Cake Batter Cheesecake Bars

** Recipe from The Teenage Taste ** 

* 1 ¾ c. vanilla cookie crumbs (i.e. Nilla wafers) 
* 6 Tbl. butter, melted 
* 16 oz. cream cheese, at room temperature 
* ¾ c. + 2 Tbl. granulated sugar, divided 
* ½ c. yellow cake mix 
* 2 eggs + 1 egg yolk 
* ½ c. + 2 Tbl. milk 
* 1 ½ tsp. vanilla extract 
* ¼ tsp. salt 
* ¼ c. sprinkles 
* ~5 drops blue food coloring (optional) 
* ~3 drops green food coloring (optional)

Heat oven to 350. Grease a 9" square baking pan, then line with parchment paper; set aside.  Stir together cookie crumbs, 2 Tbl. sugar, and melted butter. Press into bottom of prepared pan. Bake until crust is just brown around edges, 8-10 minutes.  Meanwhile, beat cream cheese with a mixer on medium, until fluffy, about 2 min. Add remaining sugar and beat for an additional couple of min, until smooth. Add eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in cake mix and sprinkles until smooth.  Pour filling over crust. Set pan in a larger pan (a 9×13" works for this), and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40-45 min. Remove baking pan from water bath, and transfer to a wire rack. Let cool 30 min, then refrigerate for at least 3 hrs. or overnight.  Cut into bars. Store leftovers in an airtight container in refrigerator.

Chicken & Black Bean Green Enchilada Rice Bake

** Recipe from Picky Palate **

* 2 c. white long grain rice
* 2 1/2 c. cooked, shredded chicken breast
* 1 - 15 oz. can mild green enchilada sauce (GF if desired)
* 1 - 4 oz. can sliced black olives
* 1 - 15 oz. can diced tomatoes
* 1/2 c. sour cream
* 1 tsp. kosher salt
* 1/2 tsp. freshly ground black pepper
* 1 tsp. roasted ground cumin
* 1 - 15 oz. can black beans, drained & rinsed
* 2 c. shredded cheddar cheese

Heat oven to 350 and spray a 9×13" baking dish with non-stick cooking spray.  Cook rice according to package directions.  Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30-35 minutes, until cheese is melted & rice is hot.

Crock Pot Baja Pork Tacos

** Recipe from Chef in Training **

* 1 (3 lb.) boneless pork sirloin roast
* 5 (4 oz.) cans chopped green chilies
* 2 Tbl. reduced-sodium taco seasoning (GF if desired)
* 1 Tbl. ground cumin
* 24 corn tortillas
* 3 c. shredded lettuce
* 1 1/2 c. shredded cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine chilies, taco seasoning, and cumin; pour over pork. Cover & cook on low for 8-10 hrs. or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to slow cooker & heat through. Spoon 1/4 c. onto each tortilla; top each with lettuce & cheese.