Chicken and Cheese Tostada's

These were very yummy and easy to make, too. Two of my most important ingredients.
Chicken and Cheese Tostada's
submitted by Michelle
(from Kraftfoods.com)

6 Flour Tortillas
1 pkt. (1-1/4 oz.) Taco Seasoning Mix, divided
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup water
2 large tomatoes, chopped, divided
2 cups Shredded Cheddar Cheese, divided
6 Tbsp. Sour Cream
1/4 cup chopped cilantro

HEAT oven to 400°F. Place tortillas in single layer on large baking sheet; spray with cooking spray. Sprinkle with 1 tsp. seasoning mix. Bake 7 to 8 min. or until tortillas are crisp and golden brown.
MEANWHILE, combine chicken, remaining seasoning mix and water in large skillet. Bring to boil on medium-high heat; simmer on medium-low 5 min. or until chicken is done, stirring occasionally. Add 1-1/2 cups tomatoes; cook until heated through, stirring occasionally. Remove from heat; stir in 1-1/2 cups cheese.
SPOON chicken mixture onto tortillas; top with remaining ingredients.

Honey-Lime Chicken Enchilada's

Wow!!! These were soooo good!!! And very easy too!!! I just love having new, and easy recipes to make for dinner!!! You gotta try this one!!!




Honey-Lime Chicken Enchilada's
submitted by Camille
(from The Sister's Cafe)

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce


Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.) (I forgot this step, that is why mine don't look very crispy, but they still tasted GREAT!!!!!)

Lime Soup

This is one of my favorite soups!!!! My friend Ditte gave it to me a few years ago, and I just LOVE it!!! But then, I do love pretty much everything lime!!! Yummy!! This is really simple and easy, and we usually serve it with some warm bread and some fruit on the side!!! Enjoy!!



Lime Soup
submitted by Camille
(from my friend Ditte)

1 tbsp olive oil
3 chicken breast, chopped
1 clove fresh garlic, crushed
4-5 cups chicken broth
1/3 - 2/3 cups fresh lime juice
1 Avocado, chopped
1 tomato, diced
cilantro
tortilla chips

Stir fry chicken in olive oil and crushed garlic. When chicken is cooked, add chicken broth to pot. When broth is good and warm, add lime juice (add as much as you prefer, we like more of a lime taste, but some prefer less). Serve immediately with tortilla chips, chopped tomato and avocado, and sprinkle on cilantro!!! Yum!!!

Banana Bread

The BEST banana bread!!! It is so very moist, and delicious!!! Make it all of the time!! All of my neighbors love it too : ) Enjoy!!!



Banana Bread
submitted by Camille

4 Tbsp. sour cream (or yogurt)
1 tsp baking soda
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 1/2 cup flour
1 cup mashed ripe banana's
1/4 tsp salt

Mix sour cream and baking soda in small, separate bowl. Cream butter and sugar; add sour cream mixture, vanilla, flour, salt, and banana's. Pour into a greased loaf pan. May sprinkle top with cinnamon-sugar mixture (I never do. Taste GREAT without it!!!). Bake at 350 degree's for 35-45 minutes for 3 small loaf pans or for 1 hour and 15 minutes for one large loaf.

Easy-peasy Caramel Apple Dip

This apple dip is so easy to make and taste really yummy as well. It is a hit with all my boys (as well as my hubby and I!).
Easy-peasy Caramel Apple Dip
submitted by Michelle
(from Kraftfoods.com)


1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp. vanilla

Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add brown sugar and vanilla; beat until well blended.
Spoon into serving bowl.
Enjoy!

Cheesecake

I made this cheesecake for dessert for Father's Day. It was seriously DELICIOUS!!!! I will have to agree with Melanie from My Kitchen Cafe (from whence this amazing recipe came from!!!) that this is seriously the best cheesecake recipe I have ever tried!!! My husband LOVES a good cheesecake, and he was so happy that I made this for him!!! Yum YUM!!!!




Cheesecake
submitted by Camille
(from My Kitchen Cafe)

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.