No-Bake Cheesecake

This is a delicious and easy alternative to traditional cheesecake that is a family favorite!

No-Bake Cheesecake

• Graham Cracker Crust
• 11 full graham crackers, crushed (I put mine in baggy and use rolling pin)
• 1/4 cup sugar
• 1/4 cup butter, melted

Combine ingredients in bowl and mix well then press into greased pie pan. Microwave for 1 minute 30 seconds. Allow to completely cool in freezer.

• Cheesecake Filling
• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 8 oz. Cool Whip

Beat cream cheese and sugar with mixer until smooth. Fold in Cool Whip. Once crust is completely cooled, spoon cheesecake into crust, top with extra crushed graham cracker, and refrigerate until serving. Serve with favorite cheesecake topping (strawberries, raspberries, blueberries, chocolate, caramel, nuts, ect.).

**For cheesecake bars, double the entire recipe and make in 9x13 dish.**

Sensational Sides: Broccoli Cheese Casserole

Here is a savory side recipe that goes great with any main dish!

Broccoli Cheese Casserole

• 1 cup rice, dry measure 
• 2 pkgs. frozen chopped broccoli
• 1 cup celery, chopped
• 1 onion, chopped
• 1 stick margarine
• 1 (16 oz.) jar cheese dip
• 1 (10 3/4 oz.) can 98% fat free cream of chicken soup
• 1 (10 3/4 oz.) can 98% fat free cream of mushroom soup

Cook rice in small sauce pan as directed on package, steam broccoli and set both aside. In medium skillet, saute celery and onion in margarine. In large bowl, combine rice, broccoli, sautéed vegetables, cheese dip, and canned soups and pour into greased 9x13 casserole dish. Bake at 350 degrees for 30 minutes or until center is hot and bubbly.

Grilled Chicken Avocado Burritos

This is a great recipe if you have avocados you need to use up or have leftover grilled chicken. Healthy, easy, and most importantly....delicious!

Grilled Chicken Avocado Burritos

• 2 cups sliced grilled chicken (we marinate boneless chicken breasts in Italian dressing for a few hours and then throw on the grill)
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped cilantro
• 1/4 cup light sour cream
• 2 medium avocados, diced
• 1/4 tsp. pepper
• 6 medium (or 4 large) tortillas

Combine ingredients (except tortillas) in bowl and stir gently. Spoon into tortillas, fold ends in and roll up into burrito, press in greased George Foreman grill or panini press or cook on both sides in greased skillet over medium high heat for a few minutes until golden brown. Serve with salsa for dipping. Makes 6 medium or 4 large burritos.