Sunday, October 26, 2014

Cheesy Chicken Enchiladas

Another yummy recipe from Sandra Lee!


Makes: 4 servings

    • 1 1⁄2 cups cooked rice 
    • 1⁄2 cup shredded grilled chicken breast 
    • 1 cup shredded Monterey Jack cheese, divided 
    • 1 can (10 ounces) enchilada sauce, divided 
    • 1 teaspoon chili seasoning 
    • 2 tablespoons chopped fresh cilantro, divided 
    • 8 corn tortillas, warmed 
    • 1⁄2 cup sour cream (optional), for serving 
    • Salt and pepper 


Preheat oven to 350°F.

Combine cooked rice, chicken, half the cheese, 2 tablespoons enchilada sauce, chili seasoning, and 1 tablespoon cilantro in a medium bowl.

Cover bottom of a baking dish with a layer of enchilada sauce. 

Distribute rice mixture among 8 tortillas . . . roll up each one. 

Place them seam side down in a single layer in baking dish and top with remaining enchilada sauce and cheese. 

Bake for 15 minutes, until cheese melts.

Remove from oven and top with remaining cilantro and sour cream, if desired. Season to taste. Serve hot.


VELVEETA® Potato Bites

Don't these potato bites look awesome?  What a great idea!

The recipe comes from the kitchens of  Kraft Foods.

  • 2 lb. baking potatoes (about 6), peeled, cut into chunks
  • 2 green onions, thinly sliced
  • 1 egg, beaten
  • 1/4 tsp. black pepper
  • 1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes
  • 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
  • 1-1/2 cups TACO BELL® Thick & Chunky Salsa

In large saucepan, boil potatoes in boiling water 15 to 20 minutes or until tender; drain. 

Cool 10 minutes. 

Mash potatoes until smooth and add onions, egg and pepper.  Mix until blended.

HEAT oven to 400ºF. 

Put coating mix into pie plate.

Roll potato mixture into 24 balls, using about 2 Tbsp. for each. 

Insert a VELVEETA cube into center of each ball and completely enclose VELVEETA. 

Roll balls in coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.

BAKE 14 to 16 min. or until heated through. 

Serve with salsa.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.


Easy Salted Peanut Chews

Reminds me of one of my favorite candy bars!


    • 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
    • 3 tablespoons vegetable oil
    • 1 tablespoon water
    • 1 egg
    • 3 cups miniature marshmallows
    • 2/3 cup light corn syrup
    • 1/4 cup butter or margarine
    • 2 teaspoons vanilla
    • 1 bag (10 oz) peanut butter chips
    • 2 cups crisp rice cereal
    • 2 cups salted peanuts


Heat oven to 350°F. 

Spray the bottom of pan (13x9-inch) with cooking spray.

Stir cookie mix, oil, water and egg until soft dough forms in a large bowl

With floured fingers, press dough in pan using.

Bake 12 to 15 minutes or until set.

Sprinkle marshmallows over crust immediately.  Bake 1 to 2 minutes longer, until marshmallows begin to puff up.

Cook corn syrup, butter, vanilla and chips over low heat in 4-quart saucepan stirring constantly until chips are melted. 

Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. 

Refrigerate 30 minutes or until firm. 

For bars, cut into 9 rows by 4 rows.

Expert Tips from Betty Crocker

Skip the cooking spray and line pan with foil for quick cleanup and easy bar removal.

For a different flavor, try milk chocolate or semisweet chocolate chips for the peanut butter chips.


Wednesday, October 22, 2014

Snickerdoodle Cheesecake With Caramel Sauce

What a great combination!  If you love and snickerdoodles and cheesecake too, this dessert is for you.

The recipe comes from Sandra Lee of the Food Network Channel.  Her food creations are always a delicious treat!  If you have not checked out her website, the link appears at the end of the recipe.

Makes: 10 servings


    • Cooking spray 
    • 1 package (21 ounces) snickerdoodle cookie mix with spice packet 
    • 8 tablespoons (1 stick) butter, melted 
    • 2 packages (8 ounces each) cream cheese, at room temperature 
    • 1⁄4 cup packed light brown sugar 
    • 3 eggs 
    • 3⁄4 cup caramel topping 
    • 3/4 teaspoon cinnamon extract 


Preheat oven to 350°F. 

Spray a 9-inch springform pan with cooking spray.

Using a large bowl, combine cookie mix, half of the spice packet from the mix, and the butter. Stir until mixture comes together. Press mixture into bottom of springform pan and 2 inches up sides.  

Using a large bowl, beat together cream cheese, brown sugar, and remaining spice from packet. Add eggs, 1 at a time, beating well after each addition. 

Pour into the springform pan over the cookie crust.

Bake for 40 to 45 minutes, or until set with a soft-looking center. Cool in pan on a wire rack.

Using a small saucepan, heat caramel topping over medium-high heat until boiling. Reduce heat to medium-low and simmer until mixture thickens (about 5 minutes). 

Remove from heat and stir in cinnamon extract.

Cool to room temperature.

Cut cooled cheesecake into wedges (still in the springform pan). Pour cooled caramel mixture over cheesecake. 

Chill in refrigerator for at least 2 hours before serving. 

Remove sides of springform pan and transfer wedges to a platter.


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