Tastefully Simple Stuffed Chicken Breast

2 large boneless skinless chicken breast, thawed
4 oz cream cheese
1 tablespoon of seasoning of choice
1/2 c mozzarella cheese

I soften 4 oz of cream cheese by microwaving it for 15 seconds and then beating it with a fork. I add a Tastefully Simple mix Dried Tomato and Garlic Pesto to the cream cheese but really any seasoning mix of your liking would work. Then I take two thawed boneless skinless chicken breast and slice them so I can stuff them with the cream cheese. Put the stuffed chicken in a 9X13 pan and bake on 350 uncovered for 45 minutes. During the last couple of minutes in the oven add some mozzerella cheese on top just to melt. Very very easy and very good! What I really like about it is that you can add any seasoning mix to change it up! I usually make rice or potatoes with it but you could also add some veggies to the pan for a side dish!

Chicken Pockets

I don't have a "recipe" for this....it was something my neighbor, Jill told me about and I tried it!! Love it. One of those great recipes when you forget to make dinner!! Haha!!



1 package crescent rolls
1 large can chunked chicken
1 (8oz) package cream cheese
1/2 teaspoon parsley
1/2 teaspoon minced onion
1/2 teaspoon minced garlic

Preheat oven to 375 degrees. Spread the crescent rolls out and break into 4 rectangles (2 crescent rolls each). Soften cream cheese (I use a hand blender) and add the chicken and spices (you could use any seasoning you prefer). Put the cream cheese mixture into each crescent roll and pull the crescent roll up around the sides to form a pocket. Bake for 12 minutes or until golden brown.

Yummy!!

Beer Dip

This was from Rachel Beauchamp in our email recipe exchange! I have not tried this yet!!

1 packet dry ranch mix

1 cream cheese

3-4 cups shredded cheddar (or your favorite) cheese

½ cup beer

Mix and serve with pretzels or chips or crackers

Pineapple Cream Cheese Cake

I was in a recipe exchange via email (I only recieved two recipes so I guess it didn't go over well) and this was sent by my Aunt Kathy.

Ingredients:
1 box of yellow cake mix (prepared according to the package directions
and baked in a 9x13)
12 oz. cream cheese (room temp)
1 - 8 oz. carton Cool whip
1 - 5.1 ounce package Instant vanilla pudding
2 cups 2% or whole milk
1 can of Crushed Pineapple

Preparation:
Prepare the cake in a cake pan according to the directions on the box
(do not remove from the pan after done).
While cake is baking prepare the topping.

In a large mixing bowl add the pudding mix and 2 cups of milk, blend
until it starts to thicken. Add the softened cream cheese into the
mixture and blend until smooth. (There will be a few tiny lumps, don't
worry about them).
Fold in the cool whip with a spatula or a large spoon gently.  After
mixed, cover and refrigerate.

When cake is cool, take a large fork and poke holes evenly all over the
top.  Spoon the pineapple evenly over the cake (juice and all).  Take
the pudding and cool whip mixture and spread evenly over the top.  Chill
for 2 hours before serving.

Notes:
Can be made ahead of time.
Nuts and marchino cherries can be put on top.

Stuffed Mushrooms

We love mushrooms so I just had to try this!! Very good but it does not sit well for long.....eat up!! Found on allrecipes.com



INGREDIENTS:

36 fresh mushrooms 1 (8 ounce) package cream cheese, softened

1 (6 ounce) can crab meat, drained 1/2 teaspoon garlic salt

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
2.	Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
3.	Whip the cream cheese until smooth.
4.	In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
5.	Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.

Dirt Cake

I made this for Easter dinner and it was a big hit!! Mine was served in a sand pail with the sand shovel as the serving spoon! I added a touch of vanilla per a recommendation! This recipe was from allrecipes.com.

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant
vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling


1. Chop cookies very fine in food processor. The white cream will disappear.

2. Mix butter, cream cheese, and sugar in bowl.

3. In a large bowl mix milk, pudding and whipped topping together.

4. Combine pudding mixture and cream mixture together.

5. Layer in flower pot, starting with cookies then cream mixture. Repeat layers.

6. Chill until ready to serve.

7. Add artificial flower and trowel. Enjoy!