Crunch Fiesta Chicken Casserole

1 lb. shredded chicken
1 can cream of mushroom soup
1/2 c. sour cream
1/2 c. salsa
1  small can chopped green chilis
2 c. pepper jack cheese
2 c. tortilla strips or crumbled chips

Combine first 5 ingredients with 1 c. cheese.  Put into an 8 x 8 sprayed pan and cover with other cup of cheese and chips.  Bake for 20 minutes at 425 degrees. 

Can be served with additional sour cream, grenn onions, or avacado slices.

This recipe is very easy and really tasty.

Crockpot Spinach Dip

2 (10 oz.) frozen spinach - thawed & squeezed
1 (16 oz.) pepper jack Velvetta
1 can cream of mushroom soup
1 3 oz. cream cheese
1 T. garlic powder

Combine.  Cook on low for 3 - 4 hrs.  Stirring once in a while.

We had this on Christmas Eve at Tami and Lynn's house and it was a big big hit!

Simply Delicious Strawberry Cake

1 (18.25 ounce) box white cake mix  

1 (3 ounce) box strawberry-flavored instant gelatin

1 (15 ounce) package frozen strawberries in syrup, thawed and pureed

4 large eggs

½ cup vegetable oil

¼ cup water

Strawberry Cream Cheese Frosting

¼ cup butter, softened

1 (8 ounce) package cream, cheese, softened

1 (10 ounce) package frozen strawberries in syrup, thawed and pureed

½ teaspoon strawberry extract

7 cups confectioners’ sugar

Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 degrees F.  Lightly grease 2 (9 inch) round cake pans.

In a large bowl, combine cake mix and gelatin.  Add pureed strawberries, eggs, oil and water; beat at medium speed with an electric mixer until smooth.  Pour into prepared pans, and bake for 20 minutes, or until a wooden pick instered in the center comes out clean.

Let cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium spreed with an electric mixer until creamy.  Beat in ¼ cup of the strawberry puree and the strawberry extract.  (the rest of the puree is leftover but can e used in smoothies or on ice cream for a treat).  Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake.  Garnish with slices fresh strawberries, if desired.

Note:  I made this for a birthday cake and it was a hit.  You may need to play with the icing, it was a bit thick, then I got it too thin.  If I made it again I would possibly double the cake recipe and have a 4 layered cake.   Then you may need to have more frosting but it make a lot of frosting.  Also you must like strawberries to like this cake.

Chocolate Strawberry Cheesecake Cake

1 cup butter, softened
1  3/4 cups sugar
1 t. vanilla
3 eggs
2 cups flour
3/4 cup Dutch process cocoa powder
1  1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1  1/2 cups buttermilk

Preheat oven to 350.  Spray 2 (9 inch) cake pans with nonstick baking spray with flour.  In a large bowl, beat butter, sugar and vanilla with a mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt.  Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.  Spoon batter into prepared pans.  Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove from pans and cool completely on wire racks.  At this point, cake layers may be frozen for easier cutting.  To put cake together, split layers in half horizontally.  Place one layer, cut side down, on a serving plate.  Spread with a thin layer of Chocolate Frosting.  Spread one-fourth of Strawberry Sauce over frosting.  Repeat layers once.  Stack Chocolate Cheesecake layer, top side down, on cake.  Spread cheesecake with a thin layer of frosting and one-fourth of Strawberry Sauce.  Top with a third cake layer, cut side down.  Spread with a thin layer of frosting and remaining Strawberry Sauce; top with remaining cake layer.  Spread top and sides of cake with remaining Chocolate Frosting.  Garnish with strawberries.  Store cake, covered in refrigerator.

Chocolate Frosting

1 1/4 cups butter, softened
1/2 cup unsweetened cocoa powder
6 cups confectioners' sugar
1 cup heavy whipping cream

In a large bowl, beat butter and cocoa with a mixer until creamy.  Gradually add sugar and beat until smooth.  Gradually add heavy cream, beating until smooth.

Strawberry Sauce

1 (12 oz.) package frozen strawberries, thawed
1/2 cup sugar
1 T. lemon juice
3 T. strawberry preserves

In a saucepan, combine strawberries, sugar, and lemon juice.  Bring to a boil over medium heat.  Reduce heat, and simmer for 10 minutes.  Stir in preserves until preserves melt.  Can strain through a sieve to discard solids.  I didn't do this and tasted fine.  Cover and chill for at least 4 hours or up to 3 days.  The original recipe called for raspberries instead of strawberries.  Either can be used.

Chocolate Cheesecake

1/4 cup butter
6  (1 oz) squares semisweet chocolate, chopped
2  (8 oz) packages cream cheese, softened
1 cup sugar
1 T. unsweetened cocoa powder
1 t. vanilla extract
2 eggs
1  (8 oz) container sour cream

Spray a 9-inch cake pan with nonstick spray with flour.  Line bottom of pan with parchment paper; spray paper with nonstick baking spray with flour.  In a saucepan, combine butter and chopped chocolate; cook over low heat, stirring constantly, until chocolate is melted and smooth.  Remove from heat; set aside to cool.  Preheat oven to 300.  In a large bowl, beat cream cheese, sugar, cocoa and vanilla with a mixer until creamy.  Add eggs, one at a time, beating well after each addition.  Stir in chocolate mixture and sour cream until combined.  Pour mixture into prepared pan.  Bake for 45 minutes.  Turn oven off, and let cheesecake stand in oven with door closed, for 1 hour.  Remove from oven and cool on a wire rack for 2 hours.  Run a knife around edge of cheesecake to release sides.  Cover and refrigerate for at least 8 hours before removing cheesecake from pan.  Cheesecake may be made ahead and frozen up to 2 month.  If the cheesecake is not level, simply use a knfe to trim it flat.  Use the same round cake pan as used for the cake layers so all layers will be the same width.

Tailgate Dip

1 red popper

2 jalapenos (unseeded)

1 can of corn

1/2 can diced olives

16 oz. cream cheese (softened)

1 packet Hidden Valley Ranch dip seasoning mix

 

OK, this is a pinterest recipe and it's good.  Just throw everything in a bowl and mix.  Serve with crackers or corn chips.  The dip is thick and can be spread on a cracker but if you are good you can get it with a chip.  Enjoy!

 

Note:  I only used 1 jalapeno and took out the seeds because I didn't want it to be to hot for me.....hahaha

 

Chocolate Velvet Cupcakes with Browned Butter-Cinnamon-Cream Cheese Frosting

Makes: 3 dozen

Hands-on Time:  20 minutes

Total Time:  2 hrs, 40 mins including frosting

1 ½ cups semisweet chocolate morsels

½ cup butter, soffened

1 (16 oz.) package light brown sugar

3 large eggs

2 cups flour

1 tsp. baking soda

½ tsp. salt

1 (8 oz.) container sour cream

1 cup hot water

2 tsp. vanilla extract

Preheat over to 350 degrees.  Microwave morsels in a mixrowave-safe bown at high 1 to 1 ½ minutes or until melted and smooth, stirring at 30 second intervals.

Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes).  Add eggs, 1 at a time, beating just until blended after each addition.  Add melted chocolate; beat until blended.

Sift together flour, baking soda, and salt.  Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Gradually add hot water in a slow stready stream, beating at low speed just until blended.  Stir in vanilla.

Place 36 paper baking cups in 3 (12 cup) muffin pans; spoon batter into cups, filling ¾ full.

Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean.  Remove from pan to wire rack, and let cool completely (about 45 minutes).

Pipe frosting onto cupcakes.  Garnish, if desired.

Browned Butter-Cinnamon-Cream Chees Frosting

Makes: 5 cups

Hands on Time: 15 mins.

Total Time: 1 hr, 15 mins.

Cook ½ cup butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.  Immediately remove from heat.  Pour butter into a bowl.  Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter and 2 (8 oz.) packages cream cheese, softened, at medium speed with an electric mixer until creamy; gradually add 2 (16 oz.) packages powdered sugar, beating until light and fluffy.  Stir in 1 tsp. ground cinnamon and 2 tsp. vanilla extract.

Pipe on frosting and garnish with chocolate curls and white candy sprinkles.

Note:  I made these for my girlfriends at Christmas and they were a hit.  Very sweet and yummy!  You have a lot of frosting so just pipe it all on in a pretty swirl.

Snickers Cupcakes

Yield: 20 cupcakes

 

For the cupcakes:

½ cup Dutch-process cocoa powder

½ cup hot water

2 cups all-purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

¾ tsp. coarse salt

16 tbsp. unsalted butter

1½ cups sugar

2 large eggs plus 1 egg yolk

1¾ tsp. vanilla extract

2/3 cup sour cream, at room temperature

 

For the caramel sauce:

8 tbsp. unsalted butter, cut into pieces

1 cup sugar

1 cup heavy cream

¼ tsp. vanilla extract

Pinch of salt

For the filling:

24 fun-size Snickers bars, chopped

 

For the frosting:

16 tbsp. unsalted butter, at room temperature

1 lb. confectioners' sugar

1½ tsp. vanilla extract

1/3 cup caramel sauce

Pinch of coarse salt

2 tbsp. heavy cream

 

For garnish:

8 fun-size Snickers bars, chopped

Directions:

To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

 

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. 

Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. 

Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit.  It will look and smell like it's on the verge of burning.  Remove from the heat and add the heavy cream.  Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt.  Let cool.  (This can be stored in the refrigerator for up to 2 weeks.)

To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.  To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.  Drop a spoonful of the filling mixture into each cupcake.  

To make the frosting, add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners' sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.  

Transfer the frosting to a pastry bag fitted with a decorative tip.  Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.

I made these for a friend and they were going in less than 24 hours.  They are yummy.  The recipe looks long but it wasn't hard.

Sopapilla Cheesecake

2 cans crescent rolls
3  8 oz. cream cheese--softened
2 cups sugar
1  1/2 t. vanilla
1 stick butter, melted
cinnamon

Preheat oven to 350 degrees.  Stretch one can of crescent rolls on the bottom and up the sides of a buttered 9 by 13 inch pan.  In a bowl blend the cream cheese with vanilla and 1  1/2 cups sugar.  Mix until creamy.  Spread mixture over the crescent rolls.  Stretch second can of rolls over the top of the cream cheese.  Pour melted butter over the top, then sprinkle with remaining 1/2 c. sugar and cover generously with cinnamon.  Bake at 350 degrees for 35 to 40 minutes.  Let cool and chill before cutting into bars.
Mom says this dessert isn't pretty, but very tasty.  You could cover the top with sliced fresh strawberries to make prettier.

Creamy No Bake Lemonade Pie

2 (5-oz) cans evaporated milk
2 (3-oz) packages lemon instant pudding mix
2 (8-oz) packages cream cheese, softened
2 (3-oz) packages cream cheese, softened
1 (12-oz) can frozen lemonade concentrate, partially thawed
1 ready-made graham cracker crust
Garnishes:  whipped cream, fresh mint sprigs, lemon slices

Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
Beat cream cheese at medium speed with an electric mixer until fluffy.  Add lemonade concentrate, beating until blended; add pudding mixture and beat until blended. 
Pour into crust; freeze 4 hours or until firm.  Garnish, if desired.

Chocolate Chip Coconut "Awesome" Bars

1 cup plus 2 T. all-purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
3/4 cup sugar
4 T. butter, softened
1 egg
1 egg yolk
1 t. vanilla
1/2 cup chocolate chips

Topping;
4 oz. cream cheese, softened
4 T. butter
1 egg
1/4 cup flour
1/2 t. vanilla
2 cups powdered sugar
1/2 cup crisp rice cereal
1/2 cup coconut
1/2 cup chocolate chips

Heat the oven to 350 and spray and 8 x 8-inch baking pan with non-stick spray.  Notice the pan size.  I think that I doubled the entire recipe and put it in a 13 x 9-inch pan. 
Combine the flour, baking powder, baking soda, salt, sugar, butter, egg, egg yolk, and vanilla.  Mix until it just forms a cohesive mass and then add the chocolate chips and stir.  Press this evenly into the prepared pan.  Combine the cream cheese, butter, egg, flour, and vanilla.  Mix until smooth and creamy, then stir in the cereal, coconut and chocolate chips until well mixed. 
Spread the cream cheese mixture over the base and bake for 25 to 35 minutes or until the topping is golden brown all over and just set at the edges while the center is still just a little wobbly.  Cool and chill for at least two hours.

Home-style Green Bean Casserole

1 1/2 lb. fresh green beans, trimmed
2 T. butter
1/4 cup all-purpose flour
1 1/2 cups reduced-fat milk
1/2 cup buttermilk
1 T. ranch dressing mix
2 t. chopped fresh thyme
1/4 t. salt
1/4 t. pepper
1 t. butter
1 (8 oz.) package sliced fresh mushrooms
Vegetable cooking spray
1 cup French fried onions, crushed
1/2 cup panko crumbs
2 plum tomatoes, chopped

1.  Preheat oven to 350.  Cook green beans in boiling water to desire doneness; drain.  Plunge into ice water to stop the cooking process; drain.
2.  Melt 2 T. butter and whisk in flour until smooth.  Cook, whisking constantly for 1 minute.  Gradually whisk in milk, stirring constantly until sauce is thickened.  Remove from heat, and whisk in buttermilk and next 4 ingredients.
3.  Melt 1 t. butter in a skillet and add mushrooms.  Saute 6 to 8 miuntes.  Gently toss mushrooms and green beans in buttermilk sauce.  Place in a 9 x 13-inch baking dish coated with cooking spray. 
4.  Combine French fried onions and next 2 ingredients; spinkle over green bean mixture. 
5.  Bake at 350 for 25 to 30 minutes or until golden brown and bubbly.

Harvest Salad

1 large butternut squash
2 T. olive oil
2 T. honey
1 tsp. kosher salt
1/2 tsp. ground pepper
1 (8oz.) bottle poppy-seed dressing
1/4 cup fresh or frozen cranberries
1 (8 oz.) packages mixed salad greens
4 oz. goat cheese, crumbled
3/4 cup lightly salted, roaster pecan halves
6 bacon slices, cooked and crumbled

1.  Preheat oven to 400 degrees.  Peel and seed butternut squash; cut into 3/4 inch cubes.  Toss together squash, olive oil, and next 3 ingredients in a large bowl; place in a single layer in a lightly greased aluminum foil-lined jelly-roll pan.
2.  Bake 20 to 25 minutes or until squash is tender and begins to brown, stirring once after 10 minutes.  Remove from oven, and cool in pan 10 minutes.
3.  Pulse poppy-seed dressing and cranberries in a blender 3 to 4 times or until cranberries are coarsely chopped.
4.  Toss together squash, salad greens, and next 3 ingredients in a large serving bowl.  Serve with dressing mixture.

Broccoli Salad

5 cups fresh broccoli florets
1/2 cup golden raisins
1/2 cup sunflower seeds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed
1 cup shredded carrots
1/2 cup chopped celery

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1 cup sugar

Mix dressing and add to other ingredients.  Toss and mix well; chill thoroughly before serving.

Praline Pull-Apart Bread

1 cup sugar
4 teaspoons cinnamon, divided
1 (2 lb.) package frozen bread roll dough ( Rhodes White Dinner Rolls)
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar

Stir together sugar and 3 tsp. cinnamon.  Coat each roll in butter and the dredge rolls in sugar mixture.  Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans.  Cover and chill 8 to 18 hours.

Preheat over to 325 degrees.  Beat whipping cream at high speed with mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon.  Pour mixture over dough.  Place pan on an aluminum foil-lined baking sheet. 

Bake at 325 for 1 hour or until golden brown.  Cool on a wire rack for 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

Had this for Christmas on Kristi's suggestion.  It was yummy.

Fried Confetti Corn

8 bacon slices
6 cups fresh sweet corn or frozen can be used
1 cups diced sweet onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 (8 oz.) package cream cheese, cubed
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

Cook bacon in a large skillet until crisp.  Drain on paper towels, reserving 2 Tbsp. drippings in skillet.  Coarsely crumble bacon
Saute corn and next 3 ingredients in hot drippings in skillet over medium meat about 6 minutes or until tender.  Add cream cheese and half-and-half, stirring until cream cheese melts.  Stir in sugar and next 2 ingredients.  Transfer to a serving dish, and top with bacon.

Linda's Cheesy Potatoes

2 pound bag of hashbrowns (frozen section)
2 cups cheddar cheese
2 cups sour cream
1 can cream of chicken soup
 Chopped green onions or half an onion
1 stick butter
1/4 teaspoon pepper
1 teaspoon salt

Put everything in crock-pot and cook on high for 4 hours.  Stir about every hour if needed.

Chicken Pot Pie

Store bought pie crust--with top and bottom.  Can make your own.
1 egg
14 1/2 oz. can chicken broth
3 cups of cooked chicken
1 bag 16 oz. mixed vegetables
1 bag of McCormick original country white gravy mix

Saute chicken with a little olive oil or just debone chicken if cooked earlier.  You may also add onions and mushrooms if you are sauteing the chicken.  Mix gravy and broth as directed on gravy package.  In a large bowl, mix gravy, veggies, and chicken together.

Put bottom crust in a pie pan, add chicken mixture and top with other crust.  Whisk egg and brush on top of the pie crust.  Bake at 350 degrees for 30 minutes.

Peppered Chuck Roast

1 12 oz. jar of banana peppers
1/2 juice from banana pepper bottle
1 pkg. Good Season Italian dressing
1 can beef broth
Chuck roast
Provolone cheese
Hogie rolls

Combine all ingredients into a crock pot and slow cook for about 8 hours.  To serve, melt provolone cheese on a hogie bun and add meat.  It will shred when you stir it.  You may also add peppers to the sandwich.

Karyn and Steve love this one.

Buffalo Chicken Dip

1  lg can chicken (white meat)             ¼ cup Louisiana Hot Sauce or Frank’s Red

8 oz Spicy Ranch Dressing                             Hot Sauce

12 oz. Cream Cheese                          1 cup grated Cheddar Cheese  

Combine first 4 ingredients.  Pour into a deep dish pie plate.  Top with grated Cheddar.  Bake at 350° for 20 minutes until bubbly.

Serve hot with Fritos, crackers, celery, etc.

Sausage and Cheese Tartlets

1 lb Owens mild ground pork sausage            1 8oz. bottle Ranch Dressing

1 ¼ c. shredded Monterrey Jack cheese         1 4oz. can chopped ripe olives, drained

1 ¼ c. shredded Sharp Cheddar cheese          1 tsp. ground red pepper

5 2oz. pkgs. Mini phyllo shells (sometimes    in the frozen food section)

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain on paper towels.  Combine sausage and next 5 ingredients in a large bowl.  Fill each shell with a heaping teaspoonful of sausage mixture and place on ungreased baking sheets.  Bake at 350° for 8 to 10 minutes or until cheese melts.  Serve warm.  Makes about 6 dozen.

Note:  To save time, you can fill and freeze unbaked tartlets in their original tray and slide into a Ziploc bag.  When ready to bake, transfer to ungreased baking sheets and add 2 to 3 minutes to the original baking time.