Courtesy of Sharon Gaddis
"Mini Cherry Cheesecakes"
1 cup Vanilla Wafer crumbs (appx. 32 regular wafers, crushed)
3 TBSP butter or marg., melted
1  8oz. pkg cream cheese, softened
 (may use reduced fat)
1 1/2 tsp. vanilla extract
2 tsp. lemon juice (may use Realemon)
1/3 cup sugar
1 egg (may use egg sub.)
1 large can cherry pie filling

*Combine crumbs & butter; press gently into the bottom of 12 paper lined muffin cups.
     *In a separate bowl combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth.
*Spoon onto crusts.
*Bake at 375 for 12-15 minutes. or until set.
*Cool completely. Top with cherry pie filling.
For smaller servings use mini muffin pans.
Also good made in mini Grahm Cracker crusts.

Courtesy of Phyllis Lynch
"Blueberry Hucky Puck"
1st Part
18 Graham Crackers rolled into crumbs.
3/4 cube butter
1/4 c. sugar
       Melt butter & put sugar & crackers in bottom of 13 x 9 pan

2nd Part
Beat 2 eggs. Add 1 cup sugar, 1 tsp. vanilla & 1 pkg. 8oz cream cheese, beat together and pour over the crumbs.
Bake @ 350 for 20 minutes

3rd Part
       1 can blueberries; drain the juice & add 1/4 c. sugar, 1/4 cup water & 2 T cornstarch. Cook the juice, sugar, water and cornstarch together. Let cool. Stir the berries in and then pour it over the whole thing.
 
Refrigerate; serve with whipped cream.
 

Courtesy of Sharon Gaddis
Pumpkin Bars
2 cups sugar                         2 cups Bisquick
1/2 cup oil                            2 tsp. cinnamon
1 -16 oz. can pumpkin            1/2 cup raisins
4 eggs                          1/2 cup chopped nuts
        Heat oven to 350 degrees.   Grease a jelly roll pan or a loaf pan at least 15 1/2 x 10 1/2 x 1". In large bowl, beat 4 eggs.  Add sugar, oil and pumpkin; beat on med. speed for 1 minute.  Stir in Bisquick, cinnamon, raisins and nuts. 
Pour into pan.  Bake 25-30 min. or until done.
Cool completely.  Spread evenly with Cream Cheese Frosting.   Cut into 3 x 1" bars.  Makes 50 bars.  Refrigerate.
 Cream Cheese Frosting
1  3 oz. pkg. cream cheese      1 TBSP milk
1/3 cup soft margarine           1 tsp vanilla
2 cups powdered sugar
        Beat together cream cheese, margarine, milk and vanilla.  Stir in powdered sugar until smooth.  Spread on cooled bars.

Oatmeal Cake with Broiled Topping
(Miss Phyllis made this recently, it was so incredibly delicious! It was an American Profile recipe.)
Cake:
1 cup old-fashioned oats
½ cup (1 stick) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
Topping:
¼ cup (1/2 stick) butter, softened
¼ cup heavy cream
1 cup packed light brown sugar
1 cup shredded sweetened coconut
(chopped nuts -walnuts or pecans- optional)
Instructions
1. Preheat the oven to 350 degrees F. Grease and flour a 13 x 9-inch cake pan.
2. To prepare the cake, pour 1¼ cups boiling water over the oats in a bowl. Let stand for 20 minutes. Cream the butter, sugar, and brown sugar with a mixer. Add the oats; mix well. Add the eggs and vanilla; mix well.
3. Sift together the flour, baking soda, salt, and cinnamon. Add to the oats mixture; mix well. Pour into the prepared pan. Bake for 30 to 35 minutes, until browned.
4. Preheat the broiler.
5. To prepare the topping, combine the butter, cream, brown sugar, and coconut in a medium bowl; mix well. Spread evenly over the warm cake. Place the cake under the broiler 2 inches from the heat source. Broil until lightly browned, about 1 to 1½ minutes. Cool on a wire rack. (Serves 12 to 16)

Potato Salad
Mmmmmm, we received several variations for our request...we hope you enjoy!
Happy Summer!

Debbie's Recipe:
4-5 medium potatoes
3-4 hard boiled eggs
2 Medium dill pickles chopped
½ C. Chopped Onion (I like red onion)
Boil potatoes until soft. Drain and cool.
Peel potatoes and cube. Chop boiled eggs but not too fine. Add chopped dill pickles and onions. Mix all ingredients in a large bowl.
Dressing:
1 – 1 1/2 C. Miracle Whip (may substitute Mayo but I prefer Miracle Whip)
2-3 T Yellow Mustard
¼ C. Milk
A couple good shakes of "Salad Supreme Seasoning" (McCormicks).
Mix all the dressing ingredients and whip together. Adjust amounts as needed and to taste. Pour over potato mixture and mix real good. Sprinkle Salad Seasoning on top.
Enjoy

LuAnn's Recipe:
I'm not the cook in the family but the potato salad I enjoyed the most was at my all time favorite health food store named the "Whole Wheatery"...Probably could find it online now days...It is made with small red potatoes, boiled, Mayonnaise with a whole lemon squeezed into it, and spiced with spike seasoning, thawed out frozen peas, red onion, and grated carrots mixed all together it is great oh yeah and sunflower seeds sprinkled on top!

Norma's Potato Salad:
6 medium potatoes
4 hard boiled eggs + 1 for the top
1 medium onion chopped
2 stalks celery chopped
1 1/2 cups Mayonnaise
1 TBLS mustard
1 TBLS white vinegar
1 Tsp salt
1/4 Tsp black pepper

Jan Nyland's variation:
Love all the recipes for potato salad. Have been planning on making some. I do just about the same as Norma but I use sour cream mixed with my mayonnaise.

Elaine Smith's Recipe:
This is a recipe that my Mom gave me years ago, but her directions are like mine. I pinch of this or a few tablespoons or cup of this. lol.

I peel my potatoes and cut them into small cubes As soon as they are done I drain them and let them cool for awhile. While cooling I have taken approx. a cup of mayonaise. I like that better than miracle whip. I a few tablespoons of mustard. I add milk, vinegar, and sugar and beat it until its creamy. The sugar I add until it is to my liking. Not to sweet, but sweet enough to taste. I chop up onion and celery and put with the potatoes and then chop up sweet pickles. I like the little gerkins. Then I pour the dressing over the potatoes and mix it all up good, put in the frig. to cool. Everyone loves it. If you like green peppers ( I don't) you can add them and I love hard boiled eggs in my macaroni salad, but not my potato salad. When I put it in the bowl I sprinkle paprika on it for color and if I want to be fancy I make rosettes out of radishes and put them on top. You know..... if you want to look fancy. lol.

Ginny's Recipe:
Boil potatoes in there skins, when soft remove from heat, cool, peel and slice. Mix Mayo, salt, pepper, parsley, vinegar, sugar and a little water, pour over potatoes. Enjoy.

Ann's Perz's Recipe:
I have a favorite potato salad recipe, and my family of 4 love it. You boil russet potatoes until soft then you boil an egg and then once the potatoes are soft you mash them then cut up the egg then add some pickle relish, mayo, and whip them up. They are great cold or warm.

More Recipes...