Bethany's Recipe Box

FILLING 2 (8 oz) packages cream cheese, softened 2 eggs 1 cup sugar 1 teaspoon vanilla  1 prepared graham cracker crust TOPPING 1 cup sour cream 2 tablespoons sugar 1/2 teaspoon vanilla  PREPARATION Preheat oven to 350 degrees F. For the filling, combine cream cheese, sugar, eggs, and vanilla in a large bowl. Beat until smooth. Transfer filling mixture to the graham cracker crust and bake for 35 minutes. While the filling bakes start on the topping. In a medium sized mixing bowl, combine sour cream, sugar, and vanilla. Remove pie from oven after 35 minutes and raise the temperature to 450 degrees F. Pour the topping mixture onto the pie and return to oven for 5 additional minutes. Allow pie to cool before serving.

INGREDIENT ORANGE SHERBERT!!! FUN & EASY! 🍊🍊 Ingredients: 2 cups orange juice (freshly squeezed or store-bought) 1 can (14 ounces) sweetened condensed milk Optional: orange zest or orange slices for garnish Directions: 1. Ensure that the orange juice is cooled down before starting the recipe. 2. In a large bowl, combine the orange juice and sweetened condensed milk. 3. Use an electric mixer or a paddle attachment to blend the mixture thoroughly until smooth and well combined. 4. For an extra burst of orange flavor, consider adding a teaspoon of orange zest to the mixture. Mix it in well. 5.  Pour the blended mixture into a freezer-safe bowl or loaf pan. Make  sure the container has enough space to accommodate the mixture while  allowing room for expansion. 6. Cover the container  with a lid or plastic wrap to prevent ice crystals from forming on the  surface. Place the container in the freezer. 7. Allow the sorbet mixture to freeze and solidify for at leas...