Lion House Cheesecake

Crust
1 1/2 cups finely crushed graham cracker crumbs
3 TBSP sugar
6 TBSP butter, melted

Filling
3 (8 oz) pkg cream cheese, softened
1 cup sugar
2 tsp lemon juice
3 eggs
3/4 tsp vanilla

Topping
2 cups sour cream
3 TBSP sugar
1/2 tsp vanilla

Preheat oven to 300 degrees

For crust: Thoroughly mix graham cracker crumbs, sugar, and melted butter. Press firmly onto bottom of a 10 inch pie pan or spring form pan; set aside while preparing filling.

For Filling: In a large mixing bowl, beat cream cheese until smooth; add sugar a little at a time. Add lemon juice. Add eggs, one at a time, beating after each addition. Mix in vanilla and combine thoroughly. Pour into crust; fill to within 1/2 inch of top to allow room for topping. Bake 55 to 60 min or until the center does not move when the pan is gently moved.

For topping: When cheesecake is almost finished baking, beat sour cream with a wire whisk; add sugar and vanilla and mix well. Pour over completely baked cake and bake an additional 10 min.

Cool completely. Refrigerate until ready to serve. Top with desired fruit topping or serve plain.

Recipe from Lion House Cakes and Cupcakes

We have had this with strawberry pie filling and homemade raspberry jam. Both tasted really good

Lion House Sweet and Sour Chicken

2 teaspoon garlic salt

1 teaspoon black pepper

1 beaten egg

4 to six tablespoons cornstarch or flour

1 1/2 cups sugar

1 cup vinegar

1 cup chicken Broth

7 tablespoons ketchup

2 tablespoon soy sauce

7 to 8 boneless, skinless chicken breasts

Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.

1st Version: Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, catsup, and soy sauce in medium bowl.

Pour over chicken. Bake uncovered for 1 1/2 hours. Turn chicken once or twice.

Faster, easier version – When time is limited

Same recipe as above, only eliminate frying your chicken, and add 3 large tablespoons cornstarch to the above sauce recipe.

Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, (plus 3 TBSP corn starch) with wire wisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

So Easy, and so good! This dish is great for company. Leftovers are wonderful. The sauce will thicken & the color will darken greatly. It will be similar to thick barbeque sauce. The chicken needs to be (fall apart) tender!

Recipe from www.justgetoffyourbuttandbake.com

I made the second version. My family really liked it.

Strawberry Cheesecake Supreme

 

 

28 NILLA Wafers, finely crushed (about 1 cup)

1/3 cup butter, melted

4 cups fresh strawberries, divided

2 env. (1/4 oz. each) KNOX Unflavored Gelatine

1/2 cup cold water

3 pkg. (8 oz. each)  Cream Cheese, softened

1 cup sugar

1/2 cup orange juice

1 Tbsp. lemon juice

2 cups thawed cool whip Whipped Topping, divided

 

Mix first 2 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.

Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around inside edge of prepared pan; mash remaining strawberry slices.

Sprinkle gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.

Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Garnish cheesecake with halved berries and remaining COOL WHIP.

 

Recipe from Cool Whip

 

I made this for Easter and was a huge hit!!

Bacon Wrapped Apple BBQ chicken

3-4 chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6-8 slices bacon

Directions:
1. In small bowl, combine BBQ sauce with grated apple and lemon juice.
2. Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Wrap 2 pieces of bacon around each chicken breast. Set to low and cook for 8 hours.

serve with sweet potatoes, baked potatoes, mashed potatoes or rice

Recipe from crock pot girls

Teriyaki Chicken

1 small bag of baby carrots
1 can chunked pineapple ( 20 oz can)
1/2 large red onion cut in chunks
2 cloves garlic
4 chicken breasts or 6 thighs
1/2 cup teriyaki sauce
Salt and Pepper to taste

Layer vegetables/fruit/garlic first, then add the chicken on top. Drizzle teriyaki sauce over the chicken and add salt and pepper to taste.

Recipe from crock pot girls

When I made this I didn't add the red onion or garlic cloves. I put a little bit of garlic powder instead and I served this with rice.

Salisbury Steak

1 lb ground beef

1 can cream of chicken soup (divided)

½ cup Italian bread crumbs

1 egg, lightly beaten

¼ to ½ cup chopped onions

½ tsp garlic

½ tsp pepper-next time I make this I will probably cut this in half

1 Tbs oil

1 TBS butter, divided

1 14 oz can reduced sodium beef broth

1 (1.2 oz) packet brown gravy mix

Extra Gravy- I didn't make the extra gravy, I thought I had enough

1 14 oz can reduced sodium beef broth

1 (1.2 oz) packet brown or mushroom gravy mix

1 can cream of chicken soup

Whisk together and bring to a boil in a saucepan

Directions:

In a large bowl combine beef, ¼ can chicken soup, bread crumbs, onions,

egg and seasoning. Mix thoroughly and shape into 8-9 small patties.

Heat oil and 1 TBS butter in a large skillet. Brown beef patties on both

sides and transfer to a plate.

In a separate bowl whisk together remaining soup, gravy mix and broth.

Return patties to skillet and pour gravy mixture over the top. Cover pan

and simmer about 20 minutes.

Serve over hot cooked rice.

Pomegranate Salsa

1 cup pomegranate (1 whole)
1/2 cup green onions
6 clementines cut up
1/2 cup cilantro
2-3 avocados
1/2 tsp salt
3 Tbsp lime juice
3 Tbsp honey
1 jalapeno (optional)

Mix all the ingredients together.

This is more of a salsa for at Christmas time because that is when pomegranates are in the stores. This is always a huge hit whenever me or my mom make it.