Reese’s Peanut Butter Cheesecake

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1 Roll of frozen peanut butter cookie dough, thawed
5 pkgs cream cheese (8oz each), softened, room temp
1 ½ cups sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
8oz sour cream, room temperature
1 ½ tsp vanilla extract, room temperature
1 cup peanut butter, room temperature
Crumbled Reese’s peanut butter cups
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Preheat oven to 325º F.
Press the cookie dough into the bottom of a 9” spring form pan.
Cream the cheese and sugar together until smooth.
Gradually add the flour and mix until combined.
Beating on low speed, add the eggs, one at a time, until just blended.
Add the sour cream and vanilla and beat until just blended.
Do not over-mix the batter.
Pour over the cookie dough crust and bake for 1 hour 15 minutes.
Turn the oven off and leave the cake in the oven for an additional 30 minutes.
Remove from the oven and place in the refrigerator for 2 hours (or more) or until set.
I usually allow mine to set overnight.

* When baking, be sure to place the cheesecake pan on a cookie sheet, as the cookie dough crust will produce oils that you don’t want in the bottom of your oven.

* Be sure to place the cake pan in or on something to avoid direct contact with your refrigerator shelf.

Strawberry Cobbler

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1 stick butter, melted
3 quarts fresh strawberries, hulled and quartered
1 cup sugar
1 cup flour
1 ½ teaspoons baking powder
¾ cup milk
¼ cup sugar
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Preheat the oven to 350°F.
Pour the melted butter into the bottom of a 9x13 pan.
Layer the strawberries on top of the butter.
Mix together the 1 cup of sugar, the flour and the baking powder.
Stir in the milk.
Pour the batter over the strawberries.
Sprinkle the ¼ cup of sugar on top.
Bake for 60 minutes.
Serve warm or cold and with a scoop of vanilla ice cream, if desired.

Perfect Buffalo Wings (and super-easy too!)

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I tried making buffalo wings many times and never got them to come out right.  They were always too soggy, not crispy enough, mushy, etc.  Finally, I was at my sister's house one night and watched her make them.  Voila!  I finally had a method for getting the perfect buffalo wing!  Thanks to my sister, Deb Rogers.
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Vegetable oil (enough for deep-frying the wings)
3 lbs chicken wing sections
1 bottle hot sauce
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While the oil is heating in a deep pan, rinse and dry the wing segments.
Deep-fry wings until browned.
Toss in hot sauce, and then place in a 400° oven.
Once the sauce on the wings dries in the oven, toss the wings again in the remaining sauce.
Bake for another 15-20 minutes.
Serve with ranch or bleu cheese dressing on the side.
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Note 1: Do not batter or flour the wings!
Note 2: Always disinfect your counters, stove and sink after handling raw poultry!

Mexican Lasagna

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2 lbs ground beef or ground turkey
1 large onion, chopped
3 cans refried beans (16oz each)
2 pkgs taco seasoning
1 tablespoon ground cumin
1 tablespoon chili powder
10 flour tortillas
Shredded cheddar cheese
Thinly sliced green onions
Chopped tomatoes
Sour cream
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Crumble and brown the ground beef or turkey with the onion.
Mix in the refried beans.
Mix in the taco seasoning, cumin and chili powder.

Put a layer of the meat/bean mixture in the bottom of a 9x13 pan.
Cover with a layer of tortillas, trimmed to fit.
Cover with another layer of the meat/bean mixture.
Sprinkle with some of the cheese.
Cover with a layer of tortillas, trimmed to fit.
Repeat the layers (tortillas, meat/bean mixture, cheese).

Bake at 375 for about 20 minutes.
Sprinkle green onions and tomatoes on top.
Serve with a dollop of sour cream.

Note: Be sure all of the tortillas are covered with the meat/bean mixture. If not, the tortillas will burn and be too crispy.

Bruschetta Chicken Pasta

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2 tablespoons olive oil

1 ½ lbs boneless, skinless chicken breasts, cut into strips

⅓ cup chicken broth

¼ teaspoon garlic powder

10 oz Philadelphia cooking cream

2 cups cooked bowtie pasta

12 basil leaves, cut into thin strips

Chopped tomatoes, for garnish

Grated parmesan cheese, for garnish

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Cook chicken in olive oil in a large skillet until done.

Stir in broth and garlic powder.

Cook for 3 minutes.

Stir in cooking cream and basil.

Cook for 3 minutes.

Stir in pasta.

Serve with chopped tomatoes and parmesan cheese on top.

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