Cheesecake Shooters

Cheesecake Shooters

12 ounces low fat cream cheese
2 Tablespoons sour cream or 1 Tablespoon milk
2 eggs
5 Tablespoons sugar
1/2 teaspoon vanilla


1/2 cup graham crackers (use GF crackers if you like)
dab of butter
frozen sliced strawberries or other fruit
whipped topping


In a bowl, mix together cream cheese, sour cream, eggs, and sugar until blended well. Pour into large saucepan and cook over medium heat for 8 or so minutes or until thickened.  Be sure to stir to keep from burning.  Add vanilla toward the end so it doesn't cook out.  The cheesecake should be thick enough to stick to a spoon when you hold it up. Place in a container and put in the fridge for several hours. 


Melt butter and mix with graham crackers. Spoon some into bottom of glass. (I used new candle votive holders I found at the store.  I think they were about 4 oz.  I like them because unlike shot glasses they have a flat bottom and are able to get the spoon down to get all the goodies.) If you like you can reserve some to sprinkle on top. Top with cheesecake filling.  If it's handier for you put it in a disposable bag and pipe it in or a small cookie scoop. Next is the fruit, then whipped cream.  Sprinkle with the reserved graham crackers. Enjoy!


P.S.  I have not tried this yet with Truvia sweetner but I am sure it would be pretty good.

Chili Mac and Cheese

Ditch HH boxes and skip the preservatives and ingredients you can't pronounce!

Chili Mac and Cheese

8 ounces pasta (you can use macaroni or here I used GLUTEN FREE penne)

2 pounds ground beef

1 to 2 Tablespoons oil 

3/4 cup diced onion

3/4 cup diced green pepper

2 cloves garlic, minced

1-1/2 to 2 Tablespoons chili powder

1/2 Tablespoon cumin

28 ounce can crushed tomatoes

14.5 ounce can petite diced tomatoes

3/4 cup water (or pasta water if you can remember to keep it)

8 ounces Mexican blend cheese, shredded

Cornbread Dressing

Cornbread Dressing

6 cups corn bread, cubed and staled (I use 2 boxes Jiffy mix baked in an 8"x8" dish)
4 cups Challah bread, cubed and staled
3 cups chicken broth 
2 cups milk (I use 2%)


1/2 stick butter
1 to 1-1/2 cups celery, diced
1 to 1-1/2 cups cup onion, diced
1 Tablespoon dried sage (use can use fresh you need 2-3 T)
(all of these flavors are to taste - use more or less as you like)


3 beaten eggs


To stale the breads...spread bread onto a jelly roll pan and bake at 200 degrees for one hour.  Shut off oven and let sit in oven for another hour.  They should be like dried croutons, ready to soak up liquid.

Combine broth and milk in large bowl and add bread.  Stir gently to be sure every piece is covered.  I let my sit in this while I saute the vegetables.

Saute celery and onions in butter until soft.  Add sage and cook for another minute.

Add eggs and celery mixture to bread mixture. I put the eggs to the side of the hot veggies so they don't scramble.  Stir gently to mix.

Pour into 3 quart baking dish.

Bake at 375 degrees for 45 to 55 minutes or until lightly browned. Shouldn't be jiggly. (My dear husband cooked this one and it's more brown than when I do it.) It was still delicious!

I had an idea for leftover dressing.  I sliced it and lightly brown it in a little butter in a non stick pan.  It crisps up the outside and leave the inside cream.  I served it with grilled chicken, green, beans, and a little chicken gravy I had.  YUM!!

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