This is the only cheesecake I ever make. It is delicious and doesn’t need to be baked!
1 8 inch Prepared graham cracker crust
1 8oz Package cream cheese, softened
1 Can sweetened condensed milk
1/4 Cup lemon juice
1 Teaspoon vanilla
1 Can cherry or blueberry pie filling
1. With an electric mixer, beat cream cheese and sweetened condensed milk. Add lemon juice and vanilla..
2. Pour mixture into prepared crust and refrigerate at least 4 hours.
3. When ready to serve
I really like these muffins. They have a good caramel flavor.
Muffins
1/2 Cup butter, softened
1/2 Cup sugar
1/2 Cup caramel apple dip
2 Eggs
3/4 Cup milk
2 Cups flour
1/2 Teaspoon salt
1 1/2 Teaspoons baking powder
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cinnamon
Topping
3/4 Cup butter
3/4 Cup sugar
1 Teaspoon cinnamon
Caramel apple dip or caramel topping
1. Spray 18 muffin cups with cooking spray.
2. Beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel apple dip, the eggs and milk with electric mixer on low speed. Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full
3. Bake at 375 degrees for 20 to 25 minutes. Cool 5 minutes. Meanwhile, in a microwave safe bowl, microwave 3/4 cup butter until melted. In a small bowl mix 3/4 cup sugar and cinnamon. Remove muffins from the pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping or apple dip. Serve warm!
These stuffed shells are easy to make but they take a bit of time. The end result is delicious!
1 Package jumbo shells
2 Pounds ricotta
1/2 Pound mozzarella, grated (I used shredded)
Extra shredded mozzarella for top (optional)
2 Eggs
1/2 Cup Parmesan cheese, grated
1 Teaspoon salt
1/4 Teeaspoon pepper
1 Jar spaghetti sauce
1. Boil shells according to package directions. Drain.
2. Beat eggs, ricotta, mozzarella, and Parmesan. Mix in salt and pepper.
3. Spread a small amount of sauce in bottom of 13×9 inch baking dish. Stuff cheese mixture into the shells and place on top of sauce in baking dish. Pour remaining sauce over shells.
4. Cover with foil and bake at 350 degrees for 45 minutes. The last 15 minutes remove foil and sprinkle with shredded mozzarella cheese.
This is the most delicious garlic bread. Once you taste it you won’t be able to stop eating it!
1/2 Stick butter or margarine
1 Teaspoon Italian seasoning
1 Package (16.3 oz) Pillsbury grands biscuits
1 Garlic clove, minced
1. Melt butter in small bowl in microwave. Add Italian seasoning and garlic.
2. Cut all the biscuits into quarters. Toss each piece of biscuit into the butter mixture and arrange in a 8″ round cake pan without overlapping. It will be crowded. Pour any leftover butter mixture over biscuits.
3. Bake in a 350 degree oven for 20-25 minutes, or until center is nice and toasted.
These are great soft chocolate chip cookies. If you like them crunchy just bake them a little longer. This recipe makes a ton of cookies.
4 1/2 Cups flour
2 Teaspoons baking soda
2 Cups butter, softened
1 1/2 Cups brown sugar
1/2 Cup sugar
2 (3.4 oz) package instant vanilla pudding mix
4 Eggs
2 Teaspoons vanilla extract
4 Cups semisweet chocolate chips
2 Cups chopped walnuts (optional)
1. Mix flour and baking soda. Set aside.
2. In a large bowl, cream together butter, brown sugar, and sugar. Beat in the pudding mix until blended. Stir in the eggs and vanilla. Mix in flour mixture. Stir in chocolate chips and nuts. Drop cookies by rounded spoonfuls and press down slightly onto ungreased cookie sheets.
3. Bake in a 350 degree oven for 10 to 12 minutes. Edges should be golden brown.
I like this casserole because it is easy and quick.
2 Cups uncooked egg noodles
1 Pound ground beef
1 Can diced tomatoes (14.5 ounce)
1 Can condensed fiesta nacho cheese soup, undiluted (10 3/4 ounce)
1 Can chopped green chilies (4 ounce)
1 1/2 Cups shredded cheddar cheese
1 1/2 Cups crushed tortilla chips
1. Cook noodles according to package directions. Drain. Meanwhile, in a large skillet until no longer pink. Drain. Stir in tomatoes, soup, and chilies. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Stir in noodles.
2. Transfer to a greased 11×7 inch baking dish. Sprinkle with cheese. Bake at 350 degrees for 15 to 20 minutes or until heated through. Top with tortilla chips.
This is a great dinner when you don’t have a lot of time or don’t want to spend a ton of time making dinner. Quick, simple, and delicious.
2 Teaspoons olive oil
1 Cup uncooked regular long-grain white rice
2 1/2 Teaspoons ground cumin
2 Teaspoons chili powder
2 Cups cubed cooked chicken
1/2 Cup diced onion
1 Cup diced green pepper
1 Can (15 oz) black beans, drained, rinsed
1 3/4 Cup chicken broth
2 Tablespoons water
1/2 Cup shredded cheddar cheese (I used 1 cup)
1. In skillet heat oil over medium heat. Cook and stir rice, cumin, and chili powder in oil 1 minute. Stir in all remaining ingredients except cheese. Heat to boiling. Reduce heat, cover and simmer 15 to 18 minutes, stirring occasionally, until liquid is absorbed and rice is tender. (It only took about 10 minutes for my liquid to be gone and rice to be tender.)
2. Remove skillet from heat. Uncover and fluff mixture. Sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.
I love lasagna and these rollups have great lasagna taste without making lasagna. They are easy and delicious.
1 Pound ground beef
1 (26 ounce) jar spaghetti sauce
1 egg, lightly beating
1 Cup ricotta cheese
1/2 Cup grated parmesan cheese
10 Lasagna noodles, cooked, drained
2 Cups shredded mozzarella cheese
1. Boil lasagna noodles.
2. Brown meat in skillet. Drain
3. Add half of the sauce to the meat.
4. Mix egg, ricotta cheese, 1/4 cup parmesan cheese, and 1 cup mozzarella.
5. Spread each noodle with 2 heaping tablespoonfuls of the cheese mixture. Leave end of noodle dry.
6. Spread a layer of meat mixture over the cheese.
7. Roll up each noodle starting at one of the short ends (away from the dryer edge). As you roll them up, some of the filling with spread to the dry end.
8. Place a small amount of sauce on the bottom of a 13×9 inch baking pan. Place rollups seam side down. Pour remaining sauce mixture over noodles. Cover with foil and bake in a 350 degree oven.
9. Bake 45 minutes or until hot and bubbly.
10. The last 15 minutes, take off the foil and sprinkle the remaining cheeses on top.
This is one of my favorite dishes to make for dinner. I know the picture just looks like a pile of food on a plate but trust me it is so good!
2 Pounds ground beef
1 Medium onion, chopped
1 8oz bottle taco sauce
6 Corn tortillas, halved and cut into 1 inch strips
2 Cups sour cream
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella cheese
1. Cook beef and onion in a large pan until no longer pink. Drain/
2. Stir in tortillas and taco sauce.
3. In a greased 2 1/2 quart casserole dish, layer half of the beef mixture, sour cream, and cheeses. Repeat layers.
4. Bake in a 350 degree oven for 30 minutes or until heated through.
These are really good lemon bars. As you can see in the picture they are a little difficult to cut but if you run the knife under warm water it may help.
1 Cup butter or margarine, softened
2 Cups granulated sugar
2 1/4 Cups all-purpose flour
4 eggs
1/2 Cup fresh lemon juice
2 Teaspoons grated lemon peel
2 Tablespoons powdered sugar
1. Heat oven to 350 degrees
2. Mix butter, 1/2 cup of granulated sugar, and 2 cups of flour. Press into the bottom of ungreased 13 x 9 inch pan.
3. Bake 15 to 20 minutes or until center is set and edges just begin to brown.
4. Mix remaining 1 1/2 cups granulated sugar and 1/4 cup flour with a whisk. Add eggs, lemon juice, and lemon peel, stir with whisk until well combined. Pour over partially baked crust.
5. Bake 18 to 22 minutes longer or until center is set and edges are golden brown. The bars will firm up as they cool. Cool 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows.