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Creamy Tomato Basil Soup

submitted by Pastor Ann Bassett 1 medium onion chopped 1 tbsp. butter 2 cans crushed tomatoes undrained 2 cans condensed cream of tomato soup, undiluted 1 1/2 cups milk 1 tsp. sugar 1 tsp. dried basil 1/2 tsp. paprika 1/4 tsp. garlic powder 1 8 oz. package of philadelphia cream cheese, cubed   In a saucepan, saute onion in butter until tender. Stir in one can of soup, both cans of tomatoes, milk, sugar, basil, paprika, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a blender or food processor combine the remaining …

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Low Fat Spinach and Artichoke Dip

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  With the popularity of spinach and artichoke dips, this lighter version offers an opportunity to enjoy the flavors while reducing the calories. This recipe is courtesy of Mrs. Rachael Klingeil. 2 cups light swiss cheese 1 cup parmesan cheese 1 box frozen spinach (thawed) 1 can artichokes 2/3 cup fat-free sour cream 1 cup fat-free Philadelphia cream cheese 1/2 cup light mayonnaise 2 teaspoon minced garlic Mix by hand or in a food processor. Bake at 375 degrees oven for 25-30 minutes (until starting to brown on top). Serve with slices of french bread or crackers.     

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Easy Cream Cheese Cake

  1 graham cracker crust 8 oz. philadelphia cream cheese 1 cup sugar 1 8 oz. tub of cool whip   Blend together the cream cheese and sugar in a large bowl. Add the cool whip & blend. Pour into crust. Place in refrigerator until it sets. This is an easy recipe that takes all of 5 minutes to prepare.

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Pink Sea Foam Jello Mold

  Pink Sea Foam Jello Mold   1 can crushed pineapple (drained) 1 pkg. raspberry Jello 1 8 oz. pkg. Philadelphia Cream Cheese 1 cup of whipping cream   Heat juice & dissolve Jello. Cool. Mix cheese with the 2 tbsp. of cream until smooth.   Add & cool Jello and beat. Chill until partially thickened. Fold in the pineapple and whipped cream and pour into Jello Mold.

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Bohemian Kotlacky

3/4 lb. butter 3 cups flour 8 oz. Philadelphia Cream Cheese   Mix ingredients together and place in refrigerator. Use flour on wooden board and roll out the dough, do not grease pans, Bake at 375-degree oven for 10 minutes or a little bit longer. For filling use Povidla.

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Grandma Beth’s Coffee Cake

by Mrs. W. Benz (my Grandma) 1/2 cup butter 1-8oz pkg. philadelphia cream cheese 1 1/2 cup sugar 2 eggs 1 tsp. vanilla 2 cups sifted flour 1/2 tsp. baking soda 1/4 tsp. salt 1/4 cup milk 1 tsp. baking powder Garnish with fruit and nuts Cream butter, cheese, and sugar together until light and fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry ingredients in thirds alternately with milk, beating until smooth after each addition. Spread in a greased 9 x 12 oven pan. Bake at 350 degrees for 35 minutes.   Topping 2 tbsp. butter (cold) …

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