Key Lime Cheesecake

1 1/2 cups graham cracker crumbs
6 Tbs. butter, melted
24 ounces cream cheese, softened (3- 8oz pkg)
1 cup sugar
1 Tbs. cornstarch
1 Tbs. grated lime zest
3 eggs
2/3 cup key lime juice (lime juice works just as well)

Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up the sides of a 9 inch springform pan. Refrigerate.

In large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into prepared crust.

Bake at 300 degrees F for 55 - 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to 3 days.

You can also freeze the cheese cake at this point. I freeze it in the springform pan and cover with suran wrap. Make sure you put parchment paper on the bottom of the cheesecake before you make it if you want to freeze it. It makes it easier to transfer and clean up too. After it's frozen take it from the pan and wrap it in suran wrap several times. You can freeze it up to 6 months in a deep freezer. No one would be the wiser.

Ham Fried Rice

4 eggs, lightly beaten
1 Tbs. olive oil
1 1/2 cups cold cooked rice
1 1/3 cups diced fully cooked ham
1 1/2 tsp. garlic powder
1/2 tsp. ground ginger
Dash of pepper
2 dashes of chili powder
1 Tbs. soy sauce

In small skillet, cook rice in oil over medium heat. Add ham, garlic powder, ginger, pepper and chili powder. Add eggs and cook through. Stir in soy sauce. Serve immediately.

I love to use this recipe when I have left over rice. It is so yummy and has the similar taste that Chinese restaurants have.

Quick Bean Soup

1 lb. sausage, cooked
1 can great northern beans, drained
1 can black beans, drained
1 can diced tomatoes, italian style (if you dont' have italian style, I add a 1/2 tsp of oregano)
6 cups beef broth
1 1/2 cup macaroni

Add everything in pot except beans. Bring to boil and cook until noodles are done- aprox. 10 minutes. Add beans and simmer for 10 minutes.

You can also cook in a crock pot on low starting at noon. I add everything except the noodles. 30-45 minutes prior to serving add noodles.

My kids love this recipe too. Its one of our favorite soups. It kind of has a taste of minestrone. YUM!!

Ghost Chili

1 lb. boneless skinless chicken breast, cubed
1 medium onion, diced
3-4 cloves of garlic (or 1 tsp garlic powder)
1 tbs. oil
2 cups chicken broth
1 4 oz. can diced green chilies
2 cans great northern beans, drained
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp white pepper (or black)
1/2 cup milk
1 cup sour cream

Heat oil in large pot over medium heat. Saute chicken, onion, and garlic until chicken is no longer pink. Add beans, chilies, spices, and enough chicken broth to just cover the chili. Cook over medium heat for 30 minutes. Then add milk and sour cream. Heat through and serve with a sprinkle of white cheese. If the chili is more like soup, add extra cheese to the pot to desired thickness.

You can also cook in a crock pot for half the day on low. 30 minutes prior to serving add milk and sour cream. My family LOVE this recipe. It's one of our favorites when it's cold outside.

Chicken Pot Pie (or turkey)

1/3 cup butter
1/3 cup flour
1/3 cup onion, diced
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth
2/3 cup milk
1 cup carrots, sliced
1 cup potatoes, cubed
1 cup frozen peas
1 cup cooked chicken, diced
1 9 inch refrigerated pie crust (or use the recipe below for the crust.)

Melt butter in saucepan. Add flour, onion, salt, and pepper. Heat over medium heat until bubbly. Gradually add broth and milk. Heat stirring constantly until boiling. Boil and stir one minute. Set aside. Boil carrots and potatoes until crisp tender. Rinse peas in water until thawed. Combine vegetables and chicken in bottom of 8x8 pan. Top with pie crust. Cut slits in top of crust. Bake at 350 for 30 minutes or until crust is brown.

Optional Crust Recipe
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt (optional)
2 TBS Margarine or butter, melted
2/3 cup milk
1 egg

Stir ingredients in medium bowl, using fork, until mixed. Pour over chicken mixture, and spread evenly.

This pot pie recipe came from a friend and then I found this crust recipe in the Gold Medal flour cookbook for children and the kids loved it. I thought it was an easier crust than making the pie crust from scratch.

Cheesy Chowder

8 medium russet potatoes, peeled & diced
1 medium onion, chopped
1/4 cup butter
3 chicken bullion cubes
2 cups water
2 cups milk
1/3 cup flour
12 oz velveta cheese, cubed
2 carrots, peeled & sliced
1 small floret broccoli, cut in pieces
1 small floret of cauliflower, cut in pieces
(or you can use pkgk frozen california veggie mix)
salt an pepper to taste

In medium pot cover potatoe and onion with water and simmer for 20 minutes. Add carrots and broccoli 10 minutes into the simmer. In separate pot, disolve bullion with water, then add butter and milk and velveta. Stir until velveta is melted and add to potatoe pot. Add salt and pepper to taste.

My kids love this soup and its great left overs too.

Ramen Chicken Salad

1 pkg. chicken ramen noodles
2 Tbs. sesame seeds
1/2 cup sliced almonds
3 chicken breasts
3 cup shredded cabbage

Cook and cube chicken breast and combine ingredients in a salad bowl.

2 Tbs. minced onion
1/4 cup oil
1 pkg. ramen seasoning
2 Tbs. white wine vinegar
2 Tbs. sugar

Combine ingredients and pour over salad.

Brownie Pizza

1 (20 ounce) box of Brownie mix
1 8 ounce pkg. cream cheese, softened
1 8 ounce can crushed pineapple, drained
2 Tbs. sugar
2 bananas, sliced
1 cup fresh strawberries, sliced
Marshmallows
Maraschino cherries
1 cup chopped nuts
Coconut
Chocolate syrup, for drizzling
Whipped Cream

Preheat oven to 350 degrees. Grease a 15" pizza pan or line it with parchment paper.

Pepare brownie mix according to directions on box. Pour onto prepared pan. Bake for 20 minutes or until done. Remove from oven and cool.

Beat cream cheese while adding pineapple and sugar together in bowl. Spread mixture over brownie crust. Arrange banana slices, strawberries, marshmallows, and cherries over cream cheese mixture. Sprinkle with nuts and coconut. Drizzle with chocolate syrup. Add whipped cream on top for garnish. To serve, slice as you would a pizza and enjoy!!

This is one of our favorites. i usually use any kind of fruit that I have on hand.
Serves about 8-10

Beef Enchiladas

1 lb ground beef
1 clove garlic, minced
1 small yellow onion, diced
1 can cream of chicken
1 can red enchilada sauce
1/2 can milk
1 dozen flour tortillas
2 cups cheddar cheese blend
1 can olives, sliced
sour cream

In saucepan brown ground beef, add onion and garlic and set aside. In a bowl, mix cream of chicken, enchilada sauce and milk. (If you like a milder sauce you can add up to 1 full can of milk). In a sprayed 9x13 pan place some of the sauce in the bottom of pan and spread around. I like to add a little of the sauce into the beef to make it more moist, about 1/3 cup or so. Then take a tortilla and place it into the pan, spread some sauce onto the tortilla, add some beef, cheese and olives and roll up. Continute this until the pan is complete. Pour the additional sauce over the tortillas, sprinkle them with cheese and olives. Bake at 350 uncovered for 30 minutes. Serve with a dallop of sour cream.

I also like to make cheese enchiladas with this recipe. The kids tend to eat them better. I usually have enough sauce and tortillas to make atleast 2 or 3.

Creamy Crock Pot Chicken Pasta

2 boneless skinless chicken breasts (I use frozen)
1/3 cup water
1 can of cream of mushroom
8 oz. cream cheese
1 pkg. zesty italian dressing
4-5 cups of cooked pasta

Place water, frozen chicken, mushroom soup, and italian dressing into sprayed crock pot on low for 3 hours or until chicken is cooked. Shred chicken and add cream cheese to pot with it remaining on low. When you are ready to eat, serve over pasta. Serves 4-6

Sometimes I even add frozen peas or other vegetables to the sauce. My kids love this one!!!

Oatmeal Cookies

Adapted from my sweet sister Sherilee

1 cup sugar
1 cup brown Sugar
1 cup butter (2 cubes)
2 eggs
1 tsp vanilla

In large mixing bowl cream together. Then add:

2 c flour
2 1/2 c oatmeal
1 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
3 cups raisins/craisons/ chocolate chips or what ever you want. I usually do all three (a cup of each) and it turns out so yummy.
Blend all ingredients, spoon onto greased cookie sheet. Bake at 350 for 10 minutes. Let cool for 1-2 minutes then place on a cooling rack to cool again. Yields approx. 3 dozen.

Pork & Potatoes in Mushroom Sauce

6 1 1/2" thick pork chops
1 tbs olive oil
3-4 russet potatoes, peeled & cubed
1 can cream of mushroom
1/3 cup milk

Brown pork chops in oil on both sides. Place chops in a sprayed 9x13 pan and place potatoes on top. Mix cream of mushroom and milk and pour over potatoes. Cover and bake at 350 for 45-50 minutes.
Serves 6

I love this recipe because it is so simple and the kids love it. It's one of my favorite ways to do pork chops. Enjoy!

Peanut Butter Cheesecake

Crust:
1-1/2 cups crushed pretzels
1/3 cup butter, melted

Filling:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 ounces) semisweet chocolate chips

Topping:
1 cup (8 ounces) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

• In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.
• Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
• For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
• Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
  

It also freezes well. I just place the cheesecake in the freezer in the springform pan and freeze it. Then when it's frozen I take it out and wrap it like crazy in plastic wrap. When you are ready to use it just take it out the morning before and thaw in fridge.

Homemade Salsa

6 fresh tomatoes, chopped

1 white onion, chopped
1/2 bunch cilantro, chopped
2 cloves minced garlic
½ tsp lime juice
1 tsp salt
1 small Jalepeno (if you don't have a jalepeno, just use 1/8 - 1/4 tsp Cayenne pepper depending on how much kick you want)

Mix all ingredients. So easy in a food processor, start with onions first then tomatoes.

Tomatillo Creamy Café Rio Dressing

1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)

Put all ingredients into a blender or food processor. Add extra mayo if dressing is too thin. Refrigerate.

Café Rio Lime Rice

2 Tbsp butter
1 yellow onion, chopped
4 cloves minced garlic
6 2/3 cup water
8 tsp chicken bullion (7 cubes)
½ bunch cilantro, chopped
2 tsp cumin
1 Tbsp lime juice
½ tsp salt
3 cups long grain rice

Sauté butter, onion, and garlic. Boil everything else except rice in a large pot.
Add onion and garlic—then add rice. Cover and simmer. Makes 6 cups.

I like to use my rice cooker with this recipe. All I do is turn on the cooker and wait until it gets warm enough to saute' butter onion and garlic. Then I add everything else and set it to which ever rice I use- brown or white- it taste great with both. Enjoy.

Machaka

1 small pot roast
1 pkg boneless pork loin roast (I use a third of the Costco's pork loin roast)
1 28 oz can of Green Enchilada Sauce
2 small cans of diced green chili's
shredded cheese
sour cream
flour tortillas

Cut off fat and place roasts in a sprayed crock pot and cook overnight on low. In the morning shred the meat with a fork. Then add enchilada sauce and green chili's. Cook the rest of the day. Serve with tortillas, cheese, and sour cream. Enjoy. Serves 10-12

When I make this there is a lot left over. I usually have people over when I make this. It is always a hit. I like to serve it with Cafe Rio's tomitillo dressing and lime rice. But it does well on it's own. I also freeze any of the left overs since it makes a lot and when I get ready to use the left overs I just pop it into the crock pot again on low, but I usually put it in around 12-2pm because it doesn't need much time to heat up, otherwise you will burn it in the crock pot.

Chicken Cordon Bleu Pasta

2 cups of cooked chicken
1 can cream of chicken soup
1/2 cup of sour cream
1 Tbs Lemon Juice
1 cup of sliced deli ham cubed or ham chunks (I prefer the deli ham)
4 oz swiss cheese (approx. 1/2 cup or 4 long slices)
4 cups cooked pasta

Mix together everything together except pasta and place in saucepan. Heat until low boil stirring occasionally. Serve over cooked pasta or rice. Enjoy. (you can also cook it in a casserole dish at 350 for 35-40 minutes. Top with some bread crumbs or crackers and bake an additional 5 minutes. I prefer the stove top because its faster.) Serves 6-8

I love this recipe because it is simple and everyone loves it. It also freezes well. (without pasta of course). I like to freeze it in a disposable casserole tin. Then when I get ready to use it I can just place it in the oven at 350 for 35-40 min uncovered. Top with some bread crumbs or crackers and bake an additional 5 minutes. Then serve over pasta or rice.

Chocolate Cornstarch Pudding

3 Tbs. cornstarch
1/2 cup sugar
Dash of salt
2 tsp. cocoa
2 cups milk
1 tsp. vanilla
1 Tbs. butter

Mix cornstarch, sugar, salt, & cocoa together in sauce pan. Add milk gradually. Heat to boiling over medium heat stirring constantly. Boil 1-2 minutes. Add butter and vanilla. Pour into custard cups and cover and chill. Serves 4.

I like to top it with marshmallows and serve it warm. It makes for a yummy dessert for those cooler nights. It's also a winner with my kids.