Strawberry Cheesecake Trifle

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen raspberries
Method:
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the cool whip into the cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine raspberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with 1/4 of the raspberries, then adding 1/3 of the cake mixture.
6. Continue layering; finish with strawberries.
7. Cover with plastic wrap; and chill several hours.

Original recipe from Studio5

Sticky Fingers Sauce

Ingredients

3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)

3/4 c. brown sugar

2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves

Cover chicken strips with sauce.

Original Recipe from Favorite Family Recipes

Linguini with Garlic Sauce

Ingredients:
12 ounces uncooked linguine
1/2 pound sliced bacon, diced
1/2 cup chopped onion
1/2 teaspoon minced garlic
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper

Directions: Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings saute the onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in bacon; heat through. Drain pasta; toss with sauce. Yield: 4-6 servings.

Adapted from Taste of Home