Cream Cheese Chicken Chimis

Chimichangas are delicious, right? They’re always on the menu when IY Guy and I head to Arizona to visit family. We eat Mexican food almost every day...sometimes more than once! I have my favorites, no doubt, but I always love me a good chimi! So when I found myself with some cooked chicken I made these! Super good, super easy and satisfied our Mexican food craving for another day!

Cream Cheese Chicken Chimis

3 cups cooked, shredded chicken

6 ounces cream cheese ~ room temp

1/2 cup salsa

1/4 cup sour cream

1 4-ounce (or 7 ounce depending on your heat level tolerance) diced green chilies

1 1/2 cups grated cheese

Salt and pepper to taste

6 - 8 large flour tortillas

Oil for frying

In a large skillet, pour enough oil to come up half way. Turn to medium heat.

In a medium bowl, combine the cream cheese, sour cream, salsa, green chilies, salt and pepper.

Add the cheese and stir.

Toss in the chicken and combine.

Divide chicken mixture between the tortillas. Place chicken mixture in the middle and fold in the sides of the tortilla then up from the bottom all the way to the top.

Gently place chimis into the hot oil and fry until golden brown on all sides, turning as needed.

As chimis are done frying, drain on a paper towel and place on a plate. Keep chimis in a warm oven until they’re all fried.

Serve with sour cream, guac, salsa and extra cheese. Warmed enchilada sauce is also the bomb!

Loaded Baked Potato Casserole

This was a recipe I made and served on Christmas day. We had it along with our prime rib and I must say...delicious! My mom kept commenting on how good this dish was and she was right! It makes a bunch so it’s great for a crowd but it’s also okay to make it up and freeze half before baking. we really enjoyed this super easy casserole...I think you will, too!

Loaded Baked Potato Casserole

 

1 4-pound bag red potatoes

1 stick butter ~ softened

1 cup sour cream

4 ounces cream cheese

1/2 cup heavy cream

1 package bacon ~ diced and cooked crisp

2 cloves garlic ~ sliced

2 - 3 green onions ~ chopped

3 cups grated cheddar cheese

Salt and pepper to taste

 

Spray a 9x13 inch casserole dish with cooking spray. 

 

Peel 2/3 of the skin from the potatoes then slice and place in a large dutch oven with water. 

 

Boil until potatoes and garlic together until the potatoes are done. Drain.

 

Mash potatoes with a potato masher to desired chunky consistency.

 

Stir the butter, cream cheese, heavy cream, sour cream, 2 cups of the cheese, half of the cooked bacon, half of the green onions and salt and pepper into the potatoes. 

 

Place potato mixture into your prepared pan.

 

Cover and bake in a 350 degree preheated oven for 30 minutes.

 

Remove foil and sprinkle with remaining cheese, bacon and green onions and bake for another 10 - 15 minutes or until cheese on top has melted. 

 

Serves 8 - 10.

Hmmm....I’m not sure why I didn’t get a picture of all the ingredients. Oh well.

Peel the potatoes but leave a little of the skin on.

Slice the potatoes then boil the potatoes with the garlic.

Dice and cook the bacon until crisp.

Add 2 cups of the cheese, half of the bacon, half of the green onion, the butter, cream cheese, sour cream and heavy cream to the potatoes and mash. Add salt and pepper to taste.

Place potato mixture into the prepared pan and bake!

Serve it up! Serves 8 - 10!

Layered Pudding Dessert

My mom made something very similar to this back when I was a kid. She didn't make it for US though. She mostly made desserts for company and since my dad was a minister, we had company quite a bit. I always hoped that she didn't invite too many people over because then I knew there would always be leftover dessert for later. Now that I'm all grown up and cook for myself...guess what? I can make this any ole time I want to! This dessert feeds a bunch...is yummy and simple. What more could you ask for?

Layered Pudding Dessert



Crust Layer

1 cup pecans
1 cup flour
1 stick butter ~ room temperature
3 tablespoons sugar 

Preheat oven to 350 degree. Spray a 9x13 inch baking pan with cooking spray.

Mix all ingredients in a small bowl and press into prepared pan.

Bake for 20 minutes. Set aside to cool.


Cream Cheese Layer

1 8-ounce package cream cheese ~ room temperature
1 cup powdered sugar
1 cup Cool Whip

In the bowl of a standing mixer, combine the cream cheese and powdered sugar until smooth.

Add the Cool Whip and beat just until combined. Spread on top of the cooled crust.


Pudding Layers

5 cups milk ~ divided use
1 3-ounce package instant vanilla pudding
1 3-ounce package instant chocolate pudding
1 8-ounce container Cool Whip ~ divided use
1 3-ounce chocolate candy bar ~ for garnish (optional)

In a medium bowl, combine the vanilla pudding mix and 2 1/2 cups milk until smooth. Fold in 1 cup Cool Whip.

In another medium bowl, combine the chocolate pudding mix and 2 1/2 cups milk. Fold in 1 cup Cool Whip.


Spread cream cheese mixture on top of cooled pecan crust.

Spread vanilla pudding mixture on top of cream cheese mixture.

Spread chocolate pudding mixture on top of vanilla pudding mixture.

Top with Cool Whip.

Garnish with shaved chocolate, if desired. 

 

Here we go!

 

Mix crust ingredients in a small bowl 

and press into prepared pan. 

Bake for 20 minutes. Set aside to cool.

 

In the bowl of a standing mixer, 

combine the cream cheese and 

powdered sugar until smooth.

 

Add the Cool Whip and beat just until combined.

 

Spread on top of the cooled crust.

 

Mix up the vanilla pudding and 2 1/2 cups 

milk until smooth. Fold in 1 cup Cool Whip.

 

Spread on top of the cream cheese layer.

 

Combine the chocolate pudding mix and 

2 1/2 cups milk. Fold in 1 cup Cool Whip.

 

Spread on top of the vanilla layer.

 

Top with more Cool Whip.

 

And some shaved chocolate, if you've got it.

 

Chill, slice and eat!

Shrimp Spinach Pasta

My daughter in law was over the other day and she brought in a couple of things....shrimp (YUM!) and fresh spinach...(not so yum but okay). I knew I had to use it up so I threw this dish together with some other stuff I had lurking in my pantry. What a nice surprise! This really takes very little time to make and even though IT Guy is not a seafood guy, my DIL and I enjoyed this immensely! The only thing lacking was some crusty french bread...which I didn't have. This is easy-peasy and super good!

Shrimp Spinach Pasta



8 ounces angel hair pasta ~ cooked, drained and set aside
2 cups frozen, cleaned, cooked shrimp ~ tails removed, thawed
1 small onion ~ diced
2 cloves garlic ~ minced
1/2 cup diced red bell pepper
4 ounces cream cheese ~ room temperature
1 cup chicken broth
2 tablespoons lemon juice
1/4 cup half & half
1 cup grated Parmesan cheese
2 tablespoons butter
3 cups fresh spinach ~ washed and dried
Salt and pepper to taste

In a large skillet over medium heat, melt one tablespoon of the butter then add the onion, garlic and bell pepper. Saute about 5 minutes.

Add in the broth, half & half, cream cheese and salt and pepper to your liking. Stir to combine over medium heat until cream cheese has melted and mixture is thick....about 5 - 7 minutes.

Add the grated Parmesan cheese and lemon juice. Stir to melt cheese.

Add the shrimp and stir to combine then turn off the heat and allow to sit on the warm burner.

In a medium saucepan over medium heat, melt the remaining butter then add the spinach and some salt and pepper. Stir until spinach has wilted, about a minute or so.

Add wilted spinach to shrimp mixture.

Add cooked pasta to shrimp/spinach mixture and stir to combine.

 

Here we go!

 

Saute the garlic, pepper and onion for a bit.

 

Then add in the cream cheese, broth, 

half & half and salt and pepper. 

Cook until hot and cream cheese has melted.

 

Throw in the Parmesan 

cheese and lemon juice.

 

Then add the shrimp. Turn off 

the heat and cover.

 

In a saucepan, wilt the spinach 

with the remaining butter.

 

Add the spinach to the shrimp mixture...

 

...then add in the pasta.

 

Serve and enjoy!

Bacon Ranch Cheddar Hot Dip

Easy and yummy...yummy and easy. That's what this dip is. Or was. We ate it pretty fast. I like having things like this around for the two of us because IT Guy is a big snacker in the evening and I like to join in the fun while we're watching TV. This doesn't make a ton but would be great a party for everyone to have a small taste. Ha! Yeah...good luck with THAT! But it's super good no matter who you serve it to....or don't serve it too. Find a good hiding place in your fridge for the leftovers!

Bacon Ranch Cheddar Hot Dip




1 12-ounce package bacon ~ diced and cooked crisp
1/2 cup chicken stock
1 0.4-ounce envelope dry Ranch dressing mix
2 8-ounce package cream cheese ~ room temperature
2 cups grated cheddar cheese

Preheat oven to 350 degrees. grease an 8x8 inch baking dish.

In a medium bowl, combine the cream cheese, cooked bacon, chicken stock and the Ranch dressing.

Add 1 1/2 cups of cheese and stir to blend.

Pour mixture into the prepared dish.

Bake for 25 minutes.

Sprinkle the remaining 1/2 cup cheese on top and cook another 5 minutes.

Serve with crackers.

 
Let's make some dip!

 
Stir together the cream cheese, 
ranch dressing mix, chicken stock 
and the cooked bacon.

 
Then stir in 1 1/2 cups of the cheese.

 
Pour into a baking dish 
and bake for 25 minutes.

 
Add the last 1/2 cup of the 
cheese and return to the oven.

 
Serve with crackers, chips or fresh veggies!

Strawberry Cream Cheese Bread

Sweet breads are one of my favorite things. Also? Cream cheese. So when the two are combined, I'm all about it. This yummy bread isn't overly sweet...but just sweet enough. Great lightly toasted and spread with...what else? A little butter and some strawberry jam! This is great for a quick out-the-door breakfast or throw some in a lunch for a treat.

Strawberry Cream Cheese Bread



1/2 cup butter ~ room temperature
4 ounces cream cheese ~ room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 cups strawberries ~ rinsed, dried, and diced

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.

In a mixing bowl, combine the butter, cream cheese and sugar. Beat until fluffy.

Mix in eggs, one at a time then mix in vanilla.

Add the flour, baking powder, baking soda and salt. Gently mix until just blended.

Fold in strawberries.

Pour dough into prepared pan. Bake 45 - 50 minutes until done.

Cool in pan for 15 minutes then remove from pan and cool on a wire rack.

 

Let's makes some bread!

 

Combine the butter, cream cheese 

and sugar. Beat until fluffy. Mix in 

eggs, one at a time.

 

Mix in the vanilla.

 

Gently mix in the flour, baking 

powder, baking soda and salt.

 

Add the buttermilk.

 

Fold in the berries.

 

Place the dough into a greased and floured pan.

 

Then bake!

 

Cool and slice.

Berries and Cream Pull-aparts

I saw this on Pinterest the other day and thought it would be a super easy and super yummy little treat. Aaaaaand, I was right. I had some blackberry jam in the fridge so I used that but you could use just about anything. Another thing I did was to add a little butter on top of the rolls to help them brown a little bit better. And, really....butter makes everything better, right? Give these a try if you need a quick little snack after dinner some evening.

Berries and Cream Pull-aparts



1 11-ounce foil pan of Sister Shubert's Parker House Rolls ~ thawed and uncooked
6 ounces cream cheese ~ room temperature
1/2 cup Blackberry jam (or any kind of jam)
A little butter for melting on top (optional)

Preheat oven to 350 degrees.

Remove thawed rolls from pan in one piece.

Slice through the rolls horizontally.

Spread cream cheese on the bottom portion of the rolls.

Spread jam on top of the cream cheese.

Replace the top half of the rolls and carefully place them back in the foil pan they came in.

Bake for 20 - 30 minutes until lightly browned. (About halfway through baking, rub a stick of butter on top to aid in browning.)

Allow to sit for 10 minutes before pulling rolls apart. 



 

Okay...here's what you need. And 

a little bit of butter if you're going 

to put that on top of the rolls. 

Totally your call.

 

Split the rolls horizontally in one piece.

 

Spread on the cream cheese.

 

Then the jam.

 

Replace the top and pop back in the foil pan.

 

Bake about 15 minutes then, if desired, 

rub the end of a stick of butter over the 

hot rolls to aid in browning. Optional but 

gooooood! Continue baking until lightly browned.

 

Allow to cool for a few minutes then eat!