Holiday Cooking Blogger Style #2 edition

Overwhelmed with Joy is hosting a holiday recipe exchange..I love cooking during the Holidays. Looking over all the recipes, I'm going to enjoy making so many of them. Our family has a couple recipes we serve up every year! Here are mine.



If you love Pumpkin Pie, you'll love this. It's really smooth and creamy.
PUMPKIN CHIFFON PIE
1 (9 inch) prepared graham cracker crust
1 cup pumpkin puree
1 package instant sugar-free vanilla pudding mix
1/2 teaspoon pumpkin pie spice
1 cup evaporated milk
1 1/2 cups Cool Whip, thawed

In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the Cool Whip. Pour filling into pie shell. Chill for a couple hours, or until set. Top with remaining 1/2 cup Cool Whip.
Category: Dessert

This recipe we make for every occasion, birthdays, holidays, or just because it just sounds good some days! When we do make it, my husband always begs me to save him some. It's one thing that's very addicting.
My MIL's Shrimp Dip
16-oz of thawed shelled,deveined,and cooked shrimp,chopped
1 pkge. cream cheese,room temp, cut up
1cp. shredded cheddar cheese
2cps. salsa
Mix all ingredients together.

Foil Pack Taco Chicken Dinner

I made these for dinner the other night. The chicken was very moist, and I loved the zesty flavor from the cheese, taco seasoning and salsa. My husband and I love Tex-Mex food living here in the SouthWest, cheese and salsa are staples at our house. What was really nice about this was the easy cleanup. You just toss the foil and that's it, no mess.

Foil-Pack Taco Chicken Dinner

Ingredients

4 small boneless skinless chicken breasts (1 lb./500 g)

4 tsp. taco seasoning mix

2 cups thinly sliced peeled potatoes

1 cup KRAFT Tex Mex Shredded Cheese

1/2 cup salsa

1/4 cup sour cream

Directions

1 PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on centre of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.

2 BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.

3 BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

Easy Cleanup

Because the cooking is done in the foil packets, there's little to clean up!Make AheadAssemble packets as directed. Refrigerate up to 4 hours, then bake as directed, increasing baking time to 40 min. or until chicken is cooked through (170°F) and potatoes are tender.

Note

To prevent potatoes from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil.

Recipe Source - KraftCanada.com