::Cheesy Beef Fajitas::

::Ingredients::

- 1 packet of taco seasoning

- 1-2 lbs. stew meat

- flour tortillas

- 1 large bellpepper (green OR red OR both), cut into strips

- 1 large onion, cut into strips

- 2 cups shredded cheeses, cheddar, mozzerella, etc.

::Directions::
Place stew meat cubes into the slow cooker, add onion & bellpepper strips, and taco seasoning adding the amount of water directed on back of packet. Cook on High for 4-6 hours OR until meat is falling apart, shred.
Warm tortillas, add cheese and meat mixture and wrap, Enjoy!

• Can also use chicken

::Easy Chicken Cacciatore::

::Ingredients::
- 1 tsp. olive oil

- 1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces.

- 1-2  large green bell pepper, cut into thin strips

- 1 jar marinara sauce

- 1/2 cup water
- 2 cups hot, cooked rice

::Directions::
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken & bellpepper; cook, stirring frequently, for 5 minutes or until chicken is lightly browned.
Add sauce & water to skillet; bring to boil. Reduce heat to low; cover. Cook for 5 minutes or until chicken is no longer pink. Stir in cooked rice.

::Fruit Tart::

*My Mother-n-law makes this recipe alot, and we love it!

::Ingredients::

- 1 18oz. package sugar cookie dough
- 1   8oz. package cream cheese, softened
- 1/3  cup granulated sugar
- 1/2  tsp. vanilla extract
- 1 1/2  cups fruit, any fruit you prefer (I like to use blueberries, strawberries)

::Directions::
Preheat oven to 350F. Grease bottom and side, press cookie dough into greased baking sheet
Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour.

::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.