8 minute Cheesecake

I love this, its so simple and tastes great. DH loves it too!! I like to pour some caramel syrup over mine!

1pkg. 8-oz cream cheese
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
1 8-oz container cool whip
1 graham cracker crust
fresh strawberries to garnish if you want

Beat cream cheese until smooth,gradually beat in sugar, Blend in sour cream and vanillaFold in cool whip. Blend well. Spoon into crust. Chill 4 hours or overnight. Top with strawberries if you want.

Lemon Supreme Pie

My MIL made this for dessert one day and I had to have the recipe, it was so delicious! It is a little time consuming and requires that you chill it overnight before serving, so it's not a last minute dessert you can whip up.

Ingredients:
1 unbaked deep-dish pastry shell (9 inches) (My MIL recommended Marie Calendar, it's in the frozen section)

Lemon Filling:
1-1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1-1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring (optional)
2/3 cup lemon juice

Cream Cheese Filling:
2 packages (one 8 ounce, one 3 ounce) cream cheese softened
3/4 cup confectioners sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice

Line un-pricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel, and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refridgerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the fridge.

Makes 6-8 servings

Smores Cookies

This recipe is from the Rookie Chef. Instead of making them from scratch, I made them with a Betty Crocker Chocolate Chip Cookie Mix. They were delicious!
1 pkg. dry chocolate chip cookie mix(I used Betty Crocker)
1 egg
1 stick of softened butter
1/3 cup graham cracker crumbs
2 Hershey bars (break them into pieces) ( I brought 1 pack of the miniature bars in the snack pack)
1 cup of miniature marshmallows

I followed the directions on the package of the cookie mix. I added in the graham cracker crumbs. After I mixed it, it was a little dry so I added about 2 tablespoons of water and it was much better.

I scooped out the dough by teaspoons on a ungreased cookie sheet. Preheat your oven to 350. I baked the cookies for 8 minutes then pulled them out and put marshmallows and pieces of the hersey bars into each cookies. I put them back in the oven for about 3 minutes.

Allow them to completely cool on a wire rack.

Sparkeling Summer Sangria

This is a great summer drink! It's slightly carbonated so it tastes nice and crisp. Very fruity and easy to make :-)

Ingredients:
1-2 bottles of Moscati D'Asti wine
Large bag of frozen assorted fruits (make sure there are strawberries and peaches in it)

Directions:
Pour frozen fruit into a pitcher (depending on the dimensions of your pitcher, you'll want to have about 2-3inches of fruit in it)
Pour bottle(s) of Moscati over fruit
Let mixture sit about 10 minutes

Serve and enjoy!

Chicken Pesto Pasta Salad

My favorite part about this recipe is you can really customize it to your liking by adding more or less of the ingredients, mixing up the seasonings, or adding other ingredients.

This recipe can easily be halved or made in the larger quantity so you can have it for leftovers

Also, I keep experimenting with the chicken seasonings, but I'm including my favorite so far. Sometimes if I'm in a hurry I'll omit the chicken, although if you buy the tenderloins it really doesn't take too much extra time.

Lastly, this is a dish that is best cold... it actually is better the next day (although I still devour it right after I've made it!)

Ingredients:
1 box farfalle (bow-tie) pasta (you can use ziti or rotini, but I like farfalle the best!)
Your favorite pesto
Parmesan cheese
Sea-Salt, fresh ground pepper, and onion powder
1 bag craisins
1lb chicken tenderloins (give or take a little, I usually get about 1.25lbs)
1 container grape or cherry tomatoes (I prefer grape)

Directions:
Pre-heat oven to 350
Trim the chicken, place on a pan and season with salt, pepper, and onion powder
Bake approximately 20 minutes or until chicken is done
Cut chicken into bite-sized pieces

While chicken is baking, put a large pot of water on to boil
Boil whole box of farfalle until done
Drain pasta, throw a couple of ice cubes in the pot, and throw the pasta in the freezer or fridge for a couple of minutes to cool the pasta off.


While chicken is baking and pasta is boiling, cut tomatoes in half for grape tomatoes and in quarters for cherry tomatoes.

When pasta is cool, mix together all the ingredients in the following order:
Chicken
Craisins
Pesto
Parmesan cheese
Tomatoes

Enjoy!!

Tilapia with Basil & Tomato

This recipe is easy, yummy and healthy. If I can handle preparing this, anyone can :)

Ingredients:

4 (4 ounce) fillets tilapia
salt & pepper to taste
3 cloves garlic, pressed
4 tablespoons butter *(or substitute olive oil)
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Directions:
1. Pre-heat oven to 425
2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish (I usually drizzle olive oil to lightly coat it instead of the butter for a healthier option), and sprinkle garlic, basil and tomato. Pour wine over everything. Fold the foil up around the fish, and seal into a packet. Place the packet on a cookie sheet for ease in transportation to and from the oven.
3. Place foil packet in the oven and bake for 20 minutes. Open the packet carefully so as not to get burned from the steam.

Other variations I've tried that have been good: adding a splash of lemon juice to the fish packet before baking and then afterward sprinkling the fish with feta cheese before serving. You can also grill the fish in the foil packet on a grill pre-heated for medium-high heat, but in my experience, it comes out better when baked.

Turkey Chile

This is so delicious and a go to in our house in the wintertime!

Very weightwatcher friendly - 1pt/1 cup serving

Makes a shit ton, so go get a big pot!

32 oz can canned tomatoes
1 can Black Beans
I package ground turkey breast
garlic
onion
zucchini
squash
2 cans fat free beef broth
2 chile seasoning packets - 1 hot, 1 mild
jalepenos to taste

Brown the meat, garlic, onion, with 1 package chile seasonings.
Add tomatoes, beef broth, and beans.
Add chopped veggies and 2nd chile seasonings and simmer 3.5 hours.

-Ashleysred

Mexican Lettuce Wraps

This recipe proved to be a winner, not only when wrapped in lettuce, but also when served as a sandwich, dip or salad with tortilla chips. It is so easy to make it ahead, chill and take for a picnic

I will make this recipe and use it throughout the week, on a bed of lettuce with some Taco sauce and shredded cheese as well as on a tortilla as a wrap.
I also don't use the avocado or sour cream, just cause I don't like them, But I add a can of corn.

-Ashley

METHOD:

TIME: Prep/Total Time: 20 min.

Ingredients:
3 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1/2 cup salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 medium ripe avocado, peeled and finely chopped
1/2 cup reduced-fat sour cream
12 Bibb or Boston lettuce leaves

Directions:
In a large bowl, combine the first 11 ingredients. Refrigerate until serving. Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each lettuce leaf; top each with 2 teaspoons sour cream. Fold lettuce over filling. Yield: 6 servings.

Mexican Lettuce Wraps
This recipe proved to be a winner, not only when wrapped in lettuce, but also when served as a sandwich, dip or salad with tortilla chips. It is so easy to make it ahead, chill and take for a picnic
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
3 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1/2 cup salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 medium ripe avocado, peeled and finely chopped
1/2 cup reduced-fat sour cream
12 Bibb or Boston lettuce leaves
Directions:
In a large bowl, combine the first 11 ingredients. Refrigerate until serving. Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each lettuce leaf; top each with 2 teaspoons sour cream. Fold lettuce over filling. Yield: 6 servings.

Emergency Chocolate Cake

This is a really easy recipe. And it satisfies any sweet craving you may have!

Ingredients:
2 Tbsp. cake flour (you can use all purpose flour too)
2 Tbsp. sugar
1/2 tsp. baking powder
2 tsp. cocoa powder
pinch of salt
2 Tbsp. milk
1/2 tsp. vanilla
1 tsp. oil

Directions:
Spray the inside of your mug with non-stick cooking spray
Dump in all of the ingredients
Stir together with a fork until well blended
Microwave for 60 seconds
Turn out onto a plate (or eat in the mug) and satisfy that cupcake craving!

Busy Night Chicken Casserole

Busy Night Chicken Casserole
from Southern Living
Makes 4 servings

1 cup cooked chicken
1 cup of uncooked instant rice
1 can of cream of chicken soup
1/2 cup of sour cream
2 tablespoons melted butter ( I used spread)
1/2 of a sleeve of Ritz crackers
1 tablespoons poppy seeds (omitted these)
1/2 teaspoon pepper

Mix chicken, rice, soup, pepper, poopy seeds (omitted) and sour cream together. Put in a baking pan, I used a small oval pan.Crush ritz crackers and mix with melted butter. Place on top of rice mixture and spread evenly.Bake at 375 degrees for 15-20 minutes.

Sweet Tea

Per Esther's request

Open 4 bags of family size Lipton tea bags, place in 2 qt sauce pot and cover about 3/4 of the way with water. Bring to a boil and then reduce the heat to simmer (2 or 3 if you have numbers on your burners). Let simmer for about 15 to 20 minutes. Grab a gallon container and add 2 cups of sugar. Then this is the key - dump all of the water out of your sauce pot into your container and then take a spoon and mash the rest of the juice out of your tea bags without them breaking. I tend to use a fine mesh strainer and just run the water and tea through there and then using a spoon "mash" my tea bags. Then add water to fill the container, stir and put in the fridge to cool.

Zucchini Lasagna

2-3 small zucchini or 1 large
2-3 medium tomatoes
1 lb lean ground turkey
1 green pepper
1/2 medium onion, chopped
2 garlic cloves chopped
2 tbsp. butter
16oz shredded mozzarella cheese
1 can tomato soup
Parmesan cheese

Brown turkey in a medium skillet. Meanwhile melt butter in a large skillet, saute zucchini, onion and garlic. Spread turkey in a 9x13 inch pan. Spread 1/2 of the cheese on top of the meat. Layer zucchini, onion and garlic evenly across cheese. Top with remaining cheese. Slice tomatoes and green pepper and arrange evenly on top. Spread tomato soup (just the soup, no water) over top and sprinkle with Parmesan cheese. Bake covered for 35 minutes at 375 degrees. Uncover and bake for an additional 10 minutes.

Citrus Garlic Shrimp Pasta

This is my favorite pasta recipe. Its a great meal when you are looking for a pasta dish that doesn't feel to "heavy."

Citrus Garlic Shrimp Pasta

1 pound linguine
1/2 cup olive oil
1/2 cup orange juice*
1/3 cup lemon juice*
3-4 garlic cloves, peeled
5 teaspoons grated lemon peel*
4 teaspoons grated orange peel*
1 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese
Fresh parsley, scallions, or chives to garnish
*I use 2 lemons and 2 oranges which is about the right amount for the zest and juice needed

Cook linguine according to package directions. Meanwhile in a food processor combine the next 8 ingredients; cover and process until well blended.

Pour this mixture into a large skillet; heat through. Add shrimp. Cook or 5 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese and garnish if desired.

Feta Stuffed Turkey Burgers

I found this recipe on myrecipe.com and tried it. It was amazing! I didn't make the sauce for the burgers, but I'm going to try to do that next time.

A simple yogurt-based sauce and a rich feta-and-spice stuffing makes these turkey burgers stand out above the rest. Pair with sautéed zucchini. Heat 2 teaspoons olive oil in a large skillet over medium-high heat.

Yield
4 servings

Ingredients
1/4 cup finely chopped red onion
1 teaspoon dried oregano
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground turkey
6 tablespoons (1 1/2 ounces) crumbled feta cheese
Cooking spray
1/4 cup grated English cucumber
1/4 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
4 (1/4-inch-thick) slices tomato
4 green leaf lettuce leaves
4 (2-ounce) Kaiser rolls or hamburger buns

Preparation

1. Combine first 6 ingredients. Divide mixture into four portions. Indent center of each portion; place 1 1/2 tablespoons feta into each. Fold turkey mixture around cheese; shape each portion into a 1/2-inch-thick patty.
2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 5 minutes on each side.
3. Combine cucumber, yogurt, and mint in a small bowl. Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tablespoons yogurt mixture on bottom half of each roll. Top with top halves of rolls.
Sautéed zucchini: Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 2 cups sliced zucchini and 2 minced garlic cloves; sauté 5 minutes. Add 2 teaspoons lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Spinach Artichoke Calzones

This is a Rachael Ray recipe. I liked this so much that I made it again for bunco one night. I just cut the pizza dough into smaller rectangles and made them appetizer size. Yummy!

2 cups low-moisture part-skim ricotta cheese
1/4 tsp freshly grated nutmeg, or a few pinches ground
freshly ground black pepper, to taste
1/2 cup grated Parmigiano Reggiano cheese (a couple handfuls)
1 pkg (10 oz) frozen chopped spinach, defrosted and squeezed dry
1 can (15 oz) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, minced
2 tubes prepared, refrigerated pizza dough (10 oz each)
2 cups shredded mozzarella cheese (available in pouches in the dairy aisle)
2 cups tomato, marinara or pizza sauce, warmed, for dipping

Preheat oven to 425 degrees.

Combine ricotta, nutmeg, black pepper, Parmigiano Reggiano, spinach, artichoke hearts, and garlic in a bowl to make the filling.

Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 cup mozzarella and up to 1/4 of the filling over half of each rectangle, then fold dough over top of filling; pinch edges firmly to seal. For a half-moon pizza parlor look to your calzones, mound filling into a half moon shape, fold dough over top, and trim edges following the rounded shape, then seal by pinching with fingers. If the dough tears, remove a little of the filling and repair. Repeat process, spacing calzones evenly on a baking sheet, and bake until golden brown, 12 to 15 minutes. Serve with warm tomato, marinara, or pizza sauce for dunking. Add a tossed salad and you've got a complete meal.