o line an 8 inch tart pan. Trim edges. Line with
Drain cherries, reserving 1 cup liquid.
In a large saucepan, combine 3/4 cup of the sugar and the cornstarch.
Stir in reserved cherry liquid.
Cook over medium heat until thickened and bubbly, stirring constantly.
Cook and stir for 2 more minutes.
Remove from heat.
Stir in remaining sugar, margarine and almond extract. Stir in cherries.
Cool slightly.
10 1/2-inch tart pan with removable bottom (or
he cherry filling into center of each dough rectangle. Top each tart
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
Preheat oven to 350 degrees.
In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
Place on an ungreased baking sheet;.
sprinkle with Parmesan cheese.
Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
Dissolve 1 small pkg. cherry jello in 1 cup boiling water.
Add 1 cup cold water and stir well.
Stir in 1/2 cup carnation evaporated milk and pinch of salt.
Let set in refrigerator until slightly thickened.
Fold in 3/4 cup sour cream and 3/4 cup chopped walnuts.
Refrigerate. Let set until firm.
Separate eggs.
Beat egg whites and set aside.
Mix egg yolks and sugar, then cream in cheese.
Add egg whites.
Use mini muffin cup pans.
Butter each pan including the top edge.
Pour in graham cracker crumbs; shake and pour out.
Fill each muffin cup half full of mixture.
Bake 25 minutes at 325\u00b0.
Put cherry on top. Makes about 100.
00b0F Butter and flour six mini loaf pans (each 5 3
ie filling on top of mini cheescake tarts.
Mix prepared cheese cake fillings and packages of cream cheese together and set aside.
Take melted margarine and pour over both crusts.
Put
one
half
of
the
margarine
on each crust.
Put a cup of
pecans in the bottom of each crust, then divide the cheese cake
and
cream
cheese mixture between the two pies.
Pour over the pecans.
Pour cherry pie filling over each pie, then top with Cool Whip.\tChill and serve.
Sift together flour, sugar, baking powder and salt.
Cut Crisco into mixture.
Add eggs, vanilla and milk; mix well.
Take 3/4 dough and pat into greased large cookie sheet.
Spread cherry pie filling over dough.
With remainder of dough, roll thin and cut in strips to make lattice, top with powdered sugar.
Bake 25 to 30 minutes at 350\u00b0.
Mix together the cream cheese, eggs, sugar and vanilla.
Place 1 vanilla wafer in the bottom of a cupcake paper.
Fill each with mixture, 3/4 full.
Bake at 350\u00b0 for 15 to 20 minutes. Cool and top with cherry pie filling.
Beat the first 4 ingredients until smooth.
Using 1 package of cupcake liners, put a vanilla wafer in each liner and fill 1/2 full with cheese filling.
Bake at 350\u00b0 for 15 minutes; cool.
Put a cherry and juice on top of each cake.
Preheat oven to 375 degrees.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
Fill the cups 2/3 full of cream cheese mixture.
Bake for 15 to 20 minutes or until set.
When warm, top each with a tablespoon of cherry filling.
Chill in refrigerator.
nd place on top of cherry filling. Press edges with the
alve cherries; reserve juice for Cherry Glaze.
In a large
Mix oleo and graham cracker crumbs.
Press into bottom of a 9 x 12-inch pan.
Let cream cheese stand at room temperature until softened.
Mix sugar, Cool Whip and cream cheese together and stir in nuts.
Pour over crust. Spread cherry pie filling over top. Chill at least 4 hours before cutting into squares. It is very rich. Serves 12.
Place 12 cupcake liners in a cupcake pan.
Combine graham cracker crumbs and margarine; mix well.
Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill.
Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into crumb cups.
Bake at 375 deg. for 15 minutes.
Cool.
Top each cheese cakle with 1 tablespoon cherry pie filling.
Melt margarine in pan.
Stir in graham cracker crumbs.
Mix and press in pan.
Whip cream cheese with sugar and milk.
Pour over crumbs.
Whip Dream Whip and pour over cheese mixture.
Top with cherry pie filling.
Keep in refrigerator.