1-1/2 – 2 cups graham cracker crumbs
1 stick butter
1 tbsp sugar
2 – 8oz packages Philadelphia cream cheese
2/3 cup lemon juice
1 can sweetened “red ruby” cherry pie filling
Melt butter in 9×13 pan. Mix in crumbs and sugar, press into pan to make crust.
Combine lemon juice and cream cheese, beat until smooth. Add milk and vanilla, stir to mix. Pour on crust.
Refrigerate.
Half-Recipe:
3/4 – 1 cup graham cracker crumbs
1/2 stick putter
1-1/2 tsp sugar
8oz Philadelphia cream cheese
1/3 c lemon juice
1-1/2 sticks butter
3/4 cup cocoa
1/4 cup canola oil
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
Microwave butter in large bowl on high for 2 minutes or until melted. Add oil and cocoa. Stir in sugar until well blended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Place a piece of parchment paper into 9 x 13 pan, and crease the corners so that the sides stand up (or grease the pan with cooking spray).
Spread batter into pan. Bake at 350° for 35-40 minutes or until toothpick in center comes out almost clean. Allow to cool in pan.
*If out of cocoa or oil, use 4 oz unsweetened Baker’s chocolate.
1 dozen eggs, hard cooked and cooled
1/2 cup Miracle Whip
dash onion salt
1 tablespoon mustard
1-1/2 tsp butter, melted
paprika
Halve eggs, being careful to not destroy whites. Mix yolks, Miracle Whip, onion salt, and mustard. Add butter. Fill eggs with yolk mixture and dust with paprika.
5 hard boiled eggs
2-3 large tablespoons Miracle Whip
dash pepper
dash salt
2 dashes onion salt
2 dashes celery salt
Peel eggs, mash. Add seasonings. Stir in Miracle Whip gradually until it is the desired consistency. Chill.
*To hard boil eggs:
Place eggs in a pot, cover with cold water to 1 inch above eggs. Add 1 tbsp vinegar. Bring to boil, then remove from heat. Cover with tight-fitting lid for 11 minutes, then run under cold water to stop cooking and to cool the eggs. Eggs are easier to peel if left to warm to room temperature.
2 slices bread
1 egg, beaten
1/3 c milk
1/2 tsp celery flakes
1/2 tsp Worcestershire sauce
3 shakes dehydrated minced onion
1 pinch italian seasoning
dash salt
dash pepper
dash garlic powder (optional)
1 lb ground round or beef/pork “meatloaf mix”
Tear bread into very small pieces, add egg and milk. Add spices. Mix in meat and shape into loaf.
Bake at 325° for 45 minutes uncovered, then 15 minutes lightly covered with foil (covering with foil prevents overcooking the outside).
2 lbs pork (cut for mock chicken legs)
13 wooden skewers
3 chicken boullion cubes, smashed
1-1/2 cups hot water
1 egg, beaten
bread crumbs
Place meat on skewers. Dip in egg, coat in bread crumbs. Brown in frying pan with a bit of oil. Place in baking dish, add one half of the chicken boullion, reserving the rest for after you remove the foil.
Cover with foil and bake at 350 for 35 min. Uncover, add remaining boullion and bake for an additional 30 minutes.
Time
Prep: Ready In:
Ingredients
2 lbs cream cheese (at room temperature)
1 tsp vanilla
1/4 tsp almond extract
1-3/4 cup sugar
4 large eggs
2 oz unsweetened chocolate, melted and cooled
1/3 cup graham cracker crumbs
1 large Hershey bar (optional, for garnish)
Prep/Equipment
Directions
Beat cream cheese until smooth.
Add vanilla, almond extract, and sugar. Beat well.
Add eggs one at a time, beating well between each.
Place 1/3 of the batter into a small bowl, add chocolate and mix until smooth.
Butter an 8-inch round, 3-inch deep pan. Do not use a Springform pan.
Place alternating large spoonfuls of white batter and small spoonfuls of chocolate batter until gone.
Bake in the bottom 1/3 of the over, with the pan placed in a 9×13-inch pan filled with hot water. Bake at 350° for 90 minutes or until golden brown.
Cool completely.
When cake is at room temperature, invert onto a place and sprinkle with graham cracker crumbs.
Invert onto a serving platter and chill for 5-6 hours.
Garnish with chocolate curls before serving.
Yield: 10-12 servings
Time
Prep: Ready In:
Ingredients
1 box Duncan Hines Orange Supreme cake mix
1 box (3-3/4 oz) instant vanilla pudding
1/2 cup oil
1/2 cup orange juice
2 oz vodka
2 oz Galliano
4 eggs
Prep/Equipment
Directions
In small bowl, blend cake mix and pudding.
In second bowl, blend oil, orange juice, vodka, and Galliano.
In large bowl, beat eggs until frothy.
Alternate adding dry and wet ingredients in small amounts.
Pour into a greased 10-inch tube pan and bake at 350° for 45-50 minutes.
Glaze or sprinkle with powdered sugar.
Glaze (optional)
1 tbsp orange juice
1 tbsp vodka
1 tbsp Galliano
1 cup powdered sugar
Time
Prep: Ready In:
Ingredients
1 cup butter
1/2 cup sugar
1/2 cup light Karo syrup
2 eggs, separated
2-1/2 cups unbleached flour
candied cherries, red and green, halved*
chopped walnuts (optional)
Prep/Equipment
Directions
Mix butter and sugar.
Stir in corn syrup, 2 egg yolks, and flour.
Cover with plastic wrap. Push wrap down on top of dough, not over the top of the bowl. Chill thoroughly.
Roll into 1/2-inch balls.
Place on greased cookie sheet and flatten slightly with your palm.
Press halved cherry into center of each cookie.
Bake at 325° for 8-12 minutes, watching closely.
Variations:
Dip in chocolate sprinkles and flatten, omit cherry.
Original recipe says to dip in beaten egg white and roll in walnuts, and then add the cherry.
Yield: 120
*check to see where the pit was removed from the cherry and cut lengthwise across that line
Time
Prep: Ready In:
Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
1/8 tsp salt
1 cup peanut butter
1 tsp baking soda
1 tsp vanilla
3 cups flour, sifted
Prep/Equipment
Directions
Cream butter, sugars, and salt.
Add beaten eggs and peanut butter.
Sift flour and baking soda together and add slowly to mixture, beating well.
Add vanilla.
Shape into 1-inch balls, place on greased cookie sheet
Press flat with a fork dipped in flour.
Bake 375° until brown, about 9 minutes
Yield: 86
Posts navigation
Cronin/Boyer Family Recipes