Lil’ Green Mice Mexican Appetizer
12 large jalapenos
1 package reduced-fat or fat-free cream cheese
1 package Jimmy Dean original reduced-fat sausage
1/4 cup Parmesan cheese
Slice the stem off the jalapenos, cut them in half lengthwise and scrape all the seeds and membranes out. Cook the sausage, chopping into small pieces while cooking. Cool the sausage to room temperature and then stir into the cream cheese. Add the Parmesan cheese. Fill the jalapenos with the mixture. Bake, covered, in a 400 degree oven for 12-15 minutes.
Myrna Breivik of Duluth
Busy Day Lemon Cheesecake
2 cups graham crackers crumbs
1¼ cups sugar, divided
6 tablespoons melted butter
4 — 8-ounce packages cream cheese, softened
1 cup sour cream
grated rind and juice of 1 lemon
Preheat the oven to 325 degrees. Combine the crumbs, 1/4 cup of sugar and butter. Reserve 1/4 cup of this mixture for the topping. Press the remaining crumbs into a 9-by-13-inch pan. Beat the cream cheese and remaining cup of sugar. Add the sour cream and mix well. Stir in some lemon peel and juice. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Sprinkle with 1/4 cup reserved crumb mixture. Bake 40 minutes or until center is almost set. Refrigerate at least four hours or overnight. Store in refrigerator. Serves 16.
Margaret Freeman of Saginaw