Cookie Dough Dip

Holy Cats!!!! Another AMAZING find from Pinterest!! I made this for a baby shower this past week, and it was a HIT!!! It was gone in about 10 minutes!!! No kidding!! Everyone loved it! I was so glad I tried a bite of it before I left, because I wouldn't have had any otherwise : ) Try it now....it is sooo easy to make! It would be great for a fun snack for General Conference this weekend, or a fun treat for Easter next weekend : ) Happy Friday everyone!!!

Cookie Dough Dip
submitted by Camille
(adapted from Add a Pinch)

1 8oz pkg cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 Tbsp brown sugar
1 1/2 tsp vanilla
1 cup chocolate chips
1 cup white chocolate chips

Cream together cream cheese, and butter. Add powdered sugar, brown sugar and vanilla. Mix well. Add if chocolate chips and white chocolate chips and mix until combined. Serve with graham crackers, apple slices, etc.

Buttermilk Blueberry Breakfast Cake

I made this yesterday for our breakfast this morning. Wow, it was so good, and so very moist!!! I was looking for something to use up some buttermilk I had in the fridge, and found this breakfast cake I had pinned on Pinterest awhile back. It has just the tiniest hint of lemon, and mixed with the blueberries and the moistness of the cake from the buttermilk....SUPER YUMMY!!!!! It is very springy tasting to me..and how perfect that we had it for breakfast on this 1st day of Spring!! I think it would be very good for an Easter brunch or Mother's Day brunch!!

Buttermilk Blueberry Breakfast Cake

submitted by Camille

(adapted from Alexandra's Kitchen )

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries ( I used frozen blueberries, and it was just fine!)
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top (I added some cinnamon to the 1 Tbsp of sugar that goes on top of the cake..it was really good!!!)

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar (or cinnamon and sugar mix). Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary. Mine only needed 5 more minutes) Let cool at least 15 minutes before serving.

Mexican Chicken Bake

Oh wow...I made this dish for dinner tonight, and BOY was it a HIT!!!! Fairly easy and healthy, and super yummy!!!! My husband kept saying "Babe! This is so good!!!" Ahhh...music to my ears! This is definitely a keeper for us, try it and tell me what you think : )


Mexican Chicken Bake
submitted by Camille
(adapted from My Recipes)

1 cup fat-free, less sodium chicken broth
2 (4oz) cans chopped green chilies, divided
1 1/2-2 lbs chicken
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4oz) Monterey Jack cheese, shredded
1/4 cup (2 oz) cream cheese
1 (10oz) can green enchilada sauce
8 corn tortilla's, torn into about 1-2 inch pieces
1 oz tortilla chips, crushed (about 8 chips) (I made my own chips by tearing up flour tortilla's, laying them on a cookie sheet, spraying them with Olive Oil non-stick cooking spray, and sprinkling them with salt, and baking them in the oven at 350 for about 8-10 minutes)
1/2 cup shredded sharp cheddar cheese

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Spray a pan with non-stick cooking spray. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place half of the torn tortillas in the bottom of a 9x12 casserole dish coated with cooking spray. Spoon half of chicken mixture over tortillas. Repeat layers once more, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Smore's Cookie Bars

My sister-in-law, Stacey, had shared this link a few months back. She had made them, and highly recommended them!!! And since I love all things Smore's....I HAD to try them!!!! They were so very good!!!!! The mixture of the peanut butter chips with the chocolate chips was soooo fun, and delicious!! And what a fun way to enjoy Smore's while staying indoors :)

Smore's Cookie Bars
submitted by Camille
(from A Few Short Cuts)

Ingredients:
1 pouch Betty Crocker Sugar Cookie Mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
2 cups chocolate chips
1 cup peanut butter chips
4 1/2 cups mini marshmallows

Directions:
Preheat oven to 375. In large bowl, mix together sugar cookie mix and graham cracker crumbs. Stir in melted butter, and press into a aluminum foil-lined 9x13 dish. Bake for 18-20 minutes, or until set.
Immediately pour chocolate chips and peanut butter chips over baked layer. Let stand for 3-5 minutes until they begin to melt. Use a spatula to spread melted chocolate and peanut butter chips evenly over the cookie layer.
Set oven to broiler. Sprinkle marshmallows evenly over melted chocolate. Broil with top of cookie bars 4-5 inches away from heat for about 30 seconds, or until marshmallows are toasted. (Be careful, this happens FAST!!!!)
Allow to cool, and then cut into bars.

Chex Lemon Buddies

This was fun and different. My kids LOVED them, and these were so easy to make!! Definitely a fun springtime snack for the kids!!!!


Chex Lemon Buddies
submitted by Camille
(adapted from Chex cereal)

Ingredients:
9 cups Rice Chex
1 1/4 cups white chocolate chips
1/4 cup butter or margarine
4 tsp grated lemon peel
2 Tbsp fresh lemon juice
2 cups powdered sugar

Directions:
Pour Rice Chex into large bowl. Set aside. In 1 qt. microwavable bowl, melt white chocolate chips, and butter uncovered on high for 1 minute. Stir. Continue to melt white chocolate chips in microwave at 15 seconds intervals until completely melted. Add lemon peel and fresh lemon juice, stir. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon ziplock bag. Add powdered sugar. Seal bag and gently shake until cereal is evenly coated with powdered sugar. Spread onto wax paper or foil to cool. Store in an airtight container.