Cherry Cream Cheese Tarts

Ingredients:

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers 1 (21-ounce) can cherry pie filling or other pie filling

Directions:

Preheat oven to 350 degrees F.
Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Aussie Chicken

INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Chex Puppy Chow

Ingredients:
9 cups Chex cereal
1 cup semi-sweet chocolate chips
½ cup peanut butter
¼ cup margarine
1 tsp. vanilla
1 ½ cups powdered sugar

Directions:
Microwave chocolate chips, peanut butter, and margarine for 1 minute. Stir. Microwave 30 seconds more or until smooth. Stir in vanilla. Pour mixture over cereal. Mix. Add powdered

Orange Jello Salad

1 sm. box orange Jell-o (powder only)
2 -3 cans mandarin oranges
1 lg. can pineapple tidbits
1 med. container cool whip.

Mix!

Strawberry Spinach Salad

2 bags baby spinach (or as much as you like of the bag from Costco)
1 cup sliced strawberriesFeta Cheese
Crumbled1/2 cup candied almonds (or as much as you like)
Briannas Blush Wine dressing.

Candied Almonds:

1/4 cup sugar and a 1/4 cup almonds.

Heat in a small pot on High, stirring constantly...don't burn. Spread out on a plate or wax paper and wait to cool. Break up. (The sugar will melt and the almonds turn brown. Take them off the heat before the get too dark... it happens fast.) Do several batches... don't add too much at one time it doesn't cook as well.You pretty much eye everything and add to your liking. You may either put the dressing in before serving and toss or have them add it. (if you know a lot of people will eat it just add it, if you think there will be leftovers don't add it because it gets soggy. (If you add dressing you might have to add more spinach because it shrinks a bit and then you might not have enough

Taco chicken

Ingredients:
1 package of Taco Seasoning
1 cup of Mayo
Chicken Breast


Directions:
Mix all three ingredients together and grill until done.

Chicken Enchiladas

2 Chicken breast
2 cans of cream of chicken.
1/2 cup sour cream
2-3 cups of cheese
1 can of diced green chilies
8-10 tortillas

Directions.
Boil chicken breast and shred. In another sauce pan mix cream of chicken, sour cream, half of the cheese and chilies, until cheese is melted. In a casserole dish pour 1/4 the sauce on the bottom of the dish. Put shredded chicken in a tortilla then add some sauce, roll and put in dish. Continue until dish is full. Pour the remaining of the sauce on top then top with the rest of the cheese. Cook in preheated oven at 350 for 30 minutes.

Apple Pie

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Strawberry Pie

INGREDIENTS
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

DIRECTIONS
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Ham and Potatoe Soup

INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.