Quick no-bake cheesecake

Fluffy Cheesecake

• 16 ounces cream cheese, softened at room temperature (I like Neufchatel)
• 2/3 cup sugar
• 8 oz. container whipped topping, thawed
• 1 t. vanilla
  
• 1 graham cracker pie crust (I like making one with Nilla Wafers)

1. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.
2. Cover with any toppings you desire or eat plain.

I don't know how I haven't posted this recipe yet, since this is one of my favorite desserts. I love cheesecake that is baked, but this no-bake cheesecake is rave-worthy as well.

Blueberry Cheesecake Squares

Blueberry Swirl Cheesecake Squares
(from kraft.com)

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

1. Preheat oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
2. 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.
3. Bake 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

I have made this recipe several times, and we love it. I usually half the ingredients and cook in a 11x7 pan.

Pink cookies

Strawberry Nesquick Nibblers
(pickypalate.com)

• 2 sticks softened butter
• 1/2 cup strawberry milk Powder, Nestle's
• 3/4 cup brown sugar
• 2 eggs
• 1-2 drops red food coloring
• 1 Tablespoon pure vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 oz bag White Chocolate Chips

1. 1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined.
2. Place eggs into a bowl and whisk in 1-2 drops of food coloring. Pour into mixer along with vanilla and beat until combined, about 30 seconds.
   
3. Place flour, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips. Mix on low until just combined.
4. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart (or grease the pan).
5. Bake for 9-11 minute or until edges just start to brown. Let cookies cool for 5 minutes before transferring to a cooling rack. about 3 dozen cookies

These were a hit and the whole family loved them. Will try with Chocolate Nesquick next time.

Fast, easy, different Penne dish *Ziti*

Baked Penne
(from simplifysupper.com)

• 1 pound penne noodles (4 cups dry)
• 1 jar Alfredo sauce, 26 ounce size
  
• 1 jar marinara sauce, 26 ounce size
  
• 2 cups shredded mozzarella cheese
  
• 1 cup grated parmesan cheese

Preheat oven to 350 degrees. Cook and drain pasta. Mix the two sauces together in a large mixing bowl. Add mozzarella cheese and combine. Add drained pasta. Pour into a 9x13 casserole dish and bake about 25-30 minutes until hot and bubbly. Sprinkle parmesan on top and bake another five minutes. Enjoy!

This was so fast and even for me, a non-pasta fanatic, great-tasting! Just the right amount of sauciness to noodle ratio. And all the kids loved it. It makes a ton, a full 9x13 pan, but ours was mostly gone the first night.

Choco-coconut cookies

Chocolate Coconut Cookies

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups chocolate chunks
• 1 3/4 cups sweetened flaked coconut
• 1 3/4 shopped walnuts (optional)
  

1. Preheat oven to 350. Put butter and sugars in the bowl of a electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes.
   
2. Mix in eggs one at a time. Stir in vanilla.
3. Sift flour, cocoa powder, baking soda, baking powder, and slat into a bowl.
   
4. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
5. Scoop batter and drop onto baking sheets lined with parchment (or sprayed with cooking spray), spacing 2 inches apart. Flatten slightly, and bake until set about 10 minutes.

These are a nice change. Kind of like no-bake cookies with the cocoa and coconut, only you bake these babies.

Fun crock pot recipe

Chicken and Potatoes a la Crock Pot

• 1 1/2 pound red potatoes, chunked
• 8 ounces Neufchatel cheese
• 1 can (10 3/4 oz size) cream of whatever soup (I used chicken)
• 1 envelope Ranch-style dressing mix
• 12 ounces chicken breast without skin -- cut into strips

Directions:

1. Place potatoes in slow cooker.
   
2. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together).
3. Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.

This was a good recipe! I loved being able to use my crock pot for potatoes. You'll need to watch the time on the potatoes because mine was about 4 hours, and I used about 4 chunked potatoes, and one chicken breast. I didn't have ranch seasoning, I just poured some prepared ranch in there, which was good too, though it might have not had as much of a ranch flavor that way. We enjoyed this meal! Kid-friendly.

Such a great dinner, I promise!

Chicken and Broccoli Braid
(adapted from pampered chef)

• 2 (8oz) packages refrigerated crescent rolls (I used pizza dough instead, I dont really like the flavor of crescent rolls from the store)
  
• 2 c. coarsely chopped cooked chicken (I used rotisserie; canned chicken could work well too)
  
• 1 1/2 c. coarsely chopped broccoli (I steamed it lightly first)
  
• 1/2 C diced red bell pepper (I skipped because I had none, but used some sun-dried tomatoes and caramelized onions I had)
  
• 1/3 C mayonnaise
• 1-2 c. cheddar cheese
  
• 2 tsp dried dill weed
• 1/4 tsp salt
• 1 garlic clove, pressed (I skipped)
  
• 1 egg white, lightly beaten

1. Preheat oven to 375. In a bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill, salt and garlic. Mix well.

2. Roll out rolls or dough into the size of your cookie sheet, then lay it in the greased cookie sheet.
3. Place filling along the center of the dough, lengthwise. Cut slits into the dough along the sides about 2 inches, braiding over top. Look at mine- it's not that pretty but it did the job.
4. Brush with egg white. Bake 25-30 minutes or until golden brown.

We loved this. Like I mention, try the pizza dough if you aren't a fan of crescent rolls. The flavor of this meal is great, and it's got a good serving of veggies in there, too! This meal doesn't take that long if you have prepared chicken ready as well as dough. It is very flexible, too...add mushrooms, different cheeses and veggies- whatever suits you.