::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.