Cheesecake salad

This Summer I discovered the BEST

dessert!

You will need:

1 large pkg Jello Cheesecake Pudding mix

1 cup milk

8 oz Cool Whip

1 sleeve of graham crackers

1/2 stick of butter melted

1T sugar

any fruit you like

So easy, here it goes.

Take your pudding and add one cup of milk.

Let set up in fridge for 1 hour.

While cooling smash your graham crackers

and combine with butter and sugar.

Easy to do in a large ziplock bag.

Set aside.

When pudding is set up combine with Cool Whip.

Fold in some of your graham cracker topping,

and any fruit you like.

I prefer blueberries, raspberries and strawberries.

Sprinkle top with more graham topping.

You will love it, and it will be the hit of your next gathering.

Pictured here as cheesecake shooters for a shower.

{These do not have the other fruit and extra

crumbs in them like usual}

Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps
Makes 5 wraps

via

1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
mustard
tomato slices
lettuce


Directions: Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.

Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so. 

Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style. 

Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy! ♥

Crispy Southwest Chicken Wraps

recipe via

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Crock Pot Chicken-n-Dumplings

•  2 boneless, skinless frozen chicken breasts
• 1 TBSP butter
• 1 can Cream of Chicken Soup
• 2 cans low-sodium chicken broth
• 1/2 onion, diced
• 1 pack (6 or 8 biscuit) refrigerated biscuit dough -- I only used about 4, and then cooked the rest for us to eat with the meal.

1. Place onion on bottom of Crock Pot, cover with chicken breasts.
2. Pour soup and broth on top and add butter.  Pour enough water on top to cover chicken (if the broth doesn't cover it all...I only had to add a little water to mine).
3. Let cook on LOW for 8-10 hours.
4. About 2 hours before serving, cut biscuit dough into strips and add to Crock Pot.  Turn Crock Pot on HIGH and cook until biscuits are no longer raw inside (mine took roughly 1 1/2 hours)
5. Serve warm and enjoy!