Friday, September 26, 2008

Strawberry Bottom Cheesecake

1 6oz. Shortbread or Graham Cracker Pie Crust
4 oz. Cream Cheese, Softened
1/4 C. Sugar
1/2 C. Sour Cream
1 tsp. Vanilla
4 oz. Frozen Whipped Topping, Thawed
2 C. Fresh Strawberries, Thinly Sliced
1/2-3/4 C. Strawberry Glaze (depending on how much you like)

1. Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.
2. Spread thin layer of glaze over bottom of crust. Mix remaining glaze in with sliced strawberries and spoon into pie crust. Gently spread cream cheese mixture over glazed berries.
3. Cover with the inverted dome from the crust and chill until set; at least 4 hours.

Chicken Enchiladas

3 Chicken Breasts
9-10 Uncooked Tortillas, Cooked
1 Can Green Chili Enchilada Sauce
1/2 C. Sour Cream
1/2-3/4 Can Cr. of Chicken Soup
1 C. Shredded Cheddar Cheese
Onion Powder (To Taste)

1. Steam or boil chicken breasts until cooked. Shred chicken into frying pan and fry with green chili enchilada sauce.
2. In a medium bowl mix together sour cream, cream of chicken soup, cheese, onion powder, salt, and pepper. Add chicken mixture and stir together. Fill tortillas, and roll.
3. Spread a thin layer of sour cream on the bottom of a 9x13 pan. Place filled tortillas in pan and top with another thin layer of sour cream and sprinkle with cheese.
4. Cook at 350º for about 30 minutes.
5. Eat just how they are, or top with guacamole, olives, tomatoes, & salsa:)

Sunday, September 21, 2008

Peanut Butter Cookies

1 C Butter, softened
1 C Peanut Butter
1 C Granulated Sugar
1 C Packed Brown Sugar
1 tsp. Baking Soda
1 tsp. Baking Powder
2 Eggs
1 tsp. Vanilla
2 1/2 C Flour
Granulated Sugar
2 12oz. Bags of Reeses Peanut Butter Cup Miniatures

1. In a large mixing bowl beat the butter and peanut butter with an electric mixer for about 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat till combined. Beat in the egg and vanilla till combined. Then add flour and beat in until combined. Preheat Oven. Place dough in fridge for 10 minutes to make it easier to handle.
2. Shape dough into balls, and roll in additional granulated sugar to coat. Place balls on an ungreased cookie sheet. Bake at 375º for regular ovens or 350º for convection ovens for 7 to 9 minutes.
3. While the cookies are baking unwrap as many reeses peanut butter cups as there are cookies. Remove cookies from oven lightly push one reeses peanut butter cup (turned upside down) into the center of each cookie, then remove the cookies from the tray and allow to cool on a wire rack.

This recipe makes about 60 cookies....if you don't want that many (which I always do-cuz we LOVE them:) You can half the recipe.