Cherries Jubilee Cheesecake Bars

** Recipe from Betty Crocker **

* 1 box cherry chip cake mix
* 1/2 c. butter/margarine, softened
* 2 pkgs. (8 oz. each) cream cheese, softened
* 1 container cherry frosting (or white frosting + 1 tsp. almond extract + red food coloring)
* 3 eggs

Heat oven to 325 degrees. In large bowl, beat dry cake mix & butter on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture in bottom of ungreased 13 x 9" pan. In same bowl, beat cream cheese & frosting on med. speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture. Bake about 45 minutes (about 42 min. for dark or nonstick pan), or until set; cool completely. Cover & refrigerate at least 2 hours until chilled. Cut into bars.

Chocolate Candy Bar Cake

**Recipe from cakecentral.com **

* 1 Devil's Food cake mix
* 1 1/2 c. milk
* 3 eggs
* 3/4 c. vegetable oil
* 1 (3.5 oz.) package instant vanilla pudding mix

* 1 (8 oz.) pkg. cream cheese
* 1/2 c. white sugar
* 1 c. powdered sugar
* 1 (12 oz.) container whipped topping, thawed
* 1 c. chopped pecans
* 4 (1.5 oz.) bars milk chocolate candy, chopped

Preheat oven to 325 degrees. Grease & flour 3 - 8" pans (for layered cake), or 1- 13 x 9" pan. In large bowl, combine first 5 ingredients. Beat on low speed until blended. Scrape bowl & beat about 4 minutes on med. speed. Pour batter into prepared pans. Bake for 20-25 minutes (or until toothpick comes out clean), for 8" pans; or according to package for 13 x 9" pan. Allow to cool.

For frosting: beat cream cheese with white sugar & powdered sugar until smooth. Fold in whipped topping, pecans & chocolate. Spread between layers, if layering, and on top & sides of cake.

Easy Key Lime Pie

*This recipe makes TWO pies!!*

* 2 graham cracker pie crusts
* 1 - 14 oz. can sweetened condensed milk
* 1 - 6 oz. can of frozen limeade concentrate
* 1 - 12 oz. tub of Cool Whip (I could only find 8 oz. tubs, so I used 1 1/2)
* Few drops of green food coloring

Mix all ingredients together. Stir until well mixed. Pour evenly into pie crusts & chill. (Filling will become firmer as it chills.)

Crock Pot Enchiladas

* Recipe from Shannon *

* 3-4 lbs. chicken
* 1 can Cream of Mushroom Soup
* 1 can Cream of Chicken Soup
* 1 c. sour cream
* 1 - 10 oz. can of green enchilada sauce
* 1 sm. can of green chilies
* 10 corn tortillas
* shredded cheese

Boil chicken & shred. In sauce pan, heat soups, sauce, sour cream & chilies. Heat until warm. In crock pot, layer corn tortillas (make sure to tear into bite size pieces), sauce, chicken & cheese. Repeat layering, ending with sauce & cheese. Cover. Cook on low for 5-6 hours, or high for 2-3 hours.

Cheesecake Shots

*Recipe from Tina*

Crust:

* 1 1/2 c. graham crackers, finely crushed

* 1/3 c. margarine or butter, melted

* 3 Tbl. sugar

Heat oven to 350 degrees. Mix crumbs, margarine, & sugar. Press firmly against bottom and sides of pie pan. Bake about 10 minutes or until light brown. Cool.

Filling:

* 8 oz. cream cheese, softened

* 1 c. powdered sugar

* 1 tsp. vanilla

* 1 c. Cool Whip

Blend everything together, BUT fold in cool whip.

Now for the layering: Add some crust on the bottom of your shot glass or votive candle holder, then about 1-1 1/2 Tbl. cream cheese layer, crust, cream cheese. Top with your choice of filling (cherries, blueberries, toffee crunch...). Makes 5 Shots. Enjoy!

Steak Bake

* Recipe from recipezaar.com *

* 1 lb. round steakround steak, cut in 3" pieces
* 1/4 c. flour
* 2 Tbl. shortening
* 1 (10 3/4 oz.) can Beefy Mushroom Soup or Golden Mushroom Soup
* 2 Tbl. steak sauce
* 1 tsp. garlic salt
* 1/4 tsp. pepper
* 1 green bell pepper, cut in strips
* 1 sm. onion, sliced
* 2 tomatoes, cut in wedges
* 1 c. shredded cheddar cheese

Coat steak with flour; brown in shortening for 4 minutes each side. Place in baking pan. Mix soup, steak sauce, garlic salt, and pepper. Pour over steak. Add green pepper, onion and tomato.
Top with cheese. Cover and bake at 350°F for 1 hour.

Lone Star Steak House Steak Sauce

*Recipe from recipezaar.com*

* 1/2 c. unsalted butter
* 2 Tbl. worcestershire sauce
* 3/4 tsp. black pepper
* 2 drops Tabasco sauce
* 4 fluid oz. lemon juice
* 1 clove garlic, minced
* 1/2 tsp. dry mustard
* salt
* broiler meat drippings to taste, (optional)

Thoroughly mix all ingredients together in a saucepan and heat until the butter is completely melted. Fire up the grill and break out the steaks. Keep left over sauce refrigerated.

Spinich-Chicken Breast Rolls

* 4 med. boneless, skinless chicken breast halves (about 1 1/4 lb. total)
* 1 egg white
* 1/2 of a 10 oz. pkg. frozen chopped spinach, thawed & well drained
* 1/3 c. low-fat cottage cheese, drained
* 4 oz. part-skim mozzarella cheese, shredded (1 c.)
* 1 1/4 c. spaghetti sauce (about 1/2 of a 26 oz. jar)
* 2 Tbl. tomato paste
* 6 oz. pasta, cooked & drained (gluten-free if desired)

Preheat oven to 375. Place each chicken breast between plastic wrap; lightly pound with flat side of meat mallet to about 1/4" thickness. In bowl, stir together: egg, spinach, cottage cheese & 1/2 mozzarella. Spoon onto chicken, leaving 1/2" border. Roll up from narrow side. Place seam sides down, in 2-qt. rect. baking dish. Combine spaghetti sauce & tomato paste; spoon over chicken. Bake, covered, for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, about 25 minutes more, or until chicken is no longer pink & cheese is light brown. Let stand 10 minutes. If desired, serve on top of pasta.

Scotties

* 1/2 c. packed brown sugar
* 1/2 c. sugar
* 1 stick unsalted butter
* 1 lg. egg
* 1 c. flour
* 1 Tbl. baking powder
* Pinch of salt
* 1 tsp. vanilla
* 1 c. chopped nuts

Heat oven to 325. Line a 9" sq. pan with nonstick foil (let foil extend 2" above pan on 2 opposite sides). Put sugars & butter in a 2 quart saucepan. Cook over med. heat, stirring, 5 min. or until butter is melted & sugar dissolves. Remove from heat & let cool about 5 min. Whisk in egg, then whisk in remaining ingredients until well blended. Spread in prepared pan. Bake 30-35 min. until sides begin to pull away from foil & pick inserted near center comes out with moist crumbs clinging. (Batter will rise, then fall. Edges will be higher than center; that's ok.) Cool in pan on wire rack. Lift by foil ends onto cutting board. Cut into 6 strips, then cut each strip into 6 squares. Store in airtight container at room temp. up to 1 week.

Meatball Sliders

* 1 1/2 lbs. ground beef, pork, veal - mixed or all one type
* 1/2 c. panko (Japanese breadcrumbs)
* 1/2 c. water
* 8 tbl. freshly grated Pecorino Romano cheese, divided
* 1 lg. egg
* 1 lg. egg yolk
* 1/4 c. plus 2 tbl. chopped fresh parsley
* 1 tsp salt
* 1/2 tsp. ground black pepper
* 1/4 c. vegetable oil
* 2 Tbl. olive oil
* 1 c. chopped onion
* 6 garlic cloves, chopped
* 1/4 c. (packed) fresh basil leaves
* 1 1/2 tsp. fennel seeds
* 1- 28 oz. can whole peeled tomatoes
* 1- 14.5 oz. can whole peeled tomatoes
* Arugula leaves (optional)
* 18 sm. soft rolls, split

Mix all meats, panko, 1/2 c. water, 6 Tbl. cheese, egg, yolk, 1/4 c. parsley, 1 tsp. salt & 1/2 tsp. pepper in lg. bowl. Form into 18 2-in. meatballs. Heat oil in large skillet over med-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Add onion, garlic, basil & fennel seeds. Saute until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, & simmer stirring occasionally, about 30 minutes. Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar & simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. (These can be made a day ahead!) Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce & sprinkle with remaining 2 Tbl. parsley & 2 Tbl. cheese. Cover with tops of rolls.

Chicken With Cornmeal Dumplings

* 1/2 c. flour
* 1/2 tsp. ground sage
* 12 oz. boneless chicken breast halves
* 2 Tbl. oil
* 2 c. frozen mixed vegetables
* 1 -14 oz. can chicken broth
* 1/2 c. milk
* 1 -11.5 oz. pkg. refrigerated corn bread twists
* 1/2 c. shredded Mexican cheese blend

Preheat oven to 450. In resealable bag, combined flour, sage & 1/4 tsp. each salt & pepper. Cut chicken in bite-size pieces. Add to bag; coat. In skillet over med-high, stir & brown chicken in hot oil for 2 minutes. In colander, run cold water over vegetables. Add vegetables along with broth & milk to chicken. Bring to a boil; stir. **Divide chicken-vegetable mixture among four small baking dishes.** Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese. Bake 9-12 minutes. Serves 4.
**Instead of 4 individual dishes, you could just use one pan & bake as a casserole.

Fudgy Marshmallow Bars

* 1 stick butter
* 1 c. chocolate graham cracker or chocolate wafer crumbs (12 cookies)
* 2 Tbs. packed light brown sugar
* 1/4 tsp. plus a pinch of salt
* 2 oz. unsweetened chocolate, chopped
* 3/4 c. sugar
* 1 tsp. vanilla
* 2 large eggs
* 1/2 c. flour
* 2 c. mini marshmallows
* 1/2 c. semisweet chocolate chips

Preheat oven to 350. Butter an 8" sq. pan & line with parchment paper. Melt 1/2 of butter & then mix with crumbs, brown sugar & a pinch of salt. Press firmly into bottom of pan. Bake in bottom third of oven until set, 10-12 min. Combine remaining butter & unsweetened chocolate in a heatproof bowl; microwave at 20-second intervals until melted, stirring after each interval. Cool slightly. In a separate bowl, whisk sugar, vanilla & eggs. Stir in chocolate mixture. Add flour & mix until just combined. Pour over cooled crust & bake until just set, 22 minutes. Remove from oven. Set broiler on high & place oven rack 3" from heat. Sprinkle marshmallows & chocolate chips over cookie & broil until marshmallows start to brown, 1 minute. Remove from oven & let cool before cutting into squares.

Melt-In-Your-Mouth BBQ'd Ribs

**Recipe from Robin Miller **

* 2 sides pork spareribs (about 6 pounds), separated
* 1 (28-ounce) can chunky tomato sauce
* 1/3 c. brown sugar
* 2 Tbl. red wine vinegar
* 1 Tbl. Worcestershire sauce
* 1 Tbl. reduced-sodium soy sauce
* 1 Tbl. chili powder
* 2 tsp. ground cumin
* 1 tsp. paprika
* 1 tsp. garlic powder
* 1/2 tsp. salt
* 1/4 tsp. cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the ribs. Cover & cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.