Mandarin Orange Pretzel Salad

This was so yummy!!! Perfect for a summer night treat, or a side dish for a summer picnic :)  The sweet with the salty is one of my favorites, not to mention how easy this was to make.
Definitely a keeper!

Mandarin Orange Pretzel Salad
submitted by Camille
from "A Year with Six Sister's" cookbook

2 cups crushed pretzels
1/2 cup butter, melted
1 cup, plus 3 Tbsp sugar, divided
1 (8oz) pkg cream cheese
1 (8oz) container whipped topping
1 (6oz) box orange jello
2 cups boiling water
1 (11oz) can mandarin oranges

Preheat oven to 350 degree's. For the first layer, combine pretzels, melted butter, and 3 Tbsp sugar. Stir together until well blended. Press in 9x13-inch baking pan and bake 7 minutes. Cool completely.

For the second layer, beat 1 cup sugar and cream cheese together until smooth. Fold in whipped topping. Spread cream mixture over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the Jell-O mixture will not be able to leak through when added.

For the third layer, mix Jell-O and boiling water until completely dissolved. Add oranges and let cool until slightly set. Pour over cream cheese layer and refrigerate until firm. Cut into squares and serve.

Creamy Garlic Alfredo Sauce

I am not lying when I say that this is the BEST Alfredo Sauce I have EVER eaten!!! It was so good, in fact, that not only did all 4 of my kids who eat table foods love it (I have a breast-fed baby, so he didn't have any, ofcours!! LOL!!), but my 3 older kids all asked if they could have the leftovers in their lunch the next day at school!!!! So, SO yummy!! And it was so easy too!!! I only every buy and serve our family whole wheat pasta. But, my hubby had run to the store for me and had picked up white pasta instead. Whatcha gonna do?! I was just grateful he ran to the store for me!!! Happy eating!!

 Creamy Garlic Alfredo Sauce
submitted by Camille
(from Mel's Kitchen Cafe )

INGREDIENTS:
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk (I used 1%)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

Lemon Delight Trifle

I love going to the library and getting cooking/recipe magazines. One of my favorites is Taste of Home. I found this recipe in one their magazines, and just KNEW I had to try it!!!! I really love lemon desserts...and they are the perfect dessert in the spring too!! This one was fun, and easy to make, and it made ALOT!!!!! It would be perfect to bring to a social gathering. I had my hubby take the leftovers of it to work the next day (so I didn't eat it myself!) and he said it was gone fast, and everyone who had some was ranting and raving about it!!! That makes me happy : )

Lemon Delight Trifle
submitted by Camille
(from Taste of Home Magazine)

3 1/2 cups cold milk
2 pkg. (3.4 oz each) instant lemon pudding mix
1 pkg. (8oz) cream cheese, softened
1/2 cup butter, softened
1/2 cup powdered sugar
1 (12 oz) container frozen whipped topping, thawed and divided
1 pkg. (12-14oz) lemon cream-filled sandwich cookies, crushed

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.

In another bowl, beat the cream cheese, butter and powder sugar until smooth. Gradually stir in pudding until blended.

Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture.

Place half of the remaining cookies in a 3 qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

Best Fruit Dip EVER

Strawberries are back in season and I am one happy girl! I love them. And I love a good fruit dip to go with them, so when I saw this recipe over on Pinterest I had to try it out. We all loved it! Very simple and very yummy, with very few ingredients. A winner all around in my book.

Best Fruit Dip EVER
submitted by Michelle
(from Simply Real Moms)


Ingredients
1 8oz pkg Cream Cheese, softened
1 7oz jar Marshmallow Cream
1 cup Powdered Sugar

Instructions
Mix all ingredients until combined.
Enjoy with your favorite fruit!

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.

Monkey Bread

I have been making this monkey bread for Christmas morning for a few years now. It has become a tradition that we all love. It is so simple and easy, and you can even do some of the prep work the night before. Which is what I did this past Christmas morning since we had 9am church.

Monkey Bread

submitted by Michelle

(from Kraftfoods.com)

3 cans (7.5oz each) refrigerated buttermilk biscuits

3/4 cup granulated sugar

1 Tbsp ground cinnamon

1/2 cup butter or margarine, melted

4oz. (half of 8oz. pkg.) Cream Cheese, softened

1/2 cup powdered sugar

1-2 Tbsp of milk

Cut each biscuit into quarters. Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces in batches; toss to coat. Place half the biscuit pieces in greased 12 cup fluted tube pan; drizzle with half the melted butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40-45 minutes or until toothpick inserted near center comes out clean and top is golden brown. Cool 5 min. invert onto serving plate. Remove pan. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.  Add 1 Tbsp milk. Beat until well blended. Blend in enough  of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. 

Enjoy!

Pumpkin Whoopie Pies

I found these over on Pinterest, and have been wanting to make them. Fall is all about baking with Apples and Pumpkins!!!! YUM!!! Now, while I found THIS particular recipe over on Pinterest,I have seen it since on other blogs. All the recipes are pretty much the same, but I followed this one, and then tweaked it a little to make it to my liking, and what I had on hand. They were delicious!!!!




Pumpkin Whoopie Pies
submitted by Camille
(adapted from Dreamy Desserts)

3 cups Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Place by the spoonful on an un-greased cookie sheet. Bake for about 11 minutes, and then cool on wire rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill a few hours or overnight.

Not Yo' Mama's Banana Pudding

My hubby went to a baptism where afterwards they served this dessert up. He absolutely loves banana pudding and banana cream pie. After one bite of this he knew he had to find out what it was so I could make it for him. After asking around he found out it was a recipe from Paula Deen called Not Yo' mama's Banana Pudding. He asked me to please make it for him for Fathers Day, so I did. And it was De. Li. Sious.! I am not a big fan of banana type desserts except for banana bread. I guess I can add one more to the list. :)

Not Yo' Mama's Banana Pudding
submitted by Michelle
(from Paula Deen)

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.



SO VERY GOOD!

Creamy Chicken Enchiladas

I found a new food blog. I think I am in love. And funny enough, a lot of their older recipe posts they have the same dishes I do, and Camille used to have. Crazy. Anyhow, someone linked to this recipe somewhere, and I had to try it. I LOVE mexican food. And enchiladas are one of my faves! This was a huge hit. It will most definitely be being added to the regular dinner meal list.

submitted by Michelle
(from Kevin and Amanda)

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Seriously SO GOOD!

Caramel Apple Cheesecake Bars w/ Streusel Topping

Oh wow...what do I say?! This was Seriously. So. Good. I am someone who loves trying different recipes. I don't like having the same thing over and over. But, I would change for this. I could eat this every night....if my waistline would let me!!!!! OH MY...SOOOOOOO GOOD!!!!! I think I have found my new favorite dessert of ALL TIME!!!!



Caramel Apple Cheesecake Bars w/ Streusel Topping
submitted by Camille
(from My Kitchen Cafe)

Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened

Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Cinnamon Graham Cracker Cake

Graham crackers have been one of my most FAVORITE snacks since I was a little girl! So imagine how excited I was one I came across this recipe!! I am usually not a cake fan, but with homemade cream cheese frosting...how can you go wrong?! It was a hit here at home, as well as at my husbands office (whenever I make desserts and there is alot, I send them with him to work. Otherwise, I will probably polish it off...sigh).




Cinnamon Graham Cracker Cake
submitted by Camille

32 squares cinnamon graham crackers, crushed
1 cup sugar
1/2 cup butter, softened
5 egg yolks
2 tsp vanilla
1/2 tsp ground cinnamon
2 Tbsp flour
2 tsp baking powder
1 cup milk

To make graham cracker crumbs: Place graham cracker squares into a large plastic ziplock bag, and using a rolling pin, crush crackers into crumbs. Preheat oven to 325 degree's. Grease and flour a 9x13 glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside. Cream sugar and butter until light and fluffy. Add egg yolks, vanilla and cinnamon. Add flour mixture to creamed mixture alternately with milk. Spread into prepared pan. Bake for 20-25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.

Icing

1/3 cup cream cheese
1/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar

Cream together softened and butter until smooth. Add powdered sugar and mix well. Add vanilla and then mix again. Then spread evenly over cooled cake.

White Chicken Pizza with Caramelized Sweet Onions

This pizza was soooo good!!!! And there is no shredded cheese over it, just a little cream cheese on the crust! Fun and different....and EASY too!!! I thought it might be a little complicated, but it wasn't at all. I had the whole thing made pretty quickly! My kinda meal!! I sure hope you try this one...and let me know what you thought of it!!!

P.S. my kids liked it too!!!! Major plus!



White Chicken Pizza with Caramelized Sweet Onions
submitted by Camille
(adapted from pillsbury.com)

2 Tbsp butter or margarine
3 cups halve thinly sliced sweet onions ( I only had yellow onions on hand, it tasted fine!!!!)
1 tsp sugar
1/4 tsp ground thyme
2oz cream cheese
1 prepared pizza crust (I used pillsbury pizza dough)
1/3 cup Alfredo sauce
1 cup shredded cooked chicken

In skillet, melt butter over medium heat. Cook onions and sugar in butter 20-25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme.

Meanwhile, heat oven to 410 degree's. Spread cream cheese evenly over pizza crust/dough. Top with Alfredo sauce, shredded chicken and onions. Place on greased cookie sheet or pizza pan. Bake in oven for 15-18 minutes, or until bottom or crust in a nice golden brown.

Layered Pumpkin Loaf

Like I said before, I 'heart' pumpkin!!!! This was so good, more of like a dessert!! Yummy, yummy!!!



Layered Pumpkin Loaf
submitted by Camille
(adapted from Kraft Foods)

1 cup canned pumpkin
1 cup plus 2 Tbsp sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2 1/2 tsp Baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 (8oz) pkg cream cheese, softened

Heat oven to 350ºF. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white with whisk until well blended.

Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture` and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Seven-Point Spread

Seven-Point Spread
submitted by Camille
(adapted from Kraft foods)

1 pkg. (8 oz) Cream Cheese, softened
1/4 cup sliced jalapeno peppers for nachos, drained and chopped
1/2 lb boneless skinless chicken breasts, cooked and shredded
1 cup Mexican Style Shredded Cheese
1/2 cup sour cream
1/2 cup chunky salsa
2 green onions, sliced
crackers, chips or sliced veggies for dipping

Spread cream cheese onto bottom of 9 inch pie plate; top with layers of peppers, chicken and shredded cheese. Microwave on High 2-3 minutes, or until cheese is melted. Top with layers of sour cream, salsa and onions. Serve with chips, crackers and veggies.

Blueberry Cheesecake Pancakes

Made this one Saturday morning in May. It was soooo good!!! Even the baby loved them (without the topping and syrup, ofcourse : )Enjoy!!!


Blueberry Cheesecake Pancakes
submitted by Camille
(from Taste of Home)

3 oz. cream cheese, softened
3/4 cup whipped topping
1 cup flour
1/2 cup graham cracker crumbs
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed

For topping, in small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Pumpkin Cream Cupcakes

These cupcakes were so very moist, and yummy!!! I had fun making them with my 3 1/2 year old little guy this week! Brought to a "Recipe Night" I had, and everyone loved them!!! Enjoy!!!



Pumpkin Cream Cupcakes
submitted by Camille
(from kraftfoods.com)


1 pkg.(2-layer size) spice cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg.(8 oz.) Cream Cheese, softened
1/4 cup sugar
1 egg

Heat oven to 350ºF.

Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cup.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Cream Cheese Cookies

This is a recipe that I got from my MIL who received it from an old friend. I make it mostly at christmas time with all my other goodies. I had all the ingredients on hand so I whipped them up for an after-school snack for my boys. They were more than happy to eat them!
Cream Cheese Cookies
submitted by Michelle

8oz pkg. cream cheese
1/4 cup butter or margarine
1 egg yolk
1/4 tsp. vanilla
1 pkg. yellow cake mix

Cream butter and cream cheese. Blend in egg yolk and vanilla. Add cake mix 1/3 at a time; mix well adding last 1/3 by hand. Chill dough for 1/2 hour. Drop by scant rounded tsp. on ungreased baking sheet. Bake 8-10 minutes at 375 degree's until delicately browned. Cool slightly before removing from baking sheet.