These are simple but you need to refrigerate the dough for about two hours before baking.
Ingredients:
8oz cream cheese at room temperature
1 stick butter at room temperature
1 egg
1 tsp vanilla
1 box chocolate cake mix
Powered sugar
Directions:
In a large bowl mix the cream cheese and the butter with an electric mixer. Blend in the egg. Blend in the vanilla. Add the cake mix and mix well. Cover and refrigerate for 2 hours. Roll the batter into teaspoon size balls then roll in powdered sugar. Place on cookie sheet lined with parchment paper (greatest invention). Bake at 350 for 12 minutes. Cookies will still be gooey looking. Cool completely and sprinkle with more powdered sugar if desired.
Here's another easy yet yummy dish! I added a photo of the dinner in the crock pot and one of it on a plate because it looks pretty that way.
Ingredients:
4 chicken breasts, cubed (you can use canned chicken if you want)
1/8 cup butter
1 pkg dry Italian salad dressing mix
8 oz cream cheese
1 can cream of chicken soup
Directions:
Melt butter and mix with salad dressing mix in crock pot. Add chicken and stir well. Cover and cook on low for 5-6 hours (warm if cooking longer). Add cream cheese and soup, stir and cook on high for 30 minutes. Serve over wide egg noodles or rice. You can garnish with chopped parsley if you want.
These are super easy and are by far the best cupcakes I have ever had! Don't freak out when you read the ingredients, just try it. I promise you'll love them!
Ingredients:
1 box cake mix (I recommend spice, chocolate or fudge)
1 small can pumpkin (remember, don't freak out, you won't taste it I promise!)
1/4 cup water
Directions:
Mix cake mix, pumpkin and water with a mixer. The mix will be a little thicker than you may be used to. Bake as directed on the box. Top with your favorite frosting or powdered sugar.
This is very, very simple and tastes so great!
Churro Cheesecake
2 packages crescent rolls
2 8oz packages of plain cream cheese
1 egg
3/4 cup white sugar
1 tsp vanilla
2 tbsp melted butter
1/4 white sugar (for topping)
1 1/2 tsp cinnamon (for topping)
Directions:
Preheat oven to 350 degrees. Unroll 1 package of crescent rolls and place in the bottom of a 9x13 ungreased pan. Mix cream cheese, sugar, egg and vanilla with a hand mixer until creamy. Spread over crescent dough in the pan. Unroll the 2nd package of crescent rolls and place over the cream cheese mixture. Brush the top with melted butter. Sprinkle with cinnamon sugar mixture. (You can even make a fancy pattern if you want). Bake for 30-35 minutes until golden brown. Let cool completely, then cut into squares.
*I try to show the finished item in the pan so that you will know what it is supposed to look like when it is done. It looks much prettier cut into squares and stacked on a decorative plate.
This is super easy and quick! My whole family loved it!
1 box fettuccine
1 lb shrimp already cooked
3 red bell peppers, julienned
4-1/2 cloves garlic, minced
1 tsp crushed red pepper
1 tsp oregano
1 tsp basil
2 tbsp olive oil
2 tsp black pepper
1-1/2 cup reduced fat sour cream
1 cup + 2 tbsp chicken broth
1 cup + 2 tbsp grated Parmesan cheese
chopped parsley to garnish
salt to taste
Directions:
Cook fettuccine as directed on package. At the same time, saute bell peppers, shrimp, garlic, crushed red pepper, oregano, basil and black pepper with 2 tbsp olive oil. Heat for 5 minutes. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and slowly stir in Parmesan cheese. Toss with hot pasta and season with salt and pepper to taste. Garnish with parsley.
