Kid friendly recipes...

Here are a few recipes I made last week and over the weekend. I thought I'd share with you because they were ALL fantastic. The desserts were to die for and the dinners were very kid friendly. Absolute keepers. I promise you'll LOVE them all. Happy cooking!

Shower dessert

• 1/2 cup butter
• 1 1/2 cups all-purpose flour
• 1 cup chopped walnuts
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 cups milk
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan.
3. Bake at 375 degrees F (190 degrees C) for 20 minutes. Allow to cool.
4. Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.
5. In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture.
6. Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.

Strawberry Pie

1 3 oz. pkg. cream cheese {room temp}

1/2 C. powdered sugar

1 cooled pie crust

2 pints strawberries

Mix cream cheese and powdered sugar together and set aside. Cut up half good berries, the remaining mash; need about 1 1/2 C. mashed. Place mashed berries in saucepan and add, 1 C. sugar, 3 T. cornstarch, pinch of salt and 4 drops red food coloring. Bring mixture to a boil or until thick. When pie crust is cooled, put cream cheese mixture on bottom, spread evenly. Place cut berries on top of cream cheese. Pour mixture of berries over top and chill. Serve with whip cream.

Chicken Enchiladas

2 Cans cream of chicken soup

8 oz. sour cream

1 can diced green chiles

1/2 C. water if too thick

10 flour tortillas

2 chicken breasts or 1-2 cans chicken

2 C. shredded cheddar cheese

Put one scoop {1/3 C.} sauce, some chicken and cheese in a tortilla. Repeat until tortillas/chicken is used. Pour remaining sauce on top, covering edges. Sprinkle with cheese. Bake covered at 350 for 30 minutes. Sometimes I like to put some sauce on the bottom of pan too for extra ooeygooeyness.

Poppyseed Chicken

1/2 C. butter

1 C. crushed ritz crackers

1 T. poppy seeds

4 chicken breasts {cooked and cubed or use Rotissere}

1 can cream of chicken soup

1 1/2 C. sour cream

Topping:

1/2 C. crushed ritz crackers

3 T. parmesan cheese

Melt butter, add crackers and poppy seeds. Stir in remaining ingredients. Pour into a 9 x 13 inch pan. Top with ritz cracker topping. Bake for 20 min. at 350.

Honey Lime Enchiladas

• 1/3 cup honey
• 1 tablespoon chili powder
• 1/3 cup lime juice
• 2 cloves garlic, minced
• 1 pound shredded, cooked chicken
• 2 cups green enchilada sauce, divided
• 6 cups shredded Monterey Jack cheese, divided
• 10 (8 inch) flour tortillas
• 1 cup fat free half-and-half

Directions

1. Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
2. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
3. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
4. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
5. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes