Wednesday, September 27, 2017

Blueberry Swirl Cheesecake

2         cup  graham cracker crumbs


cup  plus 3 Tbsp. sugar, divided


Tbsp.  butter or margarine, melted


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


tsp.  vanilla






cups  fresh or thawed frozen blueberries

PREHEAT oven to 325°F. Mix
crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
BAKE 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Wednesday, September 28, 2016

Crockpot Chicken Tacos

Serves: ~12 people
6 Boneless, Skinless Chicken Breasts, thawed
1 - 1 oz Envelope Taco Bell Seasoning Mix
1 16oz jar Pace - The original Picante Sauce - Medium

Dump all ingredients into a crockpot starting with chicken and finishing with sauce. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Wednesday, September 30, 2015

Easy Banana Cream Pie

Easy banana cream pie recipe -this recipe has all the delicious flavors of good old-fashioned banana cream pie but it’s literally done in minutes. Can’t beat that!


Pre-made and cooked pie crust (I used Keebler Graham)
2 pkg. of 3.4 oz box Instant Vanilla Pudding
2 cups 2% milk
2 cups thawed Cool Whip (if you can find a French Vanilla one, it's the best)
2 medium bananas, slices


Whisk pudding and milk in a bowl for 2-3 minutes, or until it has thickened. Fold in Cool Whip and sliced bananas. Then pour the filling into the pie.

Chill at least 3 hours before serving. Garnish with the remaining cool whip (or whipped cream) and fresh bananas.

Wednesday, July 8, 2015

4 - Ingredient Yummy Tuna Dip

I remember the 1st time I tried this recipe at my mother-in-law's house, and let me tell you, I right away fallen in love with it. Our family loves this recipe so much that we eat it during the week too. It’s so easy to open a can of tuna, throw in a few ingredients that I always have in stock, and a easy and healthy snack is done.

8 oz. tuna, drained and flaked
8 oz. 1/3 less fat cream cheese
3 Tbs chopped pecans
3 Tbs chopped green onions


In a medium bowl, blend all of the ingredients.

Refrigerate until serving. Serve with Ranch Wheat Thins or your favorite crackers. 

Monday, July 6, 2015

Southern Grilled Chicken Kebobs

We grill out almost exclusively in the summertime, simply because it’s too hot to do much of anything else.
And it’s still only the beginning of July.
If you’re like me, you get tired of the same old meats and veggies thrown over the open flame–and by the time dinner time rolls around, I’m usually too hot and tired to do very much kitchen prep.
Which is why I love quick and simple marinades–you can mix ’em up in less than five minutes early in the day, and all you have to do at dinner time is throw stuff on the grill.  This is hands-down my favorite kind of cooking and everyone in my family loves this recipe. So fire up that grill and enjoy.

If you're using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks, and skewer. Allow to marinate for at least 1 hour. 
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • juice of one lime
  • 2 garlic cloves, minced
  • 2 teaspoon Siracha
  • 2 tablespoon cilantro
  • 1 pound skinless, boneless chicken breasts
  1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
  2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
  3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.