Melanie's Cheesecake

INGREDIENTS:
1 pkg 8 oz cream cheese
14 oz sweetened condensed milk
1/3 c lemon juice
1 t vanilla
Can of blueberry or cherry pie filling
Graham cracker crust

DIRECTIONS:
Soften cream cheese with a mixer. Add sweetened condensed milk gradually while continuing to beat.

Add lemon juice and vanilla. Mix until creamy.

Pour into a pie graham cracker crust.

Top with a can of cherry or blueberry pie filling.

Chill for about 2 hours.

Yogurt Cake

My mom makes this and it's one of our most favorite cakes :)

Yogurt Cake
INGREDIENTS:
1 white cake mix
2-4 eggs
4 6 oz yogurts (berry flavors work well but you can use any flavors)
1 container whipped topping

DIRECTIONS:
Mix cake mix, two of the yogurts and the same amount of water and eggs the mix calls for.

Leave out the suggested amount of oil.  Pour in greased 9x13 pan.

Bake according to the box directions.

Use the toothpick test to check for done-ness.

Mix the remaining two yogurts with the whipped topping and use this to frost the cake.

Other Variations . . . .

Raspberry Yogurt Cake (Stephanie Ashcraft)
INGREDIENTS:
1 white cake mix
1 6 oz raspberry yogurt (her son requests blueberry yogurt so you can use other flavors as well)
Topping:
1 8 oz whipped topping, thawed
1 6 oz raspberry yogurt

DIRECTIONS:
Preheat oven to 350.  Prepare cake according to package.

Gently stir in yogurt.  Pour batter into a greased 9x13 pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean; let cool for 15-20 minutes and then chill for 4 hours.

In a bowl, mix together the whipped topping and yogurt.  Spread over the cake.  Store in refrigerator.

Doctored Cake Mix (Rylee Neibaur)
INGREDIENTS:
1 18 oz cake mix, desired flavor
1 3 oz pkg instant pudding, same flavor as cake
1 c sour cream or Greek yogurt
1 c vegetable oil
4 eggs
½ c milk
1 t vanilla
Pinch of salt

DIRECTIONS:
You can add extras such as chocolate chips, nuts, etc.  Bake as directed.

Cowboy Cornflake Cookies

Wowza! These were fantastic and I am NOT losing this recipe :)

INGREDIENTS:
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla
2 eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts or pecans (optional)
1 1/2 cups chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees.

Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well.
Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.

Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges. (I used a medium ice cream scoop and baked them til golden- about 12-13 minutes.)

Makes 3-4 dozen, depending on size.

Meet my new best friend :) What a killer thrift store find, eh? 

Strawberry Cheesecake Fluff

Another incredible fruit salad recipe :)

INGREDIENTS:
1 8 oz tub whipped topping or 3 cups homemade cool whip
2 1/2 cups vanilla yogurt
1 3.4 oz cheesecake instant pudding mix packet
3 cups fresh strawberries quartered

DIRECTIONS:
Fold the whipped topping into the vanilla yogurt.

Sprinkle the pudding mix on top and mix well. Place in the refrigerator for 15 minutes and then mix again, letting the pudding mix dissolve.

Just before serving, stir in the strawberries.

Strawberry Jam (Instant Pot or Pressure Cooker)

Came across this simple yet fantastic recipe from OGT. Love her blog, love this recipe :)

INGREDIENTS:
1 lb. strawberries
1/8 cup sugar
1 orange

DIRECTIONS:
Start by prepping the strawberries. Rinse them thoroughly, then remove the greens with a paring knife. Slice the strawberries in half and place them into the pot of your Instant Pot.

Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary for the Instant Pot method to work.

Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar.

Lock the lid of your Instant Pot, then select the “Manual” option. Cook on high pressure for 1 minute, then wait 15 minutes after the cooking is done for the pressure to release naturally.

The strawberries will have cooked down into a thick compote of sorts.

Transfer the mixture to your blender or use an immersion blender to achieve your desired jam texture.

Hard-Boiled Eggs (Instant Pot or Pressure Cooker)

Tried this recipe and loved it!

Place a trivet at the bottom of the inner Instant Pot pan. Place eggs on top of trivet, stacking evenly if necessary…..

Add one cup of water to the pan. Close the lid and set Instant Pot for 5 minutes on Manual at HIGH pressure…..

Allow pot to release the pressure naturally for 5 minutes, then very carefully quick release any remaining steam.

Scoop eggs out of pot and place in an ice bath for 5 minutes…..et voila! These are so easy to peel, easy to make, and easy to eat!

Crockpot Rotisserie Chicken

I call this Rotisserie Chicken although it isn't actually rotisserie chicken because it tastes just like it. I like to use this recipe for everything :)

INGREDIENTS:
4 organic, boneless skinless chicken breasts
1/2 cup chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 dried oregano teaspoon

DIRECTIONS:
Place chicken in slow cooker. Sprinkle chicken breasts with all the spices.

Add chicken stock.

Cover and cook on low for 4-6 hours.

Shred chicken with two forks. Cool completely and if you want to freeze, divide into Ziplock baggies. This makes just about six cups total and I like to divide the shredded chicken into three portions with 2 cups each.

Looking good!

All done :)