Raspberry Cheesecake Bars

I made these for institute today and was asked to put them on here, so here they are!

Raspberry Cheesecake Bars

Ingredients
1 pouch (17.5 oz) sugar cookie mix
1/2 cup firm butter
2 packages (8 oz each) softened cream cheese
1/2 cup sugar
2 tablespoons all-purpose flour
1 tsp vanilla
1 egg
1 can (21 oz) raspberry pie filling

1. Preheat oven to 350 degrees. Spray bottom and sides of 9x13 pan with cooking spray.

2. Pour sugar cookie mix in a big bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1 1/2 cups of mix for later and press the remaining crumbs in the bottom of the 9x13 pan. Bake for 10 minutes.

3. Put cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat together with an electric mixer (medium speed) until smooth.

4. Spread cream cheese mix evenly over crust. Spoon raspberry pie filling evenly over the cream cheese. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.

5. Bake 35-40 minutes or until crumbs on top are lightly golden brown. Cool 30 minutes, refrigerate about 2 hours to chill.

6. Cut into bars. Store covered in fridge. Makes 24 bars.

Winger's Chicken

So apparently there's a restaurant called Winger's.  Never been there, but I acquired a knock-off recipe for their chicken.  Bonus... it's super super easy.

1 Package of Tyson's Breaded Chicken Strips 

6 T Frank's Red Hot Sauce

4 T Water

1 1/2 C Brown Sugar

Directions:

Sauce:

In saucepan heat Hot Sauce, Water, and Brown Sugar until the sugar dissolves completely.  

Place the Chicken in a 9 x13 pan and pour sauce over it.  Stick it in the oven for the time and temp on the Tyson's bag.  I think it's 350 for 18-20 min.  Super Easy! Super yummy.  It's good by itself but we make it into wraps.  You can put honey mustard dressing or ranch if you want... or no dressing and it's still good. 

Frozen Fruit Salad

Hey you asked for it, so here it is! This is the easiest side to make.

Frozen Fruit
Cream Cheese
Yogurt
Cool Whip

Chop up the frozen fruit. Add cream cheese, yogurt, and/or cool whip. Some I hear have even added sugar if you want to make it sweeter.

Amazing Buttermilk Rolls

Buttermilk Refrigerator Rolls
by Melanie from Sisterscafe


Image by Sisterscafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more–it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like. Makes about 24-32 rolls.

Tri Tip Sandwich

Apparently here in Bakersfield California this is a favorite!  We had it at a friends house and loved it!  Tri tip is a little costly so grab it when it's on sale!  The best part is how easy it is!

Ingredients:
  Tri tip
  Provolone cheese (I hear munster is good also)
  Ciabatta buns
  Salsa (optional)

Cook tri tip in crockpot 6 hours then shred.
Butter buns and then toast in oven on broil for a minute.  Careful they burn quick! We melt the provolone onto the bun.  Put the meat on the bun and eat!  Seriously easy and Delish!

I didn't add salsa but it was recommended that I should and Jefferson liked it!

Pasta Salad

I've never been much of a pasta salad person, but this is one that I actually really like. I love that it's so quick & easy. It's a great summer meal. Or you can omit the chicken and make it a side for a BBQ.

Mix dressing in blender and refrigerate night before.

Dressing:

1 cup sugar
2 cup canola oil
1 cup red wine vinegar
2 tsp salt
2 tsp dry mustard

Cook:

1 pkg bow tie noodles
1 pkg colored spiral noodles

Add:

2 to 3 cut-up cooked chicken breasts {seasoned}
1/2 lb. cooked bacon, crumbled
Broccoli
Chopped red onion
1 pkg frozen baby peas or edamame

Add dressing & serve.

*Omit chicken to make it vegetarian

Quinoa Corn Edamame Salad

This dish is packed with all things good for you. Delicious, too! It's my favorite quinoa dish that I've tried. I'm sad I didn't take a picture, because it's so colorful and gorgeous.

*You can add shredded chicken and call it dinner

QUINOA CORN EDAMAME SALAD


2 cups frozen, shelled, edamame

1 cup frozen corn

1 cup cooked, cooled quinoa (leftover is great)

1 green onion, sliced (just green parts)

1/2 red sweet bell pepper, diced

1 tablespoon minced fresh cilantro

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

Dash cayenne

.

Briefly boil the edamame and the corn, just until tender.  Drain very well and cool completely.

In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.  In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified.  Drizzle over the salad and toss to coat.  Cover and chill for at least two hours.