anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

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

I just use my basic cheese cake recipe... 8 oz cream cheese 1 egg, 1/4 cup sugar 1 tsp vanilla extract. Beat until wwell blended butter the cheese cake tins, cover the butter with either ground almonds, hazlenuts or pecans...or cookie crumbs...fill 2/3 full with the cheese cake mix and bake at 350 for about 12 to 18 minutes until set. Cool and turn out of pans. Linda C

Sounds yummy! Mom's in charge of the Pumpkin Cheesecake though! I may save to make later and use butternut squash and my hommade pumpkin butter. Deanna