br>Lightly loosen the cheese tarts around the edges and carefully
Spoon the cherry pie filling into the pie shell or individual tart shells.
Top with the thawed whipped topping.
Sprinkle with chocolate sprinkles, if desired.
Cream oleo and sugar.
Add eggs, salt and vanilla; mix well. Stir in sifted dry ingredients.
Place heaping tablespoonful of batter in ungreased muffin cups.
Work dough 1/3 way up sides of each cup.
Fill with tablespoonful of cherry pie filling.
Bake 15 to 18 minutes at 350\u00b0.
Serve with whipped topping.
(Makes 24 tarts.)
Thoroughly combine the flour, butter, cream cheese and sugar. Chill 2 hours.
Roll to 1/4-inch thickness.
With a doughnut cutter, cut 24 rings.
Then remove the inner circle of the cutter or cut around the outer edge of the cutter and make 12 circles. Take 12 of the 24 rings and place one on each of the circles. Moisten the rings and place a second ring on each.
Press edges with fork.
Bake 7 minutes at 450\u00b0.
Cool.
Fill with pie filling or jam.
Serve.
Makes 12 tarts.
Preheat oven to 375\u00b0. Grease two 1 3/4-inch tartlet or small cupcake pans. Combine graham cracker crumbs with butter or margarine; press a rounded teaspoonful of crumb mixture into each cupcake pan. Beat cream cheese, vanilla, egg and sugar until well blended. Fill each cupcake pan. Bake 10 minutes. Chill thoroughly. When ready to serve, run a thin knife around each tart and lift out of pan. Top with a pie cherry. Makes 24.
Whip first four items until light and fluffy.
Put vanilla wafer in bottom of medium size cupcake liner.
Fill liner 2/3 full.
Bake at 375\u00b0 for 20 minutes.
Cool.
Add cherry pie filling on top.
Refrigerate for a day before serving.
Blend sugar, cheese and eggs; mix well.
Stir in peanut butter chips.
Drop by teaspoon onto vanilla wafers placed in baking cups.
Bake at 350\u00b0 for 20 minutes or until set.
Cool.
Top with cherry pie filling.
Beat together the first 4 ingredients.
Put vanilla wafer in bottom of each paper cup.
Fill 1/2 full with cream cheese mixture. Bake 12 minutes at 375\u00b0. Cool. Top with cherry pie filling.
Cream
margarine, sugar;
add
eggs,
one
at
a
time, beating after each
addition.
Add
vanilla.
Mix dry ingredients and add alternately
with
sour cream, mixing well.
Save about 1/2 cup of batter for topping.
Spread rest of batter on greased jelly roll pan.
Spread can of cherry pie filling over batter and drop the
1/2
cup
of
saved batter by teaspoonful anywhere on top.
Bake at 350\u00b0 for 35 minutes.
alve cherries; reserve juice for Cherry Glaze.
In a large
eaches, thawed and drained, for cherry pie filling and canned cherries
Place crescent dough on a lightly floured surface; seal seams.
Cut into 2 inches circles. Place in greased mini muffin cups.
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
Place about 1/2 teaspoons in each cup.
Combine pie filling and extract; place about 2 teaspoons in each cup.
Bake 375 degrees for 12-14 minute or until edges are lightly browned.
Remove to wire racks to cool.
Refrigerate until serving.
inutes or until it is easy to handle.
Divide the
his is a very quick recipe.
Bring 1/2 cup
ou favorite yellow cake batter recipe or a box mix and
Place cupcake liners into the muffin pan.
Crush graham crackers into a bowl.
Melt butter and add to crackers.
Mix until moistened.
Place 1 tablespoon mixture into liners and press down with juice glass.
Set aside.
Cream together cream cheese and eggs.
Add sugar, salt and vanilla. Mix until smooth.
Fill the liners 2/3 full.
Bake at 375\u00b0 for 15 minutes.
Let cool.
(Tarts may be frozen and thawed for later use.)
Place spoonful of cherry filling on top of tarts.
Yields 24 tarts.
inutes. When tarts are fresh from oven, spoon cherry pie filling over
ound with 3 tablespoons of cherry pie syrup, making sure to
Preheat oven to 350\u00b0F. Lightly grease an 8-cup muffin pan. Line cups with prosciutto.
Combine ricotta and egg. Season. Distribute between cups and bake for 12-15 mins, until golden and firm. Let cool in pan for 5 mins then transfer to a wire rack to cool.
Meanwhile, place cherry tomatoes, cut-side up, in a roasting pan and drizzle with oil. Season. Bake for 5-10 mins, or until just tender. Top tarts with pesto and tomatoes.
Divide pie filling among the crusts.
Top with whipped topping and chocolate sprinkles; chill.
Yields 6 servings.