Mini Cheesecakes

Submitted by: Ann Hatzopoulos

Servings: about 18

Ingredients:
2 (8 ounce) packages of softened cream cheese
2/3 cup granulated sugar
1 Tablespoon lemon juice
1 Tablespoon vanilla
2 eggs
1 box vanilla wafers
1 can pie filling (of choice)

Directions:
Blend cream cheese, sugar, lemon juice, vanilla and eggs with mixer. In muffin pans, place aluminum liners. Add one vanilla wafer round side up into each liner. Add cream cheese filling, about 2 Tablespoon each. Bake at 375 degrees for 15-20 minutes. Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filling).

Crescent Beef Bites

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 8

Ingredients:
1 pound ground beef
2 tablespoons dried onion flakes
1/2 teaspoon garlic salt
1/2 cup minced fresh mushrooms
3 ounces cream cheese, softened
2 (8-count) packages crescent rolls

Directions:
Preheat oven to 350F. Cook beef in a medium skillet over medium-high heat until browned and crumbly, about 10 minutes. Drain. Add onion flakes and garlic salt.
Add mushrooms and cream cheese to beef mixture; mix well. Separate crescent rolls into 8 rectangles. Spoon some beef mixture over each piece of dough. Roll to enclose filling.
Press ends of rolls to seal. Place roll-ups on ungreased baking sheets. Bake until golden brown, about 15 minutes.
Cut each roll-up into quarters. Serve immediately.

Creamy Skillet Chicken with Herbs

Submitted by: John Hatzopoulos from Easy Everyday Cooking

Servings: 4

Ingredients:
4 skinless, boneless chicken breast halves (about 5 ounces each)
1/2 teaspoon garlic powder
1/3 teaspoon pepper
1  1/4 cups chicken broth
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/3 cup sliced green onions
1/4 cup cream cheese

Directions:
Sprinkle chicken with garlic powder and pepper. Grease a nonstick skillet. Heat over medium-high heat; add chicken. Cook, turning once, until browned, about 10 minutes.
Meanwhile, stir a little broth into flour in a medium bowl until a paste forms. Add remaining broth. Stir until smooth.
Add broth mixture and thyme to skillet. Cook, covered, over low heat until chicken is cooked through, about 10 minutes.
Remove chicken from skillet. Add green onions and cream cheese to skillet. Cook, stirring constantly, until smooth. Serve sauce with chicken.

Country Fried Potatoes

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 4

Ingredients:
4 medium russet potatoes, boiled
1/2 onion
1/2 small green bell pepper
1/4 cup margarine
salt and pepper

Directions:
Peel potatoes and cut into 1/2-inch cubes. Finely chop onion and green pepper.
Heat margarine in a large heavy skillet over medium-high heat until a piece of potato sizzles when dropped into skillet.
Add potatoes, onion and green pepper to skillet; toss together lightly until coated with margarine. Sprinkle with salt and pepper.
Cook until potatoes are golden brown on all sides, turning frequently.