Green Chili Cream Chicken Enchiladas

6+ soft tortillas

8 oz. cream cheese

2 small cans diced green chiles

2 cups cooked, cubed or shredded chicken

28 oz can green enchilada sauce

2 cups shredded cheddar cheese

Sauté cream cheese, green chiles, and cooked chicken until it is warm and nicely combined.

Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top. Roll up tortillas and place in a 9x13 baking dish sprayed with cooking spray. Pour enchilada sauce on top and sprinkle with the remaining cheese. Bake for 40 minutes at 375 degrees.

Fried Rice

2 cups enriched white rice

4 cups water

2/3 cup chopped baby carrots

1/2 cup frozen green peas

2 tablespoons vegetable oil

2 eggs

2 tablespoons soy sauce

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

Spanish Rice

  




















2 tablespoons vegetable oil

1 cup uncooked white rice

1 onion, chopped

1/2 green bell pepper, chopped

2 cups water

1 (10 ounce) can diced tomatoes and green chiles

2 teaspoons chili powder, or to taste

1 teaspoon salt

Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

My Dad

My dad. Thank you God, for blessing me. Until we meet again. Loving you always.

Dorwin (Pete) S. Burke 5-1-1926/ 6-12-2019

Classic Cheesecake

1-1/2 cups graham cracker crumbs 
3 Tbsp. sugar  
1/3 cup butter or margarine, melted 
4 pkg. (8 oz. each) cream cheese, softened  
1 cup sugar 
1 tsp. vanilla  
4 eggs

Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

My 10 Year Blog-Aversary

Oh my Goodness! I can't believe, I've been doing my blog for 10 yrs. I never would have imagined that I would be doing it this long. I've wanted to give up many times but somehow I keep going.

Chocolate Peanut Butter Pie

Crust: 

25 whole chocolate sandwich cookies

4 tablespoons butter, melted  

Filling:

1 cup creamy peanut butter  

One 8-ounce package cream cheese, softened  

1 1/4 cups powdered sugar  

One 8-ounce package whipped topping, thawed  

For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely. 

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed. 

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.