::Oreo Suprise Cupcakes::

::Ingredients::

- 1 pkg. (2-layer size) chocolate cake mix

- 1 pkg.  8 oz. cream cheese, softened

- 1 egg

- 2 Tbsp.  sugar

- 48 Mini oreo bite size cookies

- 1 1/2 cups  thawed cool whip 

 

Heat oven to 350°F.
Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Frost with cool whip. Top with remaining cookies.

::My Grandma's Corn Bread Dressing::

*This is my Grandma's actual recipe!

::Ingredients::
- 1 cup celery, chopped

- 3/4 cup onion, chopped finely

- 1 cup water

- 6 cups crumbled cornbread, already cooked

- 4 cups bread crumbs

- 4 eggs, beaten

- 1/2 cup butter, melted

- 1 tsp. sage
- 1 Tbsp.salt
- cups chicken broth
- 1 to 2 cans cream of chicken soup

::Directions::
Mix all the above together. Bake at 400F for about 30-45mins. OR until golden brown

• you can also add chopped chicken to this recipe.

::Blueberry Cheesecake::

::Ingredients::

- 1 cup graham cracker crumbs

- 1 cup ~ plus 3 Tbsp. sugar, divided

- 3 Tbsp. butter or margarine, melted

- 4 pkg.  8 oz. each cream cheese, softened

- 1 tsp. vanilla

- 1 cup sour cream

- 4 eggs

- 2 cups fresh or thawed frozen blueberries

 

::Directions::

Preheat oven to 325F. 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.

::Baked Manicotti::

::Ingredients::

- 2 cups spaghetti sauce

- 1 egg, lightly beaten

- 1 3/4 cups ricotta cheese

- 1 1/2 cups mozzarella cheese, shredded

- 1/2 cup parmesan cheese, grated

- 1/4 cup basil pesto (optional)

- 12 manicotti, cooked, rinsed in cold water

  

::Directions::

Preheat oven to 350F degrees. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses, and pesto sauce until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.

Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 1/4 cups spaghetti sauce over manicotti. Cover with foil.

Bake 40 minutes or until heat through.

::Sausage 'n' Hash Browns::

::Ingredients::
- 4 cups frozen cubed hash brown potatoes
-  1/4 cup chopped green bell pepper

- 1/3 cup canola oil

- 1/4 lb. smoked sausage, halved length wise and cut into 1/4-in. slices
- 1 cup shredded cheddar cheese

::Directions::
In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown.
Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for mins. or until cheese is melted

::Tater Tot Casserole::

::Ingredients::

- 1 lb. ground beef

- 1 med. onion, diced

- 2 cans cream of mushroom soup

- 2 cups shredded cheddar cheese

- 1 bag frozen tater tots



::Directions::
Cook meat and onion together. when meat is no longer pink remove and drain grease.
Add cooked meat to a 13x9 casserole dish, Then layer with tater tots. In a bowl add the 2 cans of cream of mushroom and mix well (may need to add a small amount of water to get it smooth) Then pour cream of mushroom over the tater tots, next layer the cheese on top. Bake at 350F for 1 hour.

::Peanut Butter Brownie Squares::

::Ingredients::

Brownies:

- 1 pkg chewy fudge brownie mix

- 1/2 cup vegetable oil

- 3 large eggs

- 1/4 cup water

- non-stick cooking spray

Frosting:

- 1 1/2 cups confectioners' sugar

- 1/3 cup Peanut Butter

- 1/4 cup plus 2 tbsp milk

- 2 tbsp Butter, softened

Drizzle:

- 1/3 cup semi-sweet chocolate chips

- 1 Tbsp. vegetable shortening

Preheat oven to 350F. Spray only the bottom of 13x9-inch pan with nonstick cooking spray.
Prepare and bake brownies according to package directions for cake-like brownies.
Cool 5 to 10 minutes.

For frosting, combine confectioners' sugar, peanut butter, milk and butter in small bowl. Beat at medium speed with electric mixer until blended. Spread over warm brownies.

For drizzle, place chocolate chips and shortening in microwave-safe bowl. Microwave on high power for 1 minute or until melted. Drizzle over frosting. Allow chocolate drizzle to set before cutting into bars.

:Breakfast Casserole::

::This Recipe is one that I use all the time, for gatherings, & church breakfasts, and also for my families Christmas day breakfast::

::Ingredients::

- 1 roll 12oz. breakfast sausage

- 2 cups shredded Cheddar cheese

- 6 eggs, beaten - 1 cup water

- 1/2 cup milk

- 1 package Country Gravy Mix or 1 package Sausage - Country Gravy Mix

- 6-8  slices of bread OR biscuits, cut into 1-inch cubes
- 2 tablespoons melted butter (optional)
-  Paprika

::Directions::

Preheat oven to 325°F. Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Drain sausage. Spread in lightly greased 13x9-inch baking dish. Sprinkle cheese over sausage.
Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended. Pour over cheese. Arrange bread cubes evenly over mixture. Drizzle butter over bread, if desired. Sprinkle with paprika.
Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

• Make Ahead Tip: Cover and refrigerate unbaked casserole overnight. Bake, uncovered, in preheated 325°F oven 50 minutes or until knife inserted in center comes out clean.

::Slow-Cooker Pot Roast::

::Ingredients::

- 1 10.75oz. can cream of mushroom soup

- 1 2oz. pouch dry onion soup and recipe mix

- 6 small red potatoes, halved

- 6 medium carrots, cut into 2-inch pieces

- 1 3 lb. boneless beef bottom round roast or chuck pot roast

::Directions::

Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

::Crock Pot Mac-N-Cheese::

::Ingredients::
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs
- 1/2 cup sour cream
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon black pepper

::Directions::
Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.

::Santa Fe Chicken Casserole::

::Ingredients::

- 3 cups shredded cooked chicken breasts

- 1 can 15 oz. black beans, rinsed

- 1 can 14.5 oz. diced tomatoes, drained

- 2 green onions, sliced

- 1 tub 10 oz. Philadelphia Santa Fe Blend Cooking Creme, divided

- 3 flour tortillas, 6 inch

- 3/4 cup mexican style shredded four cheese, divided

 

::Directions::

 

Heat oven to 375ºF.

Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly. Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.

Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is golden brown.

::Steak-n-Cheese Hoagies::

::Ingredients::

- 1 lb. beef strips

- 1 pack taco seasoning

- 1 med. onion, sliced

- 1-2 green bell peppers OR red bell pepper (or both), cut into strips

- 1 tsp. garlic, minced

- pre-sliced pepper jack cheese

- hoagie bread.

::Directions::
Place thawed beef strips, taco seasoning (following directions on back of package), onion, bell pepper & minced garlic into your slow cooker on LOW for 4-6 OR HIGH for 2-3 hours.
Pre-heat Broiler, split the hoagie lengthwise into top and bottom halves. Place open hoagie, cut sides up on a foil-lined baking sheet. drizzle or brush surfaces with 1 Tbs. olive oil. browning bread for 1-2 mins. WATCH to make sure bread is not becoming to brown or burnt.
Spoon the meat mixture evenly onto one side of the hoagie, Lastly top each with cheese.

::Easy Chicken Pie::

::Ingredients::

- 4-6 chicken breasts, stewed
- 1 can chicken broth

- 1 can cream of chicken soup

- salt & pepper to taste

- corn, peas, carrots, etc. (I buy a can of Veg-All)
- 1 cup self rising flour
- 1 cup milk
- 1 stick butter

::Directions::
Mix first 4 ingredients plus and optional vegetables desired in casserole dish.
Mix flour, milk, butter and pour over chicken mixture. Bake at 325F to 350F for 1 hour.

::Chicken-n-Dumplings::

::Ingredients::
- 6 chicken breasts

- 2 cans cream of chicken soup

- 1/2 sticke butter

- 2 cups of water

- salt & pepper to taste
- Mueller's Dumpling Noodles OR any frozen Dumpling Noodles (break in half)

::Directions::
Boil chicken until tender; Keep chicken broth; shred chicken once cooled. Combine chicken and broth in pot, add cream of chicken (both cans), 2 cups water, butter, salt & pepper to taste. Let that come to a boil for about 5-10 mins. Then add noodles; let cook till noodles are tender. Add more water if too thick for taste.
NOTE: Put cream of chicken soup in bowl and mix well before adding to pot.

::Poppy Seed Chicken Casserole::

::Ingredients::

- 6 chicken breasts

- 2 cans cream of chicken soup

- 1 cup (8oz.) sour cream

- 1 1/2 packs Ritz crackers

- 2 tsp. poppy seeds
- 1 stick butter

::Directions::
Boil chicken breast, when cooled cut chicken into small pieces and place in the bottom of a 13x9 casserole dish. Mix together cream of chicken soup and sour cream and pour over chicken. Crumble Ritz crackers and add poppy seeds in a bowl. Melt butter and pour of crumbled crackers. Put crackers over chicken and soup mixture. Bake at 350F for 45 minutes or until crackers are golden brown.

::Easy Chicken Parmesan::

::Ingredients::

- 1 Jar of pasta sauce

- 6 tablespoons grated parmesan cheese, divided 

- 6 small boneless skinless chicken breasts

- 1 1/2 cups mozzarella shredded cheese

::Directions::

Heat oven to 375 degrees F.

Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup Parmesan. Add chicken; turn to evenly coat both sides with sauce. Cover.

Bake 30 minutes or until chicken is done

Top with remaining cheeses; bake 5 minutes or until mozzarella is melted.

• Note: If using larger chicken breasts, cut lengthwise in half before using as directed.
• Serving Suggestion: Serve over hot cooked spaghetti.

 

::Praline Brookies::

::Ingredients::
- 1 box (19.5 oz) fudge brownie mix

- 1/2 cup vegetable oil

- 1/4 cup water

- 2 eggs

- 1/4 cup butter

- 1/4 cup milk

- 1/2 cup granulated sugar                              

- 1/2 cup packed brown sugar

- 1/2 cup coarsely chopped pecans

- 1/2 teaspoon vanilla

- 1 roll (16.5 oz) Pillsbury chocolate chip cookies

 

 

::Directions::

Heat oven to 350F (325F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes. Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked. Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.) Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows.

::Merry Cherry Dessert::

::Ingredients::

- 1 can (21 oz.) cherry pie filling, divided

- 1-1/2 cups  boiling water

- 1 pkg. (6 oz.) Jell-O Cherry Flavor Gelatin

- 1-1/2 cups cold water

- 4 cups angel food cake cubes            

- 2 pkg.  (3.4 oz. each) Jello-O Vanilla Flavor Instant Pudding

- 3 cups cold milk

- 1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

 

::Directions::

 

Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.
Place cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups cool whip; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining cool whip and reserved cherry pie filling.

::Saucy Baked Chicken::

::Ingredients::

- 6 chicken cutlets, or 3-4 breasts
- 1 medium onion, sliced
- 8 oz. sliced mushrooms (optional)
- 1/4 c. olive oil
- 1/5 c. chicken broth
- 4 tbsp. all-purpose flour
- 2 tbsp. lemon juice
- 2 tbsp. balsalmic vinegar
- 1 1/2 tsp salt
- 1/4 tsp. pepper

::Directions::

Preheat oven to 450F. Pour oil into large roasting (I used 9 x 13) pan. Add chicken, onions, (mushrooms), turning to coat with oil. Bake 5 mins; turn chicken over and stir vegetables. Bake an additional 5 mins.
Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
When chicken has cooked for 10 mins, add broth mixture to roasting pan, cover with foil and bake 10 mins. Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 mins.
Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately

 

::Oven-Crisp Potato Wedges::

::Ingredients::

- 1 1/2 lbs. small red potatoes

- 1 Tbs. olive oil

- 4 tsp. finely minced garlic

- 3/4 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. pepper

::Directions::
Preheat oven to 350F,  Quarter potatoes and place in a large bowl. Drizzle olive oil over potatoes and toss to coat well.
Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well.
Line a baking sheet with foil and lightly spray with vegetable cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 mins., stirring once or twice during cooking.

::Bacon Appetizer Cresents::

::Ingredients::

- 1 pkg. (8 oz.) Cream Cheese, softened

- 8 slices Bacon, cooked, crumbled

- 1/3 cup Grated Parmesan Cheese

- 1/4 cup  finely chopped onions

- 2 Tbsp. chopped fresh parsley

- 1 Tbsp.  milk

- 2 cans (8 oz. each) refrigerated crescent dinner rolls

::Directions::

Heat oven to 375°F.
Mix all ingredients except crescent dough.
Seperate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
Bake 12 to 15 min. or until golden brown. Serve warm

::Chocolate Peanut Bites::

::Ingredients::

- 3 tablespoons butter

- 1 12oz. bag chocolate chips

- 1 cup creamy peanut butter

- 1-1/2 cups roasted, unsalted peanuts, finely chopped

::Directions::

In a medium saucepan, melt the butter over low heat. Add the chocolate chips and peanut butter and whisk until smooth. Remove from the heat and pour into an 8-inch square baking dish. Refrigerate until firm, about 45 minutes.

Place the chopped peanuts on a large plate. Drop teaspoons of the chilled chocolate mixture onto the plate and roll them in the peanuts until coated. Roll briefly between your palms to form balls (if the mixture becomes too soft, refrigerate between batches). Refrigerate the bites in an airtight container.

::Stuffed French Toast::

::Ingredients::

- 4 slices cinnamon-raisin bread

- 1/4 cup Cream Cheese Spread

- 8 slices Honey Ham

- 2   eggs

- 2 Tbsp. milk

- 2 tsp.  sugar

- 2 Tbsp. maple-flavored or pancake syrup

::Directions::

Spread bread with cream cheese spread; fill with ham. Lightly press edges together to seal. Beat eggs, milk and sugar with fork in pie plate until well blended.
Dip sandwiches in egg mixture, turning over to evenly moisten both sides.
Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

***Variation Meatless Stuffed French Toast

Prepare as directed, omitting ham.***

::Creamy Lemon Squares::

::Ingredients::

 

- 20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)

- 1/2 cup  flour

- 1/4 cup packed brown sugar

- 1/4 cup  cold margarine

- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

- 1 cup  granulated sugar

- 2 eggs

- 2 Tbsp.  flour

- 3 Tbsp. lemon zest, divided

- 1/4 cup  fresh lemon juice

- 1/4 tsp. CALUMET Baking Powder

- 2 tsp.  powdered sugar

 

::Make It::

 

Heat oven to 350ºF.
Line 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
Beat Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.

::Buckeye Balls::

::Ingredients::

- 1 1/2 cups creamy peanut butter

- 1/2 cup butter, softened

- 1 teaspoon vanilla extract

- 4 cups sifted confectioners' sugar

- 6 ounces semi-sweet chocolate chips

- 2 tablespoons shortening 

::Directions::

Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl overa pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

::Buckeye Bars::

::Ingredients::

- 1/2 cup butter, softened

- 3/4 cup Crunchy Peanut Butter

- 22 Nilla Wafers, crushed (about 3/4 cup)

- 2 cups  powdered sugar

- 1/2 of 8-oz. tub Cool Whip Whipped Topping (Do not thaw.)

- 3 squares  BAKER'S Semi-Sweet Chocolate

::Make It::

Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of pan.
Microwave Cool whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until well blended. Spread over peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

::Boston Cream Pie Minis::

::Ingredients::

- 1 pkg. (2-layer size) yellow cake mix

- 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

- 1 cup cold milk

- 1-1/2 cups  thawed COOL WHIP Whipped Topping, divided

- 4 squares BAKER'S Semi-Sweet Chocolate

::Directions::

Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup cool whip into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
Microwave remaining cool whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.

::Oreo No-Bake Cheesecake::

::Ingredients::

- 1 pkg. (16.6 oz.) OREO Cookies, divided
- 1/4 cup  butter, melted

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

- 3/4 cup  sugar

- 1 tsp. vanilla

- 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

::Directions::

Chop: 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

Beat: cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
Refrigerate: 4 hours or until firm.

::Strawberry Cheesecake::

::Ingredients::

- 1 1/4 cups graham cracker crumbs

- 1/4 cup sugar

- 1/3 cup butter or margarine, melted

- 2 (10 ounce) packages frozen sweetened strawberries, thawed

- 1 tablespoon cornstarch

- 3 (8 ounce) packages cream cheese, softened                 

- 1 (14 ounce) can sweetened condensed milk

- 1/4 cup lemon juice

- 3 eggs

- 1 tablespoon water

::Directions::

Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

::Shredded BBQ Chicken Sandwich::

::Ingredients::

- 3 (or more), boneless/skinless chicken breast

- 2 cans (15oz.) chicken broth

- 2 cans (15oz.) full of water

- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 bottle BBQ sauce
- 1 pck. hamburger buns

::Directions::
In a pot, add chicken broth, water, onion powder and garlic powder.
Boil breasts in broth for 15-20 mins. until chicken is cooked thoroughly. Take chicken out and allow to cool.
Then shred the cooled chicken. Put the shredded chicken, plus one bottle of BBQ sauce into your slow cooker. Give it a stir and set slow cooker on low for about 2-3 hours.

::Easy Brunswick Stew::

::Ingredients::

- 1 lb. chicken, cooked & shredded or diced

- 1 lb. ground pork, cooked

- 1 lb. ground beef, cooked

- 2 cans diced tomatoes

- 1 can cream style corn

- 1 med. onion, chopped fine

- 1 1/2 cup chicken broth

- 1 Tbsp. vinegar OR dill pickle juice  

- 1/4 cup Worchestershire sauce

- 2 Tbsp. Heinz 57 sauce
- 1 tsp. black pepper
- 2 1/2 cup ketchup
- salt to taste

Mix all ingredients and cook over low heat, stirring frequently for 2 hours,
This may be cooked on the stove top OR in a crock pot/slow cooker