Cream Cheese Brownies

1 brownie mix (family size)

8 oz. cream cheese, softened

5 Tbs. butter, softened

1/3 cup sugar

2 eggs

2 Tbs. flour

1 tsp. vanilla

*Prepare brownie batter as directed for "cake-like" brownies and pour into greased 9X13 pan. In a separate bowl, combine cream cheese and butter. Beat together and then add sugar, eggs, flour and vanilla. Beat until smooth. Pour cream cheese mixture onto brownie batter and swirl through with a knife. Bake at 350 for 40 minutes.
*If you like brownies and you like cheesecake...you'll love this delicious combo!!!

Spanish Rice

1 cup uncooked rice (not minute rice)

1 onion, chopped

8 oz. tomato sauce

1/4 tsp. cumin

1 clove garlic, minced

1 tsp. salt

2 cups chicken broth

*Brown rice and onion in a little olive oil on the stove. Add tomato sauce, cumin, garlic and salt. Mix well. Put into a pot with chicken broth. Bring to a boil and then simmer on low, covered, for 20 minutes.

*I usually double this so that we have leftovers. It is so yummy and easy. I usually add more garlic than it says, too. You can also do part chicken broth and part water if you don't have enough broth.

Amazing Apricot Chicken

8 boneless, skinless chicken breasts

1 8oz. bottle of Russian salad dressing

1 cup apricot preserves

1 package dry onion soup mix

*Place thawed chicken in a 9X13 pan. Combine dressing, preserves, and soup mix. Pour over chicken. Bake uncovered at 350 for 1 hour. Serve on rice. (I used chicken tenders and cooked it for like 40 minutes).

Poppyseed Chicken

4 chicken breasts, cooked and shredded

Lemon pepper

2 cans cream of chicken

1 cup sour cream

2 tubes Ritz crackers

4 Tbs. melted butter

2 Tbs. poppy seeds

*Put shredded chicken in the bottom of a 9X13 pan. Sprinkle with some lemon pepper. Mix together soup and sour cream. Put over chicken. Crush the Ritz crackers and mix with melted butter and poppy seeds. Spread over soup layer. Bake at 350 for 35-40 minutes.

Sunday Roast Part 2

This is an easy, delicious, no-fail recipe perfect for a Sunday dinner. I got the recipe from www.recipesecrets.com or the Lipton soup website.

3 - 5lbs. roast (I prefer chuck roast)
1 package Lipton onion soup mix
2 1/2 cups water
bag of small carrots
4 potatoes peeled and cut into cubes

Place carrots and potatoes in crock pot. Put roast on top. Mix water and soup and pour over roast and veggies. Put on low and cook all day.

*I got this picture of the internet because I forgot to take a picture when I made this.

Buttermilk Waffles

2 eggs

2 cups buttermilk

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/3 cup butter, melted

In a bowl, beat eggs. Add buttermilk, flour, baking powder, baking soda, salt and melted butter. Mix until smooth. Pour into greased waffle iron and cook until golden brown.

*We ate these with leftover buttermilk syrup and it was so good. I'm telling you...that syrup is a treat. Next week we will be eating these with fresh Utah peaches and whipped cream...yum!!

Bengal Tiger Chicken

This recipe is a guaranteed hit with the family. I'm not sure why it is called Bengal Tiger, but once you get past that you will definitely enjoy it. I got it from my friend Kerri Winegar...thanks!

Bengal Tiger Chicken

8 chicken breasts

1 10 3/4 oz. can cream of mushroom soup

1 tsp. curry powder

1/2 cup bread crumbs

1 cup mayonnaise

1 cup parmesan cheese, shredded

1/3 cup melted butter

Fold chicken breasts in half and place in casserole dish. (I don't ever actually fold them.) Combine soup, mayonnaise and curry. Pour over chicken. Bake uncovered at 350 for 40 minutes. Combine cheese and bread crumbs and sprinkle over chicken. Drizzle with melted butter and bake and additional 20 minutes. Can serve over rice.