Praline Cheesecake

Crust
1 1/2 cups of Nilla Wafers, crushed (about 50)
1/4 cup sugar
1/4 cup butter, melted

Praline
1 cup chopped pecans
1 1/2 cups of butter
1 cup of brown sugar
1 tsp. vanilla

Cheesecake filling
3 pkgs (8 oz. each) cream cheese, at room temperature
1 cup sugar
1/2 cup sour cream
3 eggs lightly beaten
1 tsp vanilla

In a small bowl, combine wafer crumbs, sugar, and butter. Press into the bottom of a greased 9-inch spring form pan. Sprinkle pecans evenly over crust.

To make praline: In a saucepan bring butter and brown sugar to a boil over medium heat stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat. Stir in vanilla. Pour over pecans and crust. Refrigerate while making the filling.

To make filling: In a large bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs. Beat on low speed just until combined. Pour on top of crust.

Place pan on a cookie sheet with an edge/lip (some butter from the praline will melt out while baking). Bake at 325 for 50 minutes. Turn off oven. Leave cheesecake in oven for 30 more minutes. Do NOT open oven at all during baking or the cooling off period. This helps prevent cracking. Remove and let cool on a wire rack for 10 minutes. Loosen edge of crust with a knife. Cool 1 hour. Refrigerate overnight.

Cutting tip: Run knife under hot water to heat the metal. Wipe dry and make one slice. Clean the blade, run under hot water, dry, and make second slice. This make all the slices pretty and smooth.

Sweet Potatoes

Sweet Potatoes:
3 cups mashed sweet potatoes (canned)
1 cup sugar
2 eggs
1 T. vanilla
1/2 cup melted butter
Mix then pour in 1 quart pan. Add topping:
1 cup brown sugar
1/2 cup flour
1 cup chopped nuts (pecans or almonds)
1/3 cup butter (don't melt)
Mix with fork then sprinkle crumbs on top of potatoes
Bake @ 350 for 30 minutes
Double for a 9 x 13 pan.  Enjoy!!

Taco Soup

1 lb. ground beef
1 onion
2 cans of diced tomatoes
2 cans of beans - any you like (kidney, black, chili, etc.)
1 (8 oz) can of tomato sauce
Taco seasoning mix - as much as you like (I use about 3/4 a packet)
Salt and pepper to taste

Shredded cheddar cheese
Tortilla chips
Sour cream

Brown ground beef and chopped onion in a skillet on the stove. Mix all ingredients in a crock pot. Let warm up. Dish into bowls and top with shredded cheese, crumbled tortilla chips, and a dallop of sour cream.

Copycat Olive Garden Minestrone Soup

3 Tbsp. olive oil
1 c. minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 c minced celery (about 1/2 stalk)
4 tsp. minced garlic (about 4 cloves)
4 cups vegetable broth (do not use chicken broth)
2 15 oz. cans red kidney beans, drained
2 15 ounce cans small white beans or great northern beans, drained
1 14 oz can diced tomatoes
1/2 cup carrot, julienned or shredded
2 Tbsp. minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 t. dried basil
1/4 t. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c small shell pasta

1 Heat 3 Tbsp. olive oil over medium heat in large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes
5. Add spinach leaves and pasta and cook for an additional 2o minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Parmesan Crusted Chicken

1 c. plain bread crumbs
2 T. flour
1/4 c. Parmesan cheese
1 c. milk
8-10 chicken tenders
2 c. dry bowtie pasta
2 T. butter
3 T. olive oil
2 t. garlic crushed
1/2 c. white table wine
1/4 c. water
2 T. flour
3/4 c. half and half
1/4 c. sour cream
1/2 t. salt
1/8 t. basil leaves
3/4 c. asiago cheese

Garnish:
8 broccoli florets and 4 mushrooms that have been lightly steamed
1/4 t. crushed red pepper flakes

Prepare pasta according to package directions. Cook to al dente and drain the pasta.

Wash and drain (dry) chicken trips. Mix bread crumbs, flour and Parmesan cheese together. Place milk in a small bowl for dipping. Dip chicken first in the bread crumbs, then the milk and back in the bread crumbs.

Add the oil to a skillet and heat to medium. Add the chicken strips and fry to golden brown. Remove from pan and drain chicken.

In a sauce pan, melt butter and add olive oil. Whisk in flour and stir until blended. Add garlic and stir in wine. Immediately add half and half, water and sour cream. When mixture is smooth and blended, add the asiago cheese. Stir in the basil and remove from heat.

To serve: Place 2 cups pasta in individual dishes. Spoon 1/2 to 3/4 c. sauce over pasta. Add broccoli and mushrooms. Place Parmesan chicken on pasta and sprinkle with the red pepper.

Chicken Cheese Soup

Ingredients:
6 chicken breasts or whole chicken
2-3 celery stocks sliced
2-3 potatoes diced
2 lb. Velveeta cheese
4-5 diced carrots
salt and pepper to taste
2 cubes chicken bullion

Directions:
Cook chicken breast in 2 quarts of water with celery, salt and pepper. Remove chicken from broth, add carrots, potatoes, and chicken bullion to broth and cook until tender.
Return chicken to broth, cut Velveeta cheese into cubes and slowly add to mixture and simmer until cheese is melted. NOTE: when adding cheese into soup turn temperature down to low to prevent cheese from curdling, do not boil.

Makes 8-10 servings

Chicken Tortilla Soup with a kick

Ingredients:
1 pack Bear Creek Tortilla soup mix (dry)
2 chicken breasts (cooked & shredded or cut into small pieces)
1 Lg. can diced tomatoes
1 small package frozen corn
1 15 oz can black beans (do not drain)
1 c. chopped fresh Cilantro
1 large jar salsa
1 sm can green chili salsa
1 large fresh zucchini cut into small pieces
1/2 c pepper and onion relish
1 1/4 cups wild rice (uncooked)
Tortilla strips or crushed tortilla chips for topping
Shredded jack cheese for topping
1 sliced avocado for topping
Sour Cream for topping

Directions:
1. Make tortilla soup mix according to directions. Add all ingredients except avocado, tortilla chips, and cheese.
2. Simmer Soup until squash is soft, but not too soft.
3. When served add chips, cheese, avocado, and sour cream