STRAWBERRY CREAM CAKE
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This pin on Pinterest caught my eye from Katherine's Kitchen. It is basically strawberry shortcake...but it doesn't taste basic! It is so delicious. I brought it to my son's Blue and Gold Banquet for Cub Scouts and there might have been a little competition on who got the last piece! I had to check the recipe twice because it did not call for any OIL or BUTTER. But it worked like a dream and actually cake out with the texture of angel food cake.

1/2 package white cake mix

1 egg

3/4 c. water

2 T. flour

Mix together the ingredients and blend on high for 2 minutes. Pour into a greased 9 X 13 pan. Bake at 350 degrees for 20-25 minutes or until toothpick tests done. Allow to cool completely before adding cream layer.

8 ozs. softened cream cheese
2 c. powdered sugar
1 c. heavy whipping cream

Beat the whipping cream on high until soft peaks form. In another bowl, beat the cream cheese until smooth and then gradually add the powdered sugar. Gently fold in the whipped cream. Spread over the cooled cake.

1 quart fresh strawberries (slice and sprinkle with 1/4-1/2 cup sugar and allow the juices to run)

-OR-

2 small packages frozen strawberries (thaw and save the juice)

1 pkg. Danish Strawberry Dessert (found near the jello desserts)

Mix the Danish Dessert using the 1 3/4 cup liquid method- using the strawberry juice and additional water to make up the difference. Cook according to package directions and cool completely before adding the berries. Gently spread the berry mixture over the cream cheese layer of the cake. Refrigerate for 4 hours before serving.

CRUNCHY THAI CHICKEN SALAD WITH PEANUT DRESSING
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I love the flavors and crunch of this salad I found at Lauren's Latest!

4 cups romaine lettuce, washed and torn into bite size pieces

1/2 c. thinly sliced or shredded carrots

3 thinly sliced radishes

1/2 red bell pepper, chopped

1 grilled chicken breast, chilled and sliced-leftover or rotisserie

works well too

3 T. fresh cilantro, roughly chopped

3 T. dry roasted peanuts

3 T. chow mein noodles

Peanut Dressing

2/3 c. natural peanut butter

1/4 c. honey

2 T. soy sauce

juice of 1 lime

pinch of red pepper flakes

hot water

Combine salad ingredients in a bowl. For the dressing, stir peanut butter, honey, soy sauce, lime juice and red pepper flakes together. Slowly whisk in hot water until dressing is the consistency you want. Drizzle over salad and serve to hungry people.

SNICKERDOODLE BREAD
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Snickerdoodle cookies...in quick bread form! From Lil Luna.
 

2 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 c. butter softened

2 c. sugar

3 eggs

1 tsp. vanilla

3/4 c. sour cream

1 pkg. cinnamon chips

3 T. sugar

3 tsp. cinnamon

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Stir cinnamon chips and 1 T. flour together in a bowl. (This helps them to distribute evenly in the batter while baking and they don’t all sink to the bottom). Add into batter. *Spoon batter into well greased and floured pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Allow to cool before removing from pans.

*You can make these as muffins (makes about 2 dozen) – bake at 350 for about 20 minutes,

4 mini loaves-bake at 350 for 35-38 minutes, or 2 loaf pans bake at 350 for 60-70 minutes or until it passes a toothpick test.

Don't faint, it's really me, posting a recipe! Yeah, it's been awhile but let's not discuss that. Let's see if I remember how to do this. This recipe is so easy and tasty I really wanted to share it. You could also use leftover or a rotisserie chicken in this thick and hearty soup. Found via Pinterest at Rita's Recipes.

CROCKPOT CHEESY CHICKEN CHILI
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2 chicken breasts, still frozen is fine

1 can Rotel tomatoes*

1 can corn kernels, do not drain

1 can black, white, or desired variety beans, drained and rinsed

1/2 pkg. dry Ranch dressing mix

1 T. cumin

1 tsp.chili powder

1 tsp. onion powder

1 8-oz pkg. cream cheese (I use light)

*We find Rotel too spicy so I just use 1 can diced tomatoes and a little salsa.
Assemble ingredients in crock pot in order given. Cook on low for 6-8 hours or high 3-4 hours, stirring occoasionally with a whisk to smooth out the cream cheese. Shred the chicken into large pieces and serve as a thick soup or over rice.

BUFFALO CHICKEN MACARONI & CHEESE
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I adapted this recipe from several sites including the Food Network, The Girl Who Ate Everything, and Plain Chicken. These sites are all favorites of mine so I recommend checking them out.

1 lb. elbow macaroni (or other pasta)
1 c. diced celery
1/2 c. diced onion
4 T. butter
3 c. shredded rotisserie chicken
3/4 c. buffalo wing sauce
3 T. flour
2 tsp. dry mustard
2-1/2 cups milk or half and half
3 c. cheese, shredded ( I used colby jack and pepper jack)
1/3 c. sour cream
1/3 c. bleu cheese dressing
1/2 c. crumbled bleu cheese or gorgonzola (optional)
2/3 c. panko breadcrumbs

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray. Saute celery and onion in a pan until softened, about 10 minutes. You can use some butter but I usually just spray the pan well with cooking spray and stir frequently. Bring a large pot of salted water to a boil; add the pasta and cook until done to your liking. Drain. Melt butter in a medium saucepan. Stir in the flour and mustard and cook and stir until smooth. Whisk in the milk or half and half, then add the buffalo sauce and stir until thick, about 2 minutes. Whisk in the cheese, until melted (I saved  a little cheese for the top) then whisk in the sour cream and dressing until smooth. Don't boil, just heat through. Combine noodles,chicken, veggies, and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle bleu cheese or gorgonzola and reserved shredded cheese over the macaroni. Top with panko. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.  Serve with extra buffalo sauce, sour cream, or bleu cheese dressing.

PEANUT BUTTER PRETZEL GRANOLA BARS
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Found this sweet & salty snack recipe at Today's Housewife.

1 c. old fashioned rolled oats
1 c. puffed rice cereal
1 c. crushed salted pretzels
1/4 c. ground flaxseed or wheat germ
1/4 c. packed brown sugar
1/4 c. whole wheat flour
1/2 c. chopped dry roasted or honey roasted peanuts
2/3 c. creamy peanut butter
3 T. butter, melted
2 tsp. vanilla extract
1/3 c. + 1 T. honey
1/3 c. mini chocolate chips
1/3 c. coconut flakes

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan with cooking spray and set aside.

In a large bowl, stir together dry ingredients: oats, cereal, pretzels, flax/wheat germ, brown sugar, flour, and peanuts. Then, add peanut butter and mix with a spoon or your hands to create a rough "dough." This should take about 5 minutes.In a smaller bowl, combine butter, vanilla, and honey. Pour into peanut butter dough and stir to combine completely. Fold in chocolate chips and coconut flakes. Press dough into prepared pan, then bake for 20-25 minutes or until golden brown. But don't forget the golden rule of granola--it always hardens as it cools, so don't overcook it! Let pan cool completely before cutting, refrigerating for an added chill if necessary. I let my granola bars cool overnight before cutting just to be safe.

SLOW COOKER ITALIAN BEEF SANDWICHES
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I found this recipe on Pinterest via Six Sisters Stuff a while ago and I am craving it so bad today! My husband and I are fans of the spicy little banana peppers (pepperoncini) anyway, so this easy crockpot meal will be a repeat at our house for sure.

3 lb. beef roast
2 packages dry Italian salad dressing mix
1 cup water
1 16-oz jar pepperoncini peppers* (can substitute milder, sweeter peppers if desired)
Hoagie buns

Place roast into the slow cooker. Then add water and dry Italian salad dressing mix. Cook on low setting for 10-12 hours. A couple of hours before serving, take two forks and gently pull apart the beef roast. It should be tender enough so that this is easy. Add the jar of peppers (including liquid) into the slow cooker. Mix the peppers into the shredded beef and continue cooking on low until you’re ready to serve dinner. *I reserve some peppers to put on the sandwiches when I serve them. Serve on toasted buns with desired toppings (additional peppers, cheese, shredded lettuce, onion, tomato, mayo, etc.)