Sopapilla Cheesecake

I made this last weekend while Colt was studying for his biochem test. This is his favorite dessert and he can usually eat a whole one by himself .. no problem! I just split the recipe and made half last weekend.

And this is what it looked like the next morning! And this was all by himself. I had none besides a little while I was mixing and making it! He ate some before bed and got up and ate almost the rest of the pan for breakfast. This definitely doesn't last long around our house!

This is the complete recipe, but it's really easy to half.

Ingredients:

9x13 pan

2 pkg. crescent rolls

2 8 oz. soft cream cheese

1 cup sugar

1 stick butter

2/3 cup sugar (I only use about 1/3)

cinnamon

Pat out 1 pkg. crescent rolls over bottom of pan. Mix cream cheese and 1 cup sugar and spread over rolls. Cover with other pkg. of crescent rolls. Pour melted butter on top. Sprinkle 2/3 cup sugar (I only use about half) and as much cinnamon as you want on top. Bake at 350 degrees for 30 minutes.

This is really good. Colt's best friend, Gerald, usually requests one when he comes to our house to visit too. I took it to their graduation party this past summer, and they hid it so noone else could have any. Colt is serious when it comes to his sopapilla cheesecake and regular cheesecake!

Easy Enchiladas

I make these a lot during the week because they are so fast and easy.. and really good too! It's our go to a lot when we get home late from work/school. A lady that my mom used to work with passed the recipe on to her and she passed it onto me.

Easy Enchiladas

Ingredients:

1 pkg. 16 oz. Chicken or Beef taquitos (all I've ever tried is chicken & I buy the Delimex brand and I just use as many as I can single layer into a 9x 13 pan)

1 jar Ragu Cheesy Alfredo Sauce

1 small can green chilis

shredded cheese

Spray pan & put in taquitos. Pour alfredo sauce in mixing bowl. Mix a little milk in sauce (just enough to get out of the jar). Mix green chilis with sauce & pour over taquitos. Then top with cheese & bake at 350 degrees for 20 minutes.

Ritz Chicken

I'm trying to add recipes on here when I have time, and I hope to eventually have most of my recipes transferred over to here!

This is an easy recipe that I got from Caylin Taylor, Colt's roommate for a semester in college. It's really good, and it's fast and easy to make. Colt likes to dip it in ketchup, but I like it by itself.

Ritz Chicken

Ingredients:

Egg (to dip)

Ritz crackers (I usually use about a sleeve, just enough to coat the chicken)

Garlic Salt

Chicken (3-4 chicken breasts)

Melted butter (about 1 stick)

Break Ritz crackers in pieces and add garlic salt to taste.

Dip chicken in egg, then dip in Ritz crackers to coat. Pour melted butter over chicken and back at 375 degrees for 30-35 minutes.

Chicken Spaghetti - Pioneer Woman Recipe

I made chicken spaghetti last week and  used the Pioneer Woman Recipe, and it was really good. It's similar to my mom and grandma's recipe. Here's the abbreviated version of the recipe. You can click on the link for the step-by-step version. I used one can cream of chicken and one can cream of mushroom instead of two cans of mushroom, I didn't use the bell pepper, I didn't use as much cheese as it calls for, and I used frozen chicken breast instead of deboning a chicken!

Picture from Pioneer Woman

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Difficulty: Easy

Servings: 8

Ingredients

■2 cups Cooked Chicken

■3 cups Dry Spaghetti, Broken Into Two Inch Pieces

■2 cans Cream Of Mushroom Soup

■2 cups Grated Sharp Cheddar Cheese

■¼ cups Finely Diced Green Pepper

■¼ cups Finely Diced Onion

■1 jar (4 Ounce) Diced Pimentos, Drained

■2 cups Reserved Chicken Broth From Pot

■1 teaspoon Lawry's Seasoned Salt

■⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper

■Salt And Pepper, to taste

■1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Dip measuring cup and remove two cups of chicken broth. Cook spaghetti in remaining chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients, except for additional 1 cup cheddar. Add in chicken broth starting with 1 cup. Stir, then add a little more. It probably won't take full 2 cups. It should be stirrable, but not soupy.

Place mixture in casserole pan and top with additonal 1 cup remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 35-45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Baked Spaghetti

I found this recipe from another blogger and tried it out last night. Her step-by-step recipe is here! I thought it was better than regular spaghetti, and I took it for lunch today and it's great leftover too! I made regular spaghetti with an extra cup of spaghetti that I made and the leftover sauce mixture that I had just in case Colt didn't like it, and I shouldn't have even gave him the option because then he didn't even eat this!

Both pictures are borrowed from the Pearls, Handcuffs, and Happy Hour recipe.

 

Ingredients:

16 oz. spaghetti (I would probably make a little more next time)

26 oz. spaghetti sauce

1 ½ lbs. ground beef (I only used 1 lb.)

1 egg

8 oz. sour cream

1 stick margarine/butter

2-3 cups grated cheddar cheese (I used probably about 2 cups)

While the spaghetti is cooking, brown the meat. Drain & return to saucepan and add the spaghetti sauce.When the spaghetti is cooked, drain & return to pan and add the sour cream and butter. I sliced the butter so that it would melt faster & more evenly. I let the pasta cool for about 10-15 minutes and then added the egg. Stir well! Now take the pasta mix & pour it into a greased 9x13 baking dish. Top with ground beef mix & sprinkle with cheese. Bake at 375 for 30-40 minutes or until bubbly.