Baked Chicken Chimichangas

Baked Chicken Chimichangas
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Jalepeno Popper Orzo Mac n Cheese

Jalapeno Popper Orzo Mac n cheese
The-Skipper-Bunch

Kosher salt 
1lb orzo
1 stick butter (8 tablespoons), divided 
6 jalapeño peppers; 4 seeded and finely chopped, 2 sliced with seeds 
4 cloves garlic, finely chopped 
1 onion, finely chopped 
3 tbsp all-purpose flour 
2 1/2c milk 
Freshly ground pepper 
2 cups shredded sharp cheddar cheese 
4oz cream cheese 
2c panko 
2 Fresno chili peppers, sliced

-- Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain. Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapeños, the garlic and onion and cook until the jalapeños and onion are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the cheddar and cream cheese and stir until melted. Combine the orzo with the sauce and transfer to a casserole dish. Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapeños and Fresno chili peppers. 

Cinnamon Chips with Fruit Salsa, Sweet Sour Cream and Sweet Guacamole

From Babycenter:

I made this for my 2yr olds birthday...

I cut tortilla's into 8 triangles, put them on a cookie sheet, brushed them with butter or sprayed with pam, sprinkled with cinnamon/sugar mix, baked at 400f until golden brown.

Fruit salsa was diced up, strawberries, mangos, pineapple, blueberries, papaya, orange, apple... squeeze of lime juice, ribbons of fresh mint and basil.

Sweet Guacamole... coarsely mashed avocado, diced up strawberries, halved blueberries, splash of half & half cream, sprinkle of powdered sugar.

Sweet sour cream... whipped cream, creamed cream cheese, sour cream and powdered sugar... folded together.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

kbrockwell via Recipe by OurBestBites.com

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tight.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.

Spicy Cream Cheese Chicken Nachos

Spicy Cream Cheese Chicken Nachos

Bridget1120

Ingredients

3-4 chicken breasts

1 can black beans

1 can Rotel

1 ranch dressing mix packet

1 teaspoon cumin

1 tsp chili powder

1 tsp onion powder

5 oz cream cheese

1 cup finely shredded cheese ( I used a 5 cheese mexican blend)

3/4 bag of Tortilla Chips ( we used El Rancho brand)

Directions:

Place chicken breasts in slow cooker. Add in all other ingredients and seasonings (except cream cheese), and stir gently to combine. Cook on low for 4-6 hours. Stir in cream cheese. Arrange tortilla chips on baking sheet. Top with chicken mixture and 1 cup of finely shredded cheese. Broil for 5 minutes. Add toppings of your choice.

Pesto Chicken Stuffed Shells

I made Pesto Chicken Stuffed Shells tonight, and I thought they were really good. I put a light layer of pasta sauce on the bottom of the baking dish, which prevented them from sticking. The shells got a little crunchy on the top, which I liked, but DH didn't love. Next time I might add a little sauce to the top of the shells too in order to keep them moist, but they were still good as is.

Pesto Chicken Stuffed Shells
G8R_mom2B via Pinterest (True Agape)

12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan+ 1/4 cup for topping if choose
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (1 lb – 2 breasts)
2 cloves garlic, minced

In a large pot boil water and cook shells just a little under done. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping.

Fill the pasta shells with the filling and place in a baking dish.

Sprinkle the remaining 1/4 cup of cheese over filled shells if desired.

To cook now: Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

To freeze: Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Cover and freeze. When ready to cook, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

Cranberry Bliss Bars

Cranberry Bliss Bars- we recently had one of these at Starbucks while we were getting our (almost) weekly coffees. We loved them but thought they were way too rich and were talking about how they were made. Lo and behold, I was searching for something else on this board and found the recipe . So, we decide to make them for our trays. I cut out a whole cup of powdered sugar from the frosting and it was much better. I actually liked these better after sitting a day and have been storing mine in the fridge.

Cranberry Bliss Bar (Starbucks)
~*~Sandy~*~ via Top Secret Recipes

Each holiday season Starbucks brings out one of its most beloved dessert recipes: A soft triangle of white chocolate and cranberry cake, covered with delicious creamy lemon frosting and dried cranberries. But, when the holidays leave us, so do the Cranberry Bliss Bars, and that’s when the dozens of requests to clone the dessert start rolling in here at TSR. Each of the more than 3500 Starbucks stores contracts with local bakeries so that the Bliss Bars are fresh for customers each day. The end result may vary slightly from city to city, but the basic recipe is the same, and it rules. Now you can get your Bliss Bar fix anytime of the year, at a fraction of the cost of the real thing, with a little sneaky kitchen cloning.

CAKE
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

FROSTING
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract

1/4 cup diced dried cranberries

DRIZZLED ICING
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

Preheat oven to 350 degrees.

Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.

Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Makes 16 bars.

Sandy's Notes: I recommend that you cut back on the frosting, it's quite sweet. Next time I'd use no more than 1/2 to 2/3 of the frosting.