Hi, everyone!
Sherry from The Journey Back has this cookbook for sale ($10 for 126 pages). It's a fundraiser for their ministries, and she asked me if I would be interested in reviewing it for her. There are some great recipes in here! I've made some of them already, and have included a couple pictures and recipes of two that we really liked.
Hope you all will have a great weekend! :)
Melanie
Sherry from The Journey Back has this cookbook for sale ($10 for 126 pages). It's a fundraiser for their ministries, and she asked me if I would be interested in reviewing it for her. There are some great recipes in here! I've made some of them already, and have included a couple pictures and recipes of two that we really liked.
Hope you all will have a great weekend! :)
Melanie
Chicken Enchiladas
Ingredients:
1 package boneless/skinless chicken breasts
1 can cream of chicken soup
1 can Rotel tomatoes, pureed
8 oz. sour cream
1 package (2 cup size) Mexican blend shredded cheese (or 1 cup cheddar and 1 cup monterey jack, shredded)
10-12 flour tortillas
Directions:
Cook and shred chicken. Combine soup, sour cream, Rotel tomatoes and 1 cup of cheese (or half cup of each kind). Divide sauce in half. Add chicken to half of sauce. Lay all tortillas out on counter and evenly distribute chicken mixture into middle of each one. Roll tightly and place closely together in a 9x13 inch pan. Pour remaining sauce over top and sprinkle remaining cheese over sauce. Cover with foil and bake for 30 minutes at 350. Serve with Spanish rice, refried beans, and chips and salsa.
1 package boneless/skinless chicken breasts
1 can cream of chicken soup
1 can Rotel tomatoes, pureed
8 oz. sour cream
1 package (2 cup size) Mexican blend shredded cheese (or 1 cup cheddar and 1 cup monterey jack, shredded)
10-12 flour tortillas
Directions:
Cook and shred chicken. Combine soup, sour cream, Rotel tomatoes and 1 cup of cheese (or half cup of each kind). Divide sauce in half. Add chicken to half of sauce. Lay all tortillas out on counter and evenly distribute chicken mixture into middle of each one. Roll tightly and place closely together in a 9x13 inch pan. Pour remaining sauce over top and sprinkle remaining cheese over sauce. Cover with foil and bake for 30 minutes at 350. Serve with Spanish rice, refried beans, and chips and salsa.
Busy Day Cheesecake
Ingredients:
1 package 8 oz. cream cheese
2 cups milk
1 package lemon instant pudding
1 8" graham cracker crust
Directions:
Soften cream cheese, and blend with half of the milk. Add remaining milk and pudding mix. Beat slowly until just well mixed (don't over beat). Pour into crust, sprinkle graham cracker crumbs over top. Chill 1 hour.
1 package 8 oz. cream cheese
2 cups milk
1 package lemon instant pudding
1 8" graham cracker crust
Directions:
Soften cream cheese, and blend with half of the milk. Add remaining milk and pudding mix. Beat slowly until just well mixed (don't over beat). Pour into crust, sprinkle graham cracker crumbs over top. Chill 1 hour.
Both those recipes look FANTASTIC. I especially like the cheesecake and the fact that it's lemon. YUMMY!
ReplyDeleteoh the cheese cake looks so good.
ReplyDeleteI'll have to check that out; the cheesecake looks delicious!!!
ReplyDeletebetty
Oh yum!!!!!!! You've found my weak spot.
ReplyDeleteTrish
LOL Mel, Tinkerbell is one spoiled pooch lol
ReplyDeleteI just made a lemon cheesecake yesterday...I'll have to try this one two they are differant recipes.God Bless Trish
ReplyDeletethis is my kind of recipe....easy, quick & yummy!!!
ReplyDeleteGood Morning - how are you? The Chicken Enchiladas look good to me. sandie♥
ReplyDelete