Cheesy Chicken Strip
Good Morning {{{PW}}} Simple recipe for ya's!!....
Posted by Mai

The kids will love this!! :o)
4 boneless, skinless chicken breast halves (1 1/4 pounds)
2 cups cheese-flavoured crackers, crushed (1 cup)
1/2 cup finely shredded Cheddar cheese (2 oz)
1 egg
Barbecue sauce, ketchup or ranch dressing, if desired.
Heat oven to 400 degrees.
Spray jellyroll pan with cooking spray.
Cut chicken lengthways into 1/2-inch strips.
Mix crushed crackers and cheese in large resealable plastic bag.
Beat egg in large bowl; add chicken strips to egg and toss to coat.
Remove chicken from egg, allowing excess to drip off; place chicken in bag of cracker mixture.
Seal bag and shake to coat evenly with cracker mixture.
Place chicken strips in single layer in pan.
Bake uncovered 10 to 12 minutes or until no longer pink in centre.
Serve with sauce of your choice. Hope you Enjoy!!

Irish Mint Brownies
In honour of St. Patty's Day
Posted by Starr

Brownies:
1/2 cup butter
2 (1 ounce) squares unsweetened chocolate
1 cup sugar
3/4 cup all purpose flour
2 eggs
Frosting:
2 cups powdered sugar
1 3 oz. package cream cheese, softened
3 Tbs. butter, softened
1/2 teaspoon peppermint extract
2 to 3 drops green food colouring
Drizzle:
1 (1 ounce) square unsweetened baking chocolate
Heat oven to 350 degrees.
In a 2-quart saucepan, melt 1/2 cup butter and 2 squares chocolate over medium heat, stirring constantly, until smooth (4 to 6 minutes).
Stir in all remaining brownie ingredients until well mixed.
Spread into greased 9-inch square baking pan.
Bake for 25 to 30 minutes or until brownie begins to pull away from the sides of pan.
Cool completely.
In small mixing bowl, combine all frosting ingredients.
Beat at medium speed until creamy.
Spread over cooled brownies.
Drizzle with melted chocolate.
Cool completely; cut into bars.
ENJOY! *HUGS*

Irish Cream Liqueur
top 'o the mornin' to ya ladies!
Posted by Kelly

Makes 3 - 750 ml bottles
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready in: 1 Hour 30 Minutes
Ingredients
1 (750 milliliter) bottle Irish whiskey
8 3/4 ounces milk chocolate
2 (14 ounce) cans sweetened condensed milk
2 (12 fluid ounce) cans evaporated milk
2 1/2 cups heavy cream
1/4 teaspoon instant coffee granules
Directions
1 Pour a small amount of whiskey into a large bowl.
In the top of a double boiler, melt chocolate, stirring constantly until smooth.
Mix the melted chocolate with the whiskey in the bowl.
Gradually stir in the sweetened condensed milk and the evaporated milk.
Stir in the cream and the remaining whiskey.
2 Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator.
Best if kept at least 1 month before using.
To serve: shake bottle well, serve in small glasses over crushed ice.

Lemon Raspberry Bars
Postedby Jeanne

2 sticks butter, softened
1/4 tsp salt
1/2 cup confectioners' sugar
2 cups flour
4 eggs, slightly beaten
1/2 cup raspberry jam
1 Tbsp grated lemon peel
5 Tbsp lemon juice
2 cups sugar
1/4 cup flour
additional confectioners' sugar
Preheat oven to 350.
Mix butter, salt, 1/2 cup confectioners' sugar & 2 cups flour in a mixer or food processor until a soft dough forms.
Press evenly into an ungreased 9 x 13 inch pan.
Pick with a fork so the dough will stay flat
Bake 15 to 20 minutes until golden.
In small saucepan, stir raspberry jam over low heat until melted, spread over baked crust.
Combine eggs, lemon peel, lemon juice, sugar and 1/4 cup flour & beat until smooth.
Pour over baked crust spread with raspberry jam.
Reduce oven to 325 & bake 25 minutes until firm.
Triple Citrus Cheesecake
Posted by Sheri

Prep Time: 20 mins
Total Time: 5hr 5 mins
Serves: 12
Ingredients:
1 cup HONEY MAID Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine , melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel
Directions:
Mix crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan.
Bake at 325°F for 10 minutes if using a silver springform pan
. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)
Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Blend in remaining ingredients; pour over crust.
Bake at 325°F for 1 hour and 5 minutes or until center is almost set if using a silver springform pan.
(Bake at 300°F for 1 hour and 5 minutes or until centre is almost set if using a dark nonstick springform pan.)
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
*How To Avoid Cracked Cheesecakes: After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.
From Women's Day Magazine, April 2, 2002

Slow Cooker Cubed Steak
Postedby Lori
I'm cooking this right now, man I love my slowcooker!

4-6 cubed steaks
flour, with seasoning if you like
1 can cream of chicken soup
1 can cream of mushroom soup
Dredge the steaks in flour, and brown in hot oil
Place in slow cooker, pour both cans of soup on top.
Cook on high for an hour or so, then lower heat and let cook for several more hours.
I'm going to serve it with mashed potatoes, veggie, salad and garlic bread.