2-1/4 cups sifted cake flour
1-1/2 cups sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup margarine or high-grade shortening
1/4 cup fresh orange juice, unstrained
3/4 cup water or milk
2 eggs

Combine dry ingredients in a large bowl; stir well with a whisk. Add softened margarine. Add 2/3 liquid to dry ingredients; beat with an electric mixer on low speed for 2 minutes. Add remaining liquid and the eggs. beat for 2 minutes. Pour batter into 2 8″ or 9″ layer pans. Bake in a preheated 350 degree oven 30 minutes or until tested done.  When cool, ice with buttercream icing, adding a small amount of orange juice to the icing before spreading

Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup nuts
1/2 cup butter, softened

Mix and slightly press or crumble into a 9×13 pan. Bake at 350° for 20 minutes. Stir occasionally while baking to make crumbly. When cooled, remove 1/3 of it to save to sprinkle on top of the dessert. Evenly spread out the remaining portion in the pan.

Topping:
2 egg whites
2/3 cup sugar
1 10oz. package of strawberries
2 Tbsp. lemon juice (must use)
1 small container whipped topping

Place first 4 ingredients in a large mixing bowl and beat at high speed for 10 minutes or until it forms stiff peaks. Be sure to use a large mixing bowl because this really increases in volume. Fold in whipped topping and spread over crust, Sprinkle with the 1/3 cup of crumbs you saved back. Freeze for 3-6 hours or overnight.

1 Graham Cracker pie crust
1 can Condensed Milk
1 pkg Cream Cheese [8 oz, softened]
1/4 cup Lemon Juice
1 can Cherry pie filling
Cool whip

Soften cheese and beat till fluffy. Add milk to cheese, mix well. Mix in lemon juice, gradually. Pour into pie shell and chill several hours. Pour cherry pie filling on top prior to serving and top with cool whip.

1 ready-made 9-inch pie crust
1 and 1/2 cups water
1 cup honey
1/2 cup lemon juice
1/3 cup cornstarch
2 tablespoons butter or margarine
1 teaspoon grated lemon peel
1/4 teaspoon salt.
4 egg yolks, slightly beaten
1 and 1/2 cups heavy whipping cream, whipped to
soft peaks.

In a medium sauce pan, combine the water, honey, lemon juice, cornstarch, butter, lemon peel and salt. Bring to a boil, stirring constantly. Boil for 5 minutes. Remove from heat. Stir small amount of honey mixture into the yolks. Pour yolk mixture back into the honey mixture; mix thoroughly. Pour into pie shell. Chill. To serve, top with whipped cream.

2 cups blueberries
1 (9-inch) baked pie crust, well chilled
1 tablespoon all-purpose flour
1 cup granulated sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla extract

Heat oven to 425 degrees F.  Place blueberries into pie crust. Set aside.

In a medium bowl, mix flour with sugar; gradually add evaporated milk, stirring until smooth; whisk in eggs and vanilla extract until blended. Pour mixture over blueberries. If desired, sprinkle with a dash each of cinnamon and nutmeg. Bake for 15 minutes.  Reduce heat to 350 degrees F. Bake for 35 minutes longer. Cool completely before slicing.

4 English muffins, split
2 cans (6 oz each) crabmeat, drained and flaked
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tsp spicy brown mustard
4 scallions, thinly sliced
1/8 tsp black pepper

Preheat broiler. Place muffin halves on a cookie sheet and lightly toast under the broiler. In a medium-sized bowl, combine remaining ingredients; mix well. Spread mixture on muffin halves. broil 4-6 minutes, or until slightly puffed and golden brown. Serve immediately.
Variation:  Spread the same crab mixture on crackers and bake.

1 12 oz package Cream cheese
1 package Won ton skins
6-7 cooked/diced Skinless chicken breasts
2 Diced Fresh Jalapeno Chili Peppers with Seeds
1/4 C Bread crumbs
1/2 C Chopped green onions
1 small can Diced water chestnuts
1 Small Can Ortega Diced Green Chili

Cooking Instructions:
Mix ingredients in bowl and stuff won ton skins. Deep fry won tons in hot oil and
drain excess oil.

Filling:
1 (8-oz) carton cream cheese, softened
1/3 cup sugar
1 egg
1/8 t. salt
1 c. semisweet chocolate pieces

Cupcakes:
1 ½ cups flour
1 c. sugar
1/4 c. baking cocoa
1/4 t. baking soda
1/2 t. salt
1 c. water
1/2 c. vegetable oil
1 T. white vinegar
1 t. vanilla extract

For the filling:
In a bowl, beat the cream cheese until smooth.  Add the sugar, egg, and salt; mix well.  Add in the chocolate chips and set aside.

For the cupcakes:
In a bowl, combine the flour, sugar, cocoa, baking soda, and salt.   Add the water, oil, vinegar, and vanilla; mix well. Fill paper-lined muffin cups half full with batter. Top each with about 2-tbspn of cream cheese filling. Bake at 350 degrees for 30 - 35 minutes. Cool for 10 minutes before removing to write rack.