Easy No Bake Cheesecake

 By Jana Brown

• 1 8oz package of cream cheese (softened/room temperature)
• 1 can of sweetened condensed milk
• 1 tsp of vanilla
• 1/3 cup of lemon (or lime) juice

Mix until creamy smooth (use an immersion blender if you have one).

Pour into a graham cracker pie crust & refrigerate until cheesecake is set and ready to serve.

Creamy chicken noodle soup recipe

Fill stock pot about 1/3 full of water

Bring to a boil
Add a large pkg. of chicken tenders
Salt, pepper and foxpoint (1 teaspoon or more) to taste
Cook until no longer pink. Remove and shred.
Add to the boiling water in this order:
Diced onion 🧅
Diced celery
Diced carrots 🥕
1 bag frozen “homemade noodles”  ( I get these at Kroger’s in Texas, Smith’s  in Utah)
Potatoes 🥔
Cook until just tender. Don’t over cook.
Add chicken back in and 1 quart heavy whipping cream.
Heat until just hot. Don’t boil.

ENJOY.
The longer it sits the thicker it gets as the noodles absorb the cream. Add milk or more cream to thin to desired consistency.

Jana’s Juicy Rice Krispie Treats

 By Jana Brown

1 stick of butter, melted 🧈 

24 oz mini marshmallows (I just used a 16 oz & 10 oz bag)

7 - 8 cups Rice Krispie cereal

Melt the butter in a BIG microwave safe bowl. Add the marshmallows & stir to coat them in the melted butter. Microwave for 30 seconds & then stir. Continue microwaving for 30 seconds & stirring in between just until all the marshmallows are melted & smooth. Add the 7 or 8 cups (7 if you like them super juicy or 8 if you don’t like as much marshmallow mixture). Stir together to combine.

Spray a 10 x 15 jelly roll pan with Pam spray. Put some Pam spray on your hands & press the mixture evenly into the jelly roll pan. By the time you wash the bowl and spoon, the Rice Krispie treats will be ready to enjoy.

Spinach Salad

• 1 lb washed fresh spinach
• 1 c craisins
• 3/4 c toasted slivered almonds
• 1 TBS toasted sesame seeds

Toss together. Right before serving, dress with this poppy seed dressing.

Man Pleasing Chicken

by Witty In the City

• 1 package of chicken thighs
• 1/2 c Dijon mustard
• 1/2 c maple syrup
• 1 TBS rice/rice wine vinegar
• Fresh rosemary
• Salt and pepper

Preheat your oven to 450º F. Then mix together Dijon mustard, maple syrup, and rice/rice wine vinegar. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. (Six thighs came in my package, which made enough to serve 3 people.) Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary.

Roasted Nut Granola

ESTIMATED AMOUNTS

• 1 c coconut flakes
• 2 c raw macadamia nuts
• 4 c raw cashews
• 1 1/2 c slivered almonds
• 3/4 c assorted seeds
• 1 c raisins
• 2 TBS coconut oil
• 2 TBS honey
• 1 1/2 tsp salt

Toast coconut 350 degrees for about 5 min. Watch closely. It burns quickly. Remove to a large bowl. Using the same pan, lay out the nuts with the larger ones around the edges. They toast more quickly than the ones in the middle. In the microwave melt the coconut oil, honey and salt.  Mix well then drizzle over the top of the mixed nuts. Toast in oven for about 6 min. 

While still hot stir to coat everything with the honey mixture. Add the raisins to the cooled coconut. When the nuts have cooled down mix everything together. When completely cooled, store in an airtight container. ENJOY!!!

Roasted Cauliflower

1. Preheat oven to 450 degrees.
2. Trim head of cauliflower and cut into 1” stakes
3. Place on a cookie sheet that has been brushed with olive oil.
4. Brush to top of the “stakes” with olive oil  then sprinkle with salt and pepper.
5. You can adjust seasonings according to your personal preferences.
6. Bake for 20- 25 minutes, turning once.
7. Cauliflower should be a dark, golden brown when baking is completed.