Good Ol' American Cookin'

This is a bake and go kind of cheesecake! 1 (8oz) package of cream cheese, room temp 2 eggs 2tsp vanilla 1/2 cup sour cream 1/4 cup sugar (can substitute if you wish) Mix these ingredients together. I use a potato masher to mesh the cream cheese up. Then use a hand beater to finish. It is normal to see small pieces of cream cheese in your mix. they look like little lumps in your batter...A-ok! I used a ready made graham cracker crust( a small one will work)....pour the batter in it. Take another pan about the same width and depth as your pie pan and fill half with water. place in your oven to warm. once warm, place pie pan down in water. think double boiler method. keeps the crust from burning under your cream cheese. Bake for 30 mins in a 350 degree oven/grill. check with tooth pick.....if it comes out wet...give it 10 mins...if it comes out with a little bit of cake on it.....like crumbly type.....it is done. let cool completely! After mine cooled I set in fridge...

When I first heard about this, I was very curious! Pink Stuff, huh? Then when I saw how simple and delicious it was....I wanted to make it all the time!! 1- regular size tub of Cool Whip 1-large tub of cottage cheese (4% works best) 1-regular box of jello gelatin(your choice of color & sweetness)*I use sugar-free* Just the powder do not make it into Jiggly Jello!!!! 1-can of peaches 1-can of pears optional to add nuts into colored stuff Mix altogether Let sit in the fridge for about 30 mins to set! Yummy Yummy! Taste's so good the kids have no idea they are eating cottage cheese!! Let me know what you think!! ;)

 I came across some Bisquick while unpacking some camping stuff while looking for my baking supplies as my pears and apples needed to be used up. 1 C. of Bisquick 1/2 C of water +/- mix them together until they are the consistency of pancake batter. 4-5 apples peeled and sliced 1-2 pears peeled and sliced I used two small pints of berry preserves made with splenda 1 9x13 baking pan put all the fruit in the bottom of the pan and pour the Bisquick mix over the top of the fruit mix. Bake 350* for 30 min or until your toothpick comes out clean.

I  picked out this recipe  here before the cool whip was added This actually was a very simple and easy recipe. Stirring constantly while  on the stove was the  important part of making this pie. I would recommend  making this the night before you want the pie as it has  to cool for 4 hrs  before adding the cool whip on top. You can find the recipe above but for good measure I will  add it to this page 1 C Sweetened flaked coconut 3 C half n half 2 eggs, beaten 3/4 C sugar 1/2 C flour 1/4 tsp salt 1 tsp vanilla 1 (9") pie shell 1 C Cool Whip, thawed Preheat oven 350*.... Spread the coconut on a cookie sheet and bake it  until golden brown, about 5 mins. In medium saucepan  combine half n half,  eggs, flour, sugar, salt and mix well.  Bring to a boil over low heat, stirring  constantly.  Remove the pan from the heat and stir in 3/4 C of coconut  and  the va...

 Reading blogs the other day ran across a recipe that I had to try: Berry Cobbler by the Mennonite Girls here is my version and I am proud to say "YUM" here is a copy of her recipe Ingredients 4 cups berries ( a mix of blueberries, blackberries, raspberries) (I thawed a bunch from the freezer) 6 Tbsp sugar 2 Tbsp cornstarch 1 Tbsp lemon juice 1 1/2 cups large biscuit mix 1/3 cup sugar 1/2 cup milk ( a little more if preferred for easy spreading) coarse sugar for sprinkling (optional) Method: Combine frozen or fresh berries with sugar, cornstarch and lemon juice in a medium pot and cook, stirring as needed, until boiling and liquid is clear. This takes about 5 -10 minutes. Pour into small Pyrex, stone or glass bake-ware to serve about six.  Combine biscuit mix, sugar and milk and stir until combined.  Scoop onto fruit by large spoonfuls. Sprinkle with coarse sugar. Bake at 400 F for about 25 minutes, until golden and bubbly. Let cool ...

Mtn Man came up with the name of the scrumptious little naughty goodies! Not really naughty but they are really yummy!( Can you see the drool?) They have about 2 Carbs per goody! Depending on the cool whip and the peanut butter. Look before you buy either! Recipe: 1 8oz Cool Whip 3 Tbs Peanut Butter (I use natural pb which has nothing in it except Peanuts and Oil)  12 muffin cups 1 muffin tin Mix together the cool whip and pb thoroughly, using a rubber spatula works (no machine) great! Put your muffin cups in your muffin tins and fill the cups about 1/4 full...(I got a little carried away and ended up with 11) Put in freezer for few hours until the goody is frozen solid! Peel back the paper and inhale! Promise you will have thought you went to some delicacy for this treat! Another option is drizzle a bit of chocolate on top for your added taste bud pleasure! I would have but didn't have any available.  (I borrowed this recipe from..... Stockpiling Mom...

Crustless Cheesecake with Blackberry Topping 8 oz Cream Cheese, Softened 1/3 C sugar or substitute 2 tsp. Vanilla 1 C. Sour Cream 1 egg In a bowl mix all the above ingredients together. Pour into a greased pie plate. Bake in a 350* oven for 35-40 mins. Cool for about 20-30 mins. Serve with your choice of topping Enjoy!

FRUIT PIE COOKIES OR MINI FRUIT PIES   Easy Crust Recipe (makes 2 pie crusts) 2 1/2 Cups Flour 2 Tbls sugar 1 Tsp. salt 1 Cup of Butter Crisco (Cold) 1/2 Cold Water( Icy) Mix the first three ingredients together then use a pastry blender to cut in Crisco until it looks like the flour is mixed in. Add the water then use hands to make it into a ball being careful to not mix to much. Split dough in two. Roll out one crust which should make you two pies by filling it in the middle of one side and folding the other side up and over. Bind it with the end of the knife pinching it together . Make an X in the top and brush with egg wash. Do this with all the crust for mini pies. Bake at 350* for 20 mins For cookies-Roll out both crusts individually. Spread fruit in the middle of the bottom then lay the top on. Use a round glass or cookie cutter to make the cookie round. Pinch the sides by using a knife end or your fingers to join the crusts together. Make th...

MONKEY BREAD W/FROZEN ROLLS   When I put this in oven I put just a little water in glass for breakage then when I took it out I removed the glass before inverting on plate 12 Rolls 2/3 C Brown Sugar 2 tsp Cinnamon 1/4 C Butter, Melted 1/2 C Pecans  Thaw rolls until soft (1 hr room temp), cut each roll in half Mix brown sugar, cinnamon & nuts Dip roll halves in butter then roll in cinn/sugar mix until coated Arrange in bundt pan or a 9-10" pan with small glass in the middle Cover w/sprayed plastic wrap Let rise until double in size (2-3 hrs) Remove Wrap Bake 350* for 20 mins Cover with foil for another 15 mins Immediately remove from oven Carefully release edges Invert onto a serving plate Modified from Rhodes Bread

WHIPPED JELLO SALAD   Raspberry jello, peaches and pecans In  Mtn Man's family this is a traditional dish served anytime of the year. They call it "Pink Stuff or Orange Stuff or Green Stuff" depending on what flavor of jello is used.  Recipe: 1 small box of jello-any flavor 1 small (8oz) cottage cheese 1 small (80z) cool whip Mix the jello powder in the cottage cheese then add the cool whip and mix. Simple!! Be sure to let cool in the fridge for about 30 mins until firm. Alternatives: Add chopped fruit or mixed fruit Add handful of nuts Add handful of coconuts Add maraschino cherries Spiced Crab-Apples on top-Thanks to my Auntie Reen

BEST IN THE WEST BERRY COBBLER   I found this recipe on food.com .  Spread 2-3 C Berries in a greased 8" pan. Cream together 3/4 C Sugar and 3 Tbls Shortening. In separate bowl add 1 C Flour, 1 Tsp Baking Powder, 1/4 Tsp Salt and mix. Add to the creamed sugar alternating milk(1/2 C) and Flour mix well. Batter will be thick. Spread over the berries. Now combine 1 Tbls Cornstarch and 1/2 C Sugar. Spread this mix over the batter- Do Not Mix. Pour 1 C of boiling water over this- Do Not Mix! Bake in 350* 30-45 mins Double this in a 9x13 pan bake for 20-30 mins longer