Chicken Enchilada Puffs: 1 package jumbo crescent rolls 3 oz cream cheese 1/2 cup Mexican blend shredded cheese 3/4 cup cooked chicken (diced or shredded) 1/3 cup enchilada or taco sauce 2 teaspoons enchilada or taco seasoning mix
I don't know one single person who doesn't like this dip. 2 pkgs. cream cheese, 8 oz. ranch dressing, 2 -10 oz. cans chicken, drained well and shredded cheddar. Melt first 3 ingredients together with a handful of shredded cheddar. Mix in chicken (I shred it). Pour into baking dish. Sprinkle top with shredded cheddar (light cover). Bake at 375 for 15-20 mins or until cheese on top is melted. Serve with crackers.
CRANBERRY JELLO SALAD 1 can jellied cranberry sauce 1 (3 oz.) box raspberry Jello 1 1/4 c. boiling water 1 sm. can crushed pineapple, drained. Add boiling water to cranberry sauce and Jello. Stir well. Add crushed pineapple and stir. Chill for a few hours. This recipe can be doubled and put into a 9 x 13 inch dish.
Football season...This stuff is soo good! Crock Pot Cream Cheese Chicken Chili (that's a mouthful!) 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. Ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8-oz pkg. cream cheese _________ Put the chicken in the crock pot. Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top w...
A cool and creamy avocado dressing with tangy buttermilk, fresh cilantro and lime juice along with some spicy jalapeno pepper.