I'm Sharing Some of My FAVE Recipes!

Wednesday, June 13, 2012

I wanted to share a couple of my favorite recipes! They are all pretty easy & delish! I hope you enjoy!!


5 ounces cream cheese, softened
1/4 cup sour cream 
2 cups prepared salsa 
1 cup shredded cheddar cheese, divided 
1 cup shredded pepper-jack cheese, divided 
2 cups cooked ground beef (you can also use shredded chicken)
1 cup frozen corn kernels, thawed 
1/2 teaspoon chili powder 
1/4 teaspoon cumin 
Salt and pepper
4 scallions, thinly sliced 
8 8-inch flour tortillas

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the beef, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the beef mixture to the cheese mixture and stir to combine.
4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. 6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions.



4 large chicken breasts 
2 sleeves Ritz crackers 
1/4 t salt 
1/8 t pepper
1/2 C milk 
3 C cheddar cheese, grated 
1 t dried parsley

14 ounce can cream of chicken soup 
2 T sour cream 
2 T butter

1. Cut each chicken breast into 3 large chunks.
 2. In a small food processor grind up the ritz crackers. 
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. 
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 
6. Sprinkle the dried parsley over the chicken. 
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir over medium high heat until the sauce is nice & hot. Serve over the chicken.



12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries 
12 eggs, beaten 
2 cups milk 
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar 
2 tablespoons cornstarch 
1 cup water 
1 cup fresh blueberries 
1 tablespoon butter

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast


3 very ripe bananas, mashed 
1/2 cup peanut butter *I used crunchy*
1/4 cup oil
1 egg 
1/2 cup granulated sugar 
1/4 cup brown sugar 
1 1/2 cups of all purpose flour 
1/2 tsp baking soda 
1 1/2 tsp baking powder 
1/2 tsp salt 
8 oz bag of Reese’s Mini cups

1. Preheat oven to 350 
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening. 
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside. 
4. In a large bowl stir together your bananas, peanut butter, oil and sugars. 
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be

6. Fold in your Reese’s Mini cups and spread batter into prepared pan. 
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean. 
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from
loaf pan, transferring bread to a cooling rack.


- 2 pkg. (8 oz. each) Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
- 1 Honey Maid Graham Pie Crust (6 oz.) <- (or buy a couple extra packages of cookie dough & make a cookie dough crust, that's what I did and it was AMAZING!)
PREHEAT oven to 350 degrees F.  Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix just until blended.  Remove 1/2 cup of the dough; drop by teaspoonfuls into batter.  Stir gently.
POUR into crust.  Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
BAKE 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or over night.  

I hope yal enjoy these as much as Jason & I did!! :)


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