ORANGE CHEESECAKE

ORANGE CHEESECAKE 1 1/2 cups vanilla wafer crumbs 4 tablespoons butter, melted OR a pre made crust 3 pkgs- cream cheese, softened to room temperature 1 cup sugar Zest of 2 oranges 1 tablespoon orange extract 3 eggs 2 cups heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla Heat oven to 350 degrees. Combine crushed cookies with melted butter. Press into bottom and slightly up sides of 8-inch springform pan. Bake about 10 minutes, until lightly brown. Remove from oven and cool in refrigerator. While crust cools, place cream cheese, sugar, zest and extract in bowl of electric mixer. Mix on medium-high speed until smooth. Add eggs, 1 at a time, beating after each addition. Pour into prepared crust and bake 50 minutes, until barely set. Cool in pan on counter, then in refrigerator overnight. When ready to serve, whip cream with powdered sugar and vanilla. Spread over top of cheesecake; slice and serve.

Strawberry shortcake cheesecake

Strawberry shortcake cheesecake Bottom crust 22 Golden Oreos Crushed 5 Tbsp Melted butter Filling 4 8 oz packages cream cheese 1 2/3 cups sugar 1/4 cup corn starch 1 Tbsp Pure Vanilla Extract 2 Large Eggs 3/4 Cup Heavy Whipping Cream Jar of strawberry ice cream topping Topping 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones) 1 1/2 Tsp Softened Butter 3 Tbsp from a small package of strawberry gelatin Preheat oven to 350 degrees. Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking. Crust - crush the Oreo's & incorporate the butter, press into the bottom of your spring form pan. Filling - Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended. Be careful not to over mix the batter. Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butter knife through the strawberries to marbelize the cheese/strawberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently. crumb topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

Loaded Pasta Salad

Loaded Pasta Salad 2 cups cooked pasta of any shape (I used med. shells) 2 cups steamed baby broccoli florets 4 slices bacon, diced 1/2 cup diced (1/4-inch) sharp cheddar cheese Salt & pepper to taste Dressing: 1 cup mayonnaise 2 tsp ranch seasoning mix 1 tbs cider vinegar 1 tbs sugar 1 tbs water 1 tsp garlic powder 1/4 tsp pepper Mix dressing ingredients in a large bowl. Combine all other ingredients and mix well. Chill for at least 2 hours

Chicken & Dumpling Casserole

Chicken & Dumpling Casserole 2 lbs. of chicken 1 C. all purpose flour 1 C. milk 2 T. unsalted butter, melted 1 10.5 oz. can cream of chicken soup 2 C. chicken broth (I used the water my chicken cooked in) 1/4 tsp. salt 1/2 tsp. black pepper Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving

Cherry Filled Crescent Rolls

Cherry Filled Crescent Rolls 1 (8 count) can crescent rolls 1 1/2 cups cherry pie filling 1/2 cup confectioners' sugar Unroll crescent rolls. Place 2 Tbsp cherry pie filling in center of each roll; roll up dough. Bake according to directions on can. Sprinkled with confectioners sugar.

Easy Beef and Broccoli

Easy Beef and Broccoli (With Carrots) Coating 2 tbsp cornstarch 2 tbsp water 1/2 tsp garlic powder Main Ingredients 1 lb beef round steak / strips 4 cup broccoli 1 small onion 2 each carrots 2 tbsp vegetable oil Sauce 1/3 cup reduced sodium soy sauce 2 tbsp brown sugar 1 tsp ground ginger 1 tbsp corn starch 1/2 cup water Coating: In a bowl, combine cornstarch, water, and garlic powder. Mix until smooth. Toss beef in this mixture. Sauce: In a bowl, combine soy, brown sugar, ground ginger, corn starch, and water. Mix until smooth. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef is browned. Remove and keep warm. Stir-fry brocolli, carrots, and onion in the remaining oil. Add the beef and sauce. Cook about 3 minutes, continously stirring to ensure even cooking. Serve over rice.

Deep Fried Ranch Mushrooms

Deep Fried Ranch Mushrooms 1 lb mushrooms 2 packages ranch dressing mix 1 tbsp flour 1 large eggs 2 tbsp milk 1 as needed vegetable oil Clean mushrooms by gently brushing off any dirty. Place Ranch mix and flour in large resealable bag, shake to mix. Combine the egg and milk in a bowl with a whisk. Add the mushrooms and mix by hand until all the mushrooms are coated evenly. how to cook Deep Fried Ranch Mushrooms recipe In batches, put the mushrooms into the resealable bag. Seal and shake to coat. how to cook Deep Fried Ranch Mushrooms recipe Deep fry the ranch coated mushrooms in oil that has been heated to 375°F until golden brown. Place on paper towel lined plate to remove excess oil.