Toffee Dip

My friend gave me this recipe that came from allrecipes.com. It's so yummy!

Ingredients:
1 pkg (8 oz) cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 pkg toffee bits (found by the chocolate chips)

Beat together the cream cheese, sugars and vanilla in a bowl until smooth. Stir in toffee bits. Serve with sliced apples. Refrigerate leftovers.

Cheesy Enchilada Casserole

Another recipe from Life as a Lofthouse blog....

Ingredients:
1 lb lean ground beef
1 onion, chopped
2 1/2 cups salsa
(15 oz) can Black Beans, drained and rinsed
1/4 cup Cheese Whiz
3/4 cup Sour Cream
2 Tablespoons Taco Seasoning
1/4 teaspoon Cumin
6 soft taco size Flour Tortillas
2 cups shredded Mexican cheese blend

Directions
Preheat oven to 400 degrees. In a large skillet, cook the ground beef and onion over medium-high heat until meat is no longer pink. Drain fat. Stir in salsa, beans, cheese whiz, sour cream, taco seasoning and cumin. Stir well and cook for 5 minutes. Remove from heat. Spray a 9x9 inch baking dish with cooking spray. Spoon a 1/3 of meat mixture in the bottom. Sprinkle with 1/2 cup of cheese. Layer 3 flour tortillas over the top. ( you will have to cut one of the tortillas so they fit ) Spoon another 1/3 of meat mixture on top of the tortillas, then sprinkle another 1/2 cup of cheese. Do one more tortilla layer, the last of the meat mixture and sprinkle the rest of the cheese on top. Bake for 25 minutes or until cheese has melted and it's hot and bubbly. Let stand 5 minutes or so before slicing. Makes 9 servings.

Chicken & Black Bean Enchilada Casserole

I got this recipe from the sweet treats and more blog.

Ingredients:
2 cups diced or shredded chicken
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic powder
2 Tbsp chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) Sour cream

Directions:
Preheat oven to 375 degrees. Spray an 11x7 inch baking dish with cooking spray. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken, cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom pan. Place 4 tortillas over the sauce, overlapping if necessary. spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or foil. Bake for 30 minutes.

Remove cover and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Tator Tot Casserole

I've made this a few times but each time have to find where I wrote down the recipe so here it is finally. I think of the Duggars when I make this. But it's actually really good. I wanted to make it and thought I had a friend who made it for her son. Well I must have been dreaming because when I asked her for her recipe she told me she'd never made tator tot casserole in her life. So I decided to google the recipe and I also found out that another friend makes it so I think I just combined the recipes. One didn't have cheese I think. Anyway, this is how I make it.

1 lb Hamburger

1 bag frozen Tater Tots
1 can Evaporated Milk
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 cups shredded Cheddar Cheese

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.

Brown hamburger and drain. Pour into the bottom of the baking dish. Pour tator tots over the hamburger.

Mix both soups and evaporated milk together. Pour mixture over the tater tots. Bake uncovered for 45 minutes. Add cheese and cook about 10 more minutes or until cheese is melted.

Baked French Toast

My friend was telling me about THIS recipe so I decided to try it the morning after Christmas. It was sweet and rich so you couldn't eat much but it was so good.
12-14 slices of soft white bread
4 oz whipped cream cheese
1 stick butter, sliced
1/4 C syrup
1 C brown sugar
1/2 C sugar
1 tsp cinnamon
6 eggs
1 tsp vanilla
1 3/4 C milk

Pre heat oven to 400 degrees. In a large casserole pan add sliced butter, syrup, brown sugar. Place in oven, melt together for 5-7 minutes until caramelized, stirring once. Spread cream cheese on half of the bread slices, place additional slice on top sandwich style. Set aside. In small bowl combine sugar and cinnamon. Set aside. In a mixing bowl scramble eggs, add milk, add vanilla. When butter mixture is caramelized, remove from oven, put sandwiches in pan, sprinkle with sugar/cinnamon mixture. Pour egg mixture over sandwiches, cover, refrigerate over night. In the morning preheat oven to 350 degrees. Bake 45 minutes. Serve caramel side up. Top with Berries, syrup, and sour cream. We had whipped cream on top and that was good.

Butter Syrup Recipe
Ingredients
3/4 c. buttermilk
1 1/2 cup sugar
1 stick real butter
2 Tbsp corn syrup
1 tsp baking soda
1 tsp vanilla

Directions
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. I stir until the butter is melted then I add the baking soda.

Bring ingredients to a boil and reduce heat to low. Cook, stirring very frequently, for 8-9 minutes.

When it's done, it should be golden brown. Remove from heat and add vanilla.

Baked Chicken Chimichangas

I saw this recipe in a coupon add and thought they were pretty good.

Ingredients
2 1/2 cups chicken, cooked, shredded
2 Tblsp Olive oil
1/2 cup Onion, chopped
2 garlic cloves, minced
1/2 Tblsp chili powder
16 Ounce salsa
1/2 Tsp ground cumin
1/2 tsp cinnamon (probably less they tasted very much like cinnamon)
pinch of salt
6-10 flour tortillas
1 cup refried beans
Olive oil
Sour Cream
Guacamole

Directions:
In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon.Stir in shredded chicken. Let cool. Heat oven to 450 degrees. Grease rimmed 15x10x1 baking pan. working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20-25 minutes.