Chocolate Covered Strawberry Cheesecake

Ingredients

Cheesecake:
40 Nilla wafers crushed
3 Tbsp butter, melted
3 (8 oz) pkgs of cream cheese, softened
¾ cup sugar
1 Tbsp vanilla
3 eggs
Vanilla mousse topping:
1 (8oz) pkg of cream cheese softened
1 (8 oz) tun of Cool Whip thawed
¼ cup sugar
1 tsp vanilla
Strawberry topping:
1 pint of strawberries, sliced
2 oz semisweet chocolate melted




Instructions

Preheat oven to 350°
Mix crushed cookies and butter and press into the bottom of an ungreased spring-form pan.
Mix on medium the 3 pkgs of cream cheese, sugar and vanilla until combined and smooth.
Reduce speed to low and add eggs, one at a time until fully incorporated.
Pour mixture over the crust and bake 45-50 minutes until center is set. If it cracks, don't worry.
Remove from oven and run a knife around the edges to loosen from sides.
Cool completely in pan.
When the cheesecake is cooled make your mousse topping.
Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth.

Whisk in your Cool Whip until combined. Don't over mix.
Spread the mousse layer on top of cheesecake. Cover and refrigerate for 4 hours or overnight.
When cheesecake is completely chilled arrange your sliced strawberries on top.
Drizzle the melted chocolate on top of strawberries.
Slice and serve!

bay: http://cookiesandcups.com/chocolate-covered-strawberry-cheesecake/

SLOW COOKER GREEK CHICKEN

INGREDIENTS

3-4 boneless, skinless chicken breasts
3 Tbsp. Greek Rub, I use The Pampered Chef brand
1½ Tbsp. minced garlic
3 Tbsp. lemon juice
1½ cups hot water
2 chicken bouillon cubes



INSTRUCTIONS

Line slow cooker with liner or cooking spray.
Rub each chicken breast with Greek Rub to coat generously on each side.
Next, rub about ½ Tablespoon of garlic on each chicken breast.
Place chicken breast in slow cooker and drizzle lemon juice over the top.

Crumble and stir 2 chicken bouillon cubes in 1½ cups of hot water. Once dissolved and stirred as best as possible. Pour over chicken. Cover with slow cooker lid.
Cook on LOW for 6 hours, or until cooked through and tender.

bay: http://www.chef-in-training.com/2013/07/slow-cooker-greek-chicken/