Strawberry Cream Dessert

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 cup strawberry topping (from an 11.75-oz jar)
2 eggs
1 container (16 oz) frozen whipped topping, thawed
4 to 6 drops red food color, if desired
Fresh berries, if desired

Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13×9-inch pan. (If dough is sticky, use floured fingers.)
In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
Bake 30 to 35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools.
In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert.

Bacon Wrapped Stuffed Chicken Breasts


4 boneless skinless chicken breast halves {4 ounces each}

Spreadable Herb and Garlic Cream Cheese {or chive and onion flavor}

Salt and pepper to taste

8-10 bacon strips


Flatten chicken to 1/2″ thickness. Spread 2-3 tablespoons cream cheese over each. sprinkle with salt and pepper. Roll up and Wrap each with 2-3 bacon strips, placing seam side down on a greased 13″ x 9″ baking pan. Bake uncovered for 35-40 minutes, at 400°C for 35-40 minutes. If needed, Broil 6 for 5 minutes to get the bacon crisp.

Thai Chicken in Cabbage

*Under 200 calories!



1 cup water

3/4 cup vertically sliced red onion

1 pound ground chicken breast

3 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh cilantro

3 tablespoons fresh lime juice

4 teaspoons Thai fish sauce

1/4 to 1/2 teaspoon crushed red pepper

16 napa (Chinese) cabbage leaves (about 1 head)

Lime wedges (optional)


Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until        chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and  pepper. Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.

Apple Butter Bundt Cake


Bundt Cake:

1 cup vegetable oil

1 3/4 cups sugar

3 eggs – large

1 teaspoon vanilla

3 tablespoons orange juice, freshly squeezed

3 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon1/2 teaspoon nutmeg3 cups flour

1/3 cup apple butter

2 1/2 cups (to 3 cups) apples, peeled and chopped

1 cup walnuts, chopped


1 cup powdered sugar

2 tablespoons (to 3 tablespoons) apple butter


Preheat oven to 350º F. Grease and flour bundt pan. Cream oil and sugar together. Add eggs one at a time. Sift together dry ingredients and blend into egg mixture. Add vanilla, orange juice, apple butter, apples and walnuts. Stir well until combined. Pour into the prepared bundt pan. Bake 1 hour 15 minutes or until cake is done. Remove from oven, cool 10-15 minutes on a wire rack. Then invert cake and remove from pan onto a serving plate. Prepare glaze by combining apple butter and powdered sugar. Pour over top of cake. Serve with whipped topping or ice cream, if desired.