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Sandra’s Creamy Crockpot Potato Soup (Alex’s Aunt)

  • 1 32 oz. bag of frozen diced hash brown potatoes (We used about 6 medium fresh potatoes and it was the same recipe and directions and it worked great.)
  • 1 package of bacon
  • 1 32 oz. box chicken broth
  • 1 10.5 oz. can cream of chicken soup
  • 1 medium onion, chopped
  • 1 8 oz. package cream cheese (must be full fat)
  • dried chives for garnish
  • bacon crumbles for garnish

Fix more than enough bacon for breakfast. Crumble the leftovers for this recipe.

Put the following ingredients in crockpot: hash browns, cream of chicken soup, chicken broth, chopped onion and handful of bacon crumbles. Add a pinch of salt and pepper. Cook on low for 7-8 hours.

During the last hour of cooking cube the cream cheese and add to the crockpot. Mix well.

When serving add dried chives and bacon crumbles as a garnish.

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Chocolate Cheesecake

Makes one 9-inch cheesecake

Crust

  • 2 cups chocolate wafer crumbs
  • 5 TBS melted butter

Filling

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 ounces (2 squares) semisweet chocolate, melted

Frosting

  • 6 ounces (6 squares) semisweet chocolate, melted
  • 1/2 cup sour cream
  1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan.
  2. Preheat oven to 300.
  3. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at a medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
  4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
  5. Bake cheesecake for 50 minutes. Transfer to a wire rack. Cool completely.
  6. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
  7. Uncover cheesecake; carefully remove sides of pan.
  8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Baking Tips

Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.

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Butterfinger Lush

  • 1 pouch (17.5 oz) Betty Crocker peanut butter cookie mix
  • Vegetable oil, water, and egg called for on cookie mix pouch
  • 1/3 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip, thawed
  • 2 boxes (4-serving size each) chocolate instant pudding mix
  • 3 cups cold milk
  • 3 Butterfinger candy bars (1/9 oz each), unwrapped, chopped (about 1 1/2 cups)
  1. Heat oven to 375. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
  2. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 9X13 glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  3. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  4. In another medium bowl, beat dry pudding mix and milk with a whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layers. Cover and refrigerate 4 hours.
  5. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.
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Chicken Crescents (Croissants) – Aunt Becky

  • 2 cups chopped cooked chicken
  • 8 oz cream cheese
  • cheddar cheese
  • chives
  • salt and pepper
  • 2 packages crescent rolls

Mix everything except rolls together. Soften cream cheese by sitting out on counter for a while or in microwave for a little while. Roll mixture into crescents.

You can dip in butter then in bread crumbs if you want.

Bake at 350 degrees for 15-20 minutes

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Pumpkin Roll

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped nuts (optional)

Beat eggs 5 minutes.  Beat in sugar, stir in lemon juice and pumpkin.

Mix dry ingredients together.  Add to wet ingredients.

Spread on well greased and floured cookie sheet.  Top with nuts.  Bake 15 minutes at 350 degrees.  Make sure it is really done or it will fall apart when rolling and unrolling.

Turn onto brown paper bag or waxed paper.  Roll at narrow end.  When cool (can put in fridge) unroll and fill with filling, roll back up, slice.

Filling

  • 1 cup powdered sugar
  • 6 oz cream cheese
  • 1/2 teaspoon vanilla
  • 4 Tablespoons butter

Beat all ingredients together then frost cake.

Store in fridge.

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Double Layer Pumpkin Pie

1 graham cracker pie crust

1/2 pkg. (4 ounces) cream cheese, softened

1 Tablespoon milk

1 Tablespoon sugar

1 tub (8 ounces) cool whip, thawed

1 cup milk

2 pkgs. (4-serving size) vanilla instant pudding

1 can (16 ounces) pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

  1. Mix cream cheese, 1 Tablespoon milk, and sugar in large bowl with wire whisk until smooth.  Gently stir in 1/2 of the whipped topping (about 1 1/2 cups).  Spread on bottom of crust.
  2. Pour 1 cup milk into bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  Mixture will be thick.  Stir in pumpkin and spices with wire whisk until well mixed.  Spread over cream cheese layer.
  3. Refrigerate 4 hours or until set.  Garnish with remaining whipped topping.  Store leftover pie in refrigerator.

*HELPFUL HINT: Soften cream cheese in microwave on high for 15 to 20 seconds.

We don’t usually put cool whip on top.

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Angel’s Chicken and Cream Cheese Enchilada Casserole

Prepared by Angel Shannon
www.cookingwithangel.com

Ingredients:

  • 1 T. butter
  • 1 T. fajita seasoning
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 cups cooked and chopped chicken
  • 1 (8 oz.) pkg. cream cheese, cubed and softened
  • 10 (or so) regular sized flour tortillas
  • ½ lb. grated Colby cheese
  • ½ lb. Velveeta
  • 2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
  • ¼ cup milk

 

Melt butter in large skillet; add fajita seasoning, onions and celery.  Saute for 5 minutes over medium high heat.  Remove from heat and mix in chicken and cream cheese, stirring to blend well.  In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy.  While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up.  Place in greased 9×13 inch pan, seam side down until pan is full.  Pour sauce over enchiladas.  Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with salsa, sour cream and a green salad on the side.

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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.