Cream Cheese Spaghetti

So I've found myself cooking with cream cheese a lot. I'm assuming its a coincidence, but who knows, it could be some strange sign of the apocalypse. But anyhow, I found this recipe online and decided to give it a try.
When I cook new things, I'm often weary, and warn my husband that it may be disastrous and to make sure there's a back-up pizza in the freezer. And, when I cook new things, I have to ask the husband what he thinks, and normally get "Its alright" in reply, and have to press if that means he'd like to have it again, if he would rather have it on rare occasions, and so forth.
This recipe, however, we ate while playing a card game together. And in the middle of my dealing, I heard "Oh, that's yummy." Unprovoked and unrequested feedback. So this is officially a great recipe in my book!

Cream Cheese Spaghetti

Ingredients
8oz uncooked spaghetti
1 can spaghetti sauce (26.5oz)
1/2 cup chopped green onion
8oz cream cheese
fresh grated parmesan
1 lb ground beef
1 tbs butter
1/3 cup chopped onion
2 tbs milk
french fried onion (small can)

Cook spaghetti according to package directions, drain, set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
In a small glass bowl, combine onions, green onion and butter. Microwave for 4 minuteson high until soft. Add cream cheese and milk to vegetables and stir well. Should mix to sour cream consistency. If too thick, microwave again until desired thickness.
Using a 2 quart baking dish, assemble in the following order;
Thin layer of spaghetti sauce on bottom, spaghetti, cream cheese/vegetable mixture, spaghetti sauce, parmesan cheese (as much as you want).
Bake at 350º for 25 minutes. Add fried onion and continue baking for an addition 5 minutes. Don't let the onion burn!

I'm not a gigantic fan of parmesan, so I used shredded monterey jack cheese instead. Still came out amazing!
In fact, while writing this blog entry, my husband came out during a break in his gaming and kissed my cheek, declaring "Just FYI, dinner was delicious."
O.O seriously. This dish was amazing. Try it.

Cheesy Chicken Enchiladas

This is a recipe I got from one of my best friends through the military. She said it was an old family recipe to make authentic enchiladas. And delicious ones at that!

Ingredients:

4 Chicken Breasts
6-8 Enchilada sized Tortillas
8 Cups Mexican Blend Shredded Cheese (2 Bags)
3 cans Mild Enchilada Sauce
1 can Cream of Mushroom Soup
Vegetable Oil
Optional:
1 can Corn Kernels, drained 
Green Onions
Sour Cream
Guacamole

◘ Put thawed chicken breasts in a baking dish and bake at 375º for 45 minutes. Remove them from the oven and set aside to cool, about 30 minutes. Shred the chicken once cool, by hand or by forks or by whatever means you'd like, I've once considered running them through a paper shredder to save time. Note to self, need new paper shredder. Leave oven on! You will need it later.
◘ Set shredded chicken aside.
◘ In a large pan over medium heat, heat vegetable oil. Fry each tortilla until golden brown and crispy on each side. Remove to paper towel.
◘ Wash out oil pan. (Unless you're super fancy and have many. I use the only two large pans I have for this next part.) Put on low-medium heat and add 2 cans of enchilada sauce and HALF the can of cream of mushroom. Mix together.
◘ In another pan, place shredded chicken and other half of cream of mushroom. Mix together. If you opted for corn kernels, mix them in here.
◘ In enchilada and mushroom mixture, place each tortilla, coating them and soaking them until they're flexible and don't break. Mine usually break anyway, but I'm impatient. This move doesn't take long, but don't leave them to soak too long, or they will be too hot the handle.
◘ Place soaked and bendy tortilla in large 9x13" baking dish. Place small amount (3 tbs?) of chicken and mushroom mixture in center and roll.
Sometimes, I will put a cup of the mexican blend cheese nearby and sprinkle a little cheese in each enchilada. This is not necessary, but I'm an Italian Cheese Lover. We have a club. Its kind of cheesy.
◘ Continue soaking, placing, filling and rolling tortillas until the tortillas and chicken mixture are all gone. It will be a tight fit, but squish all the enchiladas in.
By the way, this step will get your hands amazingly dirty. So don't try to multitask between rolling tortillas and braiding your daughters hair, or she'll attract flies. And enchilada loving friends. Friends are nice, but its weird when they're licking your head.
◘ When all enchiladas are in, pour the two bags of mexi-blend cheese over the enciladas. Top with final can of enchilada sauce. Place back in oven until cheese is melted and bubbly. Garnish with green onions, if desired, and sour cream and guacamole. Eat and enjoy!

Bacon Guacamole Grilled Cheese

Alright. So I found this delicious little number on the internet, decided to make it. Cause Bacon? Yum! Guacamole? Yes please! Cheese? The more the better! And throw it all on a grilled piece of sourdough? Who could resist?? Certainly not me.
Now the credit goes to a mister Kevin of Closet Cooking. I love his stuff. He's so creative! So, Thank you, mister Kevin, for granting me yet another recipe my husband and I love!

Ingredients:  ( for one sandwhich )

2 slices Bacon
2 slices Sourdough Bread
2 tbs Guacamole
1 tbs Butter
1/2 cup Montery Jack Cheese Blend*
1 tbs tortilla chips (optional)

Directions:
Cook bacon until crispy and move to paper towel. Butter one side of each slice of bread. Spirnkle half cheese on unbuttered side, followed by guacamole and tortilla chips, remaining cheese and bacon. Top with second bread slice.
Grill over medium heat until golden brown and cheese is melted.

I added more guacamole, because the hubby and I love it. And we used what was left to spice up our side salads. It was quite delicious. After my first bite I swore, exclaiming about its greatness, and demanded my husband swear in joy after his first bite or he'd be in trouble.

He didn't swear. He's in trouble.

*Original recipe asks for jack and cheddar cheese blend.