BLACK BOTTOMS

Linda Clutter

Filling:

1-8 oz. pkg. cream cheese

1 egg

1/2 cup sugar

1/8 tsp. salt

1-12 oz. pkg. mini or regular chocolate chips

 

Mix together and set aside. (Mix sugar, salt, and cheese; add egg and beat well, stir in chips.)

 

Cake Mixture:

 

3 cups flour                  2 cups water

2 cups sugar                  2/3 cup oil

1/2 cup cocoa                 2 tsp. white vinegar

2 tsp. baking soda            2 tsp. vanilla

1 tsp. salt

 

Sift flour, sugar, cocoa, salt, and soda in large bowl. Add water, oil, vinegar, and vanilla. Mix well. Fill cup cake papers or pans about 1/2 full. Drop approximately 1 full tsp. cream cheese mixture in center. Bake 20 to 25 mins. at 350 degrees. Makes approximately 32 to 36 regular size muffins.

 

If using miniature pans, drop 1/2 tsp. cream cheese mixture. Will make about 6 dozen.

 

CHEESECAKE COOKIES

Lenora Kish

 

1/2 cup brown sugar              1/4 cup sugar

1/2 cup chopped nuts             1 egg

1 cup flour                      1 Tbsp. lemon juice

1/3 cup melted butter            2 Tbsp. milk

8 oz. cream cheese               1 tsp. vanilla

 

Mix brown sugar, nuts, and flour together in a large bowl. Stir in butter and mix well with your hands until crumbly. Remove 1 cup of the mixture to be used later as topping.

 

Place remaining in an 8 inch square pan and press firmly. Bake at 350 degrees for 12 to 15 mins.

 

Beat cream cheese with the sugar until smooth. Beat in the egg, lemon juice, milk, and vanilla. Pour into baked crust. Top with reserved crumbs. Return to 350 degree oven and bake for 25 mins. Cool thoroughly and cut into squares.

 

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