No Bake Lemon Cheesecake Squares

1 1/2 c. graham cracker crumbs
1/4 c. brown sugar
6 T. butter, melted

2 pkgs. sugar free lemon jell-o (other flavors can be used as well)
1 c. boiling water
3, 8oz pkgs, cream cheese, softened
1 1/2 c. confectioners sugar
2 c. cool whip, thawed

In large bowl, combine the crumbs, brown sugar and butter. Press firmly in a sprayed 9x13 pan. In a small bowl, combine jello and water until gelatin is dissolved. Allow to cool to room temperature. In large bowl, beat cream cheese and powdered sugar until creamy. Pour in the jello. Add cool ship. Beat until completely combined. Mixture will be runny at first, but keep beating until it all comes together and begins to thicken. Pour into crust and refrigerate at least 4 hours, or overnight, before serving. Keep refrigerated. (I topped it with fresh blueberries, but you could also use pie filling.) This dessert is very refreshing. It does have a different kind of texture, (spongy) because of the gelatin, but still delicious!

Cauliflower, Broccoli and Chicken Casserole

2 c. cooked chicken breasts, cubed
2 c. chopped broccoli, cooked and drained
1 large head cauliflower, chopped, cooked, and drained
1 1/2 c. grated cheddar cheese
2 eggs, lightly beaten
2 cloves garlic, minced
2 T. olive oil
salt, pepper, Italian seasoning, to taste

Preheat oven to 350 degrees. Spray a 9x13 dish. Place chicken and cheese in bowl and toss together. Heat oil in pan and saute garlic with salt and pepper. Add broccoli to chicken, then add cauliflower, and pour in eggs. Season. Pour into dish and place in oven. Bake 25-30 minutes, or until set and edges brown. Allow to cool 5 minutes before serving.

Crockpot Mac and Cheese

8 oz. pkg. shredded Italian 3 cheese blend
8 oz. pkg. shredded sharp cheddar cheese
2 eggs, lightly beaten
12 oz. can evaporated milk
1 1/2 c. milk
1 t. salt
3/4 t. dry mustard, or a squirt of prepared mustard
1/4 t. cayenne pepper, optional
1/2 t. pepper
2 1/2 c. small shell pasta, uncooked

Spray or line a crockpot. Combine cheeses in a bowl and set aside. in another bowl, whisk together the remaining ingredients, except pasta. Add pasta and 3 c. cheese mixture to bowl. Stir well. Pour mixture into crockpot. Sprinkle with 3/4 of the remaining cheese. Cover and cook on low for 1-4 hours (mine only took 1 1/2 hours, but it depends on your crockpot) until cheese is melted and pasta is tender. Sprinkle remaining cheese on top and allow to melt before serving.

*Option: Add crushed Ritz crackers during last 30 minutes, with lid off, if desired. It will help absorb some of the liquid if it's too runny. Mine wasn't, so I didn't use them.

Enjoy!

Cherry Streusel Bars

3 c. flour
1 1/4 c. cherry preserves or pie filling
1 c. pecans, chopped
2 sticks butter, cubed
3/4 c. brown sugar
1/4 c. sugar
1 large egg
1 t. vanilla

Preheat oven to 350 degrees. Spray a 9x13 dish. Line with parchment paper. (Leave a 2" overhang on both ends) Combine flour and pecans in a small bowl. In a large bowl, cream together butter and sugars until smooth and fluffy, about 3-4 minutes. Beat in egg and vanilla until smooth. Gradually add in flour mixture until incorporated and crumbly. Set aside 1 1/4 c. dough and press the remaining in the bottom and sides of dish. Place in oven and bake 12-15 minutes. Remove from oven and spread cherry filling over crust. Top with reserved dough crumbs. Return dish to oven and bake another 30 minutes, or until golden brown. Remove from oven and cool 5-10 minutes before cutting into squares and serving.

Kathy's Brussel Sprouts

2 lbs Brussel sprouts, cut in half ( I get them at Sam's)
3 T. olive oil
2 T. melted butter
salt & pepper
apple cider vinaigrette
ranch dressing, optional

Combine the olive oil and butter. (If you can find it, Food Lion carries a butter flavored olive oil). Toss in the sprouts. Line a cookie sheet with parchment paper. Spread the sprouts out on the sheet. Sprinkle with salt and pepper. Roast them at 400 degrees for 35-40 minutes. Drizzle vinaigrette on them before serving. (you can use any kind of dressing or seasoning you want, instead of the vinaigrette.)

*check out the recipe for Sweet Sprouts, we like them better than these.

Banana Cake

1 yellow cake mix
2 eggs
4-5 overripe bananas, mashed
pecans, chopped (optional)

Combine all ingredients together in a large bowl. Fill 2 medium or 1 large sprayed loaf pan with batter. Bake at 350 degrees for 40-45 minutes. Enjoy!

Ooey Gooey Chocolate Peanut Butter Bars

1 3/4 c. SR flour
1 c. brown sugar, packed
1/2 c. peanut butter chips
1/2 c. chocolate chips
3/4-1 c. creamy peanut butter
1 stick butter, room temperature
1 large egg
3 T. milk
2 t. vanilla

Preheat oven to 350 degrees. Spray a 9x13 pan. Place brown sugar, peanut butter, and butter in large bowl. Cream until fluffy and light in color. Slowly add flour, a little at a time, until it is incorporated, Beat in egg, milk, and vanilla. Fold in chips and place batter in prepared pan. Bake 18-20 minutes until toothpick comes out mostly clean and the top is golden brown. Remove from oven and allow to cool 10 minutes before serving. Cut with plastic knife to avoid tearing. Enjoy with a big glass of cold milk!
(outside of bars)

(inside of bars)

Chicken Lombardy

8 oz. pkg. fresh mushrooms, sliced
2 T. butter, melted
6 boneless, skinless chicken breasts, split in half lengthwise (or you could just use chicken tenders)
1/2 c. flour
1/3 c. butter
3/4 c. marsala wine/vinegar
1/2 c. chicken broth
1/2 t. salt
1/8 t. pepper
1/2 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
2 green onions, chopped, optional

Cook mushrooms in 2 T. butter in a large skillet over medium-high heat. Stir constantly, 3-5 minutes or until tender. Remove from heat and set aside. Flatten chicken to 1/8" thickness, if needed, by using a meat mallet or rolling pin. Dredge chicken in flour, coating both sides. Cook in butter over medium heat, 3-4 minutes on each side until golden. Place chicken in lightly sprayed 9x13 dish. Reserve drippings in skillet. Sprinkle mushrooms evenly over chicken. Add marsala & broth to skillet. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in salt & pepper. Pour over chicken. Combine cheeses and onions. Sprinkle over chicken. Bake, uncovered, at 450 degrees for 12-14 minutes until cheese melts.
Delish!

Before adding cheese and baking:

after adding cheese and baking:

Breaded Pork Chops

1 egg, slightly beaten
1/4 c. milk
1 1/2 c. Panko bread crumbs
4-6 boneless pork chops (1" thick, 4 oz. each)
1/2 c. oil
1 T. butter

Combine egg and milk. Place crumbs in a separate bowl. Place pork chop in egg mixture, then in crumbs, until thickly coated. Cook chops in skillet with oil and butter, 4-5 minutes on each side until done.

Mexican Layered Dip

2 16 oz. cans refried beans (I use fat free)
2 pkgs. taco seasoning mix
2 10 oz. cans diced tomatoes or Rotel, drained (I use the Rotel with green chilies)
2 c. guacamole
16 oz. sour cream (I use light), room temperature
2 c. shredded sharp cheddar cheese or Mexican cheese
1 c. green onions, chopped
2 large cans sliced black olives, drained
sliced jalapeno peppers, optional

Combine drained Rotel tomatoes with refried beans. Spread in the bottom of a shallow 9x13 dish. (use clear if you want the layers to be visible) Combine the taco seasoning with the sour cream. Spread the sour cream mixture over the bean mixture. Layer guacamole next. Layer green onions. Layer black olives. Layer jalapeno peppers. Top with shredded cheese. Cover and refrigerate until ready to serve. Serve with Fritos, Tostitos, or any favorite chip. Take home empty dish and wash (because there's never any leftovers!)