Easy Chicken & Cheese Enchiladas
10 ¾ oz. Can cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded monterey jack cheese
six 6” flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
Heat oven to 350. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. Stir one cup of the soup mixture, chicken and cheese together in a large bowl. Divide the chicken mixture among the tortillas. Roll up tortillas and place seam-side down in a 7x11 baking dish. Pour remaining soup mixture over tortillas; cover baking dish. Bake 40 minutes or until enchiladas are hot and bubbling. Remove from oven; top with tomato and onion
Cheddar Mashed Potato Casserole
Cheddar Mashed Potato Casserole
2 lbs. Yukon gold potatoes, peeled and quartered
2 tablespoons butter
½ cup sour cream
1 cup shredded triple cheddar cheese with a touch of Philadelphia
6 slices bacon, cooked and crumbled
Heat oven to 350. Cook potatoes in boiling water 20 minutes or until tender. Drain and return to pan. Add butter and sour cream to potatoes, mash until smooth. Spoon half into a 1 ½ quart casserole. Top with cheese, then remaining potato mixture and top with bacon. Bake 30-35 minutes
2 lbs. Yukon gold potatoes, peeled and quartered
2 tablespoons butter
½ cup sour cream
1 cup shredded triple cheddar cheese with a touch of Philadelphia
6 slices bacon, cooked and crumbled
Heat oven to 350. Cook potatoes in boiling water 20 minutes or until tender. Drain and return to pan. Add butter and sour cream to potatoes, mash until smooth. Spoon half into a 1 ½ quart casserole. Top with cheese, then remaining potato mixture and top with bacon. Bake 30-35 minutes
Butter Pecan Cheesecake
Butter Pecan Cheesecake
1 ½ cups graham cracker crumbs
½ cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
3 8-oz. Packages cream cheese, softened
1 ½ cups sugar
2 cups sour cream
1 teaspoon vanilla extract
½ teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans
Preheat oven to 325. In a large bowl combine cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining mixture onto bottom and 1” up the sides of a greased 2” springform pan. Place pan on a double thickness of heavy-duty foil, securely wrap foil around pan. In large bowl beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and butter flavoring. Add eggs, beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1” hot water to larger pan. Bake 70-80 minutes or until center is almost set. Remove springform pan from water bath; cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer, then refrigerate overnight.
1 ½ cups graham cracker crumbs
½ cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
3 8-oz. Packages cream cheese, softened
1 ½ cups sugar
2 cups sour cream
1 teaspoon vanilla extract
½ teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans
Preheat oven to 325. In a large bowl combine cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining mixture onto bottom and 1” up the sides of a greased 2” springform pan. Place pan on a double thickness of heavy-duty foil, securely wrap foil around pan. In large bowl beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and butter flavoring. Add eggs, beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1” hot water to larger pan. Bake 70-80 minutes or until center is almost set. Remove springform pan from water bath; cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer, then refrigerate overnight.
One-Pan Baked Chicken & Sweet Potatoes
One-Pan Baked Chicken & Sweet Potatoes
½ cup zesty Italian dressing
3 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1 ½ lb. Sweet potatoes, cut into 3/4” spears
3 lb. Broiler-fryer chicken, cut into 8 pieces
Heat oven to 375. Mix dressing, sugar and thyme in large bowl; add potatoes and toss to coat. Transfer potatoes to a 10x15” pan, reserving dressing mixture in bowl. Add chicken to reserved dressing mixture, toss to coat. Place in pan with potatoes. Bake 1 hour or until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter. Strain pan drippings; pour strained sauce over chicken.
½ cup zesty Italian dressing
3 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1 ½ lb. Sweet potatoes, cut into 3/4” spears
3 lb. Broiler-fryer chicken, cut into 8 pieces
Heat oven to 375. Mix dressing, sugar and thyme in large bowl; add potatoes and toss to coat. Transfer potatoes to a 10x15” pan, reserving dressing mixture in bowl. Add chicken to reserved dressing mixture, toss to coat. Place in pan with potatoes. Bake 1 hour or until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter. Strain pan drippings; pour strained sauce over chicken.
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