Cream Cheese Chicken Wrapped in Bacon

Cream Cheese Chicken Wrapped in Bacon

4 flattened chicken breast
1 package bacon
8oz cream cheese
2 Tablespoons butter
Spices of your choice

Mix cream cheese butter and spices until well blended. Spread Cream Cheese on the chicken. Roll up and wrap with Bacon about 4 slices of bacon per chicken breast. Bake uncovered in deep dish @ 400 for 35 - 40 minutes turning 1/2 way thru. Then turn on the broiler for 7 more minutes to brown the bacon.

White Chicken Chili

I fixed some White Chicken Chili thanks to some help from McCormick® White Chicken Chili Seasoning Mix www.mccormick.com/recipes/main-dishes/white-chicken-chili
It was yummy and simple!

Upside-Down German Chocolate Cake

Upside-Down German Chocolate Cake
1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 pkg Duncan Hines Signature German Chocolate Cake Mix
1 (8oz) pkg cream cheese
1/2 cup (1 stick) butter or margarine,melted
1 lb confectioners sugar

Preheat oven to 350 grease and flour 9x13-inch pan
Melt butter and brown sugar together and spread at the bottom of the pan. Then sprinkle coconut and pecans on top of mixture. Prepare cake mix according to package directions. Pour over coconut and pecans.
Combine cream cheese and melted butter in a medium mixing bowl. Beat on low speed with electric mixer until creamy. Add sugar beat until blended and smooth. Drop by spoonful's evenly over cake batter.
Bake for 45 - 50 min. When finished baking immediately remove from pan by inverting onto serving plate.

Crockpot Potato Soup

Crockpot Potato Soup
1 (30 oz.) bag frozen hash-brown potatoes (southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
Cover, and cook on low for 5 hours.
Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.




I mixed up some Bisquick Cheddar Biscuits to go with this yummy soup!

Red Velvet Cheese Ball

8 ounces cream cheese, at room temperature

1/2 cup butter, at room temperature

1 1/2 cups red velvet cake mix, dry

2 tablespoons brown sugar

1/2 cup powdered sugar

1/2 cup mini chocolate chips

assorted cookies and crackers

 

In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours. Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. Place on a serving plate and serve with cookies or graham crackers.

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