4 Small Boxes Jell-O 3 oz. Blueberry & any red one
1 Pint Sour Cream
2 Envelopes Knox
 1/2 Cup Cold Water
2 Cups Milk
1 Cup Sugar
2 Teaspoon Vanilla

Put Jell-O in four different bowls.  Mix jell with one cup boiling water and 1/2 cup cold water.  Lightly oil a 9X13X2" glass pan.  Place in refrigerator, try to keep dish there without moving.  Cool jello then chill until barely set.  Second layer: Bring 2 cups of milk to boil, and 1 cup sugar and stir until dissolved.  Dissolve 2 envelopes Knox in cold water, add to sugar and milk mixture.  Add sour cream and vanilla to mixture.  Mix with electric mixer until blended.  When cooled, start layering process.

 Spoon on layers, Do Not Pour.  Pouring could put holes in the jello if not set right.  Each layer should be just set, not hard; kind of sticky, before you put on next layer.  If set too long, each layer will come apart when served.

1 layer jello
1 layer cream cheese (1 3/4c Milk Mix per layer)
etc...
 

3/4 Cup sugar
1/4 cup Crisco
1 egg
1/2 cup milk
2 cup sifted flour
1/2 teaspoon salt
2 teaspoon baking powder
2 cup drained blueberries

TOPPING

1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
2 Tablespoon butter, softened

Heat oven to 375 degrees.  Mix sugar, crisco and egg.  Stir in milk, Slowly add dry ingredients (flour, salt & powder). Blend in blueberries.  Spread in greased and floured 9X13 pan.

  NOTE: Batter will be very thick. Spread as even as you can with a butter knife.
Mix all topping ingredients Together until well blended.  Sprinkle on top.
 

Bake 45 to 50 minutes, until toothpick comes out clean.

1 Package (18.25 oz. ) Pillsbury Plus Yellow Cake mix
1/2 cup butter or margarine, melted
1/2 cup almonds, finely chopped
1 cup apricot preserves

FILLING
1 Package (8 oz.) Cream Cheese, softened
1/4 cup sugar
2 Tablespoon Flour
1/8 teaspoon salt
1 teaspoon vanilla
1 egg
1/3 cup apricot preserves
1/2 cup coconut

Heat oven to 350F. Spray 9x13-inch pan with vegetable oil spray. Combine cake mix and butter using Pastry Blender in Batter Bowl. Stir in almonds.  Reserve 1 cup of mixture for filling.  Press remaining base mixture in bottom of pan.  Carefully spread 1 cup preserves over base.

TIP: *For ease in spreading,  preserves can be warmed                       slightly. 

Combine cream cheese, sugar, flour, salt, vanilla and egg in bowl Mix well.  Stir in 1/3 cup preserves.  Carefully spread filling mixture over base.  Combine reserved 1 cup base mixture and coconut; sprinkle over filling.  Bake 30-40 minutes or until golden brown and center is set.  Cool completely. Store in refrigerator.

Makes 36 Bars.
 

1 Package (8 oz.) Cream Cheese, softened
3 Cups Powdered sugar
1 1/2 Packages (12 oz.) Semi-Sweet Chocolate, melted
1 1/2 teaspoon Vanilla
Coconut, Red & Blue Sprinkles, available at candy stores &
some supermarkets.

Beat cream cheese until smooth.  Gradually add sugar, beating
until well blended. * Add melted chocolate and vanilla; mix well.  Refrigerate 
for 1 hour.  Shape into 1" balls.  Roll into desired coatings.  Keep Refrigerated.
 
 

* To melt chocolate unwrap Place in microwave safe bowl.
Microwave on HIGH for 3 to 4 minutes; stirring halfway 
through cooking time. Remove from microwave when melted.
 

2 (8 oz.) Packages Cream Cheese, softened
1 (16 oz.) Container Sour Cream
2 Tablespoon Ricotta Cheese, heaping
1/4 cup Whipping Cream
1 Tablespoon cornstarch
3 Eggs, well beaten
2 teaspoon Vanilla 
1 cup Sugar

CRUST

1 1/2  cup Graham Cracker Crumbs
1/4 cup sugar
1/4 cup butter, softened 

TOPPING

1 can Solo More Fruit Cherry Filling
1 can Solo More Fruit Blueberry Filling
 

 Preheat oven to 350 degrees. Prepare crust line mini muffin pans with paper liners, Place 1/2 teaspoon of crust into each cup Press down slightly.

Mix cream cheese and sugar until smooth add eggs and vanilla until blended, Mix in ricotta cheese and cornstarch.  Add whipping cream and sour cream. Blending well after each addition. 

Fill muffin pans to top with fill as they will sink as they

3 (oz.) Cream Cheese
1/2 cup Powdered Sugar
1 (8 oz.) Crushed Pineapple, well drained
1/3 cup Chopped Nuts
1/2 teaspoon Grated Orange Peel
1/2 teaspoon vanilla
1 (8 oz.) Pillsbury Refrigerated Quick Crescents Dinner Rolls
1/2 cup Toasted Coconut
 

Heat oven to 375 degree.  In small bowl, blend cream cheese and powdered sugar until smooth; stir in pineapple, nuts, orange peel and vanilla.  Separate dough into 8 triangles.  Cut each triangle in half lengthwise.  Place each into ungrased mini muffin pan; press dough to cover bottom and sides, forming a 1/2 inch rim.  Placed about 1 teaspoon coconut into each cup.

Spoon about 1/2 Tablespoon of pineapple mixture into each cup (fill to top).

Bake at 375 for 10 minutes.  Remove from oven; sprinkle with more coconut, Return to oven; bake an additional 3 to 8 minutes or until crust is golden brown. Cool 5 minutes; remove from muffin cups.  Store in refrigerator.

These are GREAT & holdup well in the heat!
 

8 oz Cream Cheese
1 sm. container Sour Cream
1/4 cup Pimento pieces
1/4 cup finely chopped onions
Cauliflower florets
Jicama sticks
Radishes
Cherry Tomatoes
Red Bell Peppers

Combine cream cheese, sour cream,
pimento pieces & chopped onions,
Mix well , scoop into decorative bowl, 
& place in center of a large Blue platter.

Cut veggies into bite size pieces.

Arrange the veggies around dip for a good
ol' USA offering.

2 Lg cans Campbell's Pork n Beans
1/4 Cup Ketchup
6 slices cooked and crumbled bacon
1 small onion chopped finely
3/4 cup dark brown sugar
 

Cook bacon until crisp , reserving the bacon grease..
Cook onions in left over grease until onions are brown but not burnt.
Drain onions.
Mix all ingredients together, Place in a 350 degree oven
uncovered for 1 hr.  Allow to cool slightly as they will 
thicken as they sit. Serve

 4 1/2 oz. (1 cup) uncooked elbow Macaroni
1 stalk Celery
1/4 Cup chopped finely sweet pickles
1/4 tsp. salt
1/8 tsp. pepper
1 Tablespoon finely chopped onion
3 hard cooked eggs chopped
1 tsp. ground mustard
1/4 cup finely chopped cucumber

Cook macaroni to desired doneness as directed
on package. Drain; rinse with cold water. Allow
to drain well .  In large bowl, combine macaroni
with remaining ingredients; toss lightly. Cover;
refrigerate until serving time

Makes 5-6 servings