Super Easy Cheesecake

• 1 8 oz package of cream cheese
• 1/2 cup sugar
• 1 8 oz tub cool whip
• 1 graham cracker crust

1. Mix cream cheese and sugar with mixer.
2. Add cool whip.
3. Pour into graham cracker crust.
4. Refrigerate for at least two hours until firm.

Recipe via All You Magazine

Chicken Parmesan

• 1 lb Chicken Breasts

• 1 Jar Pasta Sauce
• 1 Cup shredded Mozzarella
  
• Bread Crumbs (GF used crushed Chex)
  
• Oil for frying
• Egg
• Milk
• Pasta

Take it out on the chicken! Place the Chicken Breast in a gallon Ziploc and beat it until it is between ¼ an ½ inch thick. Depending on how many you are going to feed and the size of the portions you want to serve, you can cut the breasts in half before beating them.
Preheat oven to 350°

1. Place ¼ inch deep oil in skillet.
2. Turn on Medium to Medium High Heat. 
3. Wisk together 1 egg and 2 tbsps Milk in bowl. 
4. Pour Bread crumbs in separate bowl, or on plate, because chicken is large. 
5. We are going to “dredge” our chicken. Dip in egg wash, then in bread crumbs. Then place in hot oil.  
6. Cook for about 2-3 minutes each side. 
7. Place Chicken in baking dish.  
8. We are just looking to get the Breadcrumbs Fried on, and the cooking process started. 
9. Now while chicken is in pan, cover it with pasta sauce, then sprinkle the mozzarella over the top.  
10. Place in 350 ° oven for 25 to 30 minutes. 
11. While it is cooking, heat water for pasta, and sauce (in it’s own pot of course!) 
12. Cook pasta (whatever shape you prefer) Drain 
13. When chicken is done serve over pasta with extra sauce.

Recipe via A Few Short Cuts

Cherry Dump Cake

• 1 Can Cherry Pie Filling (you could really use any kind you like)
• 1 Can Crushed Pineapple
• 1 box yellow cake mix
• 4 Tbsp Butter or margerine

1. Preheat oven to 350 °
2. Dump…yes, I said dump Cherry pie filling and crushed pineapple into 13×9 baking dish.
3. Mix around a little with a spatula.
4. In a seperate bowl, crumble together butter and cakes mix until it gets crumbly. Sprinkle over the Cherry mix.
5. Place in oven for 40 to 50 minutes.
6. Let cool and serve.

Recipe via A Few Short Cuts

Cheerios Breakfast Cookies

• 1 ¼ cups sugar
• ½ Cup Butter or Margarine Softened
• ½ Cup peanut butter
• ¼ Cup Water
• 1 TBSP Vanilla
• 1 egg
• 1 ½ Flour
• 1 Cup Oats (old fashioned or quick cooking)
• 1 cup raisins
• ½ tsp salt
• ½ tsp baking soda
• 3 cups Cheerios Cereal

Directions

1. Heat oven to 375 °
2. In large bowl, Stir together sugar, butter, Peanut Butter, Water, Vanilla, and egg. 
3. Stir in remaining ingredients except Cereal.
4. Gently Stir in cereal.
5. On ungreased large Cookie sheet drop dough by rounded ¼ cupfuls 2 inches apart. You know I use parchment Paper! 
6. Flatten dough to about 1 inch thick.
7. Bake 10-12 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.

Recipe via A Few Short Cuts

Fried Taters

• Potatoes
• Oil
• Salt

1. Heat oil to 350 ° in skillet, Fry daddy, electric skillet, whatever. I always use Ole’ Faithful.
2. I cut up my potatoes into little triangles. That started when I was teaching my oldest shapes and it stuck. Now if I Fry Taters and they aren’t triangles. We have a problem.
3. Drop them in the oil and let them fry until the get golden brown. 
4. Drain on Paper towels and salt. 

Recipe via A Few Short Cuts

BBQ Pulled Pork Sandwiches

• 4-6 lb Pork Picnic Roast
• 1 bottle BBQ Sauce
• 2 Cups Water
• Hamburger Buns
  

1. Place the Picnic Roast in Crock Pot preferably at night. 
2. Add 2 cups water..
3. Let cook on low for 8-12 hours on low, best over night.
4. Remove bone and fat when done.
5. Discard Liquid.
6. Put meat back in Crock pot add BBQ Sauce.
7. Cover and cook an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times.
8. Serve on Buns.

Recipe via A Few Short Cuts

Mini Meatloaves

• 2 lbs Ground Beef (or half ground beef half ground sausage)
• 1 ½ cup bread crumbs
• 1 egg
• ¾ cup ketchup
• ¾-1 cup chopped onion
• ½ cup chopped Bell Pepper (optional)
• 1 tbsp minced garlic
• 1 tsp salt
• ½ tsp pepper
• Ketchup to top

1. Preheat Oven to 350 degrees
2. In a large bowl mix all of the above ingredients.  You will need to use your hands to make sure it is mixed well!
3. Shape Meat mixture into small loaves.   Place on a Broiler Pan. Drizzle each with Ketchup.
4. Bake for 30 minutes!
5. Makes 8 mini meatloaves!

Recipe via A Few Short Cuts 

Spanish Rice Dinner

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1/2 green pepper, chopped
• 1 tbsp minced garlic
• 1 cup uncooked rice
• 1 (15 ounce) can diced tomato
• 3/4 cup hot water
• 1 teaspoon chili powder
• 2 teaspoons salt
• 1 teaspoon sugar
• pinch of oregano

DIRECTIONS

1. In a skillet, brown beef, onion, green pepper, garlic.
2. Add rice, Water, Tomatoes, and spices; Mix well!
3. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.
4. Dinner is served!

Recipe via A Few Short Cuts

Muddy Buddies

• 9 cups Chex Cereal
• 6 oz Semi Sweet Chocolate Chips
• 1/2 cup creamy Peanut Butter
• 1 tsp Vanilla
• 1/4 cup butter or margarine
• 16 oz pkg of Powdered Sugar 

1. Measure out Cereal in LARGE bowl. Use the biggest one you have!
2. In a regular Microwave safe bowl place Chocolate chips, peanut butter, and butter.
3. Microwave on High for 1 minute until you can stir smooth.
4. Stir in vanilla.
5. Pour Chocolate mix over cereal and mix until coated.
6. Put about 2 cups powdered sugar in large ziploc bag.
7. Add about half of the cereal mix and shake….make sure bag is sealed before you shake!
8. Dump coated cereal on to a wax paper lined cookie sheet.
9. You could eat immediately or refrigerate first. It does taste better cold. 

Recipe via A Few Short Cuts

Short Cut Shepherd's Pie

 (This is for 2 pies. Half for 1)

• 3 lbs Ground Beef
• 2 Cups Chopped Onion
• 8 oz package fresh mushrooms sliced
• 2 garlic cloves minced
• 2 cups frozen peas
• 8 TBSP Beef Bouillon Granules
• 1 tsp salt
• 1/2 tsp pepper
• 2 TBSP flour
• 2 (14 1/2 oz.) Cans stewed tomatoes
• Enough Mashed Potatoes to top 2 pies = a lot of potatoes! 
• Shredded Cheese to top (optional)

1. Here we go. Brown Beef in a LARGE skillet over medium-high heat. Until meat crumbles. 
2. Remove Ground Beef from pan using a slotted spoon; reserve;2-3 TBSP dripping in skillet. Reduce Heat to Medium.
3. Saute onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender.
   
4. Stir in Ground beef, peas, beef bullion, salt, and pepper. (If you prefer a different veggie you could substitute corn or carrots. Whatever your heart desires!)
5. Sprinkle flour over meat mixture. Increase heat to medium-high and cook, stirring constantly, 1 minute. 
6. Stir in tomatoes breaking up large pieces with a spoon. 
7. Reduce heat to medium and cook, stirring often, 3 minutes or until slightly thickened. It will create it’s own sauce!
8. Transfer half of the mix to a lightly greased 3 qt baking dish or pan. Transfer the other half to another baking dish or to a aluminum pan from the dollar store. (These are perfect for freezer meals…Just bake and toss!)
9. Spoon Mashed Potatoes evenly over each meat mixture. Smoothing with back of spoon. Sprinkle with cheese if you desire! 

Now….for the one for today….Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.


For the one for later. Cover tightly with aluminum foil. Allow to cool! Freeze up to 1 month. Thaw in fridge 24 hours. Bake at 400° for 40 minutes or until thoroughly heated. Leave the aluminum foil cover on for the first 15 minutes of baking. Then remove to allow potatoes to brown.


Recipe via A Few Short Cuts

Key Limeade Pie

• 1 graham cracker crust
• 1 (6 oz.) Frozen Limeaide
• 1 tub (8 oz) Cool Whip
• 1 can sweetened condensed milk
• lime zest (optional)

Crust:

Place one sleeve of graham crackers into food processor.
Turn on until finely ground.
Add 4 Tbsp. butter or margarine, and 2 Tbsp. sugar
Pulse in Processor until well mixed.
Press mixture into pie pan.

Filling:

Mix limeaide, cool whip, and milk (lime zest optional)
Pour into Crust
Freeze for at least 2 hours
Serve

Recipe via afewshortcuts.com

Chocolate Cherry Mini Cheesecakes

• 14 squares Chocolate Graham Crackers, finely Crushed (1 Sleeve)
• ¾ Cup sugar, divided
• 3 TBSP Butter or Margarine (melted)
• 1 env. Knox Unflavored Gelatin
• 1 cup milk
• 2 pkg. (8 oz. cream cheese, softened)
• 1 tsp. vanilla
• 1 tsp. grated lemon zest (optional)
• 1 Can of Cherry Pie filling

Directions

Mix Crumbs, ¼ cup of the sugar and margarine in small bowl. I just mixed right in the food processor.

Line a muffin pan with cupcake liners.

Press 1 large spoonful of crumbs into the bottom of each liner. Bake at 350 degrees for 5 minutes. Cool.

Pour milk into a small saucepan and sprinkle gelatin over the top; let stand 1 minute.

Stir milk over low heat for about 3 minutes or until gelatin is dissolved. Cool Slightly.

Blend Cream cheese and remaining ½ cup sugar in large bowl with electric mixer on medium speed until smooth. Add vanilla and lemon zest. Mix.

Gradually blend in gelatin mixture on low speed until well blended.

Spoon mixture into muffin cups about until about ¾ full. Refrigerate cheesecakes 2-3 hours or until firm.

Garnish with a spoonful of Cherry Pie filling. Serve! Makes 12 Cheesecakes~!

Recipe via afewshortcuts.com

Meatball Subs

• 2 lbs ground beef
• 1 cup bread crumbs
  
• 1 egg
• 1 clove garlic minced
• ¼ cup finely chopped onion (optional)

Directions

Preheat Oven to 400 degrees.
In a large bowl mix all the ingredients.

Shape meat mixture into golf balls sized balls and place on a broiler pan.

Bake meatballs for 20-25 minutes.
Makes about 25-30 meatballs depending on size.

These can be made ahead and frozen up to 3 months!
Just toss frozen meatballs in pasta sauce while it heats. This will reheat the meatballs.

Meatball Subs

Super easy!

Purchase some Hoagie Rolls at the Grocery store.

Heat Meatballs in Spaghetti sauce until warm.

Place about 3-4 meatballs in each roll.

Top with a little extra sauce and mozzarella cheese.

Place under broiler for about 3-5 minutes or until cheese is melted. (Watch closely so they don’t burn!)

Recipe via afewshortcuts.com

Spinach Artichoke Dip

• 1 pkg frozen chopped Spinach (thawed, drained)
• 1 pkg frozen artichokes (or 14oz can) Finely Chopped
• ¾ cup Grated Parmesan Cheese
• ¾ Cup Light Mayo (you can use regular)
• ½ cup shredded mozzarella cheese
• ½ tsp. garlic powder

Directions

Heat Oven to 350 Degrees

Mix all ingredients

Spoon into 9 inch pie plate

Bake 20 minutes or until heated through.

Serve with Tostitos, or crackers.

*Tip*

• I like to use frozen artichokes, because there is no oil or salt involved. You don’t have to drain and they are so easy to chop while still frozen. Look for them in the grocer’s freezer next to the frozen spinach.

Recipe via afewshortcuts.com

Savory Beef Stew

• 1 lb. Stew meat
• 3 cups beef broth (or 3 cups water w/3 tsp. beef bouillon)
• 1 packet Lipton Onion Soup Mix
• 4 cups water
• 2 Potatoes cut into bite sized pieces ( about 2 cups)
• 1 large bag of frozen mixed veggies (or 2 small bags)
• ½ tsp. salt
• ¼ tsp. pepper
• 2 TBSP corn starch mixed with an equal amount of cold water

Directions

In a stockpot or Dutch oven, combine stew meat, broth, onion soup mix, and water.

Bring to a simmer and simmer uncovered for 10 minutes. Cover and cook over low heat for about 45 minutes.

Add potatoes, recover and cook another 20 minutes.

Now, add the veggies, and seasonings as desired. Cover and allow to cook for 40 minutes.

In a small dish combine the cornstarch with an equal amount of water. Stir into the stew mixture. Continue to cook, stirring occasionally for about 10- 20, until thickened. Taste and adjust seasonings.

Serves 4 to 6

Recipe via afewshortcuts.com

Light Lemon Berry Pudding Cups

• 1 4oz box Instant Lemon Jello Pudding
• 1 Pkg Pepperidge Farms Puff Pastry Cups
• 1 cup Cool Whip
• 1 ¼ cup Milk
• 1 cup Raspberries (frozen is fine)

Directions

Bake Pastry Cups as directed on package. Mine said 20 minutes at 400 degrees.

While pastry cups bake; Wisk together Pudding mix, milk, and cool whip. Place in fridge while cups bake.

Allow cups to cool when they come out of the oven. Scoop out the inside to make it a cup.

Fill cups with pudding mixture. Top with raspberries.

Recipe via afewshortcuts.com

One Skillet Creamy Chops and Rice

• 4-6 pork chops (boneless/or bone in)
• 2 cups regular long grain rice
• 2 cans Cream of Mushroom Soup
• 2 cans water
• Salt and pepper
• 2 tbsp. olive oil
• 8 oz. frozen peas

Directions

Place the olive oil in a large skillet over medium heat.

Season Pork chops with salt and pepper. Cook the pork chops in the skillet for about 5 minutes per side, or until cooked through. It all depends on the size of the chops.

Remove the Pork chops from the pan and place on a plate.

Hmm....not my plate. I need to give that back to Granny.

Whisk together the 2 cans of soup and the 2 cans of water. Pour into skillet. Heat the soup mix until boiling.

So I'm not perfect. I did spill on my stove. That is what cleaner is for.

Add rice, cover and reduce heat to medium/low. Allow rice to cook for approx. 15 minutes.

Remove lid and add peas, stir. Place pork chops on top of veggies and rice. Cover and allow the food to cook for another 5 minutes.

Remove lid and Serve!

Recipe via afewshortcuts.com

Strawberry Coffee Cake

First things first, preheat oven to 350 degrees.

Strawberry Stuff

• 1 overflowing cup sliced strawberries
• 1/3 cup sugar
• 2 TBSP Cornstarch
• 2 tsps. Water

Directions

Combine Strawberries, 1/3 cup sugar, water, and cornstarch in a small saucepan.

Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thick, and strawberries are soft and broken down. Set aside to cool.

Crumble Topping

• 3 Tbsps. Cold Unsalted Butter cut into little cubes
• ½ cup all-purpose flour
• 3 ½ tbsp. sugar

Directions

Combine all of the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set Aside

Cake

• ½ cup butter, softened (1 stick)
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 8 ounces (1 cup) sour cream
• 1 tsp. vanilla

Directions

Grease and flour (or use Baking spray with flour) a square pan that is at least 8×8. You could use 9×9 or 10X10.

Cream together the Butter and sugar until light and fluffy.

Add eggs 1 at a time, beating well after each addition. Add vanilla.

Sift together dry ingredients. Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts. You will want to start and end with the flour. Beat just until combined.

Add some of the Flour first.

Then add some of the Sour Cream (repeat)

This is what it will look like

You will spoon 2/3 of the batter into the prepared pan.

Spread the cooled Strawberry mixture on the batter. It is easier to drop it by spoon.

Spoon the remaining batter onto the strawberries and spread evenly.

Top with the streusel topping, and bake in the upper third of the oven.

Bake for 50-60 minutes, or until a knife inserted in the center comes out clean!

Recipe via afewshortcuts.com

Italian Pasta Toss

• 2 Cups Cooked Chicken cut into bite sized pieces (about 2 breasts)
• 1 cup Italian Salad Dressing
• 1 box pasta cooked (Shape of your choice)
• 1 bag frozen veggies (again your choice…I like broccoli)
• Shaky Cheese (Grated Parmesan) Optional

Directions

In a large skillet mix 2 Cups Cooked Chicken Breast chopped into bite sized pieces, 1 cup Italian Salad Dressing, 1 box of pasta cooked al dente (I used Bow Ties), and frozen veggies ( I chose Broccoli).

Cook over medium heat until heated through.

Serve! Top with cheese if desired!

Recipe via afewshortcuts.com

Orange Cranberry Muffins

• 1 Cup dried Cranberries (Craisins)
• 1 medium orange (you’ll need juice and zest)
• 2 cups All Purpose Flour
• 2 tsps. Baking Powder
• ¼ tsp. salt
• ½ cup butter or margarine softened
• 2/3 cups sugar
• 2 large eggs at room temperature
• ½ cup milk (soy milk can be substituted)

Directions

Preheat oven to 375 degrees.

Zest Orange; be careful not to get the pith (white part). Set zest aside. Juice Orange.

This is the zest I got from 1 orange.

In small saucepan add dried cranberries and juice of the orange (1/4 cup). Cook over medium heat just until simmering. Remove pan from heat and set aside to cool and plump.

While Cranberries cool; Line muffin tin with papers, or grease and flour.

Sift Flour, baking powder, and salt together in a medium bowl and set aside.

Now, In your mixer cream butter, sugar, and orange zest until light and fluffy. You will probably need to scrape the bowl.

Add eggs one at a time, beating well after each addition. Remove the bowl from the mixer.

Next, you need to alternate folding the flour mixture and the milk into the butter mixture. You DO NOT want to add it all at once. Separate it into at least 2 additions each. You will want to do this by hand, and try not to over mix.

Once all of the flour and milk has been added, fold in the cranberries and OJ.

Divide the batter evenly into the Muffin tin. You can sprinkle the tops with sugar.

Bake until golden brown, about 20 minutes.

Cool muffins in the pan on a rack. Serve Warm.

Recipe via afewshortcuts.com