently fold in raspberries. Pour on top of the cream cheese layers.

Refrigerate until set. Store leftovers in the refrigerator.

Cream of Pumpkin Soup

Ingredients

• 3 tablespoons margarine, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 4 slices whole wheat bread
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 cup heavy whipping cream

Directions

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons. 
6. Serves 6

Tomato Basil Soup

Ingredients:

• • 2 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth)
  • 2 cups chopped fresh tomatoes
  • 3 ounces of tomato paste
  • 4-6 leaves of fresh basil rolled and sliced
  • 1-2 cloves garlic crushed and minced
  • 2 tablespoons chopped onion
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • Pinch of marjoram
  • Salt and black pepper to taste

Directions:

Puree all ingredients in a food processor or blender. Pour into a saucepan and heat to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve hot, garnish with fresh basil leaves or parsley.

Makes 2 servings (1 vegetable)

Cornbread Muffins

Ingredients

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen corn kernels, thawed

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Arlene's Zucchini Frittata

• • 
    
    1 lg onion, chopped
    4 lg or 6 small zucchi, thinly sliced
    2 t. chopped parsley – can use dried
    1 or 2 t. Italian seasoning
    Salt and pepper
    
    7 or 8 eggs, well-beaten – can use more
    ½ C Parmesan cheese
    Marinated artichoke hearts – mushrooms – optional
    
    Cook onion, zucchini, parsley, Italian seasoning in small amount of oil until zucchini is tender. Beat eggs, add salt and pepper. Add cheese, beat well. Add zucchini mixture a but at a time so as not to cook the eggs. Blend well. Pour into a 9 by 13 greased baking dish. Sprinkle with additional cheese on top. (I make this in a frying pan on the stove...it is helpful to have a lid.) Bake 40-45 minutes at 325 degrees or until a knife comes out clean.
    Can be frozen and reheated.
    * I also melted some mozzarella cheese on top (the last 10 minutes) and served with salsa.
     

Shirlene's Zucchini Cake (SO GOOD!!)

1 cube margarine
1 3/4 cup sugar
Mix together.

1/2 cup oil
1 t. vanilla
2 eggs
Add to sugar and mix.

1/2 cup buttermilk
2 1/2 cup flour
1 t. baking powder
4 1/2 T. cocoa
1 t. soda
1 t. salt
Mix in gently.

2 cups grated zucchini
Add and mix.

Put into 9x13 greased pan. I skip this:  Sprinkle on 3/4 cup brown sugar, 3/4 cup chocolate chips, 3/4 cups nuts. Bake 350 for 40 minutes.

Ronda's Chicken Salad

3 Chicken breasts, cooked and cubed
12 oz large shell pasta, prepared
1 can pineapple tidbits, save the juice
2 cups red grapes
1 cup chopped celery
1 can water chestnuts, sliced (I omit this)
2 green onions (I also omit these :)
2 cups chopped red apples soaked in pineapple juice
1 cup cashews (put in at the end)

Stir together and pour over other ingredients:
1 cup Kraft Coleslaw Dressing
1/2 cup real mayonnaise

Refrigerate before serving.