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.