Cheesecake Brownies

1 pkg. fudge brownie mix (13x9 size)

2 pkg. (3 oz. each) cream cheese, softened

1/2 c. sugar

2 Tbsp. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) chocolate frosting

Prepare brownie mix batter according to directions. Spread 2 cups into a greased 13x9 in. baking dish; set aside.

In a small bowl, beat the cream cheese, butter, sugar, flour, and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.

Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Pasta with Tomato Cream Sauce

2 T. butter

2 T. olive oil

1 medium onion, finely diced

4 cloves garlic, minced

2 cans tomato sauce

salt, pepper and sugar to taste

1 c. heavy cream

grated parmesan or romano cheese, to taste

fresh basil

1 - 1.5 pounds of fettuccine noodles

*Warning* This makes A LOT of pasta and sauce

Heat butter and olive oil over medium heat. Add onion and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper and sugar to taste. Stir and cook over low heat for 25-30 minutes, stirring occasionally.

Cook pasta according to directions. Drain. Remove sauce from heat and stir in cream. Add cheese to taste. Stir in pasta and basil. Serve immediately. (Can thin sauce with water if needed).

THANK YOU PIONEER WOMAN! (*note - mine definitely didn't look that nice)

Chicken Ranch Tacos

1 box taco shells

3 cups cooked chicken

1 pkg. taco seasoning

1/2 c. ranch dressing

1 1/2 c. shredded lettuce

1 medium chopped tomato

1 c. shredded cheddar cheese

1/4 c. sliced green onions

Heat taco shells as directed. Meanwhile, mix chicken with taco seasoning to coat. Stir in ranch dressing. Spoon chicken mixture into taco shells. Top with lettuce, tomatoes, cheese and onions. Drizzle with additional dressing.

Creamy Italian Chicken

* 4 boneless skinless chicken breast halves
* 1 envelope italian salad dressing mix
* 1/4 cup water
* 1 package (8oz) cream cheese, softened
* 1 can condensed cream of chicken soup, undiluted
* 1 can (4 oz) mushroom stems and peices, drained
* hot cooked rice or noodles

Place chicken in slowcooker. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup unitl blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles.

Chocolate Chip Cheesecake Bars

8 oz. cream cheese, softened

1/2 c. sugar

1 egg

1 roll Pillsbury refrigerated chocolate chip cookie dough

Heat oven to 350 degrees. In small bowl, beat cream cheese, sugar and egg until smooth. In ungreased 8 or 9 inch square pan, break up half the cookie dough. With floured fingers, press the dough evenly on bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture. Bake 35-40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Slice and serve. Store in the refrigerator.

Nancy's Taco Dip

2 - 8 oz. cream cheese

1/2 c. mayonaise

garlic powder

8 oz. shredded mozzarella cheese

Diced green peppers

Diced onions

Diced tomatoes

2 bottles taco sauce

8 oz. shredded cheddar cheese

Mix cream cheese, mayonnaise and a sprinkle of garlic powder. Spread on a plate. Add toppings (mozzarella cheese, cheddar cheese, peppers, onions, tomatoes) and drizzle taco sauce on top.

Spinach Artichoke Dip

1 can artichoke hearts, drained and chopped

1 (10 oz) pkg. frozen spinach, thawed and drained

3/4 c. grated parmesan cheese

3/4 c. mayonaise

1/2. c. shredded mozzarella cheese

1/2. tsp. garlic powder

Preheat oven to 350 degrees. Mix all ingredients together. Spoon into 9 inch pie plate or quiche dish. Bake for 20 minutes.