Raspberry Cream Cheese Breakfast Cake

Cream:
1 oz. pkg. creamed cheese
1 C. sugar
½ C. butter or margarine
Add:
1 ¾ C. flour
2 eggs
¼ C. milk
½ t. vanilla
1 t. baking powder
½ t. baking soda
¼ t. salt
Spread in a greased and floured 9 x 13 pan.
Spoon over top and swirl into batter:
½ C. raspberry jam
Bake 350- degrees 30 minutes.
Sift powdered sugar on top.
Garnish with:
fresh mint and raspberry.

Sour Cream Hamburger Casserole

Cook, rinse in hot water, and set aside:
4 C. uncooked noodles
Brown:
1 pound hamburger meat
1/2 C. chopped onion
Stir in:
1 15 oz. can tomato sauce
¾ t. salt
¼ t. garlic salt
¼ t. pepper
In a separate bowl combine:
¼ C. sour cream
1 8 oz. pkg. creamed cheese
1 C. cottage cheese
Layer twice in a 9 x 13 casserole:
Noodles, Meat, Cheese
Bake at 350 degrees for 30 minutes.

Mom’s BYU Roommate Nelda’s Lemon Cheese Cake

Make & cool a graham cracker crust in a 9 x 13 inch glass baking pan.

Combine and chill until thick & syrupy:
1 3 oz. pkg. lemon Jell-O
1 C. hot water
Cream:
1 C. sugar
1 8 oz. pkg. creamed cheese
Whip:
1 can cold evaporated milk
Fold together:
Lemon mixture
Creamed cheese mixture
Whipped evaporated milk
Pour into graham cracker crust.
Refrigerate until set & chilled.

From Caroline… Herrera’s Mex-American Cheesecake

Blend in a blender until bubbly or well mixed:
1 can condensed milk
5 eggs
1 oz. pkg. creamed cheese, softened
juice from 3 lemons
Pour into a:
Graham cracker shell.
Bake 45 minutes to an hour at 350 degrees.