Peanut Butter Rice Krispies

6 cp. Rice Krispies
1cp. Karo Syrup
1 cp. Sugar
1 cp. Peanut Butter

On top: 6 oz. milk chocolate chips and 6 oz. of butterscotch chips

In sauce pan heat karo syrup, sugar, and peanut butter until just warm, DON'T Boil. Mix in mixing bowl over rice krispies, and spread in 9X13 pan. Melt butterscotch and chocolate chips in microwave or saucepan until melted, then spread on top of Rice Krispies. Let cool, cut, and serve.

Caramel Popcorn-Lori Hansen

2 cups Brown Sugar
1 can eagle brand sweetened condensed milk
2 cubes butter
1 cup Karo Syrup
Little drop of salt

Mix and bring to a boil. (KEEP STIRRING) until soft ball stage. Stir into 2 large bowls of popped popcorn.

New York Cheesecake

Oh baby. I'm a cheesecake lover. And I've tried lots of different recipes, with various levels of success. But this one, is probably the best one I've ever made. And it's easy, don't get fooled by all those people who are scared of cheesecake. There are just a few simple tricks.

1-1/2 cups graham cracker crumbs
1 cup sugar
1/2 cup melted unsalted butter
1-1/2 pounds cream cheese
4 eggs
3 teaspoons vanilla
grated zest of one lemon
2 cups sour cream

The first trick is to make sure your cream cheese and eggs are at room temperature. This is actually crucial.

Preheat oven to 350 degrees.

Mix the graham cracker crumbs with 1/2 cup sugar and the melted butter, and press into bottom and sides of a 9 inch ungreased spring-form pan. Chill while preparing the filling.

Beat the cream cheese, 1/2 cup sugar till smooth. This is the second trick. Scrape the sides and bottom of the bowl to get ALL the cream cheese and sugar mixed together. It must be completely smooth before you add any liquid or eggs. So now mix in the eggs, 2 teaspoons of vanilla, and lemon zest until smooth. Pour into chilled crust and bake 50 minutes. But check often. The recipe says to bake for 50 minutes, but I actually took mine out at 40 minutes because the top was beginning to brown in spots, which is what you want. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack.

Stir together the sour cream, remainging 1/4 cup sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven for 12 minutes until glossy and set.

Cool completely, cover and chill at least 8 hours.

Blue Cheese Chicken Pasta *Lauren*

This pasta is to DIE for! Whether you pronounce it BLEU cheese or BLUE cheese, it is still sooo yummy. Brian and I are not a fan of blue cheese, but this pasta is just too good for words!


ingredients-
3 TBS butter
2-3 TBS olive oil
(splash of white wine if you desire)
3 yellow onions
2-3 chicken breasts
1 lb pasta
1 TBS fresh rosemary, chopped
4-6 oz of crumbled blue cheese
4 pieces of bacon- cook and chop
1 cup shredded parmesan
garlic salt and pepper and sugar

Boil Pasta (we used Rotini, but Penne's can work as well)

In a large sauce pan add 3 TBS of butter (I also used a splash of white cooking wine- but you don't have to) heat on medium

Slice 3 yellow onions really thin and add to the sauce pan- caramelize the onions (basically, keep stirring every 5 minutes for a total of about 25 minutes- they turn carmel color....add a few TBS of sugar to make them sweet)

Broil 2-3 chicken breasts (flip chicken breasts- about 6 minutes each side) Chicken breasts should be seasoned with salt and pepper

When the pasta is done cooking, add to a bowl while hot and dump in 4-6 oz of blue cheese- let the cheese melt into the noodles, stir in 2-3 tbs of olive oil

Slice the chicken into long pieces and cut in half. It is really yummy in strips, not cubes- add 1 TBS of fresh Rosemary chopped, mix in the chicken and copped bacon

Add the rosemary seasoned sliced chicken to the noodles and cheese

Add the caramelized onions to the pasta, stir....season with a few shakes of garlic salt, pepper and a pinch of sugar

Red Cabbage Coleslaw *Lauren*

We had this at Cannon's first birthday, and EVERYONE went nuts over it! I have had many emails asking for the recipe....so here ya go :) (ps- its very healthy)

1/2 head of red cabbage (shred and set aside in a bowl)

mix well (food processor or blender)
1/2 cup of oil
1/2 cup + 2 tbsp of red wine vinegar
3 tbsp of sugar
2 tsp of salt
1 tsp of Lawrys seasoning salt
1/4 tsp of pepper
3/4 tsp of onion powder

Pour over the top of cabbage, chill in refrigerator, mix every so often- serve chilled

Yummy Cilantro Lime Salad *Lauren*

Dressing-
-Wash a bunch of cilantro and cut the stems. Use the WHOLE bunch of cilantro
-2 cloves of garlic
-juice of 1 lime
-1/2 to 3/4 cup of canola oil
-2 tbs of seasoned rice vinegar
little dash of salt and pepper

mix in blender or food processor

Salad-
about 4 oz of Feta cheese
1/2 c- to a cup of toasted pine nuts (chopped/toasted macadamia nuts or chopped/toasted cashews are really good as well)
field greens or romaine hearts lettuce (both are great)

Layered Enchilada Bake

Makes:
8 servings

1 lb. lean ground beef

1 large onion, chopped

2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 can (15 oz.) black beans, drained, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.