I'm finally updating my recipes. I hope to get back into posting new recipes now that we are once again settled in a place. I hope you all enjoy the recipes!
Deluxe Sour Cream Chicken
(courtesy of allrecipes.com)
This recipe is so easy to make – cook up some bacon and throw everything in a pan and you're good to go!
18 slices bacon (1 pack)
1 can cream of chicken soup
1 (16 oz.) container sour cream
6 boneless, skinless chicken breasts (pork chops also work well)
Cook bacon over medium high heat until evenly brown. Drain on paper towels. Preheat oven to 350*. Place chicken in a 9x13" baking dish and cover each breast with bacon (I usually chop it up). In a large bowl combine the soup and sour cream. Mix together and pour over chicken; spread out evenly. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
This is great with mashed potatoes.
Caramel Pecan Cheesecake
(courtesy of Philadelphia cream cheese)
This recipe is so easy to make and so, so yummy!
3 Tbsp. milk
½ cup pecans (or any favorite nut)
9" graham cracker crumb crust
2 pkg. (8 oz.) cream cheese, softened
½ cup sugar
½ tsp. vanilla
Microwave caramels and milk in small bowl on high 2 minutes or until smooth, stirring every minute. Stir in pecans; pour into crust. Refrigerate 10 minutes.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour over caramel mixture.
Bake at 350* for 35-40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with pecan halves and caramel sauce.
Cream Cheese Cookies
Another simple recipe – only 5 ingredients!!
1 – 8 oz. pkg. cream cheese, softened
¼ cup butter or margarine, softened
1 box of cake mix (any flavor or brownie mix is good too)
1 egg yolk
¼ tsp. vanilla or almond extract
Cream together butter and cream cheese. Blend in egg yolk and vanilla. Gradually beat in cake mix. Dough will be stiff. Cover & chill for 30 minutes. Preheat oven to 375 degrees. Grease cookie sheets, drop dough onto sheets (teaspoon size). Bake 8-10 minutes or until firm. Cool on wire rack.