Blueberry Cheesecake Bars

1/2 c butter, melted
2 c graham cracker crumbs
2 pkg cream cheese, softened
3/4 c sugar
2 large eggs
1 tsp vanilla
1 jar blueberry jam
1 cup blueberries

Preheat oven to 350.
Pour melted butter into a 13x9 baking dish. Add g raham crumbs and mix well. Press firmly onto the bottom of the pan.
Beat cream cheese until smooth. Add sugar, eggs and vanilla. Stir until well blended.
Spread blueberry jam over crust.
Sprinkle with blueberries.
Top with cream cheese mixture.
Bake for 30 minutes.

Chicken Tortolla Bake

1/2 c miracle whip dressing
1/2 c flour
3 c milk
1 pkg (200g) shredded cheese
1 1/2 lb boneless, skinless chicken breasts, cooked and cut into 1 inch pieces
1/2 c salsa
1/2 c chopped parsley
16 flour tortillas

Preheat oven to 375.
Mix dressing and flour in a medium saucepan and stir until well blended.
Gradually add milk.
Cook on medium heat until sauce comes to a boil and thickens.Stir in half the cheese.Reserve 1 cup of the sauce.
Add chicken, salsa and parsley to remaining sauce; stir until well blended.Spoon 1/3 c of the sauce onto the center of each tortilla and roll up.Place 8 roll ups, seam side down, into 2 baking dished.
Top with reserved sauce annd the rest of the cheese.
Bake for 35 minutes.

4 Star Texas Chili

1 lb each : boneless beef and prok for stew, cut into 1/2 " pieces
1 large onion, chopped
1/4 c italien salad
1 can beef broth
2 c salsa
1 tbsp chili powder
2 cans black beans

Brown meat with onions and dressing in a dutch oven.
Add borth, salsa and chili powder. Bring to a boil. Simmer for 1 hour.
Stir in beans and cook for 30 minutes.
Serve over rice.

CReamy Baked Asparagus

1 lb fresh asparagus spears, trimmed
1/4 c ranch dressing
2 tbsp parmesan cheese
1/2 c coarsely crushed crackers

Preheat oven to 350.
Cook asparagus in simmering water in a large skillet for 2-3 minutes.
Toss asparagus with dressing in baking dish.
Sprinkle with cheese and crackers.
Bake for 10-15 minutes until cheese is lightly browned.

PIzza Pasta Salad

3 c penne pasta, cooked drained and cooled
4 tomatoes, chopped
12 slices pepperoni, chopped
1 c mozzarella cheese
1/2 c fresh basil, sliced
1/2 c parmesan cheese
1/2 c roasted red pepper salad dressing

Toss all ingredients in a large bowl; cover.
Refrigerate at least one hour before serving.

Crock Pot Meatballs

1 jar grape jelly
1 jar chilli sauce
1 box frozen meatballs

Mix together in crock pot.
Cook on low for 4-6 hours.

Sweet and Sour Pork

1 1/2 lb boneless pork loin, cut into 1 inch pieces
1 onion, chopped
1 bottle sweet and sour sauce
1 can chicken broth
1 can pineapple chunks, drained
1 green pepper, chopped
2 cups instant rice, uncooked

Place meat in crock pot; top with onions.
Add sweet and sour sauce and broth.
Cover and cook on low for 8-10 hours.
Stir in pineapple, peppers and rice. Cook an aditional 20 minutes.

BBQ Pork Sandwiches

1 boneless pork shoulder
3 onions, sliced
1/2 c bbq sauce

Place meat in slwo cooker.
Top with onions and bbq sauce.
Cook on low for 8-10 hours.
Remove meat from crock pot and shred with 2 forks.
Return to crock pot and cover with sauce.
Serve on rolls with a salad.

Slow Cooker Beef Stroganoff

1 1/2 lbs steak (any kind), cut into strips
salt and pepper to taste
1/2 onion, chopped
1 can cream of mushroom soup
1 can of mushrooms
1/4 c water
1 tbsp dried chives
1 clove garlic
1 tsp worcestershire sauce
1 cube beef bouillon
1/4 c water
1 container sour cream
1/2 c chopped parsley

Place beef in the bottom of crock pot and season with salt and pepper.
Place onion on top of beef and then add soup, mushrooms and 1/4 c water.
Add chives, garlic, worcestershire sauce and bouillon.
In a small bowl, mix together 1/4 c water and flour.
Pour over beef.
Cook on low for 6-7 hours.
Stir in sour cream and parsley and continue cooking for 1 hour.

Maple Country Style Ribs

1 1/2 lbs country style pork ribs
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp dried minced onion
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp garlic powder
1 dash black pepper

Combine all ingredients in crock pot. Cover and cook on low for 7-9 hours

Easy Beef and Broccoli

1 tbsp oil
1 lb beef stir fry strips
2 c frozen broccoli florets
1/4 c hoisen sauce
1/4 c Katalina salad dressing
1 tbsp grated fresh ginger root
2 2/3 c cooked instant rice

Heat oil in a large non stick skillet. Add meat, cook for 3 minutes.
Add broccoli, hoisen sauce, dressing and ginger.
Cover and cook for 5 minutes.
Serve over rice.

Spicy Honey Mustard Chicken Stir Fry

2 tsp cornstarch
1/2 c chicken broth
2 tbsp peanut butter
4 tsp lime juice
1 tbsp dijon mustard
1 tbsp honey
2 tsp soy sauce
2 tsp seasme oil
1/4 tsp hot pepper sauce
1/8 tsp cayenne pepper
1 lb bonesless, skinless chicken breasts, cut into thin strips
2 tsp canola oil
2 small zucchini, sliced
1 medium red pepper, cut into strips
hot cooked rice

In a blender or food processor, combine the first 10 ingredients; cover and process until smooth.
In a large skillet, stir fry chicken in 1 tsp of oil for 5-7 minutes, untill juices run clear.
Remove chicken and keep warm.
Stri fry vegetables in remaining until tender crisp. Return chicken to the pan.
Stir the sauce and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes untik thickened.
Serve over rice.

Steak and Potato Stir Fry

1 lb beef sirloin steak, cut into thin strips
1 tbsp oil
2 c cubed potatoes
2 c chopped carrots
1/4 c water
2 c each: sliced mushrooms and onions
1/4 c balsamic vinaigrette dressing

Cook and stir meat in oil in skillet on high heat for 2 minutes untill browned. Remove from skillet; set aside.
Add potatoes, carrots and water to pan.Bring to a boil and cover. Reduce heat to low and simmer for 15 minutes.
Stir in mushrooms, onions, dressing and meat.Cook on high heat for 5 minutes until heated through.

Orange Chicken Stir Fry

1 c orange juice
1 tbsp grated orange zest
1 tsp salt
3 cloves of garlic, chopped
1 tbsp brown sugar
3 tbsp vegetable oil
4 boneless, skinless chicken breasts, cut into cubes
2 tbsp all purpose flour
1 pkg crispy chow mein noodles

In a small bowl, combine orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
Heat oil in a large skillet or wok. When oil bubbles, add chicken. Saute until chicken is cookes through, approximatly 10 minutes.
Ad orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour until sauce has thickend to your liking.
Serve hot over chow mein noodles.

Garlic Beef Stir Fry

1 1/2 c uncooked instant whire rice
1 lb beef sirloin steak, cut into thin strips
1/4 c Asian Sesame Dressing
2 cloves garlic, minced
1 tbsp cornstartch
5 cups mixed cut up fresh vegetables
2 tbsp soy suce
1 tsp ground ginger
1/4 c dry roasted peanuts, chopped

Cook rice as directed on package.
Toss meat woth 1 tbsp of dressing and garlic. Add cornstartch and mix well.
Cook meat for 3 minutes or until meat is cooked through.
Remove from skillet and keep warm.
Add vegetables, soy sauce, ginger and remaning dressing to skillet; stir fry for 5 minutes. Return meat to skillet and fry for 1 minutes or until meat is heated through and sauce is thickened.
Serve over rice and sprinkle with peanuts.

Mexican Omelette

1 c each: chopped yellow and green pepper
1/2 c chopped onion
4 whole eggs
4 egg whites
1/4 c water
1/2 cheddar cheese, shredded
1/2 c salsa

Spray large non stick skillet with cooking spray. Add peppers and onions. Cook for 5 minutes. Remove from skillet and set aside.
Beat while eggs, egg whites and water until well blended. Pour into skillet and cover. Cook for 6 minutes until the egg mixture is set but top is still moist.
Top with pepper mixture and cheese. Gently fold omelette in half. Cover and cook for 3 minute or untill cheese is melted.
Serve topped with salsa.

Pasta Primavera

1 pkg spaghetti
1 bag fresh spinach leaves
2 each : red pepper and yellow pepper
1 can whole mushrooms, drained
1 pkg cream cheese
1/2 c milk
2 tbsp fresh basil, finely chopped
2 tbsp parmesan cheese

Cook spaghetti in a large saucepan, adding the spinach, peppers and mushrooms to the water for the last 3 minutes. Drain mixture and keep in the colander.
Add cream cheese and milk to saucepan; cook on low hgeat until cream cheese is melted and mixture is well blended. PLace spaghetti in a large bowl, add cream cheese mixture and toss to coat.
Sprinkle with parmesan cheese.

Stuffed Shells

1 pkg frozen chopped spinach, thawed and well drained
1 container cottage cheese
1 c mozzarella cheese
1 c chopped red pepper
1 egg white
1 tsp dried oregano
20 jumbo pasta sheels (for stuffing), cooked, drained and cooled
1 jar pasta sauce

Preheat oven to 400. Mix spinach, cottage cheese, 1/2 c mozzarella, red pepper, egg white and oregano in a large bowl until well blended.
Fill shells with spinach mixture using 1 tbsp of mixture per shell.
Spoon half of the sauce into a 13 x 9 baking dish, spread to cover the bottom.
Arrange shells, filled side up, in baking dish.
Spoon remaining sauce over shells and sprinkle with remaing mozzarella cheese.
Cover with foil.
Bake for 30 minutes; uncover and keep baking for 10 minutes.

Creamy Lemon Asparagus Risotto

2 tbsp olive oil
1 onion chopped
2 c instant white rice, uncooked
1/2 lb asparagus, cut into 1" pieces
2 c chicken broth
2 tbsp light cream cheese
grated peel and juice of 1 lemon


Heat oil in a large skillet. Add onion, cook until tender.
Stir in rice, asparagus and broth.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add cream cheese, peel and juice, stir until well blended.

Crustless Broccoli Quiche

4 eggs
1 1/4 c milk
3 slices bread, crusts removed and cubed
3 c broccoli florets, cooked and chopped
1/2 c chopped onion
3/4 c cheddar cheese, shredded

Preheat oven to 350.
Beat eggs and milk until well blended. Add bread; mix lightly.
Stir in remaining ingredients.
Pour into a 9" square baking dish.
Bake for 45 minutes until centre is set and top is lightly browned.
Let stand for 10 minutes before cutting.

Sweet Potato Salad with Chipotle-Peanut Dressing

2 lbs sweet potatoes, cut into 1 1/2 inch chunks
1 tbsp oil
1/2 tsp each : salt and black pepper
1/3 c peanut butter
2 tbsp miracle whip dressing
2 tbsp lime juice
1 tsp each: chipotle hot sauce, sugar, minced garlic
1/2 tsp minced garlic
1 small red pepper, sliced
1/2 c each: bean sprouts, sliced green onions
2 tbsp finely chopped peanuts

Preheat oven to 400. Toss potatoes with oil, salt and black pepper. Transfer to foil lined baking pan.
Bake for 40 minutes, stirring occasionally. Cool in pan for 5 minutes.
Meanwhile, beat peanut butter, dressing, lime juice, hot sauce, sugar, ginger and garlic in a large bowl until well blended. Add potatoes along with red peppers, bean sprouts and onions; mix lightly.
Sprinkle with peanuts.
Serve warm.

Broccoli Salad

1/4 c bacon bits
1 head freash broccoli florets
1 c shredded cheddar cheese
1/2 c raisins
1/2 sunflower seeds
1 red onion, chopped
1 c creamy salad dressing ie: Miracle Whip
1/4 c white sugar

In a large bowl, mix together bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, mix together salad dressing and sugar. Pout over broccoli mixture and toss well to coat.
Cover and refrigerate until chilled.