CHEESECAKE SNAPS" Pre-heat oven...375 degrees... 2-(8 oz.) pkgs. softened cream cheese 3/4-cup sugar 2-lg. eggs 1-tsp. lemon juice 1-tsp. pure vanilla extract round ginger-snaps your choice preserves or fruit topping _____________________________________ Place cupcake holders in muffin pan and place 1 round ginger-snap in the bottom of each...set aside. In med. size mixing bowl...beat together all ingredients, until nice and fluffy. Spoon in mixture into each cupcake holder about 3/4 full...bake in oven for 15min. Let cool...then top each one w/ preserves, canned pie filling, or icing. I prefer orange marmalade, blackberry preserves, cherry pie filling, or even strawberry preserves. Refrigerate for 1 hour or longer... These are fantastic for entertaining and just wonderful for a summer luncheon on the patio, w/ coffee or sun-tea.
I'm in my own little world, but thats ok everybody knows me here Angelique --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
