Well the pictures look lovely, and the recipes sound great....but not a one is "No-Bake". And the recipe that you get from clicking on the picture is not the one pictured. I see you work for Philadelphia Cream Cheese....I certainly hope for your sake you don't work in web based advertising. Linda C

Linnea56: You can use mostly any fruit that you or your husband likes and sweeten it to your own taste. I like Pineapple topping. *************************** Put a can of crushed Pineapple in a Sauce Pan and simmer it awhile, until the pieces soften a little. Add sugar to taste. Mix a tablespoon of Cornstarch in a cup of cold water and add to the simmering Pineapple. Stirring until it thickens a little. Use more Cornstarch if needed. Let it cool a little and pour this over the CheeseCake. You can use many Fruits but I wouldn't pour the fruit from the can over the Cheese Cake. Some other good choices are Blueberries, Cherries and Peaches cut in large size pieces. There are some canned Pie fillings that you can use also. ************************************************ I made another Valentine Birthday Cheese Cake for my DD. Used Strawberry Preserves for topping. LOU

Steve, you're right, it's a lot of marketing. I saw a commercial a couple of nights ago for premade mashed potatoes, with a woman peeling potatoes. The commercial made it seem like it was a huge chore and long involved process to peel potatoes and these were already done, just stick in the microwave and voila, no more "drudgery" of peeling potatoes. I just ground my teeth, it's not that hard to peel a freakin' potato! Ashley is one of those consumers. She hates to cook. She'll eat my homemade macaroni and cheese, but would much prefer Velveeta Shells and Cheese. She likes the Cream of Mushroom soup right out of the can and loves cake from a boxed mix with canned frosting but isn't so wild about homemade cake, it's "too dense and too moist". Sigh. She'd buy the microwave potatoes. Woodie mentioned on a WFD thread that Ashley has been eating the same mashed potatoes/corn/whatever for as long as I've been posting here and that she'll be eating it when we're old and in "the home". Woodie is right! Amanda started cooking for David, he's very picky. Meat and potatoes. The only vegetables he'll eat are corn and green beans. No eggs, no rice, no gravy, nothing with fruit in it. No salad, no whole wheat anything. She has managed to branch out and learn to cook around his likes, making sure he has a meal but that there are other components for her and the kids. Occasionally she'll cave in and the kids will get the macaroni and cheese from the blue box which they love, or hot dogs, but not often. So, Ashley will keep those companies in business, Amanda won't. They were both raised in the same home with the same parents and with my cooking, go figure. As for low income people, I think there probably are some, but they probably aren't buying cheesecake goo in a tub. My sister is a professional welfare recipient, she and her husband and their children moved in with my stepmother when Dad died. My stepmother is on Social Security, and between all the government checks, they still just make ends meet because they all suck at budgeting and love to shop for useless crap. Anyway, they live on Hamburger Helper, lots of boxed macaroni meals, cold cut sandwiches, hot dogs, etc. Canned vegetables only, because both my sister and my stepmom say it's "too much work" to prep fresh vegetables to eat. No way is Sis snapping green beans when she can just pour them out of a can, or husking corn when she can microwave some frozen stuff. At least I don't have to worry about her raiding my garden very much. As for the cheesecake goo, it just makes me glad I don't particularly care for cheesecake! Eileen, you can have all of my share. Annie

I love that Hawaiian cheese ball! Haven't made it in years, but it was always a party favorite a long time ago. That Knorr spinach dip too. Old faves. I love pork tenderloin sliders with caramelized onions. Truly easy peasy. I marinate a tenderloin overnight. When I'm ready to cook, I put on the grill to brown, then bake covered until done. Meanwhile, caramelize about 2-3 medium onions in an iron skillet. I use the buttery Hawaiian rolls but you can use any small roll. Slice rolls in half & put a tsp or so of mustard on each (I love the champagne Dijon but any good Dijon-type will do), a slice of tenderloin and a spoon of caramelized onions on each. Wrap in foil and warm just before serving. They are fine if they cool off for a tailgate or party.