Black Forest Mini Cheesecakes

18 to 24 vanilla wafer cookies
2 packages (8oz each) cream cheese, softened
1 1/4 Cups sugar
1/3 Cup Hershey's Cocoa
2 Tbl. all purpose flour
3 eggs
1 container (8oz) dairy sour cream
1/2 tsp almond extract
Sour Cream Topping (recipe follows)
Canned Cherry Pie Filling, chilled

1. Heat oven to 325 degree Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon sour cream topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling, cover; refrigerate leftover cheesecakes. 1 1/2 to 2 dozen cheesecakes.
Sour Cream Topping: Stir together 1 container (8oz) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Broccoli Soup

1 Bunch Broccoli (steamed and chopped)

3 Carrots (chopped)
1 Onion (chopped)

Cover the carrots and onion with water and boil until tender. Drain off water, puree vegis in a blender and re-add water.

In a large pan melt 1/2 cup butter. Add 1/2 cup flour, stir, add 4 cups milk. Stir until thickened. Add pureed vegis and broccoli, add salt, pepper and garlic salt to taste.

Poppy Seed Cake

1 pkg. white cake mix
1 pkg. vanilla instant pudding
1/2 cup oil
1 cup water
5 eggs
1 tsp. almond flavoring
3-4 Tbs. poppy seeds

Mix together well. Bake at 350 for 30-50 min.

Chocolate Cream Filling

2/3 cup sugar
1/3 cup cocoa
1 1/2 cup whipping cream
1 1/2 tsp. vanilla

Beat until stiff.