Easy peasy cherry cheesecake cups

Dessert cups (26)

Cheesecake no bake 

Canned pie filling -20 oz can 

Set out dessert cups. 

Using medium Pampered Chef scoop (about 2 Tbsp size) place a scoop of the cheese filling in each cup.  Use the back of a spoon to make a small well in the center. 

Place a spoonful of the pie filling in each well.  

 Good stuff!  Tom likes to eat it with canned pie filling as his dessert. 

 

 Beef Burrito Bowl - 8 servings 

1 lb ground beef browned 

Taco seasoning

3 cups cilantro lime rice

I can black beans drained and rinsed 

1 1/2 cup frozen corn kernels

2 Tbsp butter

1 can diced tomatoes drained 

Diced red onion

Shredded cheese

Ripe olives

Sour cream

Chipotle ranch dressing

Prepare meat using directions on seasoning.  

Melt butter in skillet and add frozen corn.  Stir occasionally until corn begins to caramelize. 

Divide rice between 8 plates. 

Top with taco meat, black beans, and corn. 

Serve with toppings of your choice. We add red onion, shredded cheese, ripe olives and top with sour cream and/or Chipotle ranch dressing. 

Creamy Chicken and Orzo

 2 12-oz cans of chicken breast meat

1 tbsp olive oil

1/2 medium onion, diced

2 tsp minced garlic

1/2 tsp each of salt and pepper

1 can cream of chicken soup

2 1/2 cup chicken broth

1 1/2 cups orzo pasta

5 ounce bag of washed spinach

Drain chicken and set aside.

Saute onion and garlic in the olive oil in a large skillet until the onion is translucent.  

Add chicken and salt and pepper to taste (I did not add any salt)

Measure chicken stock in a 4 cup measure if available (or bowl). 

Add the soup and whisk to blend. 

Pour into skillet and bring to a boil, stirring occasionally.  Turn down heat and cover.  Continue to cook and stir for 10 minutes or until the orzo is tender.  

Stir in the spinach until it is wilted. 
Serve with shredded Parmesan cheese. 

  

Cheesy Potato Puffs

 Cheesy Potato Puffs - makes 24

2 cups mashed potatoes

3 eggs

1 cup shredded cheese, divided

1/4 cup green onions or chives

Salt and pepper

Mix together the potatoes, eggs, 3/4 cup cheese, onions, salt and pepper.

Spray a 24 mini muffin pan. 

Using the medium pampered chef scoop, place a rounded scoop of the mixture in each of the wells. Distribute any extra among the wells - they will be pretty full.

Top each with a little of the reserved cheese. 

Bake at 400 for 15-20 minutes, until golden brown and set.

Let sit for 5 minutes before removing from the pan. 

Serve with a dollop of sour cream and bacon bits. 

  

Creamy Chicken Salad

 (double quantities in parentheses)

3 (6) cups chicken, diced or shredded

3/4 (1 1/2) cup mayonnaise

1 1/2 (3) stalks celery diced

2 (4) green onions, chopped

1/4 (1/2) cup red onion diced

2 (4) tsp dijon mustard

1/2 (1) tsp salt

1/4 (1/2) tsp pepper

2 (4) Tbsp sweet pickle juice or pickle relish

Mix all together 

Ham and Cheese wraps

 1 cup mayonnaise

1 1/2 teaspoon sugar (might omit if using Miracle Whip)

1 teaspoon mustard

1/2 teaspoon celery seed

8 (taco size) flour tortillas

1 lb thin sliced ham

1 1/3 cup shredded cheese (could use slices)

lettuce leaves or shredded 

Mix together the mayo, sugar, mustard and celery seed. 

Spread over tortilla, later meat, cheese and lettuce.  Roll up.  Cut in half or slice into pinwheels.

Vegetable Chowder

 

Vegetable Chowder

1 can condensed cream of chicken soup 

32 oz chicken broth

1/2 package of bacon pieces

1/2 tsp salt

1/4 tsp pepper

32 oz frozen hash browns

10 oz frozen corn

12 oz frozen peas and carrots

8 oz cream cheese

2-3 cups chopped cabbage

Mix soup and broth in large pot.  Add 1 can of water. 

Add salt, pepper, hash browns, corn, peas and carrots. Bring to a boil and simmer for about 10 imputes or until vegetables are tender and heated through. 

Cut the cream cheese into cubes and stir into the soup.  Continue stirring until the cheese has melted. 

Add cabbage and cook until tender.