Cheesecake

Make a day ahead or at least 8 hours so there is plenty of time to cool (thus a fantastic party dessert as you have time to prep everything else the day of!)

Crust

1 1/4 cups graham cracker crumbs (very finely crushed)

2 TBSP sugar

4 TBSP melter butter

Pat crust into 9 inch spring-form pan

Preheat over to 350 degrees

In a separate bowl:

24 oz cream cheese softened

3 eggs

1 cup sugar

2 1/2 tsp. vanilla

Mix together until smooth and then pour over crust.

Bake 35 minutes. Immediately refrigerate for 30 minutes to stop cooking process.

Mix together until smooth:

1 pint sour cream

3 TBSP sugar

1 tsp. vanilla

Carefully spread over cake and return to oven (350 degrees) and bake 5 minutes. Immediately return cake to refrigerator.

Serve plain or with fruit, chocolate, or other toppings.

*Thank you Mimi Matheson for this amazing cheesecake recipe shared over a double date

5-A-Day the Sneaky Way Breakfast Smoothie

This is the perfect on-the-go food for busy people trying to eat healthy- you won't even taste the spinach and you can sub ingredients for what you have frozen or fresh at home- it's delicious with almost all substitutions!

Servings: Two LARGE glasses full of smoothie:

4-6 whole frozen strawberries

1/2 cup frozen blueberries

1 banana

1 large handful of spinach (about 1-2 cups)

1 TBS protein powder (I use soy, boys many want to use whey)

1 cup vanilla soy milk

1 individual portion container yogurt (use your favorite flavor, I use strawberry to keep the flavor)

1/2 cup water

*I also add a TBS of ground flax seed and oat bran, but they are optional, as would any other health supplement you wish to add to yours

* If you aren't a soy milk fan use 1 cup regular milk with a few drops of vanilla and a tsp of sugar or honey to get a similar flavor

These keep well so you can make one for two days and trick yourself into eating spinach twice!

Place all ingredients in a blender and blend on high for about 2 minutes.

Pita Chicken

Ingredients

• 2 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup salsa
• 2 pita breads
• 8 ounces diced tomato
• 1 cup shredded lettuce
• 1/2 cup sliced avocado
• 2 tablespoons low-fat sour cream

Directions

1. Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
2. Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. Add whatever garnishes you like and eat!

Joyce's Amish Bread

In a small bowl

1 TB yeast

1 TB sugar

1/2 cup warm water

set aside and let the yeast start to work

In a Kitchen Aide Mixer mix

2 TB's Margarine

2 TB's Sugar

2 tsps Salt

2 cups VERY hot water

Mix until cool enough to add yeast- add yeast mixture, stir.

Add 5-6 cups of flour. Unbleached is more nutritious and works the same.

Dough should be soft and somewhat sticky...but not gooey.

Cover bowl and set aside to rise 30 minutes.

Pat down and let rise 15 minutes

Pat down and let rise 15 minutes

Pat down and let rise 15 minutes

Divide dough in half and roll with rolling pin, each half on a floured board...about 1 inch depth. Air bubbles will go out to the edge. Toll them up and place on a cookie sheet.

Slit the tops then coat with 1 egg yolk mixed with 1 TB of milk

Let rise a few minutes then bake for 25 minutes at 400 degrees

Fruit Dip

Ingredients

• 1 (3 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container sour cream
• 1/2 cup yogurt

Directions

1. In a medium bowl, mix the vanilla pudding mix, sour cream and yogurt. Chill in the refrigerator at least 2 hours before serving.

White Cheese Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Asian Lettuce Wraps

Ingredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!