I love making those quick dinners that require little effort but taste amazing.
Jalapeno Popper Chicken Casserole
3 large chicken breasts cooked and shredded
1 8oz cream cheese
1 16oz package bowtie pasta
2 cups Monterey jack cheese
1 cup cheddar cheese
1 cup water
1/2 cup milk
1 fresh jalapeno seeded and diced
1/2 cup bread crumbs
Preheat oven to 350 degrees.
Boil pasta to al dente- just follow the directions. In a pan, melt cream cheese, water and milk
Add in the cheese and stir to melt. Then add in the pasta and the diced jalapenos. Mix in the chicken and pour into a 9 x 13 baking dish. Top with bread crumbs.
Bake covered for 20 minutes. Bake uncovered for 10 more minutes.
Banana Split Dessert
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup butter
1/4 cup sugar
Pineapple Cream Cheese Layer:
2 (8 ounces) packages of cream cheese softened
1 (8 ounces) can crushed pineapple
1/4 cup sugar
16 ounces of strawberries hulled and sliced
3 bananas sliced
Chocolate syrup
Nuts
Maraschino cherries
Whipped cream:
2 cups heavy cream
1/2 powdered sugar
1 teaspoon vanilla extract
Grease a 9x13 dish with butter. For the crust, in a medium bowl combine graham crackers, butter and sugar. Press into the bottom of the dish. Place in the freezer while preparing the filling.
For the pineapple cream cheese layer, with a mixer cream together the cream cheese, crushed pineapple, and sugar. Spread over the crust.
Layer the strawberries and bananas.
For the whipped cream, in a large bowl beat the heavy cream, powdered sugar and vanilla until soft peaks form. Spread over the bananas and strawberries. Chill.
Drizzle with nuts and chocolate syrup before serving.
Have a favorite recipe to share? Email Deana at dmsexton823@aol.com.
