Cheese Scones Recipe

  
      Yield: 16 Servings
 
      2 c  flour
      3 T  sugar
      1 T  baking powder
    1/4 t  garlic salt
    1/4 t  onion salt
    1/4 t  salt
    1/4 t  baking soda
      1 ea egg
    1/2 c  sour cream
      5 T  vegetable oil
    1/4 c  milk
      2 c  sharp cheddar cheese
           -Shredded

In a large bowl, combine all dry ingredients.  In another bowl, mix
together eggs, sour cream, oil, and milk and mix well.  Stir in cheese.
Add to dry ingredients, all at once, and stir just till all is moist.
On a floured surface, knead dough 7 or 8 times.  Divide dough in half.
Pat 1/2 of dough into an 8" circle, about 1/2" thick, on a greased
baking sheet.  Cut into 8 wedges.  Repeat with last half of dough.
Bake in a 375 oven for 15 to 18 minutes or until golden brown.
Immediately recut wedges to separate.  Serve warm with chili or
casserole.

Cheesecake Mint Brownies
 
      Yield: 24 Servings
 
      8 oz cream cheese,softened
      1 pk fudge brownie mix (21 1/2
           -oz)
     14 oz Piggly Wiggly condensed milk
      2    eggs
    1/2 t  peppermint extract
      1 cn ready to spread chocolate
           -frosting

Pre-heat oven to 350 degrees. Prepare brownie mix per instructions
on box; spread into well greased 9 x 13 pan; bake for 15 minutes. In
mixing bowl, beat cream cheese until fluffy, gradually beat in
condensed milk until smooth. Add eggs, extract and mix well. Pour
evenly over brownie, bake 25 minutes. Cool; spread with frosting, cut
into bars. Store (covered) in refrigerator.