Miniature Cheesecakes

1/3 cup graham crackers crumbs

1 tablespoon butter, melted

1 tablespoon sugar

* * * * * * * * * * * * * * * * * * * * * * * * *

1 8-oz pkg. cream cheese, softened

1/4 cup sugar

1 1/2 teaspoons lemon juice

1/2 teaspoon grated lemon peel

1/4 teaspoon vanilla

1 egg

Cherry, strawberry, or other favorite preserves

Combine crumbs, butter and sugar. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of six paper-lined muffin cups. Bake at 325 F, 5 minutes.

Combine cream cheese, sugar, juice, peel, and vanilla, mixing at medium speed on electric mixer until well belnded. Blend in egg; pour over curst, filling each cup 3/4 full. Bake at 325 F, 25 minutes. Cool before removing from pan. Chill. Top with preserves just before serving.

6 servings.

You can make this ahead and freeze them. This is a family favorite =)

Stabilized Whipped Cream

1 envelope unflavored gelatin
3 tablespoons water
3 cups heavy cream
1 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

In a saucepan, sprinkle gelatin over water. Let stand until softened, 5 minutes. Stir 1/3 cup of cream into gelatin mixture. Heat over low heat until gelatin is really dissolved. Transfer to a large bowl. Stir in remaining cream. Cover and chill for 1 hour.
Beat cream mixture at medium speed until soft peaks form. Beat in confectioners' sugar and vanilla.

Mandarin Cream Delight

Crust:
9 tablespoons butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
Cooking spray
Filling:
2 (11-ounce) cans mandarin oranges in light syrup undrained
1/4 cup sugar
1 (16-ounce) carton fat-free sour cream *
1 (8-ounce) carton low-fat sour cream *
2 (3.4-ounce) packages vanilla instant pudding mix
1 (8-ounce) container frozen whipped topping, thawed

1. To prepare crust, combine first 3 ingredients in a large bowl. Beat with a mixer at medium speed until light and fluffy (about 2 minutes). Lightly spoon flour into dry measuring cups, and level with a knife. Add flour and salt to butter mixture, beating at low speed until well blended.
2. Preheat oven to 400 degrees.
3. Pat dough into a 13 x 9-inch baking dish coated with cooking spray; piece bottom of dough with a fork. Bake at 400 degrees for 12 minutes or until lightly browned. Cool on a wire rack.
4. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice (I used it all without measuring it and it turned out ok). Combine juice, 1/4 cup sugar, sour creams, and pudding mix in a large bowl. Stir in orange segments. Spoon orange mixture over crust, spreading evenly. Top with whipped topping. Chill 1 hour. Yield: 16 servings

* I just used 1 big 24-ounce thing of sour cream and it works fine.
When I didn’t have whipped topping on hand I used stabilized whipped cream. It turned out ok except all the gelatin didn’t dissolve. =)

Sunrise Sausage Balls

1 lb. ground sausage
1/2 c. biscuit baking mix
1/2 c. shredded Cheddar cheese
12-oz. jar apricot preserves

In a large bowl, combine sausage, biscuit mix and cheese. Mix well and form into walnut-size balls. Arrange on ungreased baking sheets. Bake at 350 degrees for 20 to 30 minutes, turning once, until golden. Heat apricot preserves until syrupy; pour over meat-balls and toss to coat. Or, serve it like I did with the preserves in a bowl on the side. =) Makes 15.

Sorry, they don't look too appetizing here, but they really are delicious. =)

Piña Colada Fruit Dip

8-oz. can crushed pineapple in its own juice, drained
3 1/2 oz. pkg. instant coconut pudding and pie filing mix
3/4 cup milk
1/2 cup dairy sour cream

In food processor bowl with metal blade or blender container, combine all ingredients. Cover; process 30 seconds. Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit. 2 1/2 cups.

Pineapple Boat:

For an impressive and easy presentation, this dip can be served in a pineapple boat. To make a pineapple boat, cut a pineapple in half lengthwise, cutting through the green top. using a small, sharp knife like a grapefruit knife, remove the fruit from the rinds of both halves without piercing it. Remove the core; cut the fruit removed in 1-inch chunks. Spoon the dip into the pineapple boat and place it on a large platter. Arrange clusters of fresh fruit (such as grapes, strawberries, pineapple chunks, kiwi fruit, and bananas).