Saturday, September 27, 2008

Chicken Empanadas

This is a Paula Deen recipe. I have been loving her recipes lately! I haven't tried this one yet, but it is definitely on the list!

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts

Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Cream Cheese Ranch Potatoes


8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

Friday, September 26, 2008

Pasta with creamy pumpkin sauce

What You Need
1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste
COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

Thursday, September 25, 2008

Pumpkin Dip

  • 2 cups powedered sugar
  • 8 oz. cream cheese, softened
  • 1 (15 oz) can pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
Mix sugar and cream cheese until smooth. Add remaining ingredients until well combined. Serve with gingersnaps or grahm crackers. SUPER YUMMY!!!!!!

Cheesecake Bars

O.k. it has been a while since I have posted and I know that I am a little bit late for a theme but better late than never! My theme for this week is anything that has cream cheese in it. I made these amazing bars the other day for my family. Enjoy!

2/3 c. finely crushed graham crackers
1/2 c. flour
1/2 c. chopped pecans
1/4 c. sugar
1/3 c. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp. grated lemon peel
1 T. lemon juice
2 T. finely crushed graham crackers

Stir together 2/3 c. graham crackers, flour, pecans and sugar. Add melted butter; mix until crumbly. Pat into ungreased 9x9-inch backing pan. Bake at 350 degrees for 12 minutes. Cream together cream cheese and sugar. Add eggs, lemon peel and lemon juice; mix well. Pour over baked layer. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with the 2 T. graham crackers. Cool; cut into bars. Store in refrigerator. Recipe can be doubled.