Cream Cheese Chicken Enchiladas

Erica shared this recipe on her blog. Be sure to check out Erica's post with photos! This recipe makes a lot of enchiladas. I got large and small pan full of enchiladas out of this recipe!

FILLING:
1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded (please, PLEASE don't use canned!)
1 can green chiles
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)

RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream
In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.


8-10 flour tortillas (you can use corn if you prefer). I use uncooked tortillas (they taste much better) and cook them quickly after making the sauce.

In a bowl: combine all filling ingredients but the chicken and shredded cheese. Mix well. Add chicken and cheese. Mix until incorporated.

Place a generous amount of filling on one end of tortilla. Roll tortilla and place in 13X9 baking dish. Repeat process until pan is filled. (you may have to slightly overlap your tortillas)

Pour red chili sauce over the enchiladas, top with shredded cheese, and bake at 350° F., 25-30 minutes until sauce is bubbling and cheese is melted. Add chopped green onions on top just before serving for garnish.

Chocolate Cheesecake

Another recipe Jay got from a co-worker.

2 lbs. (4 packages) cream cheese, softened

16 oz. sour cream

12 oz. semi-sweet chocolate chips, melted

9 oz. chocolate cookies (Oreos, teddy grahams and graham crackers work well)

1 stick butter, melted

4 eggs

1 cup sugar

1 tbsp. vanilla or almond extract


Crush chocolate cookies until sand-consistency. Add melted butter and mix together. Press into bottom of 10-inch spring form pan to form crust.

Whip together cream cheese and sugar until blended. Mix in eggs, sour cream and extract until blended. Add in melted chocolate, then continue mixing until thoroughly blended.

Pour mixture onto crust into spring form pan. Bake at 300 degrees for 1 hour 25 minutes. Let cool for about 1 hour at room temperature, then move into refrigerator for another 3-4 hours.

Buffalo Chicken Dip

Jay got this recipe from a co-worker after enjoying it at a potluck.

2 cups cooked chicken (or 2 bags of the pre-cooked chicken breast strips)

½ cup Frank’s hot sauce

½ cup diced celery

½ cup bleu cheese salad dressing

8 oz. package cream cheese, softened


Mix all ingredients together, top with ½ cup shredded cheese, bake at 350 degrees for about 20 minutes. Serve with chips, crackers or celery.

Coconut Bars

Photos: Lois Stogdill


I got this recipe from my friend Karina and they are so yummy and easy to make! I prefer them refrigerated but others like them gooey! If you love coconut then you will love these, they remind me of Almond Joys! Enjoy!

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 oz) condensed milk
1 package (7 oz) coconut
2 cups chocolate chips
1/2 cup peanut butter

Combine graham cracker crumbs and butter and press into an ungreased 9x13 pan.

Combine coconut and milk and spread over crust.

Bake at 350 for 18-20 minutes or until lightly browned.

Melt chocolate chips and peanut butter and spread over warm bars.
(I usually keep them refrigerated).

Honey Chocolate Cake

Photo: Lois Stogdill


Visited my sister in Tucson today and the cousins were having so much fun playing that she suggested we make a cake. This is the one we made, it looks like a lot of work but it really takes no time to put this cake together.

Peanut filling:
2 cups frozen whipped topping thawed, Cool whip
1/2 cup honey roasted peanuts, Emerald
1/4 cup dry instant vanilla pudding and pie filling, Jello-O
2 tablespoons honey, Sue Bee

Combine all ingredients, stir until well mixed, cover with plastic wrap and chill until ready to use.

Honey Chocolate cake:
1 package (18.25 ounce) butter recipe chocolate cake mix, Betty Crocker
1 cup low fat chocolate milk, Nesquick
1 stick (1/2 cup) butter, softened
3 eggs
1/4 cup honey, Sue Bee

Preheat oven to 350 spray two 8 inch round cake pans. In a large bowl or mixer combine all ingredients on low speed for 30 seconds then beat for 2 minutes on medium speed. Pour batter into prepared cake pans. Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool cakes for 10 minutes.

Honey chocolate icing:
1 package (10 ounce) dark chocolate chips, Nestle Chocolatier
1 cup whipping cream
1/2 cup honey, Sue Bee
fresh mint sprig (optional)

Place chocolate chips in medium bowl and set aside. In a small saucepan combine whipping cream and honey, cook over medium heat just until boiling. Pour cream mixture over chocolate chips, stir with rubber spatula until completely smooth. Cool to room temperature.

Favorite Pumpkin Pie Recipe

This is a delicious pumpkin pie recipe. The spiced whipped cream is exquisite!

1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork (I use this recipe)
1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
2 large eggs
3/4 cup chilled whipping cream
2 tablespoons sugar

Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.

Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).

Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)

Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.

* Recipe found at Epicurious.

Pate Brisee (Short Crust Pastry)

Here's one of my favorite crust recipes. I found it here .

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.