Cheese Cake with Sour Cream

Crust:
1 2/3 cup crushed graham crackers
1/2 C sugar
2/3 cube butter

Press with a fork into a 9 x 13 inch pan.Bake 8 min. at 350 degrees.Let cool.

16 oz. cool whip
16 oz. sour cream
8 oz. cream cheese
2/3 c. sugar
4 tsp. vanilla

Pour cream mixture over graham cracker crust.Cool for several hours.Add fruit topping of choice.If your fruit topping is in a can, I have found that it is better if you chill it too, then add to each piece or spread over top.

Posted by Joy FOR Melynda

Shrimp Dip

8 oz. package Cream Cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 lb. salad shrimp already cooked
1 cup cocktail sauce
2 cups cheese. I have used Monteray jack or mild cheddar
1 medium green pepper, chopped
1 small tomato, chopped
3 green onions with tops, sliced

Assorted crackers

In a mixing bowl, beat cream cheese until smooth. Add sour cream and mayonnaise; mix well. Spread mixture on a round 12-inch platter. Sprinkle with shrimp. Top with cocktail sauce. Sprinkle with cheese, green pepper, tomato, and onions. Cover and refrigerate. Serve with crackers.

Yield: 20 servings

Post by Joy FOR Melynda

Comforting Chicken Noodle Soup

2 quarts water
6 1/2 cups noodles (1 package uncooked)
3 cups cooked chicken
8 bouillon cubes or granule equivalent
2 cans cream of chicken soup

Cook together until noodles are done--firm to bite.

Add: 1 cup sour cream and heat through.

You could easily half this for a smaller family or increase the amounts for a party!

Ginger Bread Whoopie Pies with Lemon Creme

3 cups flour
2 tsp. ginger
1 tsp. Cinnamon
1 tsp. Baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 egg
1/4 granulated sugar

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat 2/4 cup of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture until will mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerated 4 hours or overnight.

Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Bake in preheated 350 degree F. oven for 8 to 10 minutes. Don't over cook. Remove to wire racks; cool completely.

1 jar (7 oz. marshmallow cream)
4 oz. (1/2 pkg.) cream cheese, softened
1 tsp. lemon extract
1/4 cup butter

1 cup chopped peppermint candies

Mix marshmallow cream, butter, cream cheese, and extract until blended. Place about 1 Tbsp. filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling.
Roll edge of cookie in chopped candy.

Oops! I added the candie to the mixture. That might be why it was over runny. So don't do what I did. Good luck!