Pumpkin Cheesecake

Crust
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 10" pie pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow it to come to room temperature then refrigerate. After it has thoroughly chilled, cut. Serve with whipped cream.

Chinese Chicken Salad

Shredded Romaine Lettuce
1 pkg. Chicken flavor ramen noodle soup
2 cups chopped cooked chicken (I cheat and use the chicken in a can)
(season for the chicken: garlic powder, cumin, and ¼ the chicken seasoning from the ramen)
1 can whole kernel corn, drained
1 large tomato, chopped
2 medium green onions, chopped
Sliced almonds

DRESSING:
2 TBSP sugar
1 tsp. salt
½ tsp. pepper
¾ tsp. ginger
¼ cup. Olive oil
3 TBSP white vinegar

In bottom of bowl, arrange lettuce. Crush ramen noodles and add them to the bowl (plain and dry). Layer remaining salad ingredients, in order, over lettuce and ramen noodles.

In small bowl, add ingredients for the dressing and mix with a whisk until blended. Pour over salad.
Serve immediately.

Salsa Rice Enchiladas

1 1/2 cups thick and chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can black beans, drained and rinsed
1 can whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar cheese
1 package flour tortillas

In skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn, and cheese.
Spoon about 1/2 cup rice mixture onto center of tortilla. Fold up bottom of each tortilla; fold over sides and serve with salsa.

Best French Toast

Melt 1/4 cup butter on a cookie sheet in 425 degree oven. Sprinkle mixture of 2 Tablespoon sugar and 1/4 teaspoon cinnamon on pan.
Mix 3 eggs and 3/4 cup orange juice in large bowl. Dip 8-9 slices of firm bread into egg mixture and arrange on cookie sheet.
Bake 20 minutes.

Invert on plates and serve with your favorite syrup.

Pecan Chicken

4 to 6 boneless, skinless chicken breasts
1 or 2 large handfuls of pecans, crushed
5 to 6 stalks of celery, diced
1 onion, diced

Cut and remove fat and veins from chicken. Take a large plate and cover with flour, garlic powder, onion powder, cumin, nutmeg, cinnamon, chicken seasoning from snack ramen, and basil. Roll chicken in the dry mixture and set aside.
Saute celery, pecans, and diced onion in olive oil. Once sauteed, add chicken. Cook on medium heat until almost done. While cooking combine in separate bowl: bull's eye, A-1 sauce, lemon and lime juice, vanilla, balsamic vinegar, worcestershire sauce. Pour over chicken and continue cooking until done.
Serve with rice

Sauce to go over the rice
cream cheese
butter
milk
creamy caesar viniagrette
cornstarch
Brianna's raspberry viniagrette dressing
peach juice
grey poupon mustard
lemon and lime juice
different seasonings for taste

Combine butter, cream cheese, milk, and creamy caesar dressing in a saucepan and cook on medium-low heat.
Combine in a bowl a little milk, cornstarch, lemon and lime juice, and seasonings. Add to saucepan once cream cheese has melted. Then add mustard, peach juice, and raspberry viniagrette dressing and let boil. (If sauce is too thick add a little more milk.) Once sauce is boiling add fresh diced tomatoes.