Kraft's Best Cheesecake

1-3/4 cups HONEY MAID Graham Cracker Crumbs

1/3 cup margarine or butter, melted

1-1/4 cups sugar, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp. vanilla

3 eggs

1 can (21 oz.) cherry pie filling

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.

Cheesy Ham and Potato Soup

• 3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
• 1/3 cup celery, diced
• 1/3 cup onion, finely chopped
• 1 -2 cup ham, diced and cooked
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1 teaspoon pepper
• 5 tablespoons butter
• 5 tablespoons flour
• 2 cups milk
• 2 cups cheddar cheese, shredded

1. Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
2. Then cook over medium heat until potatoes are tender.
3. Stir in the chicken bouillon, salt, and pepper.
4. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5. Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes)
6. Add in cheese and stir until melted.
7. Stir the cheese mixture into the stockpot and cook until heated through.

Easy Mexican Black Bean Casserole

• 16 ounces dried black beans, rinsed and drained
• 1 16-oz. jar salsa, plus extra for serving, optional
• 6 ounces shredded Cheddar or Monterey Jack
• Tortilla chips for serving, optional

Stir together beans, 4 cups water and salsa, if using, in slow cooker. Cover and cook on high until liquid is absorbed and beans are soft, 4 to 6 hours.

Sprinkle cheese over beans, cover and continue to cook until cheese is melted, 5 to 10 minutes. Spoon into bowls, top with additional salsa and serve with tortilla chips, if desired.

I made rice to go with this as well. You can mix it all together or serve them separate- which is what I do because my kids only eat the rice.

Peanut Butter Pancakes

1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water

Honey Butter:
1/4 cup butter, softened
2 tablespoons honey

In a bowl, combine pancake mix and sugar. In a small bowl beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Combine butter and honey in a small bowl. Serve with the pancakes.

Baked Chicken and noodles

rotini pasta noodles, whole wheat, uncooked
1 teaspoon olive oil
8 mushrooms, medium, fresh
1 celery stalk, medium
1 ounce swiss cheese or use what-ever is on hand
4 fl ounces chicken broth
2 chicken breasts, medium size- I cut mine up into pieces

Cook pasta according to package directions; drain well and toss gently with oil. Wash mushrooms and celery; slice mushrooms and chop celery finely. Preheat oven to 400. Coat a baking dish with cooking spray. Add cooked pasta, mushrooms, celery and diced cheese; mix well and pour in chicken stock. Place chicken on top of noodle mixture. Bake for 30 minutes or until chicken is no longer pink inside. Serve immediately.

Debdoozie's Blue Ribbon Chili

I am not a fan of chili- you can ask my mom. But I did like this one. I served it with corn bread.

Ingredients:

2 pounds ground beef 1/2 onion, chopped 1 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 1/2 cups tomato sauce

1 (8 ounce) jar salsa 4 tablespoons chili seasoning mix 1 (15 ounce) can light red kidney beans 1 (15 ounce) can dark red kidney beans

Directions:

1.	In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2.	Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Parmasan Tilapia Fish

1/4 cup parmasan cheese
2 Tbsp margarine
1 Tbsp mayo
1 1/3 tsp mayo
1 Tbsp lemon juice
1/8 tsp dried basil
1/8 tsp black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1 pound tilapia fish


Preheat broiler. Line pan with aluinum foil and spray with pam. In a small bowl mix parmesan cheese, margarine, mayo and lemon huice. Season with basil, pepper, onion powder and celery salt. Mix well and set aside.

Arramge fillets in a single layer on the perpared pan. Broil for 2 to 3 minutes. Flip the fillets over and broil for a coupal more minutes. Remove the fillets and cover them with the parmasan cheese mixture on the top side. Broil for 3 more minutes or until cheese melts and the fish flakes easily with a fork. Be careul not to over cook the fish.

My Mom's Potato Salad Recipe

I have made this and if I can make it anyone can. Mine even turned out, believe it or not.


Wash your potatoes and cut into forths if large halves if not. Put in a pan and cover the potatoes with water boil with skins on untill tender--about 1/2 hour--boil with the potatoes eggs also--as many as you want to.

When the potatoes are done, drain the water from the pan, let the potatoes and eggs sit until they are cool enough to handle, then you can either peel the potatoes if you want to or I usually put the skins in also, cut the potatoes into bite size pieces, peel eggs and do the same. Chop up some onion( to you liking). Add miricle whip ( start with a little--you can always add more, but you can't take it away). You don't want it soupy--add enough miricle whip to get it moist, add mustard--no more than a tablespoon. Salt and pepper--arrange in bowl and sprinkle with paprika top with sliced hard boiled eggs if desired! Refigerate till cool. ( I have found if you want it to cool faster, spread it in a glass cake pan and it cools faster!)

Corn and Green Chile Rice

INGREDIENTS
1 cup uncooked regular long-grain white rice
2 cups water
1 cup cottage cheese
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
4 oz. (1 cup) shredded Mexican cheese blend

DIRECTIONS
1. Cook rice in water as directed on package.
2. Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
3. Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

PHILADELPHIA 3-STEP Lemon Cheesecake Bars

1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. imitation vanilla
2 eggs

PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.

BEAT cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.

BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.

Grilled Chicken and Eggplant Parm Stacks

I made these for Richard's birthday. We really liked them, but it was a lot of chicken. I would say go with really thin chicken or one slice of chicken for each sandwich. I saw it on Rachael Ray, so this is her recipe.

Ingredients

For Stacks:
2 vine ripe tomatoes, sliced
Salt and pepper
6 large cloves garlic
1/3 cup EVOO – Extra Virgin Olive Oil, plus 2 tablespoons
8 small pieces chicken cutlets
1 firm, medium eggplant
8 thin slices mozzarella or smoked mozzarella
A handful of basil leaves, torn or chopped
2 handfuls of baby arugula
1/2 lemon
A wedge of Parmigiano-Reggiano, for shaving
Balsamic Drizzle, option for garnish

Yields: Serves 4

Preparation

Preheat oven to 350˚F.
Arrange tomatoes on a rack set on a baking sheet and season with salt and pepper. Roast tomatoes 30 minutes.
Place crushed garlic in a small pan with 1/3 cup EVOO. Heat oil to infuse it with garlic flavor then cool.
Meanwhile, preheat a large griddle or grill pan over medium-high heat or preheat broiler to high with rack on the second slot from top of oven.
Brush chicken with garlic oil and season with salt and pepper. Brush eggplant slices with garlic oil and season with salt and pepper. Grill cutlets and eggplant 3-4 minutes on each side. Chicken should be firm and marked; eggplant should be tender and marked.

To assemble, layer eggplant and chicken with mozzarella, roast tomato slices and shaved parm. Place stacks on platter and cover with foil so cheese melts slightly.
Meanwhile, dress basil and arugula with lemon juice and a drizzle of EVOO, salt and pepper, combine with lots of shaved Parm cheese. Serve stacks with basil-arugula salad.

Here is the link:
http://www.rachaelrayshow.com/food/recipes/grilled-chicken-and-eggplant-parm-stacks-sesame-garlic-green-beans/

Fish Tacos

The kids weren't huge fans of these, they had cereal, but we liked them and I will make them again.


1 1/4 lbs frozen cod or haddock fillets, thawed
1 lime cut in half, divided (I got the lime juice and used that)
1 pkg (12 count) taco shells
1 1/2 cups shredded lettuce
1 cup mango or peach salsa (not the regular kid or it will not taste right)
1 ripe avocado, peeled and diced


Heat oven to 425 F. Line a baking pan with aluminum foil, I sprayed it with Pam as well, and place fish on it. Season both sides of the fillets with salt, pepper, and the juice from 1/2 lime. Bake for 10 to 12 minutes; you will know the fish is done when it flakes easily with a fork.

Shortly after you put the fish in the oven, start heating up the taco shells- check the box for exact instructions. Fill the shells with fish, lettuce, salsa, and avocado. Squeeze the rest of the lime over tacos right before serving for a quick flavor boost.

Best Ever Banana Bread

3/4 cup dark brown sugar
1/2 cup white sugar
1/2 softened butter or margarine
2 eggs
1 1/2 cups mashed very ripe bananas (3-4 medium
1/2 cup buttermilk (I use the powered-mix according to directions)
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 cup chopped nuts, if desired
1 large jar stage 3 baby bananas

Heat oven to 350. Grease bottoms only of 2 8X4 loaf pans or 1 9X5.
In large bowl, mix sugar and butter. Add eggs, bananas, baby bananas, buttermilk and vanilla; beat with electric mixer until smooth. Stir in flour, baking soda, and nuts just until moistened. Pour into pans.
Bake 8 inch loaves 1 hour, 9 inch loaf 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack.

Spaghetti pie

1 pound hamburger

Onion

Spaghetti noodles

2 eggs

Butter

Parmesan cheese

Cottage cheese

Spaghetti sauce

Mozzarella cheese


Cook hamburger and onion together, drain. Boil spaghetti noodles- drain and put into a 9x13 pan that had been sprayed with Pam. Stir 2 eggs, 2 Tbsp butter and 1/3 cup parmesan cheese together. Stir this mixture into noodles while the noodles are still hot. Put container of cottage cheese on top of noodles- spread. Top this with spaghetti sauce. Top this with mozzarella cheese and parmesan cheese. Bake uncover at 350 for 30 minutes.

Here we go

So I have been trying to decide if I was going to start thiis blog or not and I decided why not. I have been trying to get my recipes in order and trying to get back into my weekly planning. In the process of typing out my recipes to put into a book, I decided why not put one here a week. I know that we all run into what to make and I hope this helps you to find more things you will like to make. Now having said this I will only put recipes on here that I have made and will make again. If anyone else would like to be a part of this let me know and I will add you. I will try to post one recipe a week. Here's to cooking!