Quick and Simple Chocolate Cheesecake Mousse

I love this recipe.  It's delicious layered in parfait glasses with fresh sliced strawberries or banana's.  Try freezing it in small cups with a Popsicle stick for a fabulous frozen treat!

The simplicity of this dish is one of my favorite things, and with only 4 ingredients you just can't lose.  This is also a great go to recipe for last minute guests.

Quick and Simple Chocolate Cheesecake Mousse 

1 (8 oz.) pkg. cream cheese, softened

1 (3.4 oz.) package instant chocolate pudding mix

1 c. cold milk

1 (8 oz.) container frozen whipped topping, thawed, divided

In a medium mixing bowl beat the softened cream cheese until smooth and creamy.
In a second mixing bowl combine the pudding mix and milk. Mix until powder is dissolved and the mixture is smooth.  Set aside for 3-4 minutes.
Add the pudding mix to the beaten cream cheese and again mix everything until it is well incorporated.  
Fold in 1/2 of the whipped topping.
Pour into glasses, ramekins, or other serving dishes and chill until the mousse is set (2-3 hours).
Divide the remaining whipped topping among each serving and enjoy!

If you are making frozen treats, omit the remaining whipped topping and save for another use.

Try making this recipe with vanilla pudding mix, cheesecake pudding mix, Oreo pudding or whatever flavor you think will be delish!

Pineapple Lemonade Punch

I rarely try drink recipes because I'm not a punch lover. Diet Coke, coffee and water- those are for me.
However, I needed a good punch recipe for a birthday party I was hosting, and I found this one on Pinterest.  It was simple, with just a few ingredients, and fast to throw together... works for me!
My kids and the husband all like lemonade, so I knew that it would be a good choice, and they LOVED it.  I mean LOVED it.  Every person at the party who tried it, loved it.  Lots of recipe requests.  I was proud.

Pineapple Lemonade Punch

1 c. Country Time Lemonade Mix (or similar mix)
2 c. cold water
1 (46 oz.) can pineapple juice, chilled
2 liter bottle of Sprite (or similar soda), chilled
Sliced lemons for garnish (optional)

In a large mixing bowl combine the 1st 3 ingredients and mix until the lemonade powder is dissolved.  Chill well.
Pour into a punch bowl or drink dispenser, add the Sprite, and watch it disappear!

I doubled this recipe for the party, and it still ended up disappearing before the get together broke up.  It was a happy punch bunch!  A couple of people also mentioned that it would make a fabulous base for "Hard Lemonade".  Hmmmmmm.

(I tried to get some pics, but it was gone too quickly, but you get the idea)

Original recipe link:  Kraft Recipes

Cheesy Ham Roll-up Appetizers

This is a quick and simple recipe for your "in a pinch" recipe collection. You can't go wrong with these and they are fun to change up just by adding different seasonings!

CHEESY HAM ROLL-UP APPETIZERS

1 (8 oz.) pkg cream cheese, softened

8 slices packaged ham (rectangular shape)

1 c. cheddar cheese, shredded

1/8 tsp. salt

1/8 tsp. garlic powder

In a medium size mixing bowl beat the cream cheese until it's smooth and creamy.  Add the salt and garlic powder and mix in.  Stir in the shredded cheese.

On a a sheet of aluminum wrap, lay out 1 piece of ham.  Spread some of the cheese filling on it, almost to the edges, but leaving about 1/2 inch of ham on one end without any mix.
Starting from the end of the ham that has cheese spread on it, roll the ham up.  As you roll, the cheese mix slides toward the end, so by the end of rolling there will be a thin layer of cheese to finish off the roll and "seal" the end and that will keep it from unraveling when you cut the roll into pieces. 

Chill for several hours until the cream cheese has firmed back up, slice into equal size portions and enjoy!

I like to serve a mustard dip with these appetizers, and I have the perfect recipe on the blog.  Check it out. Sweet Mustard Dip and Sauce.

I like to add some zing to the mustard when I serve these ham appetizers, so I usually add about 1/4 tsp.-1/3 tsp. minced horseradish.

I also trim the ends off on the rolls so that each slice is pretty.

Chicken and Artichoke Lasagna in Creamy White Sauce

I've always been a lover of pasta, artichokes, cream cheese and mozzarella cheese, so it's a perfect dish for me! 
It also turned out to be a big hit with my family and a couple of dinner guests we had the first evening I tried this recipe. Well, we all decided that this dish is a keeper!

Chicken & Artichoke Lasagna in Creamy White Sauce

2 c. cooked chicken, shredded

1 (14 oz.) can artichoke hearts, drained and chopped

(I don't recommend using marinated hearts)

2 1/2 c. mozzarella cheese, shredded, divided

1/2 c. grated Parmesan cheese

2 (8 oz.) pkg. cream cheese, softened

1 c. milk

1 tsp. chopped garlic

(or 1/2 tsp. garlic powder)

1/4 c. tightly packed fresh basil, chopped, divided

8 oz. sliced mushrooms (optional)

12 lasagna noodles

Preheat oven to 350 degrees.

Cook the lasagna noodles according to package directions, just BARELY to al dente. Remember, the noodles will continue to cook in the oven.

In a large bowl combine the chicken, artichokes, 1 cup mozzarella and Parmesan cheese.

In a separate bowl beat the cream cheese, milk and garlic until well blended.  Stir in 2 Tbsp. of the chopped fresh basil.
Mix 1/2 of the cream cheese sauce in with the chicken mix.

In a 9 x 13 baking dish that has been lightly coated with non-stick cooking spray, spread 1/2 of the remaining sauce onto the bottom.  Cover with 3 noodles, then 1/3 of the chicken mixture and 1/3 c. mozzarella cheese. Layer on the mushrooms, for the first layer only.
Repeat with a 2nd layer, in the same order and again with a 3rd layer.
Top with remaining 3 noodles, cream cheese sauce, and the last 1/2 c. mozzarella cheese.

Bake for 25 minutes, or until it is heated through.  Sprinkle with remaining basil then allow to stand for 5 minutes before cutting into squares.

I turned my broiler on for  5 additional minutes of baking time to get this lovely browned cheesy goodness. 

Ya baby!

Next time, I'm adding spinach in a layer or 2 (instead of the mushrooms)...imagine the possibilities...
oh, and p.s. this is really good the next day too.

Recipe adapted from: Kraft Foods

Blue Cheese and Green Onion Cheese Ball

This is a very quick and simple recipe to throw together before any gathering.
Although the title implies a sharp bleu cheese flavor, the is very mild with only a slight hint of bleu cheese.  Everyone who tries this cheese ball really likes it and it's always gone by the end of the party.  
Give it a try, and if you don't tell the "skittish" people what it is, they will love the tangy flavor!

Roka Blue Cheese & Green Onion Cheese ball

1 (8 oz.) pkg. cream cheese, softened

1 jar Kraft Roka Blue Cheese Spread 

(the small bottle cheese like Kraft's Old English or Pimento cheese spread)

2 green onions, chopped

1 (4 oz.) can chopped black olives, drained

dash Worcestershire sauce

1/2 tsp. garlic salt (or to taste)

1/2 c. pecan's chopped

In a large mixing bowl place the cream cheese, jar cheese, green onions, chopped olives, Worcestershire sauce and garlic salt. using a hand mixer combine the ingredients very well, until incorporated.
Chill for 2 or more hours.  Remove the mix from the fridge, form 1 or 2 cheese ball's, roll in the chopped pecans and refrigerate until ready to serve.

Simple!
Serve with crackers, toasted baguette slices or carrots and celery.

Cake Mix Cookie Bar's

Loved this recipe!
Pinterest is an amazing resource for simple and quick recipes, and I'm always on the look out for those that have shortcuts.  Using a cake mix in this recipe covered all the all my bases today.

Cake Mix Cookie Bars

1 (18.5 oz.) box yellow cake mix

1 (3.4 oz.) box vanilla instant pudding

1/4 c. water

3/4 c. vegetable oil

2 eggs

1 c. chocolate chips

Preheat oven to 350 degrees.
In a large mixing bowl combine the cake mix, pudding, water, oil and eggs.  Mix very well.  Add in the chocolate chips and mix again.
In a 9 x 13 baking dish that has been lightly coated with non-stick spray, spread the cookie dough out evenly.

Bake for 22-27 minutes until the edges are just starting to turn light golden brown.  The middle of the pan may look slightly "doughy" still, but that is fine, it's perfect for a soft and chewy bar.  If you prefer a crunchier bar, continue to bake until the dough is a darker golden brown all the way through.

Cool on a wire rack, then cut into bars and eat them all up!

Next time I make these, I'm going to use spice cake mix, butterscotch pudding and butterscotch chips.

Recipe Source:  ParentPretty.com

Sesame Chicken Pasta Salad

This is a recipe you will thank me for.  I mean it is DELISH! 
My adorable neighbor Brittany brought some by just a couple of weeks ago and I fell in love.  In fact, I obsessed about it for days, I talked about it, I might have even dreamed about it. Brittany gave me the recipe link, and I started right in trying to feed my need (ha).  I have made this recipe several times already, and EVERY time, it is THE hit at the party or event I've taken it to.
It's very simple to make, and the ingredient list is easy too, plus this dish earns bonus points because it goes together in a jiffy.
One note;  be sure to give yourself extra time to allow the salad to chill and soak up the dressing, at least 4-5 hours before serving, and the salad is even better the next day!

Sesame Chicken Pasta Salad

Dressing:

1/4 c. sesame seeds, toasted

1/2 c. vegetable oil

1/3 c. soy sauce

1/3 c. rice vinegar

3 Tbsp. sugar

1 tsp. sesame oil

1/2 tsp. ginger, fresh or ground

1/4 tsp. black pepper

In a large bottle with a tight fighting lid, combine all the ingredients, seal, and shake until everything is incorporated.

  Salad:

1 (16 oz.) package rotini, bow tie, or other pasta.

3 c. cooked chicken, chopped or shredded

1/3 c. chopped fresh cilantro

1/3 c. chopped green onion

Cook pasta according to package directions until BARELY al dente, the pasta will continue to soften as it is chilled and soaks up the dressing, so you don't want it to be too soggy.
Drain the pasta and rinse under cold water until the pasta is no longer warm  Let cool completely. Once it is cooled, you may need to give it a very quick rinse to make sure the pasta isn't sticking together, then drain very well.
In a large mixing bowl place the cooked pasta, chicken, cilantro and green onion.  Give your dressing another good shaking up and pour over the pasta mix.  Stir until ALL of the pasta mix has been coated with the dressing.  Cover.  Place in the fridge to chill.  At this stage the dressing will not be absorbed and quite a bit will sit in the  bottom of the mixing bowl.  Occasionally stir the pasta salad and the dressing will eventually all be soaked in. Don't skip this step, it makes all the difference!

Sprinkle with additional sesame seeds and chopped cilantro before serving if desired.

Note:  I am not a big lover of cilantro, so I split the 1/3 cup measurement that the recipe calls for and used flat leaf parsley that I had chopped up in combo with the cilantro.
Also, the original recipe explains how to toast the sesame seeds, but I skipped that step and bought them already toasted!  Check with your local bakery, because they will often sell you a larger quantity for less money than the seeds you find in the spice isle.

Recipe Source:  ~BRITTANY DAW~, via AllRecipes.com