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Showing posts from July, 2012

Tortilla Chicken Casserole

Everyone really enjoyed it.Makes 12 servings
8 multigrain flour tortillas

3 cups chopped chicken1 tablespoon olive oil1 cup chopped onion1 cup chopped red pepper19oz black beans14oz canned corn1 tsp chili powder3 cups salsa1 1/2 cups sour cream1 1/2 cup jalapeno monterey jack cheese, shredded1 1/2 cup cheddar cheese, shredded1 tablespoons finely chopped cilantro

DirectionsPreheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn. 
In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let sta…

The Easiest Banana Bread

I'm not much of a baker, that is my sister, but this Banana Bread is so simply! It will literally take you 10 mins to make! And the best part is...NO MIXER!

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1-1/2 cups of all-purpose flour


1. No need for a mixer for this recipe. Preheat the oven to 350 degrees. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

2. Mix in the sugar; egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.

3. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 30 mins. Cool on rack. Remove from pan and slice to serve. If it is not done in 30 mins...I would put the bread back in for another 10 minutes until it is done.



Chicken Tetrazzini Florentine

One of the easiest items to cook with are the Philadelphia Cooking Cremes! They make great dishes and easy to work with as well. Here is a recipe I tried tonight and it turned out quite yummy.

1/2 LB. Spaghetti, broken into thirds
1 pkg (6oz) baby spinach leaves
1 onion, chopped
3 TBSP butter
1 pkg (8oz) sliced fresh mushrooms
3 TBSP flour
1-1/2 cups fat-free reduced sodium Chicken broth
2 cups shredded or cubed cooked chicken
1 tub (10oz) Philadelphia Italian Cheese and Herb Cooking Creme
6 TBSP. Kraft Grated Parmesan Cheese, Divided
1-1/2 cups Kraft Shredded Mozzarella Cheese with a touch of Philadelphia

1. Heat oven to 350 Degrees

2. Cook spaghetti in large saucepan as directed on the package, omitting salt and adding spinach to the boiling water for the last minute.

3. Meanwhile, cook and stir onions in the butter in large skillet 5 mins. Stir in mushrooms; cook and stir 4 mins or until mushrooms release their liquid. Add flour; cook and stir 1 min. Add bro…

Blueberry Cream Cheese Muffins

2 cups fresh blueberries
2 cups flour
1-1/2 teaspoon Baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 (3oz) package cream cheese, softened
2 teaspoons orange juice
2 teaspoons vanilla
1/4 cup butter, melted
1/2 cup milk
2 eggs

1. Preheat oven to 400 degrees. Toss Blueberries with tablespoons flour; set aside. Combine flour, baking powder, soda, cinnamon and salt.

2. In large bowl beat together cream cheese, juice, vanilla and sugar until smooth. Add melted butter, milk and eggs. Add one half flour mixture; beat well. Add remaining flour. Gently fold in blueberries.

3. Fill greased or paper line muffin tins two-thirds full. Bake 18-20 minutes. Remove from oven and sprinkle tops with 1/4 teaspoon sugar. Let muffins cool at least 5 minutes before removing from pans.