Individual No Bake Strawberry Cheesecake

12 strawberries
12 oz softened cream cheese (1 1/2 - 8 oz bricks)
2/3 c. sour cream
1 c. confectioners' sugar
1 t. vanilla extract
6 individual gram cracker crusts, Available on baking aisle

Coarsely chop 6 strawberries and place in food processor.
Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish with remaining strawberries.

Serves 6
Recipe from Rachel Ray
*notes from the cook* I don't have a food processor so I used a hand mixer and mixed all the ingredients before adding the strawberries. After I had added the strawberries I mixed it all together until smooth.

Waikiki Meatballs

1 1/2 lbs. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1 1/2 t. salt
1/4 t. ginger
1/4 c. milk
1 T. shortening

Mix all ingredients thoroughly - excluding shortening. Make into small meatballs. Cook in frying pan with shortening. Continue turning until brown.

Mix:
2 T. cornstarch
1/2 c. brown sugar

Add drained juice from 1 can of pineapple tidbits. On stove heat mixture and add:
1 can pineapple tidbits
1/3 c. rice vinegar
1 T. soy sauce
1/3 c. chopped green peppers (optional)

Pour over meatballs and heat through. Serve over rice.

Serves: 4-6
*note from the cook*
I wish there was a little more sauce. Maybe try adding some more pineapple juice but not necessarily more pineapples, and then increase the other sauce ingredients. Also I didn't use the egg in the meatballs and it still turned out good.

Beef, Bean and Cheese Casserole

1 lb. ground beef
1 t. salt
16 oz. can pork and beans
3/4 c. bbq sauce
2 T. brown sugar
1 T. minced onion
1 (9 oz) can flaky biscuits
1 c. grated cheddar cheese

Brown beef and onion together. Drain. Stir in salt, pork and beans, bbq sauce and brown sugar. Heat until bubbly. Pour into 2 qt. casserole dish or 9x13 pan if doubled. Bake for 15 min at 350 F. Remove from oven. Mix in cheese. Cut biscuits in half and place cut side down on top of cheese. Bake for an additional 15 min (or according to directions on biscuit wrapper.

Serves 9 (doubled)

Chicken Enchiladas

Boil Chicken. Cut into cubes or shred.

Mix together sauce:
2 cans cream of chicken soup
2 c. sour cream
1 can chicken broth

Preheat oven to 375 F. On flour tortillas put 2 T. of mixture and spread. Place chicken, olives, cheese, onion, shredded lettuce, and salsa. Roll up. Place in a 9x13 pan that has sauce in the bottom.Fill with tortillas. On top add shredded cheese, onions, olives and remaining sauce. Bake 40 mins or until bubbly.

Serves 8
*notes from the cook* You can fill with whatever topping you like. I have made it with just the sauce, chicken, cheese and salsa and that was good too. I use canned chicken just to make it a bit faster.

Bacon Cheeseburger Roll-up

1 lb. lean ground beef
4 slices bacon, chopped
1/2 c. chopped onions
1/2 lb (8 oz) Velveeta cut into 1/2 in cubes
1 pkg (13.8 oz) refridgerated pizza crust

Preheat oven to 400 F. Cook ground beef, bacon and onions in large skillet on med-high heat until ground beef is evenly browned. Drain. Add Velveeta; cook until completely melted, stirring frequently. Cool 10 min.

Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8 in rectangle. Top with meat mixture. Roll up dough starting at one of the long sides. Rearrange if necessary, so roll is seam side down on the baking sheet.

Bake 20-25 min or until golden brown. cut into 6 slices to serve.

serves 6
recipe from kraftfoods.com
*note from the cook*
I used velveeta mexican mild

Garlic Lemon Double Stuffed Chicken

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 - 8 oz. cream cheese cut into 1/2 in. slices
1 - 8 oz. cheddar cheese cut into 1/2 in. slices
1 c. milk
1 1/2 c. Italian seasoned bread crumbs
1/2 c. grated Romano cheese
1 T. minced garlic
3/4 c. melted butter
2 T. lemon juice
1/2 t. garlic salt
1/2 t. paprika (optional)

Preheat oven to 350 F. Lightly coat a large shallow baking dish with oil.
Butterfly each breast. DO NOT cut all the way through! Place one slice each of the cheddar and cream cheese in the center of each breast than fold one side back over top. Set aside.
Pour milk in a shallow bowl. In a separate bowl, combine bread crumbs and Romano cheese. Carefully dip each breast first in milk than in bread crumbs patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal
Melt butter in a small sauce pan over medium heat. Stir in lemon juice and garlic, and drizzle over chicken. Season breasts with garlic salt and paprika.
Bake in preheated oven for 30 mins. or until juices run clear.

serves 8
recipe from allrecipes.com
*notes from the cook*
I was only cooking for 5 that night so I only used 5 chicken breast but i did use the amount of sauce that the recipe calls for. Also I used whatever grated cheese that I had on-hand, I think it was mozzarella.

Chicken Pot Pie

Boil together:
2 C. potatoes -diced
1 3/4 C. carrots - sliced
simmer 8-10 mins.

Saute:
2/3 C. onion - chopped
1 C. butter

Mix together than add to Onions:
1 C. flour
1 3/4 t. salt
1 t. thyme
3/4 t. pepper

Stir in:
3 C. chicken broth
1 1/2 C. milk
bring to a boil

Add:
4 C. cubed chicken
1 C. frozen peas
1 C. frozen corn
potatoes and carrots

Move to a 9x13 casserole dish. Cover with pie crust. Bake at 425F for 35-40 mins. or until crust is golden. Let sit for 15 min. I make a few slices in my pie crust just for decoration.