Banana Cream Cheesecake

My favorite cheesecake at the Cheesecake Factory:

20 vanilla sandwich cookies                           1/4 cup margarine, melted

24 oz cream cheese, softened                         2/3 cup sugar

2 tbsp cornstarch                                             3 eggs

3/4 cup mashed bananas                                 1/2 cup whipping cream

2 tsp vanilla extract

Preheat oven to 350 degrees.  Place cookies in food processor until finely crushed.  Add margarine.  Process until blended.  Press crumb mixture into bottom of 10 inch spring form pan and refrigerate.  Beat cream cheese in bowl with mixer at medium speed until creamy.  Add sugar and cornstarch and beat until blended. Add eggs  one at a time, beating after each addition.  Beat in bananas, whipping cream, and vanilla.  Pour mixture over prepared crust.  Place pan on cookie sheet and bake for 15 minutes.  Reduce oven temperature to 200 degrees and bake for another 75 minutes or until center is set.  Loosen edges of cheesecake pan.  Cool completely on wire rack before removing rim of pan.  Refrigerate cheesecake, uncovered, for 6 hours or overnight.  Allow to stand at room temperature for 15 minutes before serving.           

Pumpkin Spice Drink

2 tbsp Pumpkin
2 cups Milk
2 tbsp sugar

In medium sauce pan, whisk Pumpkin, Milk, and Sugar on medium heat until hot.  Remove from heat and sprinkle cinnamon and pumpkin pie spice on top.

Crock Pot Chicken Burrito Bowl

I found this recipe on Pinterest, and changed some of the cooking methods.

1 cup of minute rice, cooked
3-4 flour tortillas
2 chicken breasts
1 red bell pepper
1 green bell pepper
1 can of black beans, drained
1 avocado, diced
1 cup sour cream
1 bunch of cilantro
4 tablespoons of lime juice

Dice peppers, cilantro, avocados, and tomatoes.  Mix peppers, cilantro, tomatoes, beans together.  Spray Pam into crock pot and place chicken breasts.  Add veggie and bean mixture on top of chicken and spread out.  Cook on low for 7 hours, shredding chicken midway through.  On a plate or a bowl, place a tortilla, then rice, then chicken mixture.  Top with sour cream and avocados.  Serves 4.

Cobb Salad

3 Pork Chops, grilled and sliced
1 package of Lettuce
6 hard boiled eggs, diced
7 pieces of bacon, cooked and broken into pieces
1 cup shredded Cheddar Cheese
1 avocado, cut into pieces
1 tomato, diced
1/2 red onion, diced

Dressing:
2 tbsp Agave Syrup
5 tbsp Lemon Juice
2 tbsp Balsamic Vinegar
1 tbsp Olive Oil

Chicken and Ham Casserole

Chicken and Ham Casserole

3 chicken breasts, boneless
6 pieces of ham
2 cups of minute rice, cooked
1 package of Ritz crackers, smashed
1 can of Cream of Chicken soup
2/3 cup of milk
2 cups of shredded cheddar cheese
1 tablespoon butter, melted

Preheat oven to 350 degrees.  Thaw chicken and boil in water on stove for 25 minutes.  Dice chicken into pieces. Prepare minute rice as directed on box.  In a buttered 9 by 13 pan,  spread out rice at the bottom.  Top with ham slices, evenly spread out.  Spread chicken pieces on top of ham.  Add mixture of Cream of Chicken soup and milk.  Sprinkle cheese over soup mixture. Add mixture of ritz cracker crumbs and melted butter.  Bake for 40 minutes.