Saturday, May 9, 2009

Stuffed Strawberries

Scott and I went to the Strawberry Patch last night and picked 5 qt. of Strawberries. We had a good time picking strawberries together. We went to a cookout and this is one of the strawberry dishes we took. Everyone loved them. You know they are a hit when people ask to take them home. :-)

Stuffed Strawberries
  • 20 whole large strawberries, hulled
  • 8 ounces cream cheese, softened
  • 1/4 cup confectioners' powdered sugar
  • 1/4 teaspoon vanilla or almond extract
  • 2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.


(recipe and picture from

Sunday, May 3, 2009

Chicken Enchiladas

We love this recipe.

Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8oz) Cream Cheese, cubed
1 jar (8oz) salsa, divided
8 (6 in) flour tortillas
3/4 pound (12 oz) Pasteurized Process Cheese Spread, cup up
1/4 cup milk

1.) Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

2.) Spoon 1.3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8 inch baking dish.

3.) Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

4.) Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

Makes 4 to 6 Servings