Peanut Butter Cup Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup crushed cream filled chocolate sandwich cookies
1/4 c sugar
6 T butter, melted
3/4 cup creamy peanut butter

FILLING
3 pkgs 8 oz each cream cheeses softened
1 cup sugar
1 cup sour cream
3 eggs - lightly beaten
1 1/2 t vanilla
1 cup hot fudge ice cream topping
6 peanut butter cups cut in small wedges

In a bowl, combine cracker and cookie crumbs, sugar and butter.  Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan. 

Bake at 350 for 7-9 minutes.  Cool.  In microwave heat peanut butter on high for 30 seconds.  Spread over cooled crust.

For the filling, in a large bowl beat the cream cheese, sugar and sour cream until smooth.  Add eggs, beat on low speed just until combined.  Stir in vanilla.  Pour 1 cup in a bowl; set aside.  Pour remaining filling over peanut butter layer.

In the microwave heat 1/4 cup fudge topping on high for 30 seconds fold into reserve cream cheese filling.  Carefully pour over filling, cut through with a knife to swirl. 

Bake at 350 for 55-65 minutes or until center is almost set.  Cool on wire rack for 10 minutes; carefully run a knife around edge of panto loosen.  Cool 1 hour longer.  Microwave remaining fudge and spread over over cheesecake.  Garnish with peanut butter cups.    Refrigerate overnight.

Quesadilla Casserole

What you will need -
1 lb gr beef
1/2 chopped onion
2 cans ( 8 oz each) tomoato sauce
1 can (15 oz) black beans
1 can whole kernal corn - undrained
1 small can chopped green chiles - undrained
6 flour tortillas ( 8 inch)
2 cups shredded cheese
2 t chili powder
1 t ground cumin
1 t minced garlic
1/2 t oregano leaves
1/2 t crushed red pepper

Brown beef and onion, drain grease and sauce, beans, corn and green chiles; mix well.  Stir in all spices except red pepper.  Bring to boil, reduce heat to low; simmer 5 minutes and add red pepper.

Spread 1/2 cup of the meat mixture on the bottom of a 9x13 pan.  Top with 3 tortillas.  Layer with 1/2 meat mixture again 1/2 cheese.  Repeat layers.

Bale at 350 for 30 - 45 minutes - let stand 5 minutes before serving. 

Pretzel - Crusted Chicken

This was amazing !!!!  And so easy!!!

4 boneless chicken breasts
1/4 cup honey mustard
8 thin deli slices of ham
3 T melted butter
1/2 cup crushed pretzels I used more

1) Cut a horizontal slit in one side of each chicken breast to within 1/2 in the opposite side.  Spread honey mustard inside of each pocket; stuff with two ham slices.  (Joel asked for a piece of swiss cheese too).

2) Place chicken in a grease 9x13 pan.  Brush with butter; sprinkle with crushed pretzels.  Bake uncovered at 350 for 45-50 minutes.

Enjoy

Pumpkin Gingerbread Trifle

2 pkgs (14-1/2 oz each) gingerbread cake mix
1 pkg (4.6 oz) cook and serve vanilla pudding mix
3 cups milk
1 can (29 oz) solid-pack pumpkin
3/4 cups packed brown sugar
1 - 12 oz frozen whipped topping

• Prepare and bake gingerbread according to package, using two greased 9-inch pans.
• Prepare pudding - cook until thick.  Remove from heat ; cool.  Combine pumpkin and brown sugar to pudding.

• In a 4 qt glass serving bowl, crumble one gingerbread cake; gently press down.  Top  with half the pudding mixture and whipped topping.  Repeat layers.  Cover and refrigerate overnight.

Easy Shepherd's Pie

2 pds ground beef
1 onion chopped
1-2 cups mixed veggies
6 lg potatoes
1 stick of butter
1 cup beef broth
1 1/2 t Worcestershire sauce
Salt, pepper and other seasonings of your choice

1) Peel potatoes and boil until tender.

2) Melt 4 T butter in pan and sautee onions and veggies.

3) Add ground beef and sautee till meat is browned.  Add W. Sauce and 1/2 cup beef broth. uncover and simmer on low for 10 minutes.  You might need more broth to keep it moist while simmering.

4) Mash potatoes in bowl with other 4T of butter.

5) Place beef and veggies in baking dish (9x13).  Spread potatoes on top. Rough up with a fork so they are peaks that will brown nicely.

6) Bake at 400 until bubbling and brown - about 30 minutes.

Enjoy !!!

SALSA

A friend from Friday morning coffee gave me this recipe. I have been searching for a good one for a long time. I found it !!! 15 cups tomatoes chopped
2 green peppers chopped
4 medium onions chopped
2 stalks celery chopped
3 gloves of garlic chopped
12 oz tomato paste
3 t crushed red pepper
1/2 c white vinegar
2 T salt
2 T sugar

Cook for 1 1/2 hours ; makes 8-10 pints; Process pints in hot bath for 10 minutes !!!

Enjoy - LuAnn

Freezing Sweet Corn

My sister - in- law gave us this awesome recipe for freezing corn.

You boil the corn for 10 minutes. Then we used a angel food cake pan, Joel held the cob in the middle and I used the electric knife and husked the corn. It is really slick falls right in the pan.

So you will need a gallon of sweet corn and lay it in a 9x13 pan. Melt 1 stick of butter, 1 cup of water and 1 cup of sugar. Bring to a boil; pour over corn and mix well. Let cook and pack in qt bags.