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!