Thursday, April 14, 2011


This is a just a quick post to share two new recipes the family tried last night - both were very good and I would positively make them again.  The first one uses the new Philadelphia Cooking Creme Santa Fe blend variety - have you tried those yet - I bought one in three of the four flavors (Savory Garlic, Santa Fe blend, and Italian Cheese and Herb).  The photo and recipe are from the the site.

Santa Fe Chicken Casserole

3 cups shredded cooked chicken breasts
1 can (15 oz) black beans, rinsed
1 can (14.5 oz) diced tomatoes, drained
2 green onions, sliced
1 tub (10 oz) Philadelphia Santa Fe Blend Cooking Creme, divided
3 flour tortillas (6 inch)
3/4 cup Mexican style finely shredded four cheese, divided

Heat oven to 375ºF.  Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly. Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover. Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is golden brown. 

NOTE:  I will make 2 changes the next time:  1) add a can of drained corn, 2) bake for about 10 minutes longer.

The next recipe is from a church cookbook - banana salad.  I do think those cookbooks always seem to have some of the best recipes I've ever found.

Banana Salad
2/3 c. sugar
2 eggs
1/3 c. flour
1 1/3 cup milk
1 tsp. vanilla
chopped peanuts

Stir and cook first 5 ingredients over medium heat until thick.  Cool.  Layer bananas, dressing, and chopped peanuts, then add another layer of bananas, dressing and chopped peanuts. 

NOTE:  I used a 9” pie plate for this recipe.

One more day until the weekend!  I hope everyone is enjoying the beautiful, sunny, warm weather.

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