Ingredients:

2 pkgs cream cheese 8 oz, softened
¾ cup white sugar
2 eggs
1 tsp vanilla
1 can raspberry pie filling
2 cups oreo cookie crumbs
¼ cup butter

Directions:

Pre-heat oven to 350 and line 24 muffin cups with cupcake liners.
In a small bowl melt butter. Stir in Oreo cookie crumbs until combined. Divide cookie crumbs evenly among muffin cups. Lightly tap down crumbs to form a crust.
Cream together cream cheese, sugar, eggs and vanilla. divide mixture among muffin cups.
Bake at 350 for 13-15 minutes. Let cool and top with raspberry pie filling. Garnish with whip cream if desired.

Ingredients:

1 C Mashed Bananas
1 C Sour Cream
1/4 C Margarine
1 1/3 C White Sugar
2 Eggs
1 t Vanilla Extract
2 C All-Purpose Flour
1 t Baking Soda
1 t Baking Powder
1/4 t Salt

Directions:

Preheat oven to 350 degrees F. Grease, sugar and cinnamon one 9×13″ pan.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture.
Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Add 1 t cinnamon and 3/4 C nuts if desired. Spread the batter evenly into the prepared pan. Bake for 40- 45 minutes.

Ingredients:

1 1/2 C Cake Flour
1 1/4 C Sugar
1/2 C Cocoa
3/4 t Salt
1 1/4 t Baking Soda
2/3 C Shortening, softened
1 C Buttermilk
1 t Vanilla
2 Eggs

Directions:

Sift dry ingredients together in a mixing bowl. Add shortening, 2/3 C buttermilk and vanilla. Beat on speed 3 for 2 minutes, scrape bowl and beaters.

Add 1/3 C buttermilk and the eggs and mix another 2 minutes while scraping the bowl. Pour into 2 8″ greased and floured pans. Bake at 350 degrees F for 30 to 35 minutes. Remove from pans and cool.

Ingredients:

1 C Sour Cream
1 C Sugar
2 Eggs
2 C Flour
2 t Baking Powder
1 t Vanilla
1/2 t Salt
Butter & Brown Sugar
Pineapple Slices
Maraschino Cherries

Directions:

Spread butter about 1/8″ thick in the bottom of a glass cake pan. Sprinkle with brown sugar unitl 1/4″. Place pineapple rings to cover bottom and place a maraschino cherry in the center of each ring.

Mix dry ingredients together. Put sour cream in a mixing bowl and add sugar. Mix until smooth. Add eggs and mix well. Combine dry ingredients until well moistened.
Bake at 350 degrees F for 20-25 minutes. Let cool 10 minutes and turn out onto a large platter. Serve warm with whipped cream.

Ingredients:

1 Box Yellow Cake Mix
3/4 C Margarine, melted
5 Eggs, beaten
29 oz Pumpkin
2 C Sugar
10 oz Evaporated Milk
1 t Salt
1 T Cinnamon
1 t Ginger

Directions:

Reserve 1 C cake mix. Combine rest of cake mix, 1 egg, and 1/2 C margarine and press into a 9×13 cake dish.

Combine pumpkin, sugar, eggs, evaporated milk, salt, cinnamon, and ginger and pour onto crust.
Combine 1 C cake mix, 1/2 C sugar, 1/4 C margarine, and 1 t cinnamon and crumble on top. Bake at 350 degrees F for 50-60 minutes.

Ingredients:

6 Eggs, separated
1 C Sugar
Pinch Salt
1 C Flour
1 t Baking Powder
1 t Vanilla

Directions:

Combine dry ingredients. Beat egg whites until stiff, set aside. Beat egg yolks until light then add sugar and beat well. Add vanilla. Add dry ingredients. Fold egg whites in slowly.

Pour into a wax paper lined pan and bake at 350 degrees F for 30 minutes.

Ingredients:

8 oz Cream Cheese
1/3 C White Sugar
2 T Lemon Juice
1/2 C Whipping Cream, whipped
1 9″ Graham Cracker Crust
1/2 C Sliced fresh fruit

Directions:

Beat cream cheese, add sugar and lemon juice.

Whip cream and fold into cream cheese mixture. Spread into prepared graham cracker crust.

Top with sliced fruit, cover and let stand in refrigerator for 1 hour before serving.