Pumpkin Gooey Butter Cake

Cake: 1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.

Swiss Chicken

4-5 Chicken Breasts (cut in pieces)
1 Can Cream of Mushroom soup
1 Can of milk (just use the can from the soup)
4-6 slices Swiss Cheese
2 T Melted Butter
¾ c. Seasoned bread crumbs (can also use regular stuffing mix instead)
Place chicken in a 9x13 baking dish. Mix soup w/ milk and pour on chicken. Lay cheese on top of chicken. Mix melted butter and bread crumbs and sprinkle on top. Bake @ 350* for 40 minutes or until chicken is cooked throughout. Serve with rice. So easy and so yummy!

Caramel Cheerios

Here is a fun after school snack!

2 cups brown sugar
1 cup butter
1/2 cup light karo syrup
1 tsp baking soda
12 cups cheerios
2 cups raisins and peanuts mixed

Heat oven to 250 degrees. Grease large pans or cookine sheets. Heat sugar, butter, corn syrup and salt in a qt. saucepan over medium heat. Stil Contantly until bubbly around edges. Cook uncovered 2 minutes longer. Remove, from heat stir in baking soda until foamy and light colored. Pove over cereal, peanuts and raisins. in a qt bowl until mixture is coated. Spread evenly in pans. Bake for 15 minutes.

Cheesy Italian Pan Bread

I made this bread last night with salad and Fettecine Alfredo. It was delicious..... And it is very pretty to.

2 c. water
1 c. quick oats
3 T. butter
4-5 c. flour
1/4 c. sugar
2 t. salt
2 T. yeast
1 egg
1 c. shredded moz. cheese

Topping
2 T. parmesan cheese
3/4 t. basil
1/4 t. oregano
3/4 t. garlic powder
6 T. butter

Grease 9 x 13 pan. Bring water to a boil: stir in oats and butter. Meanwhile, combine 1 1/2 cups flour, sugar, salt, and yeast in a large bowl; blend well. Add oat mixture and egg to flour. Blend until moistened. Add another 1 3/4 to 2 1/2 cups flour and the moz. cheese to form stiff dough. Knead in another 1/2 to 3/4 cups flour until dough is smooth. Shape into a ball; cover and let rest 15 minutes. Press into pan. Using a sharp knife, cut diagonal lines 1 1/2 inches apart, cuttingly completely through dough. Repeat in opposite direction creating a diamond pattern. Cover loosely with greased plastic wrap and put in warm place to rise for 45 minutes. Heat oven to 375*. Uncover dough and redefine diamond pattern by cutting up and down through to the bottom of the pan. Melt 4 T. of butter and spoon over top of dough. Bake for 15 minutes. Combine toppings ingredients and 2 T. melted butter. Sprinkle on top of partially baked bread and return to oven for 5 to 10 more minutes or until golden brown.

Chicken Enchiladas with Salsa Verde

I can't remember where I found this recipe. I tried this one 2 months ago and really loved it. I need to make it again!

A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes.

1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)

Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)NUTRITION PER SERVINGCALORIES 327(26% from fat); FAT 9.5g (sat 4.4g,mono 2.9g,poly 1.3g); PROTEIN 28.5g; CHOLESTEROL 78mg; CALCIUM 149mg; SODIUM 493mg; FIBER 3.3g; IRON 1.8mg; CARBOHYDRATE 31gJulianna Grimes Bottcher Cooking Light, APRIL 2006

Roast Chicken with Garlic and Potatoes

I just tried this fast/easy recipe this week and it turned out delicious (if you like garlic that is!) I also added some quartered onions (because I love garlic/onion together).

1 (3lb.) chicken, skinned, cut into 8 pieces (I just used boneless/skinless breasts)

1 pound small red potatoes, scrubbed and quartered lengthwise

20 whole garlic cloves

2 carrots, sliced (I just used a handful of pkg'd baby carrots)

2 springs fresh rosemary

1 tsp. salt

1/4 tsp. pepper

4 tsp. olive oil

Preheat the oven to 425*. Spray a large roasting pan with olive oil cooking spray. Combine the chicken potatoes, garlic, carrots, rosemary, salt and pepper in pan. Add the oil and toss to coat.

Bake, stirring occasionally, until the veggies are tender and the chicken is cooked through, about 50 minutes.