Sour Cream Cheesecake

Ingredients:

1-1/2

cups  HONEY MAID Graham Cracker Crumbs

1/4

cup  butter, melted

1-1/4

cups  sugar, divided

4

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

2

tsp.  vanilla, divided

1

container  (16 oz.) Sour Cream ( I used Daisy)

4

 eggs

2

cups  fresh strawberries, sliced

Instructions:

HEAT oven to 325°F.

step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

step 2 BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

step 3 BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries. http://www.kraftrecipes.com/recipes/philadelphia-new-york-style-sour-104996.aspx

Frozen Crock pot Recipes. :)

http://freebies2deals.com/2012/08/frozen-crock-pot-meals-save-money-and-save-time.html

Teriyaki Chicken (I did two bags of this one)

• Bag of Baby Carrots
• 1/2 Red Onion in Large Chunks
• (1) 20oz can pineapple (undrained)
• 1/2 or 1 Garlic Cloves Chopped
• 2- 3 Chicken Breasts
• 1/2 cup Teriyaki Sauce

*Add 1/4 cup Teriyaki Sauce to Mixture right before cooking. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.  (Thanks to Melissa Fallis Test Kitchen for this recipe)

Chicken Tortilla Soup

• 1-2 Lbs Cooked Chicken Tenders (I used chicken breasts and did not cook them.  I am opting to shred the chicken when it is almost done cooking inside the crock pot instead.)
• 2-3 Large Potatoes
• 2 Cans Cream of Chicken Soup
• 1 Can Chicken Broth
• 1/2 Cup Onion Chopped
• 1 tsp Chili Powder
• 1 Small Can Green Chilies

Cook on HIGH Heat for 4-6 Hours.

Chicken and Dumplings

• 4 Chicken Breasts Halved
• 2 Tablespoons Butter
• 2 Cans Cream of Chicken Soup
• 1 Onion Diced Finely
• 2 Packages of Refrigerated Biscuit Dough torn into pieces (this is added after cooking- place in a separate baggie.)

Place everything in slow cooker (except the biscuit dough) and fill with enough water to cover. Cook HIGH 5-6 Hours.  30 Minutes before serving, place torn biscuit dough in slow cooker.  Cook until dough is no longer raw in center.

Shredded Buffalo Chicken

• 5-7 Chicken Breasts
• 1/2 Cup Frank’s Wing Sauce
• 1/4 Cup Yellow Mustard
• 1/4 Cup Apple Cider Vinegar

Add all to crock pot.  Cook on HIGH for 5 hours.  With 20 minutes left, shred chicken inside the crock pot.  Then, finish cooking cycle.  Eat on Whole Wheat Buns, with lettuce, tomato and even cheese.

Salsa Chicken

• 4 Chicken Breasts
• 1 Cup Salsa
• 1 Package Taco Seasoning
• 1 Can Cream of Mushroom Soup
• 1/2 Cup Reduced Fat Sour Cream

Add everything to Crock Pot (except Sour Cream).  Cook on LOW for 6-8 Hours.  Stir in Sour Cream at the end and serve over rice.

Zesty BBQ Chicken

• 5-6 Chicken Breasts
• 1 12 oz Bottle BBQ Sauce
• 1/2 Cup Italian Salad Dressing
• 1/4 Cup Brown Sugar
• 2 Tablespoons Worcestershire Sauce

Put chicken in bag.  Stir all other ingredients together in a bowl then pour into the bag.  Cook HIGH 3-4 hours or LOW 6-8 hours.

Pot Roast

• 1 Eye of Round Roast
• 1 Packet Pot Roast Seasoning
• 1 Bag Mini Carrots or Sliced Carrots
• 6-7 Chopped Potatoes
• 1 Onion in Big Chunks for Flavor

Add water just before cooking- 1/4 to 1/2 way full. Cook on HIGH 4-6 Hours.

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Crusted Chicken Romano - Cheesecake Factory Copy

Ingredients:

• 2 Chicken Breasts
• 1/2 cup Flour
• 1/2 C finely shredded and diced Romano Cheese
• salt 
• Pepper
• 1 Egg, Beaten
• 2 t water

Olive Oil

• 
  

Directions:

Whisk together the egg and water. Pound out chicken until 1/2 inch thickness. Mix together the flour, salt pepper and Romano. Dip chicken in egg mixture then into the flour mixture, coat evenly.

Place in a frying pan generously coated in olive oil on medium high heat. Cover and cook until golden brown flipping it once. 

*Serve with Sauce from the Tomato Cream Sauce Recipe.

Chicken Tikka Masala

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste (I do 3)
• 3 boneless skinless chicken breasts, cut into bite-size pieces (1 1/2 packs of pre-diced chicken)
• 4 long skewers
•  
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste (I do 1 1/2)
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. (you can also pan sear the chicken make sure to drain it as it cooks though to help get rid of excess marinade)
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. (optional) Serve over rice or with Naan Bread.

Recipe from allrecipes.com with slight adjustments.

Partridge Brownie Recipe

Brownie Ingredients:

2 Cubes of Butter

2 C Sugar

4 T Backing Cocoa

4 Eggs

2 C Flour

1 tsp Salt

1 tsp Vanilla

Frosting Ingredients:

3/4 Cube Butter-Melt on stove

2 T Baking Cocoa

3 T Milk

1 1/2 tsp Vanilla

3 C Powdered Sugar

Brownie Directions:

Melt Butter. Remove from stove and mix in sugar and baking cocoa. Add eggs one at a time and then add vanilla. Stir in dry ingredients. (Batter will be thick) Flatten in a greased cookie sheet. Bake at 350 for 15 min. Take from oven and shake mini marshmallows on top. Put back in oven for 2 minutes. Remove from oven and flatten marshmallows with the palm of your hand. Drizzle frosting over the top.

Frosting Directions:

Melt butter. Remove from heat and add baking cocoa and milk. Mix well. Then add powdered sugar and mix. (Add more milk if needed) Add vanilla, stir until smooth. -While brownies are still warm drizzle over the top.

*For a fun holiday twist sprinkle some crushed candy cane on top right after the chocolate frosting. :)

Sloppy Joes

Ingredients:
1 Can Chicken Gumbo Soup
2 Tbsp Minced Onions
7 Tbsp Ketchup
1 Tsp Mustard
Pinch Chili Powder
1 lb. Hamburger

Directions:
Fry Hamburger. Add remaining ingredients and simmer.

Mozzarella Stuffed Meatballs

Ingredients:
1/3 cup milk
1 cup fresh bread crumbs
1 lb. ground pork
1 lb. ground veal
1 lb. ground beef
1/3 cup minced fresh flat-leaf parsley, plus more
for garnish
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 lb. mozzarella or provolone cheese, cut into
1/2-inch cubes
Olive oil for frying
About 6 cups tomato sauce (see related recipe
at left)
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving
Directions:
In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.

Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

http://www.williams-sonoma.com/recipe/spaghetti-with-stuffed-meatballs.html

Chicken Parmesan

Ingredients:
4 Chicken Breasts
Italian seasoned bread crumbs
1 beaten egg
1/4 C olive oil
1/4 C butter
2 cups sauce
1/2 C milk
Butter

Directions:
Dip chicken in eggs and roll in Italian Seasonerd bread crumbs. Fry until brown in hot Olvie oil and butter.

In baking dish put in marinara mixed with cream to cover the bottom of the pan. Set fried chicken on top of that. Cover each chicken with a pat of butter on each and then a piece of mozzerella. Bake at 350 covered for 25 min, uncovered for another 20 serve over pasta.