Chicken Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 (12 1/2 ounce) can chicken breasts
• 16 ounces sour cream
• 4 ounces diced green chilies
• 6 green onions, chopped
• 8 ounces sharp cheddar cheese, grated, divided
• 10 small flour tortillas

Recipe

• 1 preheat oven to 350.
• 2 combine soup, chicken, sour cream, chilies, green onions, and half of the cheddar cheese.
• 3 lightly warm tortillas in the microwave for 1 minutes or until easy to roll.
• 4 fill with mixture and roll up leaving ends open.
• 5 place in a sprayed 9x13 baking dish.
• 6 spread extra filling over the top.
• 7 sprinkle with remaining cheese.
• 8 bake for 30 minutes until bubbly and cheese begins to brown.
• 9 suggested toppings: sliced black olives, salsa, cilantro, fresh tomatoes, limes, sour cream, jalepenos, grated cheese.

Chocolate Mint Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 4 ounces unsweetened chocolate
• 1 1/4 cups shortening
• 2 cups sugar
• 1/3 cup corn syrup
• 2 1/2 tablespoons water
• 2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/3 cup sugar

Recipe

• 1 melt chocolate in a double boiler or microwave.
• 2 cream shortening and gradually add 2 cups sugar, beating until light and fluffy.
• 3 add chocolate, eggs, corn syrup, water and flavorings.
• 4 mix well.
• 5 combine flour, soda and salt.
• 6 add to creamed mixture.
• 7 beat just until blended.
• 8 form into 1 inch balls,roll in sugar.
• 9 bake on ungreased cookie sheets at 350 for 10 minutes.
• 10 cool 5 minutes before removing from pan.

Buffalo Chicken Tacos

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 4 flat bread
• 1 lb chicken tenders
• 1 1/2 cups buffalo wing sauce
• 1 small yellow onion, sliced into rings
• 1/2 cup flour
• 1/3 cup milk
• vegetable oil
• blue cheese, crumbled
• 1 cup ranch dressing
• 1/4 teaspoon cumin

Recipe

• 1 slice chicken tenders in half lengthwise. saute in vegetable oil over medium-high heat until browned and cooked through.
• 2 remove tenders from pan and place into a bowl with 1 cup hotwing sauce. set aside.
• 3 peel and slice onion into thin circles. dip individual rings into milk, then into flour and set aside.
• 4 preheat 2 inches vegetable oil in a pan over medium-high heat. fry onion rings until golden browned, then remove to paper towel lined pan to drain well.
• 5 place flatbread into microwave and warm for 45 sec-1 minute.
• 6 per taco: use one flatbread, sprinkle crumbled blue cheese into center. add chicken tenders, onion rings. top with ranch sauce (recipe follows).
• 7 ranch sauce: 1 cup ranch dressing, 1/4 tsp cumin, 1/2 cup hotwing sauce, combined well.

Chocolate Meringue Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 36
• 6 ounces semi-sweet chocolate chips
• 2 large egg whites
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon vinegar
• 3/4 cup chopped nuts (optional)

Recipe

• 1 preheat the oven to 350.
• 2 grease the cookie sheets, and cover with parchment paper or wax paper.
• 3 (i usually spray the paper with non-stick vegetable spray).
• 4 melt the chocolate chips over hot water in double boiler.
• 5 if you prefer (and this is the way i prefer doing it), you can melt them in the microwave.
• 6 start by cooking for 20 seconds.
• 7 stir and return to the microwave for another 10 seconds.
• 8 stir again, and repeat the process until all the chips are melted.
• 9 beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
• 10 beat until stiff.
• 11 then beat in the vanilla and vinegar.
• 12 gently fold in the chocolate and nuts, if desired.
• 13 drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
• 14 bake for 10 minutes or until firm to the touch.
• 15 remove immediately from sheets.
• 16 store in airtight container.
• 17 note: try not to store these for too long.
• 18 although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.

Chocolate Mint Cheesecake Squares

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 16 chocolate sandwich style cookies
• 3 tablespoons butter
• 30 hershey's miniature chocolate candy bars (chocolate mint collection)
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup milk chocolate chips, melted

Recipe

• 1 heat oven to 350 degrees.
• 2 place cookies in food processor or blender, cover and process until crumbs form.
• 3 mix crumbs with butter.
• 4 press into bottom of an 8-inch square baking pan.
• 5 remove wrappers from chocolate bars and set aside two each of dark, milk and chocolate bars.
• 6 coarsely chop remaining bars; place in a microwave-safe bowl.
• 7 microwave at medium 1 minute; stir. if necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. cool slightly.
• 8 combine cream cheese and sugar into a medium mixing bowl and beat at medium until well blended.
• 9 add eggs and beat on low speed for 2 minutes.
• 10 beat in melted chocolate.
• 11 spread over the cookie crumb layer.
• 12 bake for 30 minutes or until center is almost set.
• 13 cool completely in pan on a wire rack.
• 14 chopped the reserved chocolate bars; sprinkle on top of the cheese cake.
• 15 cover and refrigerate at least 2 hours.
• 16 before serving melt milk chocolate chips in the microwave and drizzle over the top of the cheese cake.
• 17 tip: line baking pan with non-stick foil. to serve, lift cheesecake from pan using foil.

Chicken Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese
• 2 (12 1/2 ounce) cans tyson's canned chicken meat
• 1 (16 ounce) jar enchilada sauce (i used food lion brand, have tried them all, it tastes best)
• 10 -15 burrito-size flour tortillas (depends on how much "stuff" you punt in each one)
• crushed red pepper flakes or 1 jalapenos or 1 taco bell hot sauce
• 4 -6 cups shredded mexican blend cheese or 4 -6 cups cheddar cheese

Recipe

• 1 you will also need: 2 9x13 pyrex casserole dishes.
• 2 put cream cheese in large mixing bowl, soften in microwave 30-45 seconds.
• 3 add your spice of choice if any.
• 4 drain chicken, pour into bowl, mix chicken and cream cheese, and spice, once mixed well, add 1/4 cup of the enchilada sauce, mix well, add 1-2 cups of cheese (or however much you and family prefer, my family loves cheese so i use a lot ).
• 5 add more sauce if you feel it's needed, if you add too much, no worries, add some more cheese.
• 6 spry pyrex dishes with cooking spray to prevent enchiladas from sticking.
• 7 i use a rubber spatula, i place about 1/4 cup of mixture onto a tortilla an spread it out down the middle of the tortilla. fold over one end of the tortilla perpendicular to the mix then roll up tortilla. place in pyrex, repeat until mix is gone.
• 8 pour remaining enchilada sauce over top of enchiladas.
• 9 sprinkle desired amount of cheese on top of enchiladas.
• 10 cook uncovered for 30 min at 350.
• 11 1 tortilla = 1 serving.
• 12 makes about 10 tortillas, the more mix you put on each tortilla, the less tortillas you get. i usually make 10, my husband and son eat 2 and i eat one, the rest get taken to work by my husband and i.

Cantaloupe Bread With Praline Glaze

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 eggs
• 1 cup oil
• 2 cups granulated sugar
• 1 tablespoon vanilla
• 2 cups cantaloupes, cut into 2-inch chunks
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon clabber girl baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 cup butter
• 1 2/3 cups packed brown sugar
• 1/2 cup pecan pieces

Recipe

• 1 preheat oven to 325°f.
• 2 prepare 2 9x5 inch loaf pans by greasing and flouring them.
• 3 in a large bowl beat together eggs, sugar, oil and vanilla. puree' canteloupe in blender and add to mixture. in a separate bowl, combine dry ingredients, and add to liquid, stirring just until combined.
• 4 pour batter into two prepared 9x5 inch pans and bake in a 325°f oven for about 1 hour, or until tests done. (a toothpick inserted into center of loaf comes out clean.).
• 5 cool in pan on wire rack for 10 minutes while you make the glaze.
• 6 glaze: melt butter and brown sugar in the microwave for 3 minutes, stirring once every minute. add pecans.
• 7 after pan has set on wire rack for 10 minutes, remove from pan and place bread on wire rack, which has been placed on waxed paper. pour praline glaze over top of warm bread. allow bread to cool before slicing.

Chocolate Melting Cake

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb chocolate chips
• 1 lb unsalted butter
• 2 1/2 cups pasteurized eggs
• 2/3 cup flour
• 1/2 cup sugar

Recipe

• 1 melt chocolate and butter in microwave at 50% power (defrost)
• 2 sift flour into pitcher, add sugar, add eggs, mix together.
• 3 fold in melted chocolate and butter mix
• 4 pour into small glass ramekins (about 3" across)
• 5 (dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
• 6 preheat oven to 300.
• 7 bake at 300 for 12 - 15 minutes in serving dish. dessert should be firm around edges and wiggly in the center.
• 8 place heart stencil on top of dessert and sift powdered sugar.
• 9 serve warm.
• 10 this may be accompanied by ice cream, and/or coffee with a shot of bailey's irish cream.

Creamy Spinach Dip

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 2 (6 ounce) marinated artichoke hearts, undrained
• 1 (8 ounce) jar roasted red peppers, drained
• 1/4 cup parmesan cheese, grated
• 10 ounces frozen spinach, thawed and drained

Recipe

• 1 in food processor, mix cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• 2 add roasted red bell pepper and parmesan and mix by pulsing until creamy.
• 3 put the mixture in a microwave safe dish of 6 cups (1.5 l).
• 4 add spinach and mix.
• 5 cover with a plastic wrap (leave a little side opened to allow steam to escape).
• 6 microwave on high power for 7 minutes or until the dip is hot and boiling in the sides.
• 7 mix well.
• 8 serve hot or warm.

Creamy Spinach Dip

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 12
• 2 (5 1/4 ounce) packages boursin garlic & fine herb cheese spread
• 1/4 cup creamy italian salad dressing
• 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 (8 ounce) can diced water chestnuts, drained, about 1 cup
• 1/4 cup shredded carrot
• 1/2 red pepper, finely chopped, about 1/2 cup
• 2 scallions, finely chopped, about 1/2 cup
• 1 lb round loaf pumpernickel bread

Recipe

• 1 in medium microwave-safe bowl, microwave cheese on high in 15-second intervals until softened.
• 2 stir in dressing until smooth, then stir in spinach, water chestnuts, carrots, red pepper, and scallions.
• 3 using a serrated knife, horizontally cut off top third from bread.
• 4 using small knife, cut around inside edge of bread.
• 5 pull out inside bread in chunks, leaving 1/2-inch-thick shell; save inside bread for another use.
• 6 fill bread shell with dip.
• 7 serve with vegetables.

Chicken Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 1 tablespoon all-purpose flour
• 3 tablespoons vegetable oil
• 1/3 cup chili powder
• 1 (8 ounce) can tomato sauce
• 2 cups chicken broth (made from bouillon is fine)
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 -2 tablespoon olive oil
• 4 -5 chicken breasts (frozen or defrosted)
• chili powder
• garlic powder
• black pepper
• onion powder
• cumin
• 16 ounces salsa
• 4 ounces cream cheese
• 18 -24 corn tortillas or 18 -24 flour tortillas
• 8 ounces shredded cheese

Recipe

• 1 for the filling: heat large frying pan over medium/medium high heat. season both sides of the chicken with the chili powder, garlic, pepper, onion powder and cumin. place chicken in a single layer in the pan and cover with salsa. cook chicken, turning occasionally and smothering with salsa, until cooked through and salsa has reduced (about 15 minutes for thawed chicken, or up to thirty minutes for frozen chicken). while chicken is cooking, make the sauce. remove chicken from heat and let cool until you can safely shred it without getting steam burns. add cream cheese to shredded chicken.
• 2 for the sauce: in a medium saucepan heat oil over medium temperature. add flour, and stirring constantly, let cook for 1 minute until the mixture darkens a bit. add chili powder and cook for 30 seconds until fragrant. mix in tomato sauce, chicken broth and spices. increase heat, and bring sauce to a boil. then decrease heat and let sauce simmer for 15 minutes or longer.
• 3 to assemble: preheat oven to 350°f heat tortillas in a pan or microwave to make them pliable. coat the bottom of a 9-13 inch pan with sauce. dip individual tortillas in sauce to coat. fill the tortilla with the chicken mixture and roll it up and place into pan. continue until all tortillas are filled and rolled. add sauce to the top of the tortillas in the 9-13 inch pan and sprinkle with cheese. bake for 30-35 minutes until cheese is melted and sauce is bubbling. enjoy with sour cream, cilantro, and avocado.

Cranberry Meatballs

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 1 (14 ounce) can jellied cranberry sauce
• 1 (12 ounce) bottle chili sauce (we like hines best)
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 50 -60 meatballs (1 bag frozen or your own blend. )

Recipe

• 1 in a small saucepan or microwave slowly melt the cranberry sauce until it is very smooth. (microwave normally takes about 2 min on %50 stirring every 45 seconds)
• 2 mix in chile sauce, brown sugar and lemon juice and stir until well blended.
• 3 mix with your meatballs and place in crockpot on low for about 2hours.

Almond-pear Strudel

Total Time: 24 hrs 40 mins Preparation Time: 24 hrs Cook Time: 40 mins

Ingredients

• Servings: 8
• 3/4 cup slivered almonds, divided
• 5 -6 cups thinly sliced crisp pears (4 to 5 medium pears)
• 1 tablespoon grated lemon, rind of
• 1 tablespoon lemon juice
• 1/3 cup sugar
• 1 teaspoon sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 4 tablespoons melted butter or 4 tablespoons melted margarine, , divided
• 6 sheets phyllo dough (1/4 pound)
• 1/2 teaspoon almond extract

Recipe

• 1 preheat oven to 300 degrees.
• 2 spread almonds in shallow baking pan.
• 3 bake 10 to 12 minutes or until lightly browned, stirring frequently; cool and cover.
• 4 place sliced pears in large microwavable container.
• 5 stir in lemon peel and lemon juice.
• 6 microwave at high 6 minutes or until tender; cool.
• 7 combine 1/3 cup sugar, cinnamon and nutmeg in small bowl; cover.
• 8 cover pears and refrigerate overnight.
• 9 place butter in microwavable container.
• 10 microwave at high 20 seconds or until melted.
• 11 lay 2 sheets plastic wrap on work surface to make 20-inch square.
• 12 place 1 phyllo sheet in middle of plastic wrap.
• 13 (cover remaining phyllo dough with damp kitchen towel to prevent dough from drying out).
• 14 brush 1 teaspoon melted butter onto phyllo sheet.
• 15 place second phyllo sheet over first; brush with 1 teaspoon butter.
• 16 repeat layering with remaining sheets of phyllo.
• 17 cover with plastic wrap.
• 18 cover remaining butter.
• 19 refrigerate phyllo dough and butter overnight or up to 1 day.
• 20 preheat oven to 400°f.
• 21 drain reserved pears in colander.
• 22 toss pears with reserved sugar mixture and almond extract.
• 23 melt reserved butter.
• 24 uncover phyllo dough and spread pear mixture evenly over phyllo, leaving 3-inch strip on far long side.
• 25 sprinkle pear mixture with 1/4 cup toasted almonds.
• 26 brush strip with 2 teaspoons melted butter.
• 27 beginning at long side of phyllo opposite 3-inch strip, carefully roll up jelly-roll style, using plastic wrap to gently lift, forming strudel.
• 28 place strudel, seam-side down, onto buttered baking sheet.
• 29 brush top with 1 teaspoon butter.
• 30 bake 20 minutes or until deep golden.
• 31 brush again with 1 teaspoon butter.
• 32 combine remaining% cup toasted almonds with remaining butter; sprinkle on top of strudel.
• 33 sprinkle with remaining 1 teaspoon sugar.
• 34 bake an additional 5 minutes.
• 35 cool 10 minutes; sprinkle with powdered sugar, if desired.

Chicken Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 lb boneless skinless chicken breast
• 1 tablespoon cooking oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon mexican seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 2/3 cup of diced onion
• 1 (4 ounce) can chopped green chilies
• 3 canned chipotle chiles (note 3 chipotles, not 3 cans)
• 1 (14 ounce) can whole canned tomatoes
• 3/4 cup sour cream
• 2 cups shredded mexican blend cheese or 2 cups cheddar cheese
• 1 cup shredded cheese, for top
• 12 corn tortillas
• 2 cups of your favorite enchilada sauce

Recipe

• 1 cook chicken in oil and add salt, pepper, cumin, garlic powder and mexican blend seasoning until no longer pink in the center.
• 2 remove from pan and let cool.
• 3 add more oil to pan, cook onion until tender, add garlic (be careful not to burn), then add chipotles and green chile peppers and can of tomatoes.
• 4 you will have to break up the tomatoes and chipotles.
• 5 preheat oven to 350.
• 6 shred chicken with fork or fingers in small peices, removing fatty peices, add to mixture and stir.
• 7 i cook the tortillas in oil over medium high heat just a bit on each side to soften and then drain on paper towels.
• 8 you can also put in microwave to warm.
• 9 mix the sour cream and cheddar cheese in medium mixing bowl.
• 10 coat bottom of 9x13 pan with enchilada sauce.
• 11 add 1/2 cup or so of the chicken mixture to tortilla, add another 1/4 cup or so of cheese and sour cream micture, roll up and place seam side down in pan.
• 12 continue until you've used up cheese and chicken.
• 13 pour rest of enchilada sauce over enchiladas and top with remaining cheese.
• 14 cook for 20 minutes.
• 15 serve with sour cream.
• 16 can garnish with cilantro or chopped green onions.

Clam Chowder

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 8
• 8 ounces bacon, crispy
• 1 large onion, chopped
• 2 garlic cloves
• 36 ounces canned clams
• 8 ounces chicken broth
• 2 -4 small potatoes
• 1 small bay leaf
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons flour
• 1 cup milk

Recipe

• 1 1. cut up bacon into small pieces.
• 2 2. in frying pan on medium-high heat, crisp the bacon.
• 3 3. add in onion and garlic, saute until onion is transparent.
• 4 4. add to crockpot.
• 5 4. peel and cube potatoes, add to crockpot (i like to microwave these for around 30-45 minutes to make them soft.).
• 6 5. stir in clam juice, chicken broth, potatoes, and spices.
• 7 6. put crockpot on high for around 4 hours, or until potatoes are tender.
• 8 7. pour in clams.
• 9 8. whisk flour and milk until smooth. place in frying pan and cook on low until thick. slowly stir into chowder, continuously stirring as to not allow mixture to stick. this will thicken the chowder.
• 10 9. stirring frequently, let the chowder simmer for a few more minutes.

Chicken Enchiladas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon oil
• 1 (4 ounce) can roasted green chilies
• 3 cups cooked chicken, shredded
• 1 (10 ounce) can mild enchilada sauce
• 2 cups jalapeno jack cheese, shredded
• 1 cup half-and-half
• 10 corn tortillas

Recipe

• 1 saute onion and chopped garlic in oil in a large skillet, about 5 minute add chopped green chilis, chicken and enchilada sauce. cook 2 minute stir in 1/2 cup of the shredded cheese and remove from heat.
• 2 coat a 13x9 pan with nonstick cooking spray.
• 3 microwave corn tortillas 6 at a time covered with a damp paper towel.
• 4 dip each tortilla in warm water then shake it off.
• 5 fill each with about 1/3 cup of the chicken mixture, roll up and place seam side down in the pan.
• 6 top with half and half and sprinkle with remaining pepper jack cheese.
• 7 bake at 375 degrees for 10 minute then broil 5 min or until golden.

Beer Dip

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 (3 ounce) package ranch dressing mix
• 8 -12 ounces beer (not dark beer)
• 2 (16 ounce) packages cream cheese, softened (you can stick it in the microwave for 30 seconds if you like)
• 1 cup of grated cheddar cheese
• 1/2 bunch green onion, sliced

Recipe

• 1 combine cream cheese, beer and ranch dressing mix.
• 2 it takes a while to get it all combined.
• 3 once combined place back in the fridge overnight or two to four hours.
• 4 top with cheese and green onions.
• 5 enjoy with pretzels!

B L T

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 3 slices turkey bacon
• lettuce
• 1 -2 tomato, slices
• 1 slice aunt millies fat-free bread
• 1 tablespoon hellman's reduced-fat mayonnaise

Recipe

• 1 cook bacon in microwave to desired crispness.
• 2 soak up grease with paper towel.
• 3 spread mayonnaise on bread, cut in half.
• 4 layer lettuce, tomato, and bacon on one side.
• 5 top with remaining half of bread.

Baked Veggie Chimichangas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 (15 ounce) cans beans, your choice, rinsed and drained
• 1 (4 ounce) can sliced ripe olives, drained
• 1 (7 ounce) can diced green chilies
• 1 cup coleslaw mix or 1 cup cabbage, finely shredded
• 1 cup cheese, your choice, grated
• 1 cup thick & chunky salsa
• 6 -8 flour tortillas, burrito size
• salsa, for topping (optional)
• sour cream, for topping (optional)

Recipe

• 1 preheat oven to 425 degrees.
• 2 in a large bowl, mix rinsed and drained beans, olives, chilies, coleslaw mix, cheese and salsa.
• 3 wrap tortillas in a clean kitchen towel, sprinkle towel with water and microwave on high for 45-90 seconds to soften.
• 4 lay tortillas flat.
• 5 spread each tortillas with 1/6 (or 1/8) of the filling in a band near one edge.
• 6 fold over sides and roll up tightly.
• 7 place chimichangas seam side down on lightly oiled cookie sheet.
• 8 bake in oven until crisp and brown, about 15 minutes.
• 9 top with optional salsa and sour cream.

Blue Owl Restaurant And Bakery Turtle Pecan Cheesecake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 4 cups graham cracker crumbs
• 12 tablespoons melted butter
• 1 (14 ounce) bag vanilla caramels
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans, toasted (see note)
• 4 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate morsel, melted
• 1/2 cup semisweet chocolate morsel
• 3 tablespoons evaporated milk (see note)
• whipped cream (for garnish) (optional)
• pecan halves, dipped in caramel (for garnish) (optional)

Recipe

• 1 for crust: combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep). bake in preheated 350 degree f oven 10 to 15 minutes, then set aside to cool.
• 2 for filling: in heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (if desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) pour caramel mixture over cooled crust; top with toasted pecans.
• 3 combine cream cheese and sugar, mixing on medium speed until well blended. add eggs, one at a time, mixing well after each addition. add vanilla. blend in melted chocolate. pour mixture over pecans and caramel in crust, starting at outer edge.
• 4 bake in a 350 degree f oven 1 hour and 20 to 25 minutes, or until edges begin to crack. remove from oven and let cool at room temperature for 30 to 40 minutes. cover and refrigerate overnight. remove sides of pan and loosen cheesecake with spatula.
• 5 for chocolate topping: melt chocolate morsels on medium heat in microwave. add evaporated milk (or 2 percent milk and butter; see note). stir until mixture is smooth.
• 6 spread chocolate topping over chilled cheesecake. garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
• 7 keep refrigerated.
• 8 note: if you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
• 9 to toast pecans: put 1 tablespoon butter or margarine in a 9-inch pie plate. microwave until melted. stir in 1 cup pecans, tossing to coat. microwave on high 2 to 2 1/2 minutes. let stand 5 minutes.

Chili And Cornbread Casserole

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 can kidney bean
• 1 can mexican-style tomatoes
• 1 package boca vegetarian ground beef or 1/2 lb ground beef, cooked
• 1/2 cup chopped onion
• 2 -3 teaspoons chili powder
• 1 -2 dash cayenne
• 1 teaspoon vegetable oil
• cornbread batter, enough for an 8 x 8 pan (i used a half recipe of laura divine's buttermilk cornbread #11420)

Recipe

• 1 preheat oven to 400.
• 2 heat boca crumbles in microwave for one minute (skip this step if using ground beef) heat the oil in a skillet.
• 3 saute onion in oil until translucent.
• 4 add boca crumbles or ground beef, tomatoes and beans to the skillet.
• 5 add chili powder and cayenne.
• 6 cook until heated through.
• 7 pour chili into a 2.
• 8 5 liter casserole dish.
• 9 spread cornbread batter over chili.
• 10 bake 20 minutes or until cornbread is lightly browned and a toothpick inserted into the cornbread comes out clean.

Barbecued Walnuts

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons butter
• 1/4 cup worcestershire sauce
• 1 tablespoon ketchup
• 2 dashes tabasco sauce
• 4 cups walnut halves
• cooking spray
• seasoning salt, such as lawry's brand, to taste

Recipe

• 1 preheat the oven to 400 degrees. place the butter in a medium-size microwave-safe bowl and microwave, on high and covered with a paper towel, until melted, about 45 seconds.
• 2 remove the bowl from the microwave and stir in the worcestershire sauce, ketchup and tabasco sauce. add the walnuts and stir until they are well-coated.
• 3 spray a 9-by-13-inch glass baking dish with cooking oil spray, and spread the walnuts evenly in the dish. bake, uncovered, and stirring every 5 minutes, until lightly toasted, about 20 minutes.
• 4 remove pan from oven and pour nuts out onto 2 layers of paper towels. sprinkle with seasoning salt. cool to room temperature, about 20 minutes, and store in an airtight jar or tin for up to 3 weeks at room temperature.
• 5 tip: these would probably freeze well too.

Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups water
• 1 (6 ounce) can tomato paste
• 1/4 cup chili powder
• 1 tablespoon paprika
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/4 cup masa harina flour
• 1/4 cup water
• 4 boneless skinless chicken breasts, cooked and shredded
• 8 corn tortillas
• 1 cup cheddar cheese, grated
• 1/2 medium sweet onion
• 3 roma tomatoes
• 1/2 cup fat free sour cream
• 3 cups lettuce, shredded

Recipe

• 1 you can cook the sauce on the stove or in the microwave. i used the microwave. so --
• 2 in a 4-cup microwave safe bowl, add 1.5 cup water and tomato paste. stir to mix together.
• 3 add chili powder, paprika, garlic, cumin and sugar. cook on high about 4 minutes.
• 4 while the sauce is beginning to heat, mix together 1/4 cup cold water and 1/4 cup masa to make a paste.
• 5 take the sauce out and stir in the masa/water paste. return to microwave and cook 4 more minutes. when it is done it should be nice and thick and awesome smelling.
• 6 slice the onion very thin (i use a mandolin).
• 7 shred the chicken (if you haven't). easiest way is to take two forks and use them to pull the chicken apart.
• 8 mix about half the sauce in with the chicken and the onion.
• 9 prepare the tortillas by warming them. i like to put them in the microwaves with a slightly damp paper towel over them and heat for about 30 seconds. take one tortilla at a time off of the stack and then cover the stack so they don't dry out.
• 10 place 1/8 of the chicken mixture on the edge of the tortilla and roll. do not overfill. less is more.
• 11 place the enchilada seam side down into the pan.
• 12 when all 8 are ready, pour the remaining of the sauce over the enchiladas and bake for 15 minutes at 350 degrees.
• 13 sprinkle half of the cheese over the enchiladas, return to the oven for another 15 minutes or until the cheese is melted.
• 14 serve with lettuce, tomatoes, the remainder of the cheese, and the sour cream.
• 15 you could also add peppers, olives, maybe even beans to the chicken mixture. you could use extra lean ground beef rather than chicken, or ground turkey. you could add extra garnishes like olives, green onions, etc. i might try them with a black bean mixture with some lean ground beef next time.

Chocolate Meringue Fudge Cups

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 3 ounces semisweet baking chocolate
• 1 tablespoon canola oil
• 1/3 cup cocoa powder
• 4 egg whites
• 1/2 cup brown sugar, firmly packed

Recipe

• 1 preheat your oven to 350 degrees and put paper liners in your muffin tin.
• 2 mix the baking chocolate and canola oil in a microwave safe bowl. microwave on high for 1 to 2 minutes or until melted. (or melt in on the stovetop in a double boiler.).
• 3 when melted stir in the cocoa powder and let it sit for at least 5 minutes.
• 4 beat the egg whites with a beater and then add the brown sugar. beat at high for about 3 minutes or until the egg mixture has tripled in size.
• 5 turn the mixer down to medium low and carefully add the melted chocolate mixture until it is well combined.
• 6 spoon the mixture into the muffin liners, filling up close to the top.
• 7 bake for 12-18 minutes or until puffed and the centers are set.
• 8 serve with whipped topping.

Chicken Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 tablespoons flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can low sodium chicken broth
• 1 (8 ounce) can low-sodium tomato sauce
• 1/4 teaspoon garlic powder
• 3 cups enchilada sauce
• 2 cups chicken, cooked to your liking and shredded
• 1 (8 ounce) package shredded mexican blend cheese
• 1/4 cup nonfat sour cream
• 1 (4 ounce) can diced green chilies
• salt & pepper (optional)
• 12 (6 inch) corn tortillas

Recipe

• 1 for sauce:.
• 2 heat oil in sauce pan. add flour and chili powder. cook 1 minute, stirring constantly.
• 3 add remaining ingredients and bring to a boil. simmer 10 minutes, stirring occasionaly.
• 4 for enchiladas:.
• 5 cook (to your liking) and shred chicken.
• 6 mix chicken, 1 c cheese, sour cream and chiles. stir in 1/2 c enchilada sauce.
• 7 season with salt and pepper.
• 8 set aside.
• 9 wrap tortillas in wax paper or paper towels and microwave 30 seconds.
• 10 grease a 9x13" pan.
• 11 spread about 6 tbsp of the enchilada sause on the bottom of the pan.
• 12 place 2 tbsp chicken mixture on each tortilla, roll and place in pan, seam side down.
• 13 pour remaining sauce over the top of the enchiladas.
• 14 sprinkle with remaining cheese.
• 15 bake 350 degrees, for 15-20 minutes.
• 16 serve with sour cream.

Baked Vidalia Onions

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 vidalia onions, medium
• 1/2 cup crouton, crushed
• salt and pepper, to taste
• 1/2 cup butter, melted
• 1/2 cup shredded cheddar cheese
• 1/4 cup water

Recipe

• 1 preheat oven to 350.
• 2 peel the onions and make two cuts diagonally across the top of each, cutting a little more than halfway down.
• 3 sprinkle the onions with croutons, salt, and pepper.
• 4 pour a small amount of butter over each onion, using all the butter.
• 5 bake uncovered 25-30 minutes (or in the microwave 12-15 minutes) until.
• 6 tender.
• 7 remove from the oven and top the onions with cheddar cheese.
• 8 return to oven long enough to melt the cheese.

Buffalo Chicken Tenders Or Fingers

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 16 breaded chicken tenders
• 1/2 cup louisiana hot sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 tablespoons butter or 4 tablespoons margarine
• bleu cheese salad dressing

Recipe

• 1 prepare chicken tenders as directed on the package and keep warm.
• 2 meanwhile, combine remaining ingredients in a medium-sized bowl and microwave for 1-2 minutes, until butter is melted.
• 3 dip each piece of chicken into the hot sauce; serve immediately with bleu cheese dressing.

Buffalo Chicken Macaroni And Cheese

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 7 tablespoons unsalted butter, plus more for the dish
• kosher salt
• 1 lb elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 garlic cloves, minced
• 3/4 cup hot sauce (preferably frank's)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 lb yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces monterey jack pepper cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko breadcrumbs (japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Recipe

• 1 preheat the oven to 350 degrees.
• 2 butter a 9 x 13 inch baking dish.
• 3 bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes or so. drain.
• 4 meanwhile, melt 3 t. butter in a large skillet over medium heat. add the onion and celery and cook untilsoft. about 5 minutes.
• 5 stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• 6 melt 2 t. butter in a saucepan over medium heat. stir in the flour and mustard with a wooden spoon until smooth. whisk in the half & half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
• 7 whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• 8 spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaing macaroni, pour the cheese sauce evenly on top.
• 9 put the remaining 2 t. butter in a medium microwave safe bowl and microwave until melted. stir in the panko crumbs, blue cheese and parsley.
• 10 sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
• 11 let rest 10 minutes before serving.

Chocolate Mint Cookies (copycat)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 1/2 lbs chocolate (milk, dark, or a combo)
• 1/4 teaspoon peppermint oil (not extract)
• 72 round buttery crackers (2 stacks like hi-ho or ritz)

Recipe

• 1 melt chocolate, i do it in the microwave 1 minute at a time, stirring after each minute, until chocolate is almost melted, then stir until completely melted.
• 2 add peppermint oil.
• 3 drop crackers 1 at a time into chocolate, coating all sides, i use toothpicks and try to grab the little holes in the crackers, but sometimes its just as easy to use your fingers.
• 4 place on wax paper to harden.
• 5 store airtight.

Almond-raspberry Jalousie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 sheet frozen puff pastry sheet, thawed
• 1 (7 ounce) roll almond paste
• 1/3 cup raspberry preserves or 1/3 cup jam
• confectioners' sugar
• flour

Recipe

• 1 heat oven to 375°f have a baking sheet ready.
• 2 roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle.
• 3 cut in half lengthwise into 2 equal strips.
• 4 transfer 1 strip to baking sheet.
• 5 microwave almond paste to soften.
• 6 roll out between plastic wrap to 11 x 3 1/2-in rectangle.
• 7 remove wrap, center almond paste on on pastry sheet on baking sheet; spread with preserves.
• 8 fold other strip in half lengthwise.
• 9 cut slits through fold at 1/2-in intervals to 1 inches from edge.
• 10 unfold; moisten edges of strip on baking sheet with water.
• 11 top with slit strip. gently press edges to seal top to bottom strip.
• 12 bake 25 minute or until pastry is puffed and golden.
• 13 cool 5 minutes before removing to a wire rack to cool completely.
• 14 before cutting, dust with confectioner's sugar, if desired.

Brining A Young Turkey

Total Time: 2 hrs 50 mins Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 6
• 1 frozen turkey
• brine
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1/2 tablespoon allspice berry
• 1/2 tablespoon candied ginger
• 1 gallon water, iced
• 1 apple, red sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• canola oil

Recipe

• 1 combine all brine ingredients, except ice water, in a stock pot, and bring to a boil. stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
• 2 early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. (corrosive free container). place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 12 hours. turn turkey over once, half way through brining.
• 3 a few minutes before roasting, heat oven to 500°f combine the apple, onion. cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes. this makes sure the stuffing is cooked properly.
• 4 remove the bird from the brine and rinse inside and out with cold water several times. discard brine.
• 5 place bird on roasting rack inside wide, low pan and pat dry with paper towels. add steeped aromatics to cavity along with rosemary and sage. tuck back wings and coat whole bird liberally with a neutral oil. (canola comes to mind).
• 6 roast on lowest lever of the oven at 500°f for 30 minutes. remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°f set thermometer alarm (if available) to 161°f a 14 pound bird should require about a total of 2 to 2 1.2 hours of roasting. let turkey rest. min of 15/20 minutes before serving. tent the bird while resting.
• 7 enjoy a brined turkey.

Creamy Spinach

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 cups shredded frozen spinach
• 2 tablespoons low-fat cream cheese
• 1 teaspoon lemon juice
• 1 pinch pepper
• 1 pinch salt

Recipe

• 1 cook the spinach as per the instructions on the pack.
• 2 add the cream cheese, lemon juice, salt and pepper and mix well.
• 3 place in the microwave and cook on high for one and a half minutes.
• 4 stir and serve.

Chicken Flautas

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 lb tomatillo, cleaned and husked
• 2 jalapenos, seeded
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/3 cup cilantro, chopped, divided
• 1 tablespoon lime juice
• 2 cups chicken stock
• 1 cup chicken breast, shredded, cooked in tomatillo sauce
• 6 corn tortillas
• 1/4 cup black olives, sliced
• 1 cup cheddar cheese, grated fine
• 1 1/2 cups lettuce, shredded
• 1/2 cup guacamole
• 1/4 cup sour cream

Recipe

• 1 roast the tomatillos and jalapeno peppers in oven or over flame.
• 2 put in a wet paper sack to steam to soften skin; peel.
• 3 in stock pot put in tomatillos, jalapenos,onion, and chopped cloves, with half of the cilantro, lime juice, and chicken stock.
• 4 add whole chicken breasts and cook.
• 5 when chicken is cooked until it shreds, and tomatillos mash easily, take out chicken.
• 6 set aside to cool sauce to lukewarm; blend up until smooth, and chicken until you can work with it shredding.
• 7 steam tortillas in microwave until soft.
• 8 take 1/8 cup shredded chicken and put on edge of tortilla; roll up; fasten with toothpick to stay closed.
• 9 repeat.
• 10 deep fry until crisp.
• 11 to plate put 2 flautas on plate then serve with mexican rice and refried beans topped with melted cheese.
• 12 top with 1/2 cup lettuce.
• 13 pour 1/4 cup tomatillo sauce over flautas and lettuce.
• 14 sprinkle on some cilantro and cheese on top.
• 15 serve gaucamole and sour cream on side.

Buddha Bellies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3/4 cup cake flour
• 1 tablespoon cake flour
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon instant coffee powder
• 1 tablespoon boiling water
• 1 teaspoon vanilla extract
• 7 ounces unsweetened chocolate, coarsely chopped
• 6 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup unsalted butter
• 7 large eggs
• 2 3/4 cups sugar
• 2 cups walnuts, chopped
• 1 1/2 cups bittersweet chocolate chips

Recipe

• 1 preheat the oven to 350°f line cookie sheets with parchment paper or use non-stick cooking spray. sift flour, baking powder and salt in a bowl and set aside.
• 2 in another bowl, combine the instant coffee and boiling water to make a paste. blend in the vanilla extract. set aside.
• 3 melt the chopped unsweetened chocolate, chopped bittersweet chocolate and the butter in a saucepan over medium low heat or in the microwave for 15 to 20 second intervals. gently stir to blend.
• 4 in a stand mixer fitted with the whisk attachment, beat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minute.
• 5 add the chocolate mixture with the machine running on medium speed. on low speed mix in the dry ingredients until just blended. mix in the walnuts and chocolate chips to blend. scrape down the bowl as needed during mixing to blend evenly.
• 6 using a 1/4 cup-measuring scoop fill it with dough, level, and drop the dough on to a prepared cookie sheet leaving 3 to 4 inches between the cookies. bake (in batches if neccessary) until the cookies are cracked on top but still slightly moist, about 14 minutes.
• 7 allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely.

Cranberry Onion Lamb

Total Time: 21 hrs Preparation Time: 12 hrs Cook Time: 9 hrs

Ingredients

• Servings: 6
• 4 lbs lamb roast, bone-in
• 1 (1 1/4 ounce) packet hawaiian luau marinade (+ add-ins)
• 2 tablespoons vegetable oil
• 1/2 cup water
• 1/3 teaspoon chicken bouillon granule
• 1/3 teaspoon beef bouillon granules
• 1 lb baby carrots
• 1 large sweet onion, sliced
• salt
• 1/2 teaspoon dried thyme
• black pepper
• 1 (15 ounce) can jellied cranberry sauce
• 1/2 cup frozen cranberries
• 3 -5 shakes tabascoâ® brand chipotle pepper sauce
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 3 cups cooked rice

Recipe

• 1 pierce roast all over. place contents of marinade packet and other ingredients listed on packet in a ziploc bag with the roast. marinate in refrigerator overnight.
• 2 heat oil in a large skillet over medium high heat. brown the lamb roast on all sides in hot oil. meanwhile, add bouillon granules to water and microwave for 1 minute. set aside.
• 3 place carrots on bottom of crock. top with 1/3 of the onion slices; sprinkle with salt. place roast on top of veggies fat-side up. sprinkle roast with dried thyme, salt and pepper. mash half the can of cranberry sauce onto the roast. top with the second 1/3 of the onion slices; sprinkle on half of the cranberries. shake on some chipotle sauce. pour bouillon around roast. cover and cook on low for 5 hours.
• 4 remove cover. turn roast over; mash the rest of the cranberry sauce onto the roast and top with last of the onion slices and cranberries. shake on some chipotle sauce. cover and cook on low for 4 hours.
• 5 remove roast and carrots from crock. turn crock to warm. defat drippings and put drippings and rest of contents of crock into a medium saucepan. return roast and carrots to crock to keep warm. using a stick blender, liquify chunks in gravy. stir together cornstarch and water until smooth to make a slurry.
• 6 simmer drippings over medium-high heat. add slurry stirring constantly. bring to boil while continuing to stir; boil 1 minute. remove from heat. season with salt and pepper as needed. slice roast and serve with carrots and gravy over rice or mashed potatoes.

Chicken Enchilada Casserole (using Soup Or Sauce Mix)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup non-fat powdered milk
• 1/4 cup cornstarch
• 1/8 cup instant chicken bouillon
• 1/2 tablespoon dried onion flakes
• 1/2 teaspoon italian seasoning
• 10 flour tortillas
• 1 lb cooked chicken (diced or shredded)
• 1 (4 ounce) can green chilies, chopped
• 2 1/2 cups water
• 1 cup light sour cream
• 3/4 cup cheddar cheese, grated

Recipe

• 1 preheat oven to 350°f.
• 2 combine sauce ingredients and measure out 2/3 cup (or use 2/3 cup soup or sauce mix (sos)).
• 3 in a sauce pan, combine measured mix, water and green chilies. cook and stir on stove top or in microwave until thickened.
• 4 add sour cream to sauce.
• 5 cut tortillas in quarters.
• 6 line bottom of casserole dish with 1/2 the tortillas.
• 7 layer 1/2 the chicken, then 1/2 the sauce, and then 1/2 the cheese.
• 8 repeat layers.
• 9 bake at 350 f for 20 minutes.

Buffalo Chicken Mac'n'cheese

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 7 tablespoons unsalted butter, plus more for the dish
• kosher salt
• 1 lb elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups rotisserie-cooked chicken, shredded
• 2 garlic cloves, minced
• 3/4 cup hot sauce (preferably frank's)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 lb yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces monterey jack pepper cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko breadcrumbs (japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Recipe

• 1 preheat the oven to 350 degrees f and butter a 9-by-13-inch baking dish. bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. drain.
• 2 meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. add the onion and celery and cook until soft, about 5 minutes. stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• 3 melt 2 tablespoons butter in a saucepan over medium heat. stir in the flour and mustard with a wooden spoon until smooth. whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• 4 spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. pour the cheese sauce evenly on top.
• 5 put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. stir in the panko, blue cheese and parsley. sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. let rest 10 minutes before serving.

Chicken Enchilada Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 cups shredded cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup shredded sharp cheddar cheese
• 1 (5 ounce) can evaporated milk
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped onion
• 1 (4 ounce) can chopped green chilies
• 1 (1 1/4 ounce) package taco seasoning
• 1 green onion (optional)
• tortilla chips
• crusty bread (optional)

Recipe

• 1 in a large microwave safe bowl, combine first 8 ingredients.
• 2 microwave uncovered on high 4-5 minutes.
• 3 stir.
• 4 microwave an additional 3-4 minutes or until heated through.
• 5 if desired, sprinkle hot dip with chopped green onion.
• 6 serve with tortilla chips, or torn pieces of crusty bread.

Cranberry Meatballs

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs lean ground beef
• 1 cup corn flakes, crushed
• 2 eggs, beaten
• 1/3 cup ketchup
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 2 teaspoons soy sauce
• 2 teaspoons onions, minced
• 2 teaspoons parsley flakes
• 1 (14 ounce) can cranberry jelly
• 1 (12 ounce) jar chili sauce
• 2 teaspoons brown sugar
• 1 teaspoon lemon juice

Recipe

• 1 meatballs: mix the ingredients together and form into small bite sized balls.
• 2 place on a cookie sheet and bake at 350f for 10 minutes.
• 3 sauce: place ingredients in saucepan and combine on low heat until jelly melts.
• 4 place meatballs in caserole dish and pour sauce on top.
• 5 bake in oven at 350 for 20 minutes.
• 6 freezes well; reheat in microwave.

Bring On The Breakfast Pizza (hungry Girl) 2 Ww Points!

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1/2 cup fat free egg substitute
• 1/4 cup fat free mozzarella cheese
• 1/4 cup canned tomato sauce
• 2 tablespoons chopped green bell peppers
• 2 tablespoons chopped mushrooms
• salt (optional) or pepper (optional) or oregano (optional) or garlic powder (optional) or onion powder (optional) or red pepper flakes, etc (optional)

Recipe

• 1 season tomato sauce to taste with optional ingredients, if desired, and set sauce aside.
• 2 bring a small pan sprayed with non-stick cooking spray to low heat. pour in egg substitute. cover and then cook for 3 minutes, or until egg "crust" starts to form.
• 3 carefully flip your egg. cover and cook for another minute. microwave chopped veggies for 30 seconds.
• 4 next, top your egg crust with tomato sauce, cheese, then veggies. cover again and cook over low heat for 2 minutes, or until cheese is melted. if you like, top with optional spices.

budget casserole

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 stalk celery
• 1 small green pepper
• 4 -5 fresh mushrooms
• 1 can mushroom soup
• 1 can flakes ham or 1 can turkey
• 1 3/4 cups water
• 3 1/2 cups minute rice

Recipe

• 1 dice and saute veggies in a small amount of oil in a small frying pan.
• 2 in a medium size saucepan bring mushroom soup and one can of water to a boil.
• 3 remove from heat imediately and using the soup can add two cans of minute rice to soup and water mixture.
• 4 stir well and cover.
• 5 let stand approximately 5 minutes.
• 6 meanwhile in a glass casserole dish flake (mash) the flakes of ham.
• 7 add veggies at this time to casserole dish.
• 8 add soup and rice mixture to casserole dish after time has elapsed.
• 9 stir everything together and microwave for 8 minutes on high.