Chicken Enchiladas Iii

Ingredients

• Servings: 8
• 1 (1 pound) loaf processed cheese food, cubed
• 1 (16 ounce) container sour cream
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 8 fluid ounces evaporated milk
• 1 teaspoon ground cumin
• 1 (10 ounce) can chicken chunks, drained
• 2 cups shredded cheddar cheese
• 1 (4 ounce) can chopped green chile peppers
• 10 (10 inch) flour tortillas

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. stir together, and heat in microwave oven until smooth, stirring at intervals. add cumin to taste, and set aside.
• in a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. drop spoonfuls of chicken mixture in center of tortillas, and roll up. place in a lightly greased 9x13 inch baking dish. pour reserved sour cream mixture over all.
• bake in the preheated oven for 20 minutes.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Chinese Noodle Salad

Ingredients

• Servings: 8
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 2 (3 ounce) packages ramen noodles with seasoning packet
• 1/2 head romaine lettuce, chopped
• 1 (10 ounce) can mandarin orange segments, drained
• 1/4 cup slivered almonds

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• in a microwave-safe bowl, mix together vinegar, sugar, and oil. microwave on high until sugar dissolves, about 1 minute. mix well, and set aside to cool.
• crush ramen noodles in the packages. pour into salad dressing.
• in a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

Ham And Broccoli Bake

Ingredients

• Servings: 6
• 14 ounces whole wheat rotini pasta
• 1 (10 ounce) package frozen broccoli
• 1 tablespoon olive oil
• 2 cups diced fully cooked ham
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup 2% milk
• ground black pepper to taste
• 1 cup shredded colby-monterey jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. drain.
• thaw the broccoli in a microwave oven until you can break it apart into small pieces.
• heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. pour in the jar of alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. stir everything together to coat the pasta with sauce and bring to a simmer.
• spread the bubbling pasta mixture into the prepared baking dish, top with shredded colby-monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

boston cream dessert cups

Ingredients

• Servings: 2
• 1 (16 ounce) package refrigerated dough
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup white sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 2 eggs
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (16 ounce) container prepared chocolate frosting

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners. divide dough into each muffin cup.
• bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. remove from oven and set aside.
• beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. mix in the instant pudding mix until just incorporated. spoon about 2 tablespoons of the cream cheese filling into each muffin cup. return muffin cups to the oven and bake until the filling is set, about 25 minutes. cool in the pans for 30 minutes then remove the desserts.
• remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. stir frosting until smooth, then spread about one tablespoon of frosting each dessert cup. refrigerate until set, about 1 hour.

Blender Hollandaise Sauce

Ingredients

• Servings: 6
• 3 egg yolks
• 1/4 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce (e.g. tabasco™)
• 1/2 cup butter

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. cover, and blend for about 5 seconds.
• place the butter in a glass measuring cup. heat butter in the microwave for about 1 minute, or until completely melted and hot. set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. it should thicken almost immediately. keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Never Kiss A Yammy

Ingredients

• Servings: 4
• 4 sweet potatoes
• 1/2 cup orange juice
• 2/3 cup light brown sugar
• 1/4 cup margarine, softened
• 1/2 teaspoon freshly grated orange peel
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat an oven to 425 degrees f (220 degrees c). cover a cookie sheet with aluminum foil.
• scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
• bake the potatoes in the preheated oven until tender, about 45 minutes. allow them to cool until they can be handled, about 15 minutes. scoop out the sweet potato flesh into a large bowl and mash well. stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. if you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. spread the potatoes in a microwave-safe dish.
• microwave on high until heated through, about 5 minutes.

javanese lamb tenderloin

Ingredients

• Servings: 8
• brine:
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 3 cups warm water
• 2 (3/4 pound) lamb tenderloins
• marinade:
• 1/2 cup chunky peanut butter
• 1/4 cup
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons honey
• 2 tablespoons peanut oil
• 2 tablespoons thai chili paste
• 2 tablespoons sriracha chili sauce
• 4 cloves garlic, finely minced
• 2 tablespoons fresh ginger root, finely chopped
• 1/4 cup finely chopped green onions
• 1/4 cup minced fresh cilantro (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 8 hrs 45 mins


• dissolve the salt and brown sugar in 1/4 cup warm water. pour into a large resealable plastic bag with remaining 2 3/4 cups water. place lamb in bag, seal, and refrigerate overnight.
• in a small, microwavable bowl, combine peanut butter, , soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
• reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. pour remaining sauce into a resealable plastic bag. remove lamb from brine; discard brine. rinse lamb, pat dry, and place in the bag with the peanut sauce marinade. refrigerate for 8 hours, or overnight.
• preheat grill for medium heat. take lamb out of peanut sauce marinade; let sit at room temperature for about 20 minutes. pour marinade in small saucepan. heat to a boil, and boil for 3 minutes. if marinade gets too thick, add a little milk to thin.
• lightly oil grill grate, and arrange tenderloins on grill. when lamb reaches 125 degrees f (50 degrees c), baste with the boiled marinade. watch lamb carefully after basting so that it doesn't burn. use a bbq spatula to roll the lamb around while cooking. grill lamb tenderloins until internal temperature reaches 145 degrees f (63 degrees c); this should take about 15 minutes. pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
• warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. place lamb slices on top of sauce to serve.