This is my go to item for parties...it's super easy to make and everyone always loves it!
The Best Cheeseball
2 (8 ounce) packages cream cheese, softened
3/4 cup shredded Cheddar cheese
1/4 cup shredded pepperjack cheese
1 green bell pepper, minced
1 jalapeno peppers, seeded and minced
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon cumin
Directions
In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce, garlic salt and cumin. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.
Tuesday, March 30, 2010
Friday, March 19, 2010
Crisp & Creamy Baked Chicken
Here's another favorite of ours. It's delicious, affordable, and super easy to make. This is my slightly different version of the original, which I got from Kraft.
Crisp-and-Creamy Baked Chicken
4 small boneless skinless chicken breast halves
SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup condensed cream of chicken soup
1/4 cup milk
1 cup Shredded Cheddar & Monterey Jack Cheese
HEAT oven to 400°F.
COAT chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.
BAKE 20 min. or until chicken is done (165°F). Meanwhile, cook rice.
MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve over rice.
Crisp-and-Creamy Baked Chicken
4 small boneless skinless chicken breast halves
SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup condensed cream of chicken soup
1/4 cup milk
1 cup Shredded Cheddar & Monterey Jack Cheese
HEAT oven to 400°F.
COAT chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.
BAKE 20 min. or until chicken is done (165°F). Meanwhile, cook rice.
MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve over rice.
Salsa Chicken with Rice
Here’s a family favorite, especially for when you need a quick dinner! We had it last night and it amazes me every time we have it, because it’s SO easy and SO good!
4 chicken breasts or tenders
1 jar of your favorite salsa
¾ cup shredded Mexican style or cheddar cheese
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tablespoon taco seasoning
2 cups rice
For garnish: green onion, cilantro and sour cream
Spray caking dish with Pam and then place chicken in. Coat the chicken with the salsa, sprinkle taco seasoning over the top and mix to blend. Then add the sliced red and green bell peppers to the top of the salsa and chicken. Spread the cheese over the top and put in a 350 degree oven until chicken is cooked through. I try to use the chicken tenders in this dish since they are a much smaller cut and they cook much faster. Serve over rice, and garnish with green onion, cilantro and sour cream. Enjoy!
4 chicken breasts or tenders
1 jar of your favorite salsa
¾ cup shredded Mexican style or cheddar cheese
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tablespoon taco seasoning
2 cups rice
For garnish: green onion, cilantro and sour cream
Spray caking dish with Pam and then place chicken in. Coat the chicken with the salsa, sprinkle taco seasoning over the top and mix to blend. Then add the sliced red and green bell peppers to the top of the salsa and chicken. Spread the cheese over the top and put in a 350 degree oven until chicken is cooked through. I try to use the chicken tenders in this dish since they are a much smaller cut and they cook much faster. Serve over rice, and garnish with green onion, cilantro and sour cream. Enjoy!
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