Pumpkin Swirl Cheesecake

Ingredients:
30+ Nabisco ginger snaps, finely crushed
1/4 C butter
4 (8 oz) packages Philadelphia cream cheese, softened
1 C sugar, divided
1 tsp vanilla
4 eggs
1 C canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of cloves

Directions:
PREHEAT oven to 325*
MIX ginger snap crumbs and butter; press firmly onto bottom and 1 inch up side of 9 inch spring form pan
BEAT cream cheese, 3/4 c sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speedafter each addition just until blended.
REMOVE 1 1/2 C of the batter; place in seperate bowl, set aside.
STIR remaining 1/4+ C sugar, pumpkin, and spices into remaining batter.
SPOON half of the pumpkin batter into crust; top with spoonfuls of half the reserved batter.
REPEAT layers.
CUT through batters with knife several times for marble effect.
BAKE 55 min or until center is almost set.
COOL completely; refrigerate 4 hours or overnight (best option)

Taco Pockets

Ingredients:
Taco Fixings - taco meat*, beans, cheese, ^sour cream, onions, olives, ^guac, tomatoes
Crescent rolls

*For Taco meat it is best to drain the meat after you have cooked it sufficiently that the meat has absorbed the taco seasonings

Directions:
UNROLL crescent rolls but leave the two triangles that have their diagonal sides touching, together. Pinch the seam closed so you have one rectangle.
SPOON taco meat, beans, tomatoes, etc into center of dough rectangle.
ADD cheese if desired. ^I left the sour cream and guac as ssomething to spread on the top or have on the side so the dough would cook all the way and not be doughy.
FOLD sides over the top and pinch closed all the way around so it makes a pocket.
COOK according to directions on crescent roll can. Watch the last few minutes as cook times may vary since the roll isnt actually rolled up.

Lemon-Raspberry Mouse Squares

Ingredients:
48ish Nilla Wafers
3/4 C boiling water
1 3oz pkg lemon flavor jello
1 cup ice cubes
1 8oz pkg cream cheese, softened
1/4 C sugar
2 tsp lemon zest
1 tub Cool whip
1/2 - 1 C raspberry preserves
1 - 2 c fresh berries or kiwi

Directions:
STIR jello mix into boiling water for 2 minutes, add ice, stir/allow to melt
COMBINE cream cheese, sugar, and lemon zest in large bowl
SLOWLY mix in gelatin mixture, then add 2 cups of cool whip, whisk well
COVER inside of 8" square pan with plastic wrap
LINE side with nilla wafers (about 16 - 18)
POUR half of mixture into prepared dish to cover wafers.
ADD a full layer of nilla wafers
MICROWAVE raspberry preserves for about 30 sec till melted, then spread over wafer layer
POUR in rest of jello filling and cover with another layer of nilla wafers. (Make sure on this layer that the bottoms are facing up.

Refrigerate 4 hours till set or freeze 2 hours. Cut into squares and place a spoonful of cool whip on top and top off with fresh fruit.

Parmesan Garlic Chicken

Ingredients:
1/2 c grated parmesan cheese
1 envelope Good Seasons italian dressing mix
1/2 tsp garlic powder
1/2 - 1 c crushed corn flakes (my addition)
4 -5 chicken breasts

Directions:
MIX cheese, garlic powder, crushed corn flakes, and about 3/4 of dressing packet
MOISTEN chicken with water; coat with cheese mixture and place in shallow baking dish
SPRINKLE remaining italian mix over top of chicken
BAKE at 400 for 20 - 25 minutes

From Good Season's recipes

Ginger Chicken and Cashews

Ingredients:
Sauce:
1 1/2 c chicken broth
1/2 c hoison sauce
1 Tbsp cornstarch
3/4 tsp brown sugar
3/4 tsp ground ground ginger

Coating:
1/4 c cornstarch
1 1/2 tsp ground ginger
1/4 tsp curry powder (could sub cumin if you hate curry and still tastes good)

Rest:
2lbs chicken breast cubed
1 bunch of broccoli *
3 Tbsp extra virgin olive oil
1 Tbsp sesame oil (we didnt have this and it was fine)
1 tsp sesame seeds
1/2 c cashews

*The recipes on allrecipes.com actually had 1 - 2 bell peppers instead of broccoli but I dont like bell peppers, hence the substitution.

Directions:
WHISK together all the ingredients for the sauce in a bowl
COMBINE all coating ingredients in a large plastic bag and shake to mix; ADD chicken and shake to coat
HEAT the oil(s) in a large skillet/wok on med - high heat and cook chicken till begins to brown and center is no longer pink, 4 - 6 minutes
ADD the broccoli/pepper to the pan and cook another 3 - 4 minutes
ADD sauce boil about 5 minutes until sauce thickens
ADD sesame seeds and cashews

Serve over rice

Stuffed Burger Bundles

Ingredients:
Burgers
1 lb hamburger, uncooked
1 pkg Stove Top (prepared)
1/3 c evaporated milk

Sauce
2 cans cream of mushroom
2 T ketchup
4 tsp Worchestershire sauce

MIX the hamburger and evaporated milk
MAKE balls a little smaller than a tennis ball. Flatten into circle and put stove top in the middle.
FOLD hamburger around the stuffing and seal. Place on a greased 9 x 13

COMBINE sauce ingredients and pour over balls

BAKE uncovered at 350* for 45 min to an hour. Serve with rice or egg noodles

From Laura Nelson

Loaded Twice Baked Potatoes

INGREDIENTS:
4 medium potatoes
1/2 lb lean ground beef
1 C broccoli florets chopped
1 C water
1 C shredded reduced fat cheddar cheese
1/2 C reduced fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 scallions, sliced (optional)

DIRECTIONS:
PIERCE potatoes all over with fork and either bake in oven or in microwave until soft (about 20 minutes on medium in microwave)
BROWN meat, transfer to bowl and then ADD broccoli and water to pan and cook till tender
DRAIN broccoli and add to meat
CUT off top 1/4 or so of each potato
SCRAPE cooked potato off tops and out of the middle of potaotes
MIX scrapped potatoes, 1/2 cheddar cheese, sour cream, salt, pepper and scallions in a bowl and mash.
ADD broccoli and meat
FILL potato shells with mixture and then top with remaining cheese
MICROWAVE on high 2 -4 minutes or place back in oven 5 -7 minutes