Sopapilla Cheesecake (By Kim)

2 cans crescent rolls
1 1/2 cups sugar
1 tsp vanilla
1 tsp cinnamon
2 (8 oz) packages cream cheese, softened
1 stick butter

Preheat oven to 350 degrees. Press 1 can of crescent rolls into bottom of 9x13 pan. Mix cream cheese, 1 cup sugar, and vanilla until creamy. Spread over rolls in pan. Cover with other can of crescent rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Serve warm or room temp.

Easy Blackberry Cobbler (By Kim)

Everyone I've made this for loves it! It's best warm, but Josh doesn't mind sticking the leftovers in the microwave.

4 cups fresh blackberries
1 Tbsp lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 Tbsp melted butter

Preheat oven to 375 degrees. Place blackberries in lightly greased 8-inch square baking dish (or divide evenly between 6 (8 oz) ramekins on aluminium foil-lined baking sheet); sprinkle with lemon juice. Stir together egg, sugar and flour until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with ice cream or whipped cream if desired.

Turkey Parmesan (By Kim)

(courtesy of Southern Living Magazine)

1 lb boneless turkey breast cutlets
2 Tbsp fresh lemon juice
1/3 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 tsp dried basil
1 tsp pepper
3/4 to 1 tsp salt
3 Tbsp butter

Rinse turkey cutlets and pat dry. Brush turkey with lemon juice.
Combine flour and next 4 ingredients in a shallow dish. Dredge turkey in mixture.
Melt 2 Tbsp butter in large skillet over medium-high heat. Cook turkey, in 2 batches, 2-3 minutes on each side or until golden brown, adding remaining 1 Tbsp butter to skillet as needed.
Serve over angel hair pasta with marinara sauce.

Cowboy Soup (By Kim)

Candice gave me this recipe a few years ago and it has since been a staple because it is so fast, easy and delicious! Makes a lot, so make for company or get ready for leftovers...

1 lb ground beef
3 cans minestrone soup
2 cans water
2 cans rotel tomatoes with green chiles
2 large cans ranch style beans with jalepenos

Combine all ingredients in large pot and bring to slow boil over medium-high heat. Reduce heat and simmer 15 minutes, or longer if desired.

Salsa Shrimp Soup (By Lisa)

This is a recipe from my friend Allison. It requires a little work, but it makes a lot and tastes great!

1 tbs vegetable oil
1 pound shrimp, cooked and peeled
1 medium onion, diced
2 cloves garlic, minced
1 (32 oz.) container chicken broth
1 (14 1/2 oz.) can diced tomatoes
1/3 c. salsa
1 (15 oz.) can corn, drained
1 avocado, diced
2 tbs. chopped cilantro
2/3 cup crushed tortilla chips
Lime and sliced green onion optional

In a large saucepan, heat oil over medium heat. Add onion, cover, and cook until soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth, tomatoes, and salsa, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes.

Stir in drained corn, shrimp, and avocado, and heat through. Stir in cilantro and crushed tortilla chips, and serve immediately. Garnish with lime and green onion, if desired. Makes 8 cups.

Squash Puppies (By Lisa)

3/4 cup self-rising cornmeal
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
6 yellow squash, cooked and mashed
1/2 cup buttermilk
1 small onion, minced
1 large egg
Vegetable oil

1. Combine first 5 ingredients in a large bowl.
2. Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
3. Pour oil to a depth of 1/2 inch into a deep cast-iron skilled; heat to 350.