QUICK CHEESECAKE

8 ounces cream cheese
1/3 cup sugar
1 teaspoon vanilla
8 ounces sour cream
8 ounces cool whip
Graham cracker crust
Topping

Beat cream cheese until creamy.  Beat in sugar and vanilla.  Add sour cream and cool whip.  Pour in graham cracker crust and top with fresh fruit, chocolate or topping of your choice.

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

WHITE CHILI

2-3 large chicken breasts (can use chicken strips) - frozen or thawed
1 medium red onion
2-3 garlic gloves, finely chopped
1 tablespoon vegetable oil
3-4 cans Great Northern Beans, rinsed and drained
1-2 cans chicken broth (enough to cover the mixture once in the crock pot)
2 (4 oz) cans chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 cup sour cream **
1 cup heavy whipping cream **

Saute red onion and garlic in some olive oil until softened.  I did not do this step (as you will see from the picture below) and regret it because the onions were crunchy when everything else was tender.  Layer chicken on the bottom of greased crock pot, then add all other ingredients (EXCEPT sour cream, and heavy whipping cream - add these right before serving) stirring until all ingredients are incorporated.
  

Cook on low heat for 4 hours.  If chicken is fully cooked, you should be able to shred it easily in the crock pot.  Add sour cream and heavy whipping cream.  Stir and serve with shredded cheddar and tortilla chips on top.

OATMEAL COCONUT RASPBERRY BARS

• 1 1/2 cups sweetened flaked coconut
• 1 1/4 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into  pieces
• 1 1/2 cups old-fashioned oats
• 1 12oz. jar of raspberry jam, stirred thoroughly to loosen

Directions

1. Preheat oven to 375°F. Line a 9×13 inch baking pan with parchment so that the parchment runs up the sides of the pan. Butter parchment.
2. Spread 3/4 cup coconut  evenly on a baking sheet and toast in middle of oven, checking every 2 minutes and stirring, until  golden, about 8 minutes, then cool.
3. Blend together flour,  sugar, and salt in a food processor, then add butter and blend until a dough  begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
4. Reserve 3/4 cup dough,  then press remainder evenly into bottom of prepared baking  pan and spread jam over it. Crumble reserved dough evenly over jam, then  sprinkle with remaining 3/4 cup (untoasted) coconut.
5. Bake in middle of oven  until golden, 20 to 25 minutes, then cool completely in pan on a rack. Lift out in 1 piece using the parchment as handles and transfer to a cutting board. Cut into bars.

Bars can be made 3 days ahead and kept in an airtight container at room  temperature.