Leslie!

[busymum]

Can you please email the recipe for the stuff you made for tonight crop and the recipe for the stuff Tony made PLEASE!

[LeslieinTN]

Chocolate Chip Cheese Bars



1 tube (18 ounces) refrigerated chocolate chip cookie dough

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 egg



Cut cookie dough in half. For crust, press half of dough onto bottom of greased 8-inch square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35-40 minutes or until it tests done in center. Cool on wire rack. Refrigerate leftovers. Yield: 12-16 bars

[LeslieinTN]

I will post the recipe for the chili cheese dip later. I'm making the kids take short naps today so they won't fall asleep tonight at church!

[busymum]

Thanks Leslie! YUM!

[busymum]

Hey Leslie can you post that chicken n sour cream sauce too please. I've got to go grocery shopping tomorrow and i'm in a huge cooking rut! Thanks.

[LeslieinTN]

Hearty Chili Cheese Dip



1 package (8 ounces) cream cheese, softened

1 can (15 ounces) chili with meat & beans

1 can (4 ounces) chopped green chilies

½ cup salsa

1 cup shredded cheddar cheese

handful of chopped green onions, diced tomatoes to garnish



Spread cream cheese in 8 inch square baking dish; layer with chili, green chilies and salsa. Sprinkle with cheese. Bake at 350 degrees for five minutes or until cheese is melted and dip is warmed. Scatter green onions and tomatoes on top. Serve immediately with corn chips.

[LeslieinTN]

Woman, don't you know I have other things to do than type recipes all night?? LOL Just kidding!! Okay, let me go find that recipe now! You're keeping me busy. :wink:

[LeslieinTN]

Chicken in Sour Cream Sauce

1 ½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon lemon-pepper seasoning
6 boneless, skinless chicken breasts
1 can (10 ¾ oz) cream of mushroom soup
1 cup sour cream
½ cup chicken broth
½ lb fresh mushrooms, sliced (optional)

Combine first three ingredients and rub over chicken. Place in slow cooker. In a bowl, combine the soup, sour cream, and broth; stir in mushrooms. Pour over chicken. Cover and cook on low 6-8 hours or until chicken juices run clear. Thicken the sauce if desired.

What I do: I don’t use real chicken broth but ½ teaspoon of chicken bouillon with ½ cup of water. I don’t use mushrooms either because although I like mushrooms, the kids do not! Oh, I didn’t use the pepper either since there is pepper in the lemon-pepper seasoning. Enjoy!

[busymum]

Thank you Leslie!

[busymum]

what do you serve with your Chicken in Sour Cream Sauce? Rice? noodles?

[LeslieinTN]

I don't ever thicken the sauces to "use" them that way - just sort of sop the chicken with it.

[LeslieinTN]

For Brianna!


Parmesan – Spinach Spread

1 (10 oz) pkg frozen spinach, thawed
1 (3 oz) pkg cream cheese, softened
¾ cup mayonnaise
1 ¼ cups grated Parmesan cheese, divided
1 tsp dried Italian seasoning
1 tsp hot sauce
½ tsp garlic powder
¼ tsp freshly ground pepper

Drain spinach; press between paper towels to remove excess moisture. Combine cream cheese and mayo in a bowl, stirring with wire whisk until smooth. Add spinach, 1 cup Parmesan and next four ingredients. Stir well. Spoon into 1 quart casserole. Bake uncovered at 350 degrees for 10 minutes. Sprinkle with remaining ¼ cup Parmesan and bake 10 more minutes.

[busymum]

OH that sounds good too. What do you eat it with? chips or bread?

[LeslieinTN]

I serve it with crackers.