Blueberry Cheesecake

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.

DORITO CHICKEN BAKE

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)

Chocolate Covered Banana and Peanut Butter Sandwiches

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

Apple Cinnamon Loaf

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.

BLT Macaroni Salad

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

Marinated Cucumbers, Onions, and Tomatoes

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.

Deep Dish Chocolate Chip Cookie ( For those days you just want to make one cookie)

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}

Pineapple Coleslaw

Ingredients:

2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated onion
1 tablespoon lemon juice
1 teaspoon sugar
1 pinch salt
1 can pineapple chunk, drained
1 cup shredded carrot
2 cups shredded cabbage

Directions:

Mix and chill. (Best if chilled overnight)

Cinnamon Roll Pancakes

1. Ingredients 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1 tablespoon canola oil 4 tablespoons (1/2 stick) unsalted butter, melted (for cinnamon filling) 1/4 cup plus 2 tablespoons packed light brown sugar (for cinnamon filling) 1/2 tablespoon ground cinnamon (for cinnamon filling) 4 tablespoons (1/2 stick) unsalted butter (for glaze) 2 ounces cream cheese, at room temperature (for glaze) 3/4 cup powdered sugar, sifted (for glaze) 1/2 teaspoon vanilla extract (for glaze)
   Directions: CINNAMON FILLING: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-size zippered storage baggie. Set aside to thicken at room temperature. GLAZE: In a small pan, melt the butter over low heat. Whisk in the cream cheese until smooth. Remove the pan from heat. Whisk in the powdered sugar and vanilla, then set aside. PANCAKE BATTER: Whisk together the flour, baking powder and salt in a medium bowl. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). MAKING THE PANCAKES: Heat a large skillet or griddle over medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/3 cup measuring cup to add batter to the skillet. Use the bottom of the scoop or cup to spread the batter into a nice, even circle (about 5 inches in diameter). Reduce the heat to medium-low. Open the zippered baggie with the cinnamon filling, and stir to reincorporate any butter that has separated. Reseal, then carefully snip the corner of the baggie. Use it as a pastry bag to start piping cinnamon filling onto the top of each pancake, starting from the center and swirling outward. Cook the pancake until bubbles begin to appear and burst on top of the pancake and it is golden brown on the bottom, 3 to 4 minutes. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook until the other side is golden as well, an additional 2 to 3 minutes. When done, flip the pancakes onto a plate. Carefully wipe the pan clean with a paper towel, spray with non-stick cooking spray, and prepare the rest of the pancakes with the remaining ingredients. Serve pancakes topped with a drizzle of warm cream cheese glaze.

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Big Mac Secret Sauce Recipe

1/4 cup salad dressing(like miracle whip)
1/4 cup mayonnaise
3 tbsp French salad dressing
1/2 tbsp sweet pickle relish
1 1/2 tbsp dill pickle relish
1 tsp sugar
1 tsp dried minced onion
1 tsp white vinegar
1 tsp ketchup
1/8 tsp salt

1) Mix all ingredients and stir well in a small container
2) Microwave on high for 25 seconds,and stir again
3) Cover and refrigerate for at least 1 hour before serving

Anyone goin' my way????

HAPPY NEW YEAR !!!!!!

Oven Baked Chicken Fajitas

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Candy Cane Fruit & Cream Cheese Danish

2 cans of Pillsbury crescent rolls
1 package cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 can cherry or strawberry pie filing

glaze:
Powdered sugar
Milk
1/2 tsp vanilla extract

Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape. Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape.
Spoon pie filling on top of cream cheese filling.
Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look. Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

Glaze:
Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.

Drizzle over baked candy cane and enjoy!

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

GLAZED CHRISTMAS HAM

1 spiral ham

Basting sauce:
1 c. dark brown sugar
1/2 cup orange juice
12 oz. jar pineapple-orange marmalade
1/4 cup Dijon mustard
1/4 cup honey

Mix together.

Preheat oven to 375 degrees. Place ham in roasting pan (cut side down) with 2 cups vegetable broth. COVER with foil and bake 1 1/2 hours, basting every 15 minutes with basting sauce mixture.
Uncover and baste liberally. Bake an additional 20-30 minutes, until nicely colored and 140 degrees internal temperature is reached. Let rest 10 minutes before serving.

Apricot Light Fruitcake

In a medium saucepan combine and boil for 30 minutes:

2 ½ cups water

1 ½ cup sultana raisins

¼ cup sugar

2 cups dried chopped apricots

Cool completely.

Cream until light and fluffy:

1 cup butter

1 cup sugar

1 ½ tsp vanilla extract

4 ounces cream cheese

Add 4 eggs, one at a time, beating well after each addition.

Sift together

2 ½ cups flour

½ tsp baking powder

Fold half of the dry ingredients into the creamed mixture. Fold in the cooled boiled apricot mixture, followed by the remaining dry ingredients along with:

1 pound glace cherries

1 pound mixed dried fruit

Bake in a greased and floured tube pan or 3 greased and parchment lined loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.

WHAT A CUTE CHRISTMAS IDEA!!!

CANDY SLEIGHS: Hot glue gun, 1 standard Kit Kat bar, 2 candy canes, 10 Hershey bars (stacked 4, 3, 2, 1), ribbon & a bow on top! ...and there you go...

Crunchy Honey Garlic Pork Chops

Ingredients:

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Melted Snowman Cookies

You’ll need:

1 package of Betty Crocker’s Sugar Cookie Mix OR substitute your family favorite! 10 large marshmallows Cookie Icing, decorating tips, and your imagination! You can use Betty Crocker Cookie Icing or make your own. You’ll need Black, Red, Green, Blue and Red! I also used mini orange M&M’s for the noses, instead of mixing a tiny bit of orange for carrot noses.

Mix the cookie mix together, then take a small chunk (about the size of a golf ball) and flatten to about 1/4″-1/2″ depending on how thick you like your cookies. Remember, they are supposed to be melted snowmen so the more irregular the shapes, the better!

Bake the cookies according to the package directions. Pull them out when they’re done and let them cool on a rack. When they are cool, ice the cookies with the back of a spoon and let some of the icing drip over the edge for that melting effect!

Spray a microwave safe plate with cooking spray and put the marshmallows on it. Cook on high for approx 20 seconds. Watch the marshmallows carefully though, you don’t want to let them get too fluffy! Spray your hand with the cooking spray (Great tip!) and pull the marshmallows carefully off the plate and set them on the frosted cookies.

Start decorating! I found it easier to do the arms and faces first, then add the rest of the details.

I love these cookies! The only thing I would have changed, is my icing recipe. I didn’t have clear vanilla extract, so my cookies aren’t as bright white as they should have been. It would have made them even more adorable! When you do yours, get the clear vanilla extract or use white cookie icing!

My simple icing recipe is: 1 cup powdered sugar 4 tsp milk 1 tsp clear vanilla extract 1 TBLS Light Corn Syrup Stir until smooth and ice your cookies!