Applebutter Oatmeal Cheesecake

Ingredients:
2 cups all-purpose flour
2 cups quick-cooking oats
2 cups chopped pecans (chopped)
1 & 3/4 cup granulated sugar, divided into 1 cup and 3/4 cup
1/2 teaspoon baking soda
1 cup butter, melted
16 ounces cream cheese, softened
2 large eggs
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
2 cups prepared apple butter

Directions:

Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray.

Combine flour, oats, pecans, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool.

Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined.

Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.

Baked Salsa Verde Chicken

Ingredients
3 boneless skinless chicken breast (cut eat in half)
1 jar of green salsa
1 bag of kraft mexican cheese

Directions
Preheat oven to 375*F. Arrange chicken in bottom if a 8x8 pan and cover with salsa. Cook approximately 30 minutes or until internal temp reaches 165*F. Increase heat to 400*F, add cheese, and bake for an additional 15 minutes.

Serve over rice or cornbread. Garnish with cilantro if desired!

Lemon Angel Cupcakes (Diabetic)

Cupcake Ingredients
1 box Angel Food cake mix
1/2 cup frozen lemonade concentrate (thawed)
3/4 cup water

Cupcake Directions
Preheat oven to 350*F. Combine all three ingredients on medium speed until they are thick and well mixed. Fill each liner with 1/3 cup batter. Bake 18-20minutes or until they are golden brown and spring back at the touch. Cool on wire rack 20 min. (Makes approx 28!)

Frosting Ingredients
1 8oz cream cheese (room temp)
1 stick butter (room temp)
1 lemon zested
2 cups powdered sugar
3 tbsp frozen lemonade concentrate (thawed)
16 lemon drop candies (crushed to powder) -OPTIONAL-

Frosting Directions
Combine cream cheese, butter, zest, and concentrate until well blended. Slowly add in powdered sugar. Frost cupcakes generously then sprinkle with candy powder.

S/N: Can be stored at room temp covered for 3 days or in fridge 1 week.

Cappuccino Chocolate Chip Cupcakes w/ Mocha Buttercream Frosting

Batter Ingredients:

24 paper liners

1/3 cup water

4 tsp instant coffee

1 pkg plain yellow cake mix

1 pkg vanilla pudding mix

¾ cup whole milk

¾ cup veggie oil

4 large eggs

1 cup mini semi-sweet chocolate chips

Batter Directions:

Preheat oven to 350* and line pan with paper liners. Combine water and coffee then microwave for 40 seconds. Remove, stir, and cool for 5 minutes. Combine cake mix, pudding mix, oil, eggs, and coffee. Fold in chocolate chips. Scoop 1/3 cup into each liner and bake for 18-20 minutes (cupcakes will spring back at the touch). Cool in pan 5 minutes then 15 on a wire rack.

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Frosting Ingredients:

¼ cup milk

1 tsp instant coffee (heaping)

1 stick butter (room temperature)

2 oz German chocolate (grated)

½ cup semi-sweet chocolate chips

3 cups powdered sugar

(water to thin if needed)

 Frosting Directions:

Combine milk and coffee then microwave 40 seconds. Remove, stir, and cool for 5 minutes. Combine butter, german chocolate, chips, and coffee mixture. Add powdered sugar (make sure to start mixer slowly). Add water to thin if too stiff. Frost cupcakes.

S/N: Cupcakes can be stored under glass at room temp for 3 days or in the fridge for 1 week.

Kid-Made Lasagna

Ingredients:

8 uncooked Lasagna noodles

1 lb browned ground beef

1 15oz container ricotta cheese (we like sargento)

1/4 cup grated parmesan

3 cups grated mozzarella

1 egg

1/2 cup water

1 can diced tomatos (oregano, basil, garlic)

1 jar spaghetti sauce

2 tbsp italian seasonings

DIrections:

Preheat oven to 400*F

 In a large bowl combine spaghetti sauce, tomatos, and water. In a second bowl whisk egg then combine with ricotta, parmesan, and seasonings. In a 9x13 spread 1.5 cups of sauce over the bottom, Set 4 noodles on top and press into the sauce. Spread ricotta mixture over the noodles. Spread ground beef on next. Sprinkle with half the mozzarella. Spread 1.5 cups of sauce next then 4 noodles on top of the sauce. Spread remaining sauce over the noodles and top 1 cup of mozzarella. Cover with foil.

Bake for 45 then remove from heat. Top with remaining mozzarella and loosely cover with foil. Let stand 15 minutes.

 Perfect for kids to help in the kitchen. My 3yr old did everything but browning the ground beef and putting in/taking out of the oven.

Buffalo Chicken Wraps/Dip

Ingredients:
1 pkg bonless skinless chicken breast (thawed)
1 bottle buffalo wing sauce (we use Texas Pete but Franks is cheaper)
1 pkg powdered ranch dressing (can substitute blue cheese if you can find it)
1 pkg tortillas
Sandwich toppings optional

Directions:
Put first three ingredients in a slow cooker on low for 4-6 hours. Stir occasionally. Pull chicken out and shred with a fork (it will likely fall apart pulling it out). Return chicken to sauce and let stand 30 minutes. Serve on tortillas with extra ranch/blue cheese and optional toppings.
S/N: To make this into a dip just add 8oz softened cream cheese and bake for 20min.

Lumpia

Ingredients4 lbs ground meat (hamburger, pork, turkey)
1 bag carrot sticks
2 bell peppers (diced)
1 box fresh garlic (diced)
1 small onion (diced)
4 pkg lumpia wrappers (thawed but cold)
6 eggs (reserve two in a small bowl)
salt & pepper
4 large freezer bags

Directions
In a large bowl combine meat, carrots, bell peppers, garlic, onion, salt, pepper and 4 eggs. Work together until completely mixed.

Open lumpia wrappers, place two separation papers in one freezer bag. Lay one separation paper on the table. Take one lumpia wrapper at a time filling from one edge with approx 2-3oz of the mixture. Roll halfway, tuck in the sides, roll once more then use the eggs from the small bowl to "paint" the end of the wrapper. This will seal the wrapper closed while frying.

Place the lumpia on the separation wrapper on the table. Continue through the full box of wrappers. Put the lumpia into the freezer bag with the separation wrapper on top. Do this with all the wrappers until you run out!

Use within two days or freeze to thaw at a later date. Do not re-freeze after thawing!