1 cup vanilla wafer crumbs |
1/4 cup margarine, melted
16 oz cream cheese, softened
1/3 cup sugar
2 tablespoon milk
2 each large eggs
1/2 cup macadamia nuts, toasted
8 1/2 oz crushed pineapple, drained
1 each med kiwi peeled, sliced
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.
Thanks to my Cyberfriend Terry
Visit her at: http://home.istar.ca/~tmboyce/recipe03.html
LYLE'S CHICKEN MARINADE|
Pulverize fresh pineapple in blender.
Squeeze ginger and garlic in garlic press.
Add all ingredients and mix in bowl.
Pour over chicken and
marinade overnight in fridge.
Haiku and Kansas
1 c. sugar
2 c. + 1 tbl. flour
3/4 c. butter
1 1/3. flaked coconut
1/2 c. chopped nuts
1 tsp. vanilla
1/2 tsp. baking powder
1 jar apricot jam
Cream butter, sugar, add egg, vanilla, flour.
Add nuts and coconut.
Spread 2/3 of this mixture in a greased &
floured pan (9x13).
Spread jam over this;
then drop bits of dough over the jam
so that the jam "peeks" through.
Bake @ 350° F. for35-45 min.,
until golden brown.
Thanks to Liz from
Kihei, HI ref: 8/16/98
LEMON AND GINGER MUFFINS|
2 tbl. coarsely chopped. peeled fresh ginger root
1 or 2 lemons, well scrubbed and patted dry
½ cup (1 Stick) butter.. at room temperature
1 cup granulated sugar
2 large eggs
1 tsp. baking soda
1 cup plain yogurt or buttermilk
2 cups all purpose flour
1/4 cup freshly squeezed lemon juice
2 tbls. granulated sugar
Heat oven to 375°.
Grease muffin cups or use foil or paper baking cups
Finely chop the ginger.
Finely grate the lemon peel so you have 2 tablespoons.
In a large bowl, beat butter and the 1 cup sugar
with a wooden spoon or electric mixer until pale and fluffy.
Beat in eggs one at a time.
Add ginger and lemon peel.
Stir baking soda into yogurt or buttermilk;
it will start to bubble and rise up.
Fold flour into ginger mixture,
one third at a time alternating with the yogurt.
When all blended scoop into muffin cups.
Bake 18 to 20 minutes,
until lightly browned and springy to the touch.
While muffins bake,
mix lemon juice and the 2 tablespoons sugar
in a small dish until sugar dissolves.
When muffins are baked remove from oven
and let cool 3-5 minutes in pan.
Remove from pan and dip top and bottom
in the lemon juice and sugar mixture.
Thanks to Susan
from Kihei, HI
DEBORAH'S TAMALE DIP|
2 pound block of Velvetta Cheese, cut into cubes
1 can cream of mushroom soup
1 can Rotell tomatoes (hot or mild - your choice!)
3 oz. cream cheese, softened
16 oz. can tamales
In a crockpot, add all ingredients except the tamales.
On a plate, unwrap the tamales and make sure to get all
the good juice/gravy off the wrappers and out of the can.
Mash the tamales well and add to the crockpot.
Heat on medium, stirring occasionally. Depending on your
crockpot, it should be ready in about an hour and a half.
Serve warm with corn chips or restaurant-style tortilla chips.
Thanks to Susan's Homepage: