No Bake Cheesecake ~ adapted from Martha Stewart

2 packages (20 sheets) graham crackers
11 T (1 3/8 sticks) butter, melted
1 T sugar
2~8 oz packages cream cheese, softened
1~14 oz can sweetened condensed milk
1/4 c lemon juice
1 t vanilla extract

Place graham crackers in food processor and pulse until finely ground. Add sugar, pulse to combine. Drizzle butter into food processor slowly, pulse until well combined. Press crumb mixture into a 9-inch springform pan, spreading 1 1/2 to 2 inches up side; press flat. Chill crust in freezer at least 10 minutes.

In bowl of stand mixer set at medium-high speed, beat cream cheese until fluffy. Add condensed milk a little at a time, scraping sides of bowl as necessary. Beat in lemon juice and vanilla.

Pour filling into crust, cover with plastic wrap and refrigerate until firm, 2 1/2 to 3 hours. Unclasp sides of pan, and remove cheesecake. Serves 12.

Creamy Chicken Enchiladas

14 oz can reduced sodium cream of chicken soup
16 oz sour cream
4 oz can green chiles, chopped
1 pound Monterey Jack cheese, shredded
8 flour tortillas, burrito size
1 Rotisserie chicken, shredded

Preheat oven to 350. Combine chicken soup, sour cream and green chiles in large bowl. Spray 9x13 pan with cooking spray, place one tortilla in pan. Add approximately one eighth shredded chicken across center of tortilla. Spread 1/8 c chicken soup mixture over chicken, add 1/4 c shredded cheese. Roll tortilla in own and tuck against short side. Repeat with remaining ingredients, reserving 1 c chicken soup mixture and 1 c shredded cheese to spread over top of enchiladas.

Bake uncovered 25 to 30 minutes or until cheese is melted. Serves 8.

Chef's Note: To make ahead, cover baking dish tightly and refrigerate up to one week. Bake as directed.


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Fruit Compote

1 ~ 14 oz can sliced peaches in 100% juice, do not drain
1 c fresh cherries, pitted and halved
1 cinnamon stick
Fresh ground nutmeg

Slice peaches into quarters. Place peaches with juice, cherries and cinnamon stick in medium saucepan over medium heat. Cook 10 to 12 minutes, stirring occasionally, until cherries are soft. Remove from heat and add fresh ground nutmeg. Stir and serve warm over pound cake or allow to cool completely and stir into plain greek yogurt.


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