Dinner's on me tonight **Updated**

I thought that in the middle of this interesting economy, I might help all of you out there with your menu planning a bit. Here's a recipe that tastes good, makes a lot and can be made and frozen.

Chicken Enchiladas

2-3 cups of shredded chicken (canned or freshly cooked)
1 pkg of cream cheese (I use fat free)
1 can green chilies

Combine the above in a pan and heat until cream cheese is melted.

Put a spoonful of the mixture into a tortilla shell (I use flour) and roll up, placing the rolled part face down in a 9 x 13 pan. Once you have all the enchiladas in the pan, top with a can of green chile enchilada sauce and shredded monterey jack (or cheese of your choice). Bake at 350 until cheese is melted and bubbly.

I normally serve with a salad and some salsa on the side and we are good to go! Hope this helps your menu planning...you can always have me over if you make it (which will help my menu planning.)

**Updated to add that green chilies are not hot and I give them to D-Man and they don't bother him.**

Just consider it an early Christmas present

A dear, sweet lady in our book club brought this dessert to November's meeting. And I didn't just sample the dessert, I ate 2 and then asked for the recipe.

It was that good. And I don't even like pumpkin.

So, because I love you all so much and you have made my 2008 so great, I am passing the recipe on to all of you in hopes that you will make it for me, wrap it up and send it my way...so I can eat 1 or 2 or all of them.

Enjoy!

Individual Pumpkin Cheesecakes

Prep Time: 15 minutes Bake Time: 30-35 minutes Chill Time: 1 Hour

18 paper baking cups (2 1/2")
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 Tablespoon corn starch
1 teaspoon Pumpkin pie spice
2 eggs
1cup canned pumpkin
1/3 cup Karo (corn) syrup

Place paper baking cups in muffin pans. Place 1 gingersnap in each cup.
Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.
Pour filling into cups, dividing evenly. Bake in a preheated 325 oven for 30 or 35 minutes, until just set.Chill for 1 hour. Garnish as desired.

For those who love noodles and chicken and cheese

I've had a few requests for my chicken spaghetti recipe that I talked about in yesterdays's post.

And, you know I aim to please.

So, without any more words, I give you my recipe.

Chicken Spaghetti

5-6 chicken tenderloins, boiled and cubed
1/2 pkg of spaghetti noodles (cooked)
1 can cream of chicken soup
1 can cheese soup
1 can rotel
1/2 cup chopped onions (optional)
1/2 tsp black pepper
1/2 tsp paprika
shredded cheese (enough to cover the entire dish)

Combine all the above ingredients and place in baking dish (a 9 x 13 works well). Cover with cheese and place in a 350 degree oven until cheese is melted and the dish is bubbly. Remove. Cool. Serve with bread and a salad and you are in business.

Now go, run to the store, get all the ingredients, make it and have me over for dinner!