Mexican Cheesecake

2 cans Crescent rolls

2 blocks cream cheese, softened

1 ½ cup sugar

2 eggs

1 tsp. vanilla

Topping

1 stick Butter

1 cup sugar

1 tsp. cinnamon

In a greased 13 X 9 pan, place a layer of Crescent rolls (1 can each layer). Mix cheese, sugar, eggs and vanilla. Spread this mixture over the layer of rolls. Place next layer on top. Prepare topping and drizzle over all. Bake at 350 degrees for 40-45 minutes

Crazy-Creamy Spinach Artichoke Dip

Ingredients:
One 10-oz. package frozen chopped spinach, thawed and drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained and chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan-style grated topping, divided
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper

Directions:
If you want to serve this dish hot, preheat oven to 350 degrees.

In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.

In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.

To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.

If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

MAKES 8 SERVINGS

Couscous Salad

3 cups chicken broth
1 tablespoon minced garlic
1 box whole wheat couscous
12 grape tomatoes
3 green onion sliced
1/2 cup feta cheese
1/4 cup red onion minced

Combine the first 2 ingredients together and bring to a boil. Turn off heat, add couscous, and cover. Let stand for 5 minutes. Add the rest of the ingredients and cool.

extra add ins: Chicken, shrimp, olive oil-after cooked.

BLT Pasta Salad

3 2/3 cups cooked large shell macs
4 cups cut-up tomatoes
4 strips bacon, cooked and crumbled
3 cups thin sliced lettuce
1 teaspoon sugar
2 teaspoons cider vinegar
1/2 cup fat free Mayo
1/3 cup light sour cream
1 tablespoon Dijon mustard
Salt and pepper to taste

In a large bowl mix together the shell macs, bacon, lettuce, and tomatoes. In a small bowl mix the sugar, vinegar, mayo, sour cream, and mustard. Pour over the shell mac mixture, stir together, and chill.

Key Lime Cream Torte

1/2 cup plus 2 tablespoons Key lime juice, divided
1 box butter cake mix with pudding included
1/2 cup (1 stick) butter, softened
3 eggs
1 (14-ounce) can sweetened condensed milk
2 cups heavy whipping cream
Lime slices for garnish

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Place 2 tablespoons Key lime juice in liquid measuring cup and add enough water to equal 1 cup. (Set aside remaining 1/2 cup lime juice.) In a large mixing bowl, combine cake mix, water/lime juice mixture, butter and eggs. Beat until well-combined. Pour batter into prepared pans and bake 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then invert onto wire racks and cool completely.
In a medium mixing bowl, combine remaining 1/2 cup Key lime juice with sweetened condensed milk. In a separate bowl, beat whipping cream until stiff. Set aside 1 cup of whipped cream: fold the rest into the condensed milk mixture.
Slice cakes in half horizontally to make 4 layers. Place 1 layer, cut side up, on serving plate. Spread with 1/3 of the filling. Repeat with second and third layers. Place fourth cake layer, cut side down, on top. Spread the reserved whipped cream on top of the torte. Refrigerate 2 to 3 hours before serving. Garnish with lime slices.