Try this recipe out for a different chicken dish….it’s good!

Chicken & Cheese Enchiladas

1 can Cream of Chicken soup
3/4 cup diced tomatoes with green chilies, or Picante sauce
1/2 cup sour cream
2 cups chopped cooked chicken
2 tsp. chili powder
1 cup cheddar cheese (or your choice of cheese)
6 flour tortillas (6″), warmed

Stir soup, sour cream, tomatoes with chillies and chili powder in a medium bowl.
Stir one cup mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt. shallow baking dish. Pour remaining mixture over filled tortillas. Pour extra tomatoes with green chilies on top and cover.
Bake at 350 degrees for 40 minutes or until hot and bubbling.
Enjoy!

This recipe is featured in the April 2010 issue of Country Living.
It is part of the article on “Trisha Yearwood’s Family Recipes”.
I decided I would try making “Mama’s Sweet and Saltines”, and boy
were they good. This recipe is easy and would be great for any
gathering.

Mama’s Sweet and Saltines

40 Saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 oz. semisweet chocolate chips

Preheat oven at 425 degrees. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.

In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.

Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for about 20 minutes, or until completely cooled. The chocolate-covered crackers will form a solid sheet. Break into pieces and store in airtight container.

Enjoy!

Here is a “Menu for the Weekend” for all of you to try. The menu is comprised of some of my favorite recipes I have posted under “Recipes I Dig”. Clicking on titles links you to the recipes. Enjoy and Happy Eating!

Honey Cinnamon Vinaigrette Dressing
for your salad.
Low Carb Parmesan Chicken Main Dish
Mimi’s Baked Pimiento Cheese Side Dish

Here’s an easy recipe if your looking for ideas for a Super Bowl Party.
This is one of my own recipes that seems to always be a hit!

Joe’s Spicy Cheese Spread

1 Can Original Rotel, drained
1 tsp. Worcestershire sauce
1/2 cup mayonnaise
1/2 tsp. salt
1 (4oz.) diced pimento, drained
2 (8oz.) blocks of sharp cheddar cheese, shredded

Mix first 4 ingredients. Add cheese and pimento. Add black pepper if desired. (Pre-shredded cheese is not recommended)
Serve with crackers. Enjoy!

Just in time for your Super Bowl Party planning…

Marty Ritas (Recipe by Marty…get it?)

2 Corona Lights
2 Cans Diet Sprite
1 big can of Limeade
1 can full of Tequila

Serve cold or frozen.
Cheers!

This recipe was given to me by my friend, Connie Muldoon. Anytime Connie has a party she has this baking in her oven when her guests arrive. The wonderful smell of the Parmesan cheese welcomes her guests. This would be a great recipe to serve at a Super Bowl Party. The guys love it!

Savory Parmesan Bites

1 pkg. (8oz.) Cream cheese softened
1 cup grated Parmesan cheese, divided
2 cans refrigerated crescent rolls
1 cup chopped red pepper
1/2 cup chopped fresh parsley

Preheat oven at 350 degrees.
Mix cream cheese and 3/4 cup Parmesan cheese. Separate 2 cans of crescent rolls to create 8 squares. Spread about 3 tbsp. of the cream cheese mixture on top of the square. Top with red pepper and parsley. Fold square over to create a rectangle. Cut each rectangle into 4 equal sizes. Top with remaining Parmesan cheese. Bake 13 to 15 minutes until golden brown. Makes 32 servings. Enjoy!

This is my brother’s recipe. It’s always a favorite and goes well with cream cheese and other cheese dips.

Pepper Jelly

Need 3 fresh jalapenos, seeded and chopped
1/2 green pepper, seeded and chopped
3 cups sugar
1/2 cup cider vinegar
6 ounce package liquid fruit pectin (one of two packages that normally come in a box)
2 Tablespoons fresh lime juice

Process peppers in food processor or blender until smooth. Combine pepper puree, sugar and vinegar in non aluminum sauce-pan. Bring to boil over medium-high heat, stirring constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat and skim off foam with metal spoon. Pour in hot sterilized jars to 1/4 inch from top then seal. Wipe off any excess and refrigerate. I always wait until jars cool and tops pop so i know there is a good seal before I put in fridge. Makes 3 pints.

I also normally double or triple the recipe because its easy.You can use red peppers or red jalapenos for a little different color to the jelly. Add kick by including some of the jalapeno seeds in puree. Enjoy!

This is a repeat posting of a great recipe I’ve had people asking me for. This recipe is easy and great for parties. I recently serve this and it was a huge hit. It’s not the prettiest of dips, but it was gobbled down and gone immediately.

Hot Arizona Dip

2 8oz. blocks of cream cheese
4 Tbsp. milk
1 5oz. jar dried beef
1/3 cup finely chopped green pepper
1 8oz. carton sour cream
4 Tbsp. minced onion
1 cup chopped pecans

Combine all ingredients except pecans mixing by hand until blended. Place in a shallow oven proof dish. Top with pecans. Bake at 350 degrees for 20 minutes until bubbly and hot, but not completely boiling. Serve warm with crackers. Can be doubled or halved. Can be made ahead and frozen. Enjoy!

This is a recipe I tweaked a little to make it nice for the holidays.

Cranberry Blondies

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup all purpose flour
1/2 cup dried cranberries
1 cup white chocolate morsels
1 cup fresh cranberries

Preheat oven at 350 degrees.
Coat a 9×9 pan with cooking spray. In large bowl beat butter, sugar, baking powder, soda and salt. Beat in eggs and vanilla and flour. Stir in dried cranberries, and white chocolate morsels. Spread batter in prepared pan. Sprinkle fresh cranberries on top and press into batter. Bake 25-30 minutes. Cool on wire rack for 1 hour. Enjoy!