Chocolate Sheet Cake

CHOCOLATE SHEET CAKE:

**Got this recipe from my friend Whitney
Bring to a boil: all 4 of these
1 stick butter
1/2 cup oil
1 cup water
Dissovle: 1 1/2 tea baking soda in 1/2 cup buttermilk

Then add in mixing bowl:
2 cups sugar
2 cups flour
1/4 cup cocoa
2 eggs beaten
1 tea vanilla
*Combine all ingredients.

Bake @350 20 minutes

Frosting:
1 stick butter, melted
1/3 cup buttermilk
1/4 cup cocoa
1 tea vanilla
1/2 bag powdered sugar (about 3.5 or 4 cups)

*Mix butter, buttermilk, cocoa and vanilla. Then slowly add powdered sugar to desired consistency.

Pork Carnitas

PORK CARNITAS
** got this recipe from my friend Allie!

2 lb. pork tenderloin
8 oz. salsa verde (I use Herdez brand)
1 can Rotel tomatoes
1 can chopped green chilies

Place roast in crock pot & pour the other ingredients over roast. Cook on low until pork easily forks apart (about 8-10 hours). **I cook it on high for 6 hours** Take out roast and shred. Put shredded roast back in crock pot with the remaining juices. Serve on tortillas with cheese, avocado, sour cream, tomatoes, lettuce or cabbage (which makes it crunchier and yummier), cilantro. cut up limes to squeeze!
** if you will spray each side of the tortillas with pam and cook on stove...it makes them Delish!

Special Sauce (put in a blender....or I used my magic bullet)
** I add a squeezed lime to this mix**
1/4 tsp. pepper
1/2 bunch cilantro
1/4 tsp. salt
clove of garlic
1 sm jalapeno- seeds removed
1 C. mayo
1 tsp. vinegar
1 tsp. water

Frosted Pumpkin Cookie

1 c. Sugar
1 c shortening
1 ½ c. Pumpkin
1 egg
2 c. Flour
1 t. baking soda
1 t. cinnamon
½ t. salt
1 cup butterscotch chips

Cream together shortening and sugar. Then, add pumpkin and egg. Combine with dry ingredients. Drop on greased cookie sheets (about 2 inch mounds). Bake at 375 for 10-12 minutes or until toothpick comes out clean. Let cool before frosting.

Frosting:
6 T . butter
2 ½ T. milk
1 c. Brown Sugar
Cook over low heat until sugar is dissolved. Let cool.

Add:
2 cups Powdered Sugar
1 ½ t. vanilla
***Frost cookies while frosting is still warm. This is important! It is MUCH harder to frost them as the frosting

Cranberry Hot Cider

** Got this from my friend Kara who made this for my Birthday and it was De-LISH!
1 quart water
3/4 cup sugar
1 stick cinnamon
12 whole cloves
1/4 cup red hot candies
1 quart cranberry juice
1 (12 oz) can frozen orange juice concentrate
1/2 (12 oz) can frozen lemonade concentrate
more water if needed
Boil first 5 ingredients for 7 minutes then add cranberry juice, OJ and lemonade concentrate. Heat through and serve hot. Add 1 more quart of water if too strong.

Mango Salsa

Ok so when I 1st saw this recipe...I thought booo....but it was so GOOD! I mean GREAT! so you need to try it.. It makes the costco mango salsa taste like crap..ok so maybe that was harsh...i promise this is so good!

** Got this recipe from my friend Valerie

2 mango- peeled and diced

2 avacado- pitted, peeled and diced

8 med roma tomatoes diced

2 jalapeno- seeded and minced

1 bunch of cilantro

3 to 5 garlic cloves, minced

2 tsp salt

4 T fresh lime juice

1/2 c red onino chopped finely

In a med bowl, combine the mango, avacado, tomatoes, jalapeno, cilantro, and garlic. Stir in salt and lime juice and red onion. Its even better if you let it sit 30 min

Baked Potatoe Soup

** got this recipe from my friend Jeannette and it is easy to make and DELISH!

(serves 6 to 8)
4 large baked potatoes

2/3 c butter

2/3 c flour

6 c milk (whole or 2%)

3/4 tsp salt

1/2 tsp pepper

4 green onions (chopped)

12 slices of bacon fried or crumbled

2 c cheddar cheese

1 c sour cream (8 oz)

1. cut potatoes in half. Scoop out pulp and put in small bowl.

2. melt butter in large pan and add flour..Gradually stir in milk, continue to stir until smooth, thickened and bubbly.

3. Stir in potatoe pulp, salt, pepper, and 3 quarters of the onions, bacon, and cheese...cook until heated, Stir in sour cream.

4. Transfer to slow cooker set on low.. Top with remaining onions bacon and cheese

Sloppy Joes

**This is my mom's/grandma's recipe** So yummy and freezes really well!
2 lb hamburger
1 lg onion chopped
1 1/2 c celery chopped
1 lg green pepper chopped
(fry together)

Add:
1 c tomatoe juice
1 can tomatoe sauce
1/4 c ketchup
1 lemon (juice from)
1 T brown sugar
1 T worchestershire sauce
1 tsp salt
1T dry mustard
stir and simmer for 1-2 hrs or less

Twice Baked!

** so I actually researched this one and picked all the ingredients out of recipies that I liked and Viola! I love them so much!

6 or 7 med potatoes

(scrub really good...pork with fork and rub salt all over and Bake for 1 hr on 400)

take out and cut a oval out of the top and peel out all the inside with a spoon ( it will look like a canoe when you get everything out) place all the insides in a big bowl....

ADD: blend with hand blender

1 c sour cream

8 oz cream cheese

6 green onions chopped

1 tsp garlic salt

salt and pepper

1/4 c butter

handful of cheddar

**it's going to look like mashed potatoes

(I did see people garnish with crumbled bacon and green onion...I put the green onion in the mix to give it flavor but you could just garnish on top)

Top with cheddar cheese and bake @ 350 until cheese is melted and bubbling..Not burnt!

Nick's Garlic Toast!

** obviously got this from Nick....I love it when a man tries to make something he just researched to make and he doesnt really cook, but it turns out DIVINE...(its really not fair)! all this prooves is that he can cook...so Jeannette make that guy start cooking dinner for ya! (hehe)

Italian bread (not French)

5 T butter

2 T olive oil

2 garlic pressed or chopped

1 tsp oregano

1 T fresh parsley

sprinkle paparika to cover

Broil on bottom shelf for 5 min

add freshly grated mozzarela cheese and broil for 2 to 3 min on bottom shelf

Grape Salad! (more like Dessert!)

** got this recipe from my friend Starla

(dont judge me..but I was licking my finger covered with the sauce out of my bowl!!!!!....so yummy)

8 oz sour cream
8 oz cream cheese
(whip these together..than add)
1 cup sugar
1 c brown sugar
(whip these together really good...than add)
1 tsp vanilla
(whip and add)
1-2 c. walnuts or pecans (crushed)
2 lb red grapes
2 lb green grapes

Yummiest Salad Dressing

ok so this salad dressing is just YUMMY!!! Got this from my friend Sheriece and I am a HUGE fan!
I don't measure anything when I make this, so these are just best guesses. Maybe try it and adjust quantities after tasting? I don't know... But here goes!

Red Wine Vinaigrette
1/2 c red wine vinegar
1/4 c olive oil
1/4 c vegetable oil
Heavy pinch salt (1/2 tsp)
Heavy pinch pepper
2 to 3 T sugar (may need adjusting)
1 t (ish?) garlic powder
2 T Dijon mustard (dijonaise)

Put it all in a jar (or tupperware) and shake shake shake! Taste,adjust, and done! Keep extra in fridge

Bowtie Lazagna.....(Pioneer Woman)

My friend Allie introduced me to this recipe.....this is super EASY and really good...I promise!

•1 pound Ground Chuck
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream

Preparation Instructions:
Fry ground chuck in small pan with chopped onion. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil ( I dont use Olive oil). Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.

NO bake....Peach Cheesecake!

I got this recipe from my friend Rachelle and it is yummy! She is such a great cook!
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. Margarine, melted
1 cup Sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator

Black Bean and Corn Salsa

I got this recipe from my friend Rachelle, my kids were practically drinking this dip

1 can black beans (drain and rinse)

1 can corn (drain)

2 oz cilantro (handful)

1/4 red onion, chopped

2 T jalepeno or green chile chopped

1/3 c distilled vinegar

2 T honey

1 T lime juice (1 lime)

salt and pepper to taste

1 cucumber ( Rachelle added this the last time she made it for me and it was even better)

Combine beans, corn, onion and jalapeno in a bowl. In the Food processor combine and mix vinegar, cilantro, honey, and lime juice for 1 to 2 min then slowly drizzle in olive oil. Pour liquid over the bean mix; stir and chill. Garnish with some chopped cilantro and lime zest . Serve with tortilla chips

LeMoN CaKe GooDnEsS!!!!

I got this recipe from my friend Rachelle....it is d-lish!
1 box lemon cake
1 (3.4 oz) box lemon instant pudding mix
1 (12 oz) can sprite
3/4 c vegetable oil
4 large eggs

Preheat oven to 325. Lightly grease cake pans. In a large bowl, combine cake mix and dry pudding mix...Add soda and oil, and eggs. Beat with electric mixer. Pour batter into pans. If putting it in the Bundt pan (like recipe calls for ....Bake for 45 to 50 min)...if baking in 9 x 13 ...bake according to directions on cake box....Make sure it comes out clean with a toothpick, let cool in pan for 1o min.

LeMoN CrEaM ChEeSe FrOsTiNg
1/2 c butter
4 oz cream cheese
3 c Powedered sugar
1 lemon zested
2 T lemon juice
2 T milk

Mexican Street Corn/ Stretchy Pants Sauce!

Got this recipe from my Brother in law Scott-T...who should be a chef! ok this may have a funky name.....but you will understand why I named it stretchy pants sauce once you try it....it is so awesome it will stretch your pants from eating too much and because it is like the corn on Nacho Libre...so thats where I came up with the name! It'll grow on ya! Stretchy Pants Sauce: 1/4 cup regular or light mayonnaise 3 tablespoons sour cream 3 tablespoons minced fresh cilantro leaves 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) 1/4 teaspoon chili powder 1/4 teaspoon ground black pepper 4 teaspoons juice from 1 lime 1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (I use Queso Fresco) Corn: start by marinating the corn in oil, salt and Cayenne pepper before placing on the grill 4 teaspoons vegetable oil 1/4 tsp cayenne pepper 1/2 teaspoon kosher salt or 1/4 teaspoon table salt 6 large ears corn , husks and silk removed

Grill corn on the BBQ.. liightly char on all sides.... should take about 7 to 12 min Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately. YOU WILL NEED LOTS OF NAPKINS!

Lemon Water (great for parties)

this drink is SOOOOOooooOOOOO REFRESHING! We used this for my dad's retirement party and it was a smash!

Lemon Water
3 limes sliced
3 lemons sliced
5 quarts water
3 cups sugar
1 TBSP lemon extract
1 TBSP citric acid (this is a powder substance available in the bulk spice section at FredMeyer's)
1 bag ice

Just mix together when ready to serve.

Lemon Blossoms

So I watched the cooking channel lots while in Idaho.. and Paula Dean made all my wildest LEMON dreams come true...these were devine and really easy! PERFECT for the 4th of July!

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel (because they fall apart if you try taking them out with a spoon!)

To make the glaze, sift the sugar into a mixing bowl (I skipped the sifting). Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With tongs, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

PICO/ Guacamole

PICO De GALLO:

8 roma tomatoes chopped

1 med onion chopped finely

1/2 bunch to 1 bunch cilantro chopped finely too

lime juice to taste (like 4 or 5 squirts) or i lime squeezed

garlic salt to taste

(I added 1-2 T of vinegar and some Johnny's seasoning from COSTCO)

I take the PICO and add it to chopped up AVACADO

like 4 or 5 avacados for a small bowl and 8-10 for bigger bowl

Meat Marinade....really good for Fajitas or Kabobs

** Got this recipe from my friend Allie and it was DELISH!

1 can 7 Up, Sprite, Sierra Mist, or Ginger Ale

1/2 C. Soy Sauce

1/4 C. Canola Oil (didnt even use...trying to keep it low fat)

1 Tbsp. Horseradish ( I dont even like this CRAP..but try it anyways you cant taste it!)

1 tsp. minced Garlic

Mix all ingredients together and add raw chicken (can use with Beef or pork) Let marinate over night or at least 6 hours, in your fridge. Cook on grill.

Not Yo Mama's Banana Pudding!

** just tried this recipe today and it was FABULOooooooUS! I got this recipe from my friend Sheriece..thanks girl

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Mac and Cheese (Homemade)

**I got this recipe from my friend Jeannette..She has made it 2 times for me and it is delicious!

**You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

**Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

8 tablespoons (1 stick) unsalted butter, plus more for dish

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons kosher salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar

2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano

1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Sugar Cookies

1 c sugar
2 eggs
1/2 c shortening
(cream together)

8 oz sour cream
1 tsp Vanilla
(add to and mix)

4 c flour
1 tsp salt
1 tsp soda
2 tsp baking powder

Mix well, roll out flat and cut with cookie cutters and Bake at 375 for 12 min...Keep and eye on them. DO NOT OVERBAKE

Frosting:
1/2 C or stick of butter
4 c powdered sugar
4 T milk
1 tsp vanilla
1 tsp almond extract ( this is key.....so good)
(Beat for 5 min and frost cookies)

Frozen Slushie (party Drink)

Got this recipe from my friend Trisa...and it is delish! When she told me it had bananas in it...I was afraid it wouldnt be good..and its not...ITS AWESOME!!!

4 cups sugar
4 cups water
(combine in pot and heat on stove until sugar dissolved. set aside)

5-6 mashed bananas
1/2 c. lemon juice
46 oz. pineapple juice
6oz frozen OJ
put bananas and lemon juice in food processor or blender to make smooth (make sure & do it with the lemon juice so the bananas don't brown). then add pineapple juice and frozen OJ. mix sugar/water in to fruit mixture. put in tupperware and freeze. serve with ginger ale or sprite

Moo Shu Noodles

I havent made this yet...but my friend Julie has...and I trust her "Asian Taste" she says it is DELISH!

Moo Shu Noodles


12-ounces fettuccine
3 tablespoons canola oil, divided
3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)
Ground black pepper
3 scallions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated
3 to 4 cloves garlic, finely chopped or grated
1/2 pound mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced
1/2 cup chicken broth

Cook Fettucine...acording to package...with a little salt and set aside.

Combine the hoisin and soy sauce together in a small bowl. Set aside.

In a skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.

In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.

Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.

Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Turkey/Bacon Guacamole Wraps

** got this from my SIL Courtney...it is really good with chips and dip
Sliced Turkey
Bacon (I like to use turkey bacon)
Avacados
Cucumbers
Laughing Cow cheese (they do make light)
Tortillas (use carb friendly)

Take each tortilla and place 2 or 3 slices of turkey, add 1 slice of bacon, 2 slices of avacados, 2 or 3 cucumbers and a wedge of laughing cow cheese...roll up and pin with a tooth pick.

The BIG "O"

** got this from my friend Emily....it is pretty famous with the ladies in Memphis!
The Big “O” Cake

1 ½ cup HOT water
1 cup oatmeal
½ cup butter, melted
2 eggs
½ tsp salt
1 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1 cup brown sugar
1 cup sugar
1 ½ cup flour

*Mix all ingredients together.
*Bake at 350 for 35 minutes

Cream Cheese Frosting:
½ cup butter, softened
8 oz package cream cheese, softened (reduced fat if you must)
1 tsp vanilla
1 lb powdered sugar (or until desired thickness)

Key Lime Pie

Emily’s Fabulous Frozen Key Lime Pie

For the Crust:
* 1 ½ cups graham cracker crumbs (10 crackers)
* ¼ cup sugar
* 6 Tablespoons (3/4 stick) unsalted butter, melted
For the Filling:
* 6 large egg yolks, at room temperature
* ¼ cup sugar
* 1 (14 oz) can sweetened condensed milk
* 4 Tablespoons grated lime zest
* ¾ cup freshly squeezed lime juice (8 limes)
For the Decoration:
* 1 cup (1/2 pint) cold heavy cream
* ¼ cup sugar
* ¼ tsp pure vanilla extract
*thin lime wedges

Directions:
Preheat oven to 350 Degrees
1. For the crust, combine graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness.
Bake for 10 minutes. Allow to cool completely.
2. For the filling, beat the egg yolks and sugar on high speed in the bowl for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze overnight.
3. For the decoration, beat the heavy cream on high speed until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight.

Tips:
1. Mixing the egg mixture until thick and creamy is essential.
2. Don’t be tempted to buy a ready-made crust. The crust takes 10 minutes and isn’t difficult. Promise. Three ingredients is all it takes folks!
3. Even if you can find the rare key lime, just use regular limes for the filling. You can purchase a few key limes for garnish.
4. Wrap well before placing in freezer. Consider two or three layers of plastic wrap.
5. NEVER make this on the day you want to consume it. It won’t be set in time! Even 6-8 hours is not enough time. It truly requires an “overnight stay” in your freezer.
6. ENJOY!!!!!!!!

No Bake CheeseCake

I got this recipe from my friend Trisa... I have had this before from my friend's mom...and they called it cherry cream pie's

1 lg & 1 sm package of cream cheese
2 good TBSP of sour cream (heaping tablespoons)
1/3 c. lemon juice
1/2 can sweetened condensed milk
1 tsp vanilla
1 pt whipping cream (cream separately & add sugar while whipping it so it tastes yummy sweet!)

I usually beat the cream cheese alone until it is very smooth, then add the sour cream, lemon juice, vanilla, & sc milk. I stir the whipping cream in with a spatula so it doesn't over beat. Then pour it into a graham cracker crust. Refrigerate & then serve with fruit topping!

graham cracker crust:
crush 10 graham crackers
4ish TBSP butter, melted
4ish TBSP sugar
mix, press into bottom of a pan & bake for 3 mins. at 350. let it cool before pouring in cheesecake

Guacamole

**this recipe is from my friend Allie!

Use a potato masher to blend the following ingredients:
1 C. green salsa (Herdez brand)
6-8 sprigs cilantro (use more or less to taste)
4 oz. cream cheese
4 avocados
salt- to taste
lime juice- to taste
1/4 C. red onion- finely chopped
**Serve chilled with tortilla chips.

*I like to stir in 1 chopped tomato after mashing the above ingredients together.

White Lime Slush

8 cups of water
3 c sugar
1 (12 oz) can of limemade
1 ( 2 lt) bottle sprite

Boil water, sugar and limemade for 5 min...put mixtures in freezer bags and freeze. take mixture out of freezer 1/2 before serving and add sprite. Garnish with lime slices or wedges. Makes 1.5 gallons.

Chineese Burritos

I got this recipe from my friend Jeannette...they say they are super simple..and are yummy

Recipe from my friend Jeannette

1 lb. ground beef/ sauted with 1 med chopped onion
1/2 c sliced green onions
1 c shredded cheddar cheese
1 c salsa
1 pkg egg roll wrappers
1/2 bunch cilantro
Brown the ground beef, rinse and drain....I always add a med sized chopped onion to ground beef...Open the egg roll wrappers, and keep them covered while you are working. On a wrapper place 2 T ground beef, 1 T green onion, 1 T cheese, and 1 T salsa... Make some "GLUE" out of 1 T flour and 2 T water. Mix it up until smooth. Bring up the bottom corner of the wrapper, fold over the right side corner, then the left side. Place a bit of "Glue" on the top corner and roll until it sticks. When you have made all you want fry them until golden brown in oil. (can use a wok, or frying pan) Drain on paper towel, and serve with sour cream, guacamole, salsa, ect.

FRUIT SALSA

I got this recipe from my friend Jeannette!

1 apple, cored and chopped
1 kiwifruit, peeled and chopped
1 8oz can crushed pineapple with juices
1 c sliced strawberries fresh, or frozen
1/3 c frozen OJ concentrate, thawed
2 T brown sugar

In med mixing bowl , combine all ingredients: chill serve with "Baked Cinnamon Strips"

Baked Cinnamon Strips
3/4 c sugar
1 tsp ground cinnamon
6-8 flour tortillas (8 in)

In a lg, sealable plastic bag, combine the sugar and cinnamon. Cut tortilla into 6 strips. Lightly brush both sides of the strips with water. Place in a plastic bag, seal and shake to coat the strips. remove the strips and arrange in a single layer on a baking sheet. Repeat the procedure with the reamining tortillas. Bake at 375 for 8 to 10 min or until crispy. Serve immediately or let cool and store in an air tight container.