Spinach, Chicken, and Pasta Salad by Alixa Winn

16 oz. bow tie pasta, cooked (not too done)

Dressing:
1 C oil
2/3 c bottled teriyaki sauce
2/3 c white wine vinegar
6 T sugar
1/2 t salt
1/2 t pepper
Blend together in a blender or food processor.

Salad:
1 1/2 (10 oz) bags fresh spinach
1 (6 oz) bag craisins
3 (11 oz) can mandarin oranges, drained
2 (8 oz) cans sliced water chestnuts, drained
1/2 c parsley, chopped
1 bunch green onions, chopped
1/4 c sesame seeds, toasted
6 oz honey roasted peanuts
2 c cooked chicken, cut into small pieces

Mix dressing and cooked pasta and chicken in a medium bowl and marinate for 2 hours. Combine rest of salad ingredients in a large salad bowl, add dressing mixture.

Lemon Cheesecake Bars from Suzie Romans

Lemon Cheesecake Bars

Recipe Club April 2010

Prep time : 20 min

Total Time: 4 hours 45 min

Makes: 48 bars

1	box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3	cup butter or margarine, softened
3	eggs
1	package (8 oz) cream cheese, softened
1	cup powdered sugar
2	teaspoons grated lemon peel
2	tablespoons lemon juice

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1.	Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2.	In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3.	Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.