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.