Wednesday, December 3, 2008

Creamy Chicken Enchilladas

From: Campbell's Kitchen
Prep: 20 minutesBake: 40 minutes
Serves: 6
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(8 ounces) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Decadent Peanut Butter Pie

•1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided
•1 (8 oz.) package cream cheese, softened
•1/2 cup sugar
•1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
•1 prepared chocolate pie crust
•1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided
1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Yield: 1 pie (6-8 servings)
Recipe from Jif site.

Tuesday, December 2, 2008

Lisa's Oatmeal Chocolate Chip Cookies

This recipe is one that technically belongs to Lisa. These are by far the best oatmeal chocolate chip cookies EVER! If you can get Lisa to make them they are even better. Don't know why, but hers always taste better. This makes a huge batch so it is great for neighbors or company.
4 cubes margarine*fleichmans if you can find it
2 cups brown sugar
2 cups white sugar
4 eggs
*mix above ingredients together then add:
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons baking powder
*mix again then add:
5 cups flour
5 cups quick oats
1 bag 11.5 oz. milk chocolate chips *Ghirardelli are best
Bake at 400 for 10-12 minutes.

Pumpkin Pie Dip

This recipe came from Taste of Home website.
TIP: It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread.
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
Directions: In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
Recipe sent by: Kathleen

Tuesday, November 25, 2008

Pumpkin Pie

It is the time of year for PUMPKIN! Nothing beats a great pumpkin pie. Paula Deen's recipes are always taste great and are easy to make.
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 piece pre-made pie dough
Whipped cream, for topping
Directions: Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely.
Bake for 10 minutes, remove the foil and and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. *use foil to cover edges crust edges so they do not burn if you think this may be a problem.
Cut into slices and top each piece with a generous amount of whipped cream.
Cook Time 50 min
Level Easy
Yield 6 to 8 servings
Recipe from: Paula Deen Website

Easy Pumpkin Chocolate Chip Cookies

We love Pumpkin Chocolate Chip Cookies this time of year. I found this recipe a few years back. It is so easy to make and the cookies are really good.
2 boxes spice cake mix
1 29 ounce can pumpkin
2 cups chocolate chips (optional)
Preparation:Pre-heat oven to 375 degrees.
Mix together all ingredients. Drop by spoonfuls onto a baking sheet.Bake for 12 to 15 minutes, or until cookies are done.
Recipe from Shannon

Chili Taco Soup

This recipe is a new one that I found this year. It is very easy to make. You can cook it on a stove top or in a crock pot. You can also cut in half and have plenty.
2 pounds ground beef
2 packages (1.25-ounce) taco seasoning mix
2 cans (14.5-ounce) diced roasted tomatoes
2 cans (4-ounce) chopped green chilies
2 cups tomato juice
2 cubes beef bouillon
2 teaspoons dried minced onion
1/2 teaspoon garlic salt
2 cans (16-ounce) cowboy or ranch style beans
2 cans (15-ounce) black beans, drained and rinsed
2 cans (11 ounces) corn, drained
Garnish with sour cream, shredded cheese, cilantro, lime and tortilla strips.
Brown ground beef add taco seasoning mix until coated well. In large crock pot or stove top pot add all ingredients together stir until mixed.
In pot: Cover on medium approx. 30 minutes until hot, stir often. Cover turn heat to low and let simmer 1.5 more hours.
In Crock: Cover and cook on medium 1 hour then turn heat to low for 3-4 more hours. Serve with corn tortillas or corn bread.
Recipe from Shannon