Baked Creamy Chicken Taquitos-From Our Best Bites

3 oz. cream cheese, softened
1/4 C. green salsa (I used green salsa verde)
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions (I used half of a yellow onion)

2 C. shredded cooked chicken
1 C. grated pepperjack cheese

small corn or flour tortillas
salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Put cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, & granulated garlic in bowl. Stir to combine well and then add cilantro and onions. Add chicken and cheese and combine well.

Place chicken mixture on tortilla and roll up as tight as you can. Place seam side down on baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle a little salt on top. (I skipped the salt)

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

These are delicious! My husband ate about 5.

Stuffed Jalapenos

4 oz. cream cheese, softened
1 C. shredded cheese
4 slices bacon, cooked and crumbled (I just used the precooked and crumbled bacon you can buy in a little bag at the store and put a handful in)
2 Tbsp. finely chopped onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
18 jalapenos, cut lengthwise in half, seeds an membranes removed (make sure you remove all the seeds and the vein, unless you want them SUPER hot)

Heat oven to 375. Combine all ingredients except peppers. Spoon into peppers. Place peppers, filled sides up, on a baking sheet. Bake 10-15 minutes or until peppers are soft.

Margarita Chicken

Black Beans (enough for your family)
1/4 tsp. cumin
Juice of 1 lime
salt and pepper to taste
Chicken breasts cut into strips
Salsa verde
Shredded Pepper Jack Cheese
Chopped fresh cilantro

Preheat oven to 450. Combine beans and cumin in a saucepan and heat all the way through. Squeeze lime juice into beans and add salt and pepper. Season chicken with salt and pepper and sear in pan until cooked. Move chicken to oven safe dish and spoon salsa over top. Top with cheese and place in oven. Bake 5-10 minutes. Serve chicken over beans and garnish with cilantro.

Oreo Striped Delight (Kraft Foods)

35 Oreo cookies
6 Tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 C. sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip, thawed
2 pkg. (3.9 oz. each) Chocolate Instant pudding
3 1/4 C. cold milk

Process cookies in food processor until fine crumbs form. Transfer to bowl and mix in butter. Press onto bottom of 9x13 pan. Refrigerate until ready to use.

Mix cream cheese, sugar, and 2 Tbsp. milk in bowl until well blended. Stir in 1 1/4 C. Cool Whip. Spread over crust.

Beat pudding mixes and 3 1/4 C. milk with whisk 2 minutes. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours.

Tomato Basil Soup

Tomato Basil Soup

2 Vidalia onions (sweet)
1/4 c butter

Sauté onion until clear. Add 1 large #10 can of tomatoes, diced and peeled. Simmer for 20 minutes.

Add:
1/4 c dried basil (or to taste)
garlic powder to taste
2 - 3 tsp. sugar (I usually double the sugar, sometimes triple... depends on your preference)
salt and pepper to taste

Simmer 10 more minutes. Puree to desired consistency. (Some like it with thicker chunks and some like it smooth) Add 1 pint heavy cream; heat slowly (don't boil). Serve with shredded Parmesan cheese.

Gingerbread Cupcakes

2/3 cup sugar
1/2 cup oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground all spice
1/2 tsp salt

1. Combine sugar, oil, egg whites, and egg until well blended.
2. Add applesauce and molasses. Mix well.
3. Add flour, baking soda, ginger, cinnamon, all spice and salt.
4. Fill paper lined cups 2/3 full.
5. Bake at 350 degrees. (18-22 minutes for large cupcakes, 10-11 minutes for mini cupcakes, which are my preferance)
6. Cool completely, then add frosting.

Cinnamon Whipping Cream Frosting

2 cups Whipping Cream
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Beat cream, sugar and vanilla until almost set. Then add cinnamon. Put in a pastry bag and add a little dollop on each cooled cupcake!

Baked Buffalo Chicken Salad

1 lb. chicken
1 bottle Frank's Buffalo Chicken sauce
lettuce
hard-boiled eggs (about 4, peeled and sliced)
avocado, pitted, peeled, and sliced
shredded cheese
blue cheese crumbles (optional)
sunflower seeds
ranch or blue cheese dressing

Heat oven to 375. Cover chicken in Buffalo sauce and place on a greased pan. Place in oven and bake about 25 minutes or until chicken is cooked through. Cut chicken into slices. Serve over lettuce with eggs, avocado, cheese, sunflower seeds, and dressing.

www.favfamilyrecipes.com

New Orleans Style Stuffed Peppers

1 lb. ground turkey

1/2 C. thinly sliced celery

1 tsp. olive oil

1 14.5 oz. can Italian style diced tomatoes, undrained

1 1/3 C. cooked brown rice

1 jalapeno, seeded and finely chopped

1 tsp. cajun seasoning

1/8 tsp. salt

4 large red bell peppers (I used red, orange and yellow)

In a large skillet, cook turkey and celery in hot oil over medium heat until turkey is brown. Drain tomatoes, but keep liquid and set aside. Add half of the tomatoes, cooked brown rice, jalapeno, Cajun seasoning, and salt to turkey mixture. Remove tops, membranes, and seeds from bell peppers. Spoon turkey mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of crock pot. Place peppers, filled sides up, on top of tomatoes in cooker. Cover and cook on low 6-7 hours or on high 3-3 1/2 hours. That's it! Way easy and HEALTHY and yummy! My husband loved these!! I got this off http://www.eatbetteramerica.com/

OREO Truffles

1 pkg. (8 oz.) cream cheese, softened

1 pkg. Oreo cookies, finely crushed (I put them in a large Ziploc bag and sealed it then went over it with a rolling pin)

2 pkg. (8 squares each) Baker's semi-sweet chocolate, melted (I did half the batch with Baker's chocolate and the other half with chocolate chips and they both tasted great)

Mix cream cheese and 3 cups cookie crumbles until well blended. Shape into 48 1-inch balls. Dip in melted chocolate and place on cookie sheet covered in wax paper. Sprinkle with remaining cookie crumbs. Refrigerate one hour or until firm. Store in tupperware in fridge.

Parmesan Bites

1 pkg. (8 oz.) cream cheese, softened
1 C. grated parmesan cheese, divided
2 cans (8 oz. each) crescent rolls
1 red bell pepper, chopped
1/4 C. fresh parsley (I just used dried and just sprinkled it over each one before rolling them up)

Heat oven to 350.
Beat cream cheese and 3/4 C. parmesan with mixer until well blended.
Separate dough into 8 rectangles; seal seams.
Spread with cream cheese mixture. Top with peppers and parsley. Fold each rectangle lengthwise to enclose filling. Seal edges and cut into 4 squares. Place on baking sheet and sprinkle with remaining parmesan cheese. Bake 13-15 minutes or until golden brown.

Stacked Enchilada Bake

4 C. cooked shredded chicken
2 small cans green enchilada sauce
1 C. frozen corn
2 large jalapenos, stemmed & chopped
shredded cheese
6 flour tortillas

Heat oven to 350 degrees. Combine first 4 ingredients (save 1/2 can enchilada sauce for later). Spray 13x9 inch pan with cooking spray. Put two tortillas on bottom of pan. Spoon chicken mixture over tortillas. Top with remaining 4 tortillas. Cover with remaining enchilada sauce. Sprinkle with cheese. Cover and bake 25 minutes.

This was very easy and yummy!

Hawaiian Dream Cake

1 package yellow cake mix

20 oz. can crushed pineapple, drain BUT save the juice

8 oz. cream cheese

8 oz. cool whip

1 package vanilla instant pudding

1 cup milk

shredded coconut

pecans (optional)

Mix cake according to directions, SUBSTITUTING pineapple juice for water. Pour into greased and floured large cookie sheet. Bake at 325 degrees for 20 minutes. Cool in pan.

Mix softened cream cheese, with pudding, milk and pineapple. Spread on cooled cake. Spread cool whip over the top and sprinkle with coconut and chopped nuts. Refrigerate until ready to serve.

Pumpkin Cream Cupcakes

1 pkg. spice cake mix
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1 C. canned pumpkin
1 pkg. (8 oz.) Cream Cheese, softened
1/4 C. sugar
1 egg
1/4 tsp. ground nutmeg
1 1/2 C. thawed Cool Whip

Heat oven to 350. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg. Add spoonful to each cupcake.

Bake 18 to 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove from pans. Cool completely.

Stir nutmeg and Cool Whip together. Spread over cooled cupcakes. Keep refrigerated.

Makes 24 cupcakes.

Pumpkin Layered Pie

4 oz. cream cheese, softened

1 TBS. milk

1 TBS. sugar

1 1/2 cups cool whip (will eventually use all of the 8 oz.)

1 graham cracker crust

1 cup cold milk

1 can 16 oz. pumpkin

1 large package vanilla instant pudding

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

Mix cream cheese, milk, and sugar in a bowl with wire whisk until smooth. Fold in 1 1/2 cups cool whip. Spread in crust. In bowl, pour in milk, pumpkin, pudding and spices. Beat with wire whisk until combined. It will be thick! Spread over cream cheese mixture in pie crust. Refrigerate for 4 hours. Put cool whip on top when ready to serve.

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.