1 8-oz. package cream cheese

1 stick butter

2 sticks margarine

3 cups sugar

3 cups sifted plain flour

6 eggs

1 teaspoon vanilla

Do NOT preheat oven.  Combine the cream cheese, butter, and margarine in a large mixing bowl, and cream well with electric mixer.  Add sugar, and cream until fluffy, about five minutes.  Add one cup flour and two eggs, in that order; mix on medium speed about two minutes.  Repeat adding one cup flour and two eggs, beating two minutes and scraping down bowl between additions.  Add remaining flour, eggs, and 1 teaspoon vanilla, and beat for two minutes.  Pour into large greased and floured tube or Bundt plan, and place in cold oven; turn oven to 300 degrees.  Timing varies with ovens; check cake with cake tester or long toothpick after an hour, then continue checking about every ten minutes until tester comes out clean.  Remove cake from pan as soon as it comes from the oven.

Submitted by: Melissa Selby, Bentonia, MS

(Originally published in Taste of Home magazine)

2 packages (16 ounces each) frozen California-blend vegetables

8 ounces process cheese (Velveeta), cubed

6 tablespoons butter, divided

1/2 cup crushed butter-flavored crackers (about 13 crackers)

Prepare vegetables according to package directions; drain. Place half in an ungreased 11-in. x 7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers.

Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 172 calories, 13 g fat (8 g saturated fat), 33 mg cholesterol, 392 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein.

Yield: 8 to 10 servings

Submitted by: Melissa Selby, Bentonia, MS