Philly Cheesecake Cheesy Bread

8 oz. thin sliced steak, I use seasoned fajita strips

1/2 t. salt, divided

1/4 t. black pepper, divided

1 T. oil

1 T. Worcestershire sauce

2 T. butter

1 green pepper, sliced

1 onion, sliced

4 oz. fresh mushrooms, sliced

1 loaf French bread, cut in half lengthwise

1/3 c. mayo

8 oz. provolone cheese, sliced

Preheat oven to 375. Season steak with 1/2 of salt, 1/2 of pepper, and all of oil, if needed.  Heat skillet on high heat and cook steak for 2 minutes, without flipping or stirring. Add Worcestershire sauce and stir. Remove from pan and add butter, green peppers, onions, mushrooms, and the remaining salt and pepper.  Cook for 3-4 minutes until slightly browned. Spread mayo over both halves of bread. Cover with half of provolone cheese, then add the steak and vegetables along with the rest of the cheese on top. Cook for 15 minutes on the middle rack until browned. Serve and enjoy!

Easy Chicken Enchiladas

1 1/2 c. cooked shredded chicken

2 c. enchilada sauce, divided

8 small flour tortillas

2 1/2 c. shredded Mexican or taco cheese, divided

salt and pepper to taste

diced onions, optiona;

chopped cilantro, optional

sour cream, optional

salsa, optional

diced jalapeno peppers, optional

Preheat oven to 350. Spray glass dish and cover just the bottom with sauce. In a large bowl, combine shredded chicken, 1/4 c. enchilada sauce, and salt and pepper. Mix together. Season with more salt & pepper if needed. Microwave tortillas on plate for 1 minute, flipping halfway until warm and pliable. Assemble enchiladas by filling each one with shredded chicken & cheese. Roll tightly and place seam side down in dish. Pour remaining sauce over top. Top with remaining cheese. Bake for 20 minutes until cheese is melty and bubbly. Serve immediately with optional toppings. YUM!

1st pic: shredded chicken and sauce in bowl. 2nd pic: sauce in bottom of dish with enchiladas added. 3rd pic: ready to go in the oven. 4th pic: out of the oven. 5th pic: ready to eat!

Almond White Chocolate Chunk Cookies

2 1/2 c. SR flour

2 sticks butter, softened

1 1/4 c. sugar

2 eggs

1 1/2 t. almond extract

1 1/2 c. white chocolate chips

1 c. slivered almonds

Beat butter and sugar together with mixer on medium speed until light and fluffy. Add eggs and almond extract. Mix well. Gradually beat in flour on low speed until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoons 1" apart onto baking sheets. Bake at 375 degrees for 12-13 minutes, or until edges are lightly browned. Cool completely. Makes 6 dozen.

Ramen Salad

2 pkgs ramen chicken flavor noodles, 3 oz each

1 c. toasted sliced almonds (I got at Walmart)

4 T. sesame or sunflower seeds, toasted

2, 16 oz. bags coleslaw with carrots

3 c. edamame, shelled & thawed

4 scallions, thinly sliced, optional

15 oz. can mandarin oranges, drained

1 c. shredded carrots, optional

16 oz. bottle ranch dressing

1/2 c. sugar/splenda

2 T. lemon juice

reserved ramen seasoning pkts, optional

Preheat oven to 425. Crumble ramen noodles in baking sheet. Spread in a single layer along with sunflower/sesame seeds, and sliced almonds (if not already toasted). Bake for 5 minutes. Remove from oven and toss. Bake another 1-3 minutes until fragrant and golden. Make sure they don't burn. Set aside. Combine coleslaw, edamame, scallions, additional carrots, if using, & oranges. Add seasoning packet if using. Add toasted ingredients*. Combine sugar, dressing, and lemon juice. (This is the same dressing I use on my broccoli cauliflower salad) Pour over salad and toss well. Refrigerate until ready to serve. *I waited to add the toasted ramen noodles until 30 minutes before serving, otherwise they would be soggy. Yummy ! (I served it with Parmesan potatoes & gravy baked pork tenderloins)

**alternate dressing recipe:

1/2 c. rice vinegar

6 T. olive oil

4 T. honey

2 T. soy sauce

1/2 t. kosher salt

1/2 t. black pepper

1st pic: toasted noodles, seeds, and almonds. 2nd pic: other ingredients combined. 3rd pic: ready to eat.

Chocolate Toffee Crumble Bars

1/2 c. butter

1 t. vanilla

1 c. SR flour

1 1/4 c. quick oats

1/2 c. light brown sugar, packed, but no clumps

Heaping cup of Chocolate SunButter (found in Nutella aisle with peanut butter)

1 c. chocolate chips

1/2 c. toffee bits

Brown butter in saucepan. Pour in measuring cup. Mix in 2 T. water and vanilla. Place in refrigerator to chill for 15 minutes. Preheat oven to 350. Spray 8x8 baking dish. Combine flour, oats, & brown sugar. Add cooled butter to dry ingredients using spatula. Press 2/3 of dough into dish. Bake for 8 minutes. Once baked, spread chocolate sunbutter on top and sprinkle chips on top. Next add a layer of toffee. Sprinkle remaining crumble on top and bake 20-23 minutes. Allow to cool completely before slicing. Enjoy!

No Bake Millionaire Pie

2 large graham cracker crusts*, or make in a 9x13 pan

1 c. sweetened coconut

20 oz. can crushed pineapple, well drained

1 c. maraschino cherries, drained and halved

1/2 c. chopped pecans, optional

14 oz. can Eaglebrand milk

5 T. lemon juice

1 T. maraschino cherry juice

16 oz. cool whip, thawed

1 c. sliced peaches, drained, halved, optional

In a large bowl, combine all ingredients, except cool whip. Gently fold in cool whip. Spread evenly in pie crusts. Garnish with additional cherries and pecans if desired. Chill at least 3 hours until ready to serve.

*Graham Cracker Crust:

2 c. graham cracker crumbs

1/3 c. butter, melted

1/4 c. dark brown sugar

Combine all ingredients and spread in bottom of dish or pan. Bake at 350 for 10 minutes. Chill for 1 hour before filling. The crust does not have to be baked unless you just want to. Some people think it holds together better when it's baked.

For 9x13 Crust:

3 3/4 c. graham cracker crumbs

3 T. dark brown sugar

1/2 c. butter, melted

Combine and press into bottom of sprayed dish. Bake at 350 for 10 minutes (optional). Cool before filling.

1st pic: Combining all ingredients. 2nd pic: ready to eat! yum!

Healthy Ramen Salad

1 pkg. Ramen noodles (chicken flavor)

2/3 c. sliced almonds

2 T. sesame seeds

16 oz. coleslaw

1 1/2 c. shelled frozen edamame, thawed

1 c. shredded carrots

4 scallions, thinly sliced (both white and green parts)

1/2 c. mandarin oranges, rinsed & drained

1/4 c. rice vinegar

3 T. olive oil

2 T. honey, (or 1 T. sugar)

1 T. soy sauce

1/4 t. salt

1/4 t. black pepper

reserved Ramen seasoning pkt

Preheat oven to 425. Crumble ramen noodles onto baking sheet in a single layer, along with almonds. Bake for 5 minutes. Remove from oven and add sesame seeds. Toss, and bake 1-3 minutes more until fragrant and golden. Watch closely so it doesn't burn. Set aside. In a small bowl, briskly stir together vinegar, oil, honey, soy sauce, salt, pepper, and seasoning pkt. In serving bowl, toss together: coleslaw, carrots, edamame, scallions, and raoasted noodle mixture. Drizzle dressing over top and toss again to combine. Sprinkle mandarin oranges over top. Refrigerate until ready to serve.

Fudge Stripe Cookie S'mores

fudge stripe cookies

marshmallows

Roast marshmallows. Instead of placing on graham cracker with a piece of Hershey bar, use 2 fudge stripe cookies to sandwich marshmallow in between. They taste just as good as a regular s'mores with a whole lot less mess!

 

Snickerdoodle Cheesecake Bars

1 1/2 c. SR flour

3/4 c. + 2 t. sugar, divided

1 T. + 1/8 t. ground cinnamon, divided

3/4 c. cold butter, cut up

2 pkg. (8 oz. each) cream cheese, softened

1 T. vanilla

1/4 c. sour cream

2 eggs

Preheat oven to 325. Line 8" square dish with foil, leaving ends hanging over sides. Combine flour, 1/4 c. sugar, and 1 T. cinnamon in bowl. Cut in butter until they form coarse crumbs. Reserve 1/2 c. crumb mixture for later use, press remaining crumbs into bottom and and 1/2" up side of prepared dish. Bake 25 minutes or until lightly browned. Beat cream cheese, vanilla, and 1/2 c. of remaining sugar in large bowl with mixer until blended. Add sour cream, mix well. Add eggs, 1 at a time, on low speed until blended well.  Combine sugar and cinnamon. Pour cream cheese mixture into crust. Top with reserved crumb mixture and cinnamon sugar. Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to remove from dish before cutting into squares. Makes 8 servings.