Creative cooking made easy!

Melt butter in sauté pan; add sugar and pecans, cook over low heat for a couple of minutes, until nuts are slightly crisp, being careful not to burn them. Set aside and let cool.

Blend softened cream cheese together with Maple Cheesecake Mix, then fold in the Cool Whip. Pour into prepared pie shell, top with cooled Pecans. Chill at least one hour before serving.

Preheat oven to 350°F. Mix parmesan cheese and flour in a shallow bowl and set aside. Grease a 9” cake pan and set aside.

Pour beer bread mix into a bowl, add beer, and stir until well blended. Use a ¼ cup measuring cup to scoop out the bread batter and them roll each segment into the flour and cheese mixture.

Place each piece of rolled and coated dough into the cake pan then pour melted butter over the top. Bake for 15 to 20 minute or until golden brown. Pull apart to serve.

Mix Lemon Drop Cheesecake mix and lemon zest into softened cream cheese. Fold in cool whip. Chill for at least one hour. Serve with vanilla wafers or graham crackers.

Preheat oven to 350°F. Combine crushed graham crackers, sugar, and melted butter in a med bowl. Press this mixture against the bottom and sides of a 9” pie dish. Bake for about 10 minutes; remove and set aside to cool.

Prepare the pecan topping by mixing 1 cup chopped pecans with 1 Tbsp of our Halladay’s Sea Salted Caramel Cheesecake Mix. Toast these in the oven for about 10 minutes or so, until nuts are lightly browned, being careful not to burn the edges.

Prepare the filling by combining the remaining Sea Salted Caramel Cheesecake mix with cream cheese, then gently fold in the cool whip.

Pour cream cheese filling mixture into cooled pie shell. Top with toasted pecans. Chill for at least one hour before serving.

Sauté carrots and celery in olive oil until tender. Add vegetables,
water, chicken and package contents to a stock pot; simmer until rice is tender. Salt and pepper to taste.

Crockpot Recipe: Combine all ingredients in a crockpot. Cook on low for 8 hours or on high for 4 hours.

NOTE: once prepared, soup can be kept frozen for 6 months.

Combine all ingredients, chill for several hours or overnight and serve.