Chicken & Cheese Enchiladas

I made this just tonight and was GREAT and the husband loved it as well and not to mention...easy to make.

1 can Ca,pbell's Cheddar Cheese Soup

1/2 cup milk

2 cups diced cooked chicken

1/2 cup Pace Chunky Salsa

1 can (4 ounces) chopped green chiles

8 flour tortillas (8 inch)

Mix soup and milk. until smooth creamy

Mix 2 tablespoons of soup mixture, chicken, salsa, chilies and mix together.

Pread about 1/3 cup of mixture down center of of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow bakin dish.

Pour remaining soup mixture over enchiladas and cover. Bake at 375 degrees for 30 minutes.

Hope you enjoy as much as we did!

Blueberry Lemonade

1 cup plus 2 tablespoons sugar

2 cup water

1 pint fresh blueberries

1-1/2 cups freshly squeezed lemon juice (about 10 big lemons, including pulp but not seeds)

First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute.

Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.

In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.

To serve: pour 1/4 to 1/3 cup of base into a glass and fill with water.

Makes 12 servings.  

Baked Cabbage Casserole

1 large head of cabbage (chopped)

1 medium onion (chopped)

1 can cream of mushroom soup

3 tablespoon butter

salt and pepper to taste

1 cup water

Ritz crackers

Boil onion in water for 15 minutes. Add cabbage and salt and cook 15 minutes longer, or until tender. Add more water if necessary.

Arrange a layer of onions and cabbage in a 1 1/2 quart baking dish. Add layer soup diluted with vegetable water.

Dot with butter and add salt and pepper to taste. Repeat another layer. Top with cracker crumbs. Bake at 400 degrees for about 20 minutes.  

Whatchama-call it-cake

Crust:

1 cup flour (plain)

1 cup pecans (crushed)

1 stick butter

Mix together and press in pie plate. Bake at 325 degrees until brown. Cool completely.

Filling:

1 8 ounce package cream cheese

1 can Eagle Brand Milk

1 box chocolate pudding (instant)

Blend cream cheese and milk for one minute. Add chocolate pudding and blend for two minutes. Pour into cooled crust. Garnish with whipped cream (opional). Chill until ready to serve.

I did not name this and I'm not sure I would really call it a cake, but it sure it good.

Creamy Pecan Pie

1 1/2 cups graham cracker crumbs

1/2 cup butter (softened)

pecan halves

1/3 cup pecans ( chopped)

2-8 ounce packages cream cheese (softened)

1 cup sugar

3/4 cups pecans (coarsely chopped)

1 cup sour cream

2 tablespoons sugar

2 teaspoons vanilla

Mix cracker crumbs, butter, and 1/3 cup pecans in small bowl. Reserve 2 tablespoons crumbs for topping. Press crumbs into bottom and sides of 9x1-1/2" pie plate: chill 20 minutes. Beat cream cheese in medium size bowl with electric mixer until fluffy.

Beat in 1 cup sugar until mixture is smooth. Stir in 3/4 cup pecans. Spoon into crust. Bake in oven at 325 degrees for 20 minutes.

Remove from oven to wire rack. Increase oven to 350 degrees. Blend sour cream, remaining 2 tablespoons sugar,and vanilla in small bowl. Spread mixture evenly over baked filling. Return to oven. Bake for 10 minutes. Garnish with pecans halves and reserved crumbs. Chill until firm. 

Easy Slow Cooker Chicken

Chicken, soup and rice all cook together for  a slow cooker hit.

2 skinless, boneless chicken breast halves

1 can cream of chicken soup

1 can of cream of mushroom soup

1 can cream of celery soup

1 cup white rice

Directions:

Cut chicken breasts into large chunks. Place the chicken breasts, cream of chicken soup, cream of mushrooms soup, cream of celery coup and the rice in a slow cooker. Cook on high for 3 hours or on low for 4 hours. 

Hope you enjoy.

Chicken with a twist!

This is really good and easy to make-I had this last nite and the husband said it was a "keeper" so I thought I would share.

1 can Campbells Cheddar Cheese Soup

1 cup Pace Picante Sauce

1/4 cup milk

1/2 teaspoon garlic powder or 2 gloves garlic, minced

1 can (8 3/4 oz) whole kernel corn, drained

1 1/2 cups cubed cooked chicken

4 cups hot cooked corkscrew-shaped pasta

Cook cubed chicken in medium saucepan over medium heat in 4 cups boiling water for about 10 minutes or until no longer pink, drain.

Mix soup, picante sauce, milk, garlic, cooked chicken and cooked pasta in large saucepan. Heat through.

Great with a salad and hot dinner rolls 

Cowboy Strawberry Shortcake

1 box yellow cake mix

1 cup milk

2 large packages frozen strawberries

1 large package vanilla pudding mix

1 large Cool Whip

1 large box strawberry Jello

Cook cake in sheet pan (9x13) until cake test shows done. Mix Jello according to directions on the box. Pour over cake. Place in refrigerator for 15 minutes; then add strawberries with juice.

Make pudding with 1 cup milk and add cool whip. Pour on cake and refrigerate.

What a treat!

Punch Bowl Cake

This is a wonderful dessert and it is always served at our annual "Fish Fry" in September and is always a great hit.

1 box butter cake mix

1 large can pineapple-crushed

2 small boxes instant vanilla pudding (mix according to directions)

1 can prepared cherry pie filling

1 large Cool Whip

pecans

Cook cake follwing directions on the box. Cool. Crumble first layer of cake in botton of punch bowl, layer of pudding mix, then a layer of pineapple, a layer of pie filling, layer of cool whip, and a layer of nuts.

Repeat layers until all ingredients have been used up ending with cool whip.

Regrigerate overnight.

Yummy 

Cheese Cake

My favorite dessert and easy to make!

1 graham cracker pie crust

2 eggs

1- 8oz package cream cheese (room temperature)

1/2 cup sugar

1 can prepared pie filling

1 package cool whip

Beat cheese, eggs and sugar until smooth.  Pour in crust and bake at 350 degrees for 20-25 minutes. Let cool.

Add 1 can prepared pie filling. Chill. Add cool whip and chill. Keep refrigerated.

(Suggested pie filling-blueberry, cherry or strawberry)

Enjoy!