For the graham cracker crust: 3 cups of graham cracker crumbs 1/2 cup butter, melted 1/3 cup sugar
In bowl, combine graham cracker crumbs, melted butter and sugar Mix until well combined and it resembles a coarse crumb Press mixture into a 9x9 pan Bake @ 350 for 10 minutes Let cool completely
For the cheesecake: 2 (8 ounce) packages cream cheese, softened 1 cup icing sugar 2 teaspoons vanilla 1 (8 ounce) container cool whip
Using mixer, beat cream cheese, icing sugar and vanilla Fold in cool whip Spread mixture over cooled crust Place in fridge for 3-4 hours to cool and set Remove from fridge and spread a (21 ounce) can of blueberry pie filling over top Cut and serve.
2 cups shredded cooked chicken 2 cups shredded Mexican cheese blend (divided) 1 (10 oz) can cream of chicken soup ½ cup milk ½ cup sour cream 1 can Ro-tel tomatoes (drained) ½ packet taco seasoning 1 large bag Doritos Shredded lettuce (optional) diced tomato (optional)
Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose. (Makes 4 Servings)
Sliced Bananas Natural Peanut Butter Dark Chocolate
Cut up banana slices Spread on peanut butter and make sandwiches Freeze for 1 hour Melt dark chocolate, dip each banana sandwich Freeze until chocolate is solid
1/3 cup brown sugar (not packed) 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter, softened 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk 1 apple, peeled and chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
1/2 cup mayonnaise 3 tablespoons chili sauce 2 tablespoons lemon juice 1 teaspoon sugar 3 cups elbow macaroni, cooked 1/2 cup tomato, seeded and chopped 2 tablespoons green onions, chopped 3 cups lettuce, shredded 4 slices cooked bacon, crumbled
Directions: 1. In a large bowl, combine the first four ingredients; mix well. 2. Add the macaroni, tomato and onions; toss to coat. 3. Cover and refrigerate. 4. Just before serving, add lettuce and bacon; toss to coat
3 medium cucumbers, peeled and sliced 1/4 inch thick 1 medium onion, sliced and separated into rings 3 medium tomatoes, cut into wedges 1/2 cup vinegar 1/4 cup sugar 1 cup water 2 teaspoons salt 1 teaspoon fresh coarse ground black pepper 1/4 cup oil
Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving.
1 tbsp. butter,melted 1 tbsp. white sugar 1 tbsp. brown sugar 3 drops of vanilla pinch of salt 1 egg yolk 1/4 c. flour 2 tbsp. chocolate chips Mix all ingredients and microwave 40-60 secs in a cup or bowl {single serving}
