Strawberry Cheesecake Squares Recipe by Our Best Bites Ingredients: 1 package Pecan Sandies Cookies, divided 1 1/2 Tbsp. butter, melted11 oz.

cream cheese (1 8-oz. package + 3 oz. of another package, not low-fat), softened

2 eggs

2/3 c. sugar

pinch salt

1 1/2 tsp. vanilla

1/2 tsp. almond extract

2 c. Breakstone’s Sour Cream

1 1/4 c. strawberry sauce or strawberry jam, divided

(recipe below; you can also use jarred strawberry topping or canned strawberry pie filling) Instructions: Preheat oven to 375. Spray a 9×13 pan with non-stick cooking spray. In a food processor, process 3/4 of the Pecan Sandies (reserve 6). Mix with melted butter and lightly press onto the bottom of the pan. Set aside. In a large bowl or the bowl of a stand mixer, combine cream cheese eggs, sugar, salt, vanilla, almond extract, and sour cream. Beat on high for 4-5 minutes. Spread half of the cheesecake batter onto the bottom of a 9×13 pan. Pour 3/4 c. of the strawberry sauce over the batter, spreading gently to cover the surface (it doesn’t have to be perfect). Spread remaining cheesecake batter over the strawberry layer and then spoon remaining 1/2 c. of strawberry sauce over the batter. Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife. Bake at 375 for 25-35 minutes or until center is jiggly but not liquid. While baking, process remaining 6 cookies. During the last 10 minutes of baking, sprinkle the cookies on top of the cheesecake. Chill for at least 8 hours and cut into squares. If desired, drizzle remaining strawberry sauce over the individual squares.

Chicken Rolls

Chicken Rolls

This recipe almost fills 2 tubes of biscuits and the filling stays good in the fridge for week or so.

2 Cups cooked chicken

8 oz. Cream Cheese

1 T. chopped onion dash salt and pepper

2 T. Chicken broth

1/4 C. Butter 1 Cup Stuffing Smashed (I usually use pepperidge farm)

1-2 cans jumbo buttermilk biscuits

Mix cream cheese with butter and stuffing, fold in chicken and rest of ingred. Flaten out rolls and place 2-3 Tablespoons of mixture onto each roll. pinch together. Then roll in into melted butter and then some stuffing. Bake at 350 for 20-30 minutes

Topping: 1 can cream of chicken soup mixed with 1/2 can milk. Heat and serve over rolls.

Teriyaki Ranch Chicken

Teriyaki Ranch Chicken

1/2 C. Ranch Salad Dressing

1/2 C. Teriyaki Sauce (kikkoman Teriyaki)

Bacon bits, shredded cheese

5-6 chicken breasts

Place chicken in 9x13 pan (I like the chicken when it is a little thinner. I cut the chicken breasts in half so they are thinner). Pour teriyaki sauce over chicken, spoon ranch dressing over chicken. Cook at 350 for 25 minutes. Take out and sprinkle with cheese and bacon bits cook 10 more minutes or until juices run clear.

(I think the longer the chicken sits in the fridge before cooking gives it more flavor but if your like me and usually running behind you can cook it right away)

Kimberly's Lettuce Wraps

Kimberly's Lettuce Wraps

Sauce:

1/2 C. Sugar and 1 cup Water - Disslove together

4 T. Soy Sauce

4 T. Ketchup

1/2 tsp. seasame oil

4 T. Rice Vinegar

2 T. Lemon Juice

1-2 T. Garlic Red Chili Paste (New name is Hot Chili Garlic Sauce - Brand Sun Luck)

1-2 tsp. Hot Chinese Mustard Paste (Sun Luck) (All these weird ingred. can be found at Smiths by the oriental food** This was a great help to me) Add everything (the last two ingred - add according to how hot you like - the more you add the hotter it will be)

Filling:

2 lbs. chicken breast cooked, chopped

2 cups water chestnuts (chopped)

6 T. chopped green onions

1 1/3 C. Chopped mushrooms (canned)

2 Gloves minced garlic

3/4 C. Soy Sauce

1 T. Rice Vinegar

3/4 C. Dark Brown Sugar (I have used lite and worked fine but the dark makes it darker and a little sweeter flavor)

2 Cups Rice Noodles (Maifun is what the bag says) (fry in oil - and they will double in size) Kids Love this Part!

Boil chicken cut up in small pieces, add onions, garlic, water chestnuts, mushrooms in bowl. Cook rice noodles let drain on paper towel. Put chicken mixture in pan to warm up and add other ingred. Crush noodles and add. Serve with Ice Burg Lettuce - Cut lettuce head in 1/2 take a piece put filling in and wrap it up and Enjoy!

Crockpot Italian Chicken

1-2 lbs. chicken breasts
1 package dry Italian dressing mix
1 small can cream of chicken soup
1 package cream cheese

Cook the above ingredients in the crockpot for 3-5 hours on high or whatever. Take chicken out and shred then the last hour add, diced tomatoes, sliced mushrooms, and quartered artichokes, (or whatever your family will eat :) Serve over rice.

Pizza!

Pizza Crust!

2 pkgs or 4 ½ tsp active dry yeast

2 C hot water

2 tsp sugar

2 tsp salt

4 TBS oil

5 C flour

Dissolve yeast in warm water. Stir in remaining ingredients. Let rise 10 minutes. Divide into thirds for small pizza pans of half for larger pans. Pat onto lightly greased pans (use shortening). Top with sauce, toppings, and cheese. Bake 20 min. at 425 degree oven. If baking two at a time, switch the pans after ten minutes so that each pizza gets time on the top and bottom racks.

Topping variations:

BBQ chicken pizza: Use BBQ sauce in place of pizza sauce. Top with cooked chicken chunks, green pepper and onion.

Mediterranean Pizza: Spread olive oil over the dough instead of sauce. Top with sun-dried tomatoes, Spinach leaves, cooked chicken chunks, olives and mushrooms. Use mozzarella cheese and then sprinkle feta on top.

Taco pizza: Mix one part salsa with one part pizza sauce and spread on dough. Top with seasoned ground beef, mozzarella cheese and cheddar cheese. Bake as usual and then top with shredded lettuce, diced tomatoes, and crushed tortilla chips. Serve with sour cream.

Creamy wild rice soup

Creamy wild rice soup

½ cup butter

1 finely chopped onion

½ - 1 cup frozen corn (or ½ cup chopped celery, (I use both))

½ pound fresh mushrooms, sliced

½ cup carrots, sliced

¾ cup all-purpose flour (I use spelt

6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)

2 cups cooked wild rice

1 pound boneless, skinless chicken breasts, cubed

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon mustard powder

½ teaspoon dried parsley ( I didn't use)

½ teaspoon black pepper

1 cup slivered almonds (I didn't use)

2 cups nonfat half-and-half ( I use coconut milk

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.