White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 1/2 cups shredded Monterey Jack cheese Or Pepper Jack cheese
5 ozs of Philadelphia Santa Fe Cooking Cream
3 Tbsp. butter
1 TB taco seasoning
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies (optional) 
1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and the sante fe cooking cream. Roll chicken mixture and bit of cheese in each tortilla and place in pan.
3. In a sauce pan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. DO NOT bring to a boil.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Apple Pear Crumble Pie
24 Nilla waffers crushed (about 3/4 cup)
1/4 cup butter, melted
1/4 cup packed brown sugar (dark or light)
1 ready to use pie crust 
4 oz cream cheese
2 large baking apples (I use granny smith) peeled and sliced thin
1 large pear peeled and sliced thin (you can always omit the pear and use an extra apple
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp of cinnamon
1/4 tsp of nutmeg

Heat oven to 375
Mix wafer crumbs, brown sugar, and butter until well blended (I use a ziploc bag) until well blended

Place pie crust in 9 inch pie plate sprayed with cooking spray or you can you can use a deep dish frozen one. Spread the cream cheese carefully onto the bottom of the crust; sprinkle with 1/3 of the crumb mixture. Combine the fruit in a large bowl. Add granulated sugar, flour, cinnamon, and nutmeg and toss to coat. Again here I used a ziploc bag. Much easier in my opinion. Place over the cream cheese and crumb mixture in the crust; sprinkle with remaining crumb mixture.

Bake 35 min or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 minutes of necessary to prevent crust from over browning. Cool and top with cool whip, vanilla ice cream, or whipped cream.

Peanut Butter Bon Bons

1 3/4 cups of Peanut Butter
2-3 ozs of cream cheese softened
1 stick of butter melted
1 cup of graham cracker crumbs
2-2 1/2 cups of confectioners sugar (powdered sugar)
14 ozs of semi sweet or bittersweet chocolate finely chopped
1 tablespoon of butter

In a large mixing bowl beat Peanut Butter and Cream Cheese until mixed. Mix in graham cracker crumbs and stick of melted butter until mixed. 1/4 cup at a time mix in Confectioners sugar. You want the mixture to be sturdy and firm not too moist but able to form a ball easily.

Take about a tablespoon of the mixture and roll them into balls, placing them on a pan lined with parchment paper, until all the mixture is gone. Refrigerate for about an hour or until firm. They are easier to dip when cold!

Take the chocolate and tablespoon of butter and melt in a double boiler on the stove. Once melted dip the PB mixture into the chocolate covering the entire ball OR if you want them to look like buckeyes leave a small hole at the top uncovered. You can dip these with a toothpick, skewer, spoon, or in my case I used 2 forks. Return them to the pan and repeat until they are all covered. Return to the fridge to harden. These will keep in the fridge covered for up to 2 weeks and in the freezer for up to 6 months. 

Spinach and Artichoke Dip

This has to one of my very favorite recipes! This is an awesome appetizer for parties or in my case, I can make a meal out of it. My friend Sarah introduced this to me and how she makes it is excellent, but I made some very small changes which you will see. I hope you enjoy this as much as me and my friends do. Happy New Year.

1 stick of butter
1 med onion chopped
20 ozs of frozen spinach chopped, thawed and drained well (I use about 15 ozs)
1 14oz can of artichoke hearts drained and chopped(I use about 1/2 to 3/4 of the can)
8 oz of cream cheese
8 oz of sour cream
1 cup of monterey jack cheese shredded
1 cup of parm. cheese shredded
3/4 cup of mozzarella cheese shredded (this is something I added. Not in the original recipe)
1 tsp to 2 TB Tabasco sauce (start with the smaller amount and taste, add more if you want more)
Salt and Pepper to taste

Melt butter in a large pot, add onions and cook until tender. Stir in spinach, cream cheese, sour cream, Tabasco sauce, salt, pepper, 3/4 cup of monterey jack, 3/4 cup parm, and 1/2 cup mozzarella. Heat until all cheese is melted. Pour into a 1 qt. baking dish, top with remaining cheese, and bake at 350 just until cheese is beginning to brown. This usually takes about 15-20 mins.

Serve this with your favorite chips or bread and enjoy!

Chocolate Cobbler
I tried this a few months ago and LOVED IT!! I am gonna admit, at first I thought, nasty! This really is so very good and so very easy! Kind of like a chocolate lava cake without all the work. This is excellent served with ice cream. Hope you enjoy it as much as I did. 

What you need:
2 sticks of butter
1 1/4 cup of sugar
1 1/2 cup self rising flour
1 tsp vanilla
3/4 cup of milk

Chocolate layer
1 cup of sugar
6 tablespoons of cocoa powder
2 cups of boiling water

Preheat oven to 350. In a 9x13 glass baking dish, melt the butter in the oven.

Meanwhile, in a mixing bowl, mix together the 1 1/4 cup of sugar, self rising flour, vanilla, and milk.

Once butter is melted remove from oven and pour batter into the 9x13 pan over the melted butter. DO NOT STIR! 

In a separate bowl mix together the cocoa and remaining sugar. Sprinkle over top of batter. DO NOT STIR!

Pour the 2 cups of boiling water over top of everything. DO NOT STIR!  Bake for 30-45 minutes or until crust is a nice golden brown. 

Serve warm. This is great by itself or with ice cream.

Chicken Pot Pie
I originally got the recipe at and have since made a couple of very small changes to suit my families' tastes. I PROMISE you will not be disappointed with this recipe. Pillsbury has a lot of yummy recipes I have discovered.

What you will need:
1 box of refrigerated pie crusts
1/3 cup of butter
1/3 cup of chopped onion (about 1 small/medium onion)
1/3 cup of flour
1/2 tsp of salt
1/4 tsp of pepper
1 3/4 cup of chicken broth
1/2 cup of milk
2 1/2 cups of shredded chicken (I make my own. I simmer 1 large chicken breast and 1 large thigh skin on bone in, in some chicken broth, bay leaf, sage, salt, and pepper on the top of the stove until cooked. Make sure you have enough broth to cover the chicken.)
1 1/2 cups of frozen mixed veggies, thawed
1/2 to 3/4 cup of potatoes (You can either the frozen cubed hashbrowns thawed of course OR you can steam one medium potato in the microwave. When it is cooked remove the skin and cube into small chunks.)
1-3 ozs of velvetta cheese

1. Heat oven to 425 F. Place one of the pie crust in the bottom of a 9" glass pie pan.
2. In a medium to large saucepan melt butter over medium heat and add chopped onion. Cook onion 2 minutes or until softened. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk cooking and stirring until bubbly and thickened. Add velvetta cheese and stir over low heat until melted. (you cannot taste the cheese. It is just to make it creamier. If you want a cheesy pot pie, add more)
3. Stir in chicken, mixed veggies, and potatoes. Remove from heat. Spoon mixture into crust lined pan. Top with second crust. Seal edge and flute (aka make it pretty) Cut slits in several places on top of crust. Then brush with a beaten egg and add a sprinkling of salt and pepper to make it shiny and pretty and of course YUMMY!
4. Bake 30-40 minutes or until crust is golden brown. During the last 15-20 cover edges, if necessary, to prevent excessive browning. Let stand 5 minutes before serving.

I hope you enjoy this as much as me and my family do.