Easy Chocolate Cookies!

1 box Betty Crocker Gluten Free Cake Mix
1 brick cream cheese, softened
1 stick of butter softened
1 egg
1 tsp vanilla
1 bag mini chocolate chips

Blend cream cheese and butter until creamy. add egg and vanilla, blend in well, add the cake mix and chocolate chips.

drop by spoonful onto parchment lined cookies sheets. Bake in 350 oven for 10-15 minutes (depends on your oven) until set. place on cooling rack and sprinkle with powdered sugar.

Recent Discovery!

Your food processor that you use to crush the cookie's into smithereens....well, that same processor, if it is big enough, is the PERFECT thing to mix the cheesecake filling too! You really can't use a hand mixer because you end up with too much air in the cheesecake and that makes it fall and crack and etc......and hand mixing is just a pain in the BUTT!

So! Don't make my mistake and buy the 7 cup Cuisinart! Go for the big one! At least the 12 cup!!!!

Sometimes, bigger IS better! ;)

Need to try soon....

http://secretrecipes.blogspot.com/2006/10/olive-gardens-san-remo-dip.html

Taco's Al Pastor

Ingredients
1 pound pork tenderloin, cut into 1/2-inch cubes
1 (8-oz.) can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon Mexican-style chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 (8-inch) soft taco-size corn or flour tortillas, warmed
Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño
Preparation
1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001898506

Toasted Ravioli

I use a Chebe mix for the dough, any flavor, just mix it according to the directions.

brown whatever sausage you like, about a half pound, run it through the food processor to crumble it , add a little parmesan, and whatever spices you like........

then make the ravioli by rolling out the dough and cutting circles or squares, I found a ravioli maker that I used. Place a tsp of filling into each one, place another pc of rolled out dough over that, then seal the edges and spray with a little olive oil. Roll in GF bread crumbs with garlic, oregano, parsley, whatever.

Bake at 350 about 10 min, flip and back another 10 min. Dip into meat sauce and enjoy.

Berry Thing.....sort of tiramisu/torte

2 bricks cream cheese

1/2 cup powdered sugar

1 tsp almond extract

1 pkg dream whip, dry mix

1/3 cup milk

beat all that on high until smooth and thickened

1 pkg Schar ladyfingers

2-3 cups mixed berries mixed with half a cup sugar

layer half the package of Schar ladyfingers in a glass dish. spoon half the cream cheese mixture over the ladyfingers, spoon half the berries over that. Add another layer of ladyfingers, creamed mixture and finish with the berries on top.

Refrigerate. Enjoy!!!

Sun dried tomato stuffed portabello's and pasta!

Oh this was Gooooooooooooooood! Not something I could make for my crew, but my sister's family and friends LOVE it!

3 large portabello mushrooms, stems removed and cleaned
1 lb sausage cooked and crumbled
1 block feta cheese
1 cup monterrey jack cheese shredded
1 jar chopped sun dried tomatoes

1 pkg cooked spaghetti, I used Schar
1 can petite diced tomatoes with garlic and olive oil

mix the sausage, feta and sun dried tomato. Stuff the mushrooms with about half of that mixture, sprinkle monterrey jack on top. Place in preheated 350 oven for 20-30 minutes until mushrooms are softened and cheese is melted.

In a large pan mix the spaghetti, can of tomatoes and the rest of the sausage mixture. Heat through, serve with mushrooms and broccoli or a salad. Enjoy!

It was FABULOUS!!!!