Marital Bliss Chocolate Cheesecake

1 1/2 c chocolate cookie crumbs
6 T butter
4 8-ounce packages light cream cheese, softened
1 cup sugar
1 T flour
5 eggs
1/2 cup light sour cream
12 ounces chocolate chips, melted
2 teaspoons vanilla

Mix chocolate crumbs and butter together and press into 9" spring form pan. Bake at 350 for 10 minutes. Cool.

Mix together cream cheese and sugar. Beat in flour. Add eggs one at a time, mixing well after each. Beat in sour cream. Blend in melted chocolate and vanilla. Pour over cooled crust. Back at 425 degrees for 15 minutes. Lower oven temperature to 300 degrees and back for an additional 45 minutes. Turn off the oven and allow the cheese cake to remain in the cooling oven for 1 hour. Remove from oven and cool completely. Keep refrigerated.

Rice and Bean Salad

3-4 cups cooked and cooled brown rice (I buy mine already steamed at our local take out place)1 package of Mexican rice seasoning mix
1 can of black beans, rinsed and drained
chopped green onions
1 can of RO-TEL diced tomatoes and green chilies
1.5 cups frozen corn, thawed
1/4 to 1/2 cup chopped fresh cilantro

Mix and put in the refrigerator for a few hours before serving.This makes for a healthy, cold summer salad. It also makes a nice burrito filling when heated (with the addition of cheese). Enjoy!

Cindy's Chewy Molasses Crinkles

3/4 C shortening or butter, room temperature (I use half and half)
1 C + 1/4 C sugar, divided
1/4 C molasses
1 egg
2 C flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt

In a large bowl, beat together shortening/butter, 1 C sugar (reserve the 1/4 C for later use), molasses and egg. Sift in flour, baking soda, cinnamon, cloves, ginger and salt. Mix well and chill for at least 30 minutes. PREHEAT OVEN TO 375F. form dough into 1-inch balls and roll in reserved sugar. Place balls on greased cookie sheet. Press fingertip in center of each, making a slight indentation. Bake for 8-10 minutes for a chewy cookie. Yield: 3 doz cookies

Blond Brownies

I can't remember where this recipe originally came from, but it is one of Unit One's favorites!

3/4 cup flour
1 t baking powder
1/4 t salt
1/4 cup butter
1 cup brown sugar, packed
1 egg
1 t vanilla
1/2 cup chopped nuts (optional)

Mix dry ingredients well, set aside. Melt butter and stir in sugar, egg and vanilla. Add dry ingredients to wet and mix well. Spread into greased 8" by 8" baking dish and bake at 350 for 25 minutes or until toothpick inserted into center comes out clean. Cool before cutting.

Dad's White Bean Soup

Soak a package of dry beans overnight.
Discard water.

Into the crockpot:

Previously soaked beans
2T chicken bouillon granuals
2T garlic
1 onion, chopped
Baby carrots
6 cups of water
1 ham hock
Pepper to taste

Cook on low all day. Serve with crusty brown bread.

Peanut Butter Kisses

1/2 cup shortening
1/2 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar

Thouroughly blend the above ingredients.
Mix in: 2 eggs. Set aside.

In another bowl, stir together:

2 1/2 cups flour
1 t baking powder
1 1/2 t baking soda
1/2 t salt

Add dry ingredients to wet and mix well. Put the dough in the refrigerator to chill for a few hours.

Drop balls of dough onto baking sheet and flatten slightly with the tines of a fork (dip the fork in sugar if it sticks to the dough). Bake at 350 degrees for 10 minutes. Place one unwrapped Hershey Kiss on top of each cookie after taking it out of the oven.

Mexican Lasagna

18 small Corn Tortillas
Cooked, cubed chicken (as much or little as you like)
3-4 cups Monterey Jack or Pepper Jack Cheese, shredded
Green Sauce (recipe below)

Layer the above items in a greased 9 by 13" pan as follows:
1/4 of the green sauce
6 tortillas
1/2 of the chicken
1/2 of the cheese
1/4 of the green sauce
6 tortillas
1/2 of the chicken
1/2 of the cheese
1/4 of the green sauce
6 tortillas
Remaining green sauce

Bake at 350 degrees for 45 minutes or until bubbly hot.

Green Sauce
Saute 2-3 diced onions. Add 1-28 oz can of green enchilada sauce, 1/2 can of water, 4 t chicken bullion granules (or four cubes), 1/4 t cumin. Simmer until hot.

Note: Sometimes I add more water and any leftover vegetarian refried beans I have in the fridge, too. It makes the sauce a weird color.... Consider yourself forewarned!