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Chocolate Cream Cheese Pie

4   oz softened cream cheese

1 TBS milk

1 TBS sugar

1 tub Cool Whip (8 oz)

1 crust

2 packages 3.9 oz chocolate pudding

2 cups milk

 

Beat cream cheese, 1 TBS milk, and sugar in a large bowl until blended.  Stir in 1 ½ cups cool whip.  Then spread onto bottom of graham cracker (or your favorite) crust.

 

Beat pudding mixes and 2 cups milk in a separate bowl.  Wisk 2 minutes.  It will be thick immediately.  Stir in cool whip.  Spread over cream cheese layer.  Refrigerate for 4 hours or until firm.

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Chicken Enchiladas

1 can cream of chicken soup

½ cup sour cream

1 cup picante sauce

2 tsp. chili powder

2 cups cooked chicken

½ cup Monterey Jack Cheese

Tortillas

Stir soup, sour cream, picante sauce, and chili powder.  Mix chicken, cheese, and 1 cup of sauce.  Pour sauce on bottom of 9X13 pan.  Put sauce with chicken in tortillas.  Cover with sauce and cheese.  Bake 350 for 20 min. or until bubbly

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Cheesecake Layered Brownies

Brownie Batter

Cooking spray

1 (19.5 oz) brownie mix

½ cup vegetable oil

¼ cup water

2 large eggs

Cheesecake Topping

1 (8 oz) pkg. cream cheese, softened

2 Tbs. butter, softened

1 Tbs. cornstarch

1 (14 oz) can sweetened condensed milk

1 large egg

2 Tbs. vanilla

¾ cup chocolate frosting

 

Spray 9X13 pan with non-stick spray.  Prepare brownies according to the package.  Bake 25 minutes at 350 degrees.

 

Beat cream cheese, butter, and cornstarch until fluffy.  Gradually beat in milk, 1 egg, and vanilla until smooth.  Pour mixture over partially baked brownie.  Bake 28-30 minutes or until lightly browned.  Cool.  Spread with frosting.  Chill 30 minutes.  Cut into bars.

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Carrot Cake – Linda Dennis

2 Cups sugar

1 ½ Cups oil

4 eggs

5 Cups grated carrots

2 Cups and 2 TBS. flour

2 tsp. baking soda

1 ½ tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

 

Add all ingredients.  Bake 350 degrees for 53 min.

Makes 3 round layers

 

Frosting

 

4 TBS butter

8 oz cream cheese

2 tsp. vanilla

1 lb. powder sugar

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Brazillian Lemonade

Original Recipe Yield 4 servings

 

Ingredients

  • 2 limes
  • 1/2 cup sugar
  • 3 tablespoons sweetened condensed milk
  • 3 cups water
  • ice

Directions

  1. Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
  2. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
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Black Bean Tortilla Casserole

1 can diced tomatoes

¾ cup picante sauce

2 cloves garlic

1 tsp cumin

2 cups cheese

2 cups chicken

1 can black beans

1 cup sour cream

2 cups chicken cooked and cubed

8 corn tortillas.

 

Mix all ingredients except tortillas and some of the cheese.  Layer mixture and corn tortillas.  Top with extra cheese.  Bake at 350 for about 20 minutes.

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Pumpkin Bread – Grandma Dennis

Makes 4 or 5 big loaves

1 1/2 cups butter

4 1/2  cups flour

3/4 tsp. ginger

3 cups sugar

3 tsp cinnamon

3 tsp baking soda

6 eggs

12 oz semi sweet chocolate chips

1 large can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 tsp. salt

Cream butter and sugar.  Add eggs, beat.  Add pumpkin.  Add dry ingredients.  Add chocolate chips.

Bake 350 45 minutes to 1 hour

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Chicken and Dressing Casserole

3 cups cooked chicken

2 packages chicken or turkey stuffing made according to package (we don’t add the butter)

1 1/2 cups cooked frozen peas

2 cans cream of chicken soup (or one cream of chicken and one cream of celery)

1 cup milk

1/2 cup diced celery

2 tsp. minced onion

Spray bottom of 9X13 pan.  Press prepared stuffing into bottom of pan.  Mix soup and milk.  Add diced chicken and vegetables.  Pour over stuffing.  Bake at 375 for 30 minutes.

 

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Chicken Gnocchi Soup

1 chicken breast, cooked and diced

2 cans chicken stock

4 cups half-and-half

1 stalk celery, diced

1 tsp garlic puree

1 carrot, shredded

1/2 large onion, diced

1 cup fresh spinach, chopped

3 TBS olive oil you may also add 4 TBS butter/margarine

1/2 tsp thyme

salt and pepper

16 ounces potato gnocchi (we like them cut in half)

1 TBS cornstarch (optional)

Directions

  1. Saute the onion, celery, garlic, carrot in oil and butter over medium heat until onion in translucent.  When slightly cool blend in blender if you don’t want chunks of vegetables with some of the chicken broth to blend.  Pour back into pan.
  2. Add Chicken, chicken broth, half-and-half, salt and pepper, thyme.  Heat to boiling, then add gnocchi.  Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.  I prefer to add the chicken when I add the spinach so it doesn’t get too tough.
  3. Add spinach and cool for another 1-2 minutes until spinach is wilted.  Cook longer if you wanted it more wilted.
  4. Add cornstarch dissolved in 1-2 TBS water if you want a thicker soup.

 

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Crepes – Grandma Dennis’

1 cup flour

2 eggs

1/2 cup water (will need more water if not using crepe maker pan to get them to spread out on fry pan)

1/4 tsp salt

2 TBS melted butter

Place ingredients in blender in order.  Mix 30 seconds.  Stop, stir down sides.  Mix 30-60 seconds until smooth. I have a ninja so I put in the water first then the other ingredients so it doesn’t stick to the bottom of the blender.

Makes 16 crepes

This is for use with the crepe maker you dip into the batter. If pouring into a pan you need to thin it out quite a lot.