Chicken Enchiladas

5 Chicken Breast Fillets, Cooked and Cubed
1 tsp accent seasoning
1 can diced green chilies
1 can mushroom soup
1 can cream chicken soup
8 oz sour cream
home style four tortillas
1 can enchilada sauce
grated cheese

I always blend the soups and enchilada sauce in the blender because someone at our house doesn't like the texture of mushrooms. *Add the accent, and chilies to the soups and enchilada sauce and then stir in the sour cream. In each flour tortilla, fill with a scoop of chicken, a handful of grated cheese and some of the enchilada sauce. Roll up the tortilla and place on on a jelly roll pan or a 11X 13 inch cake pan - with the seam of tortilla down . Pour remainder of Enchilada sauce over all the tortillas and sprinkle with cheese. Bake in a 350 oven for 20-30 minutes Timbra Joslin

Julie's hints-*It makes a difference what temp. of enchilada sauce you use. You can always add salsa, or some chili powder to spice it up if it's not spicy enough for you. I've even added taco flavoring when all I had was mild enchilada sauce. (I've even just used canned chicken breast and it works too.)

Broccoli and Rice Casserole (side dish)

1 med onion, chopped
1 cup cup celery
2 pkg broccoli, frozen
1 small jar cheese whiz
1 can cream of chicken soup
1 cup regular rice

Cook rice as directed then, add all other ingredients and bake at 350 for 30 minutes. Elaine Crawford This is so yummy...it's great with chicken, pork chops
or whatever...

Sticky Buns

2 frozen bread loaves
1 lg pkg vanilla cook pudding
1 cube butter
1 cup brown sugar
2 T milk
cinnamon to taste

Sauce: Combine in sauce pan; cook pudding, milk, sugar,butter and cinnamon. Heat and stir until melted and blended.

First loaf: Pinch in pieces and lay on the bottom of a 9X13 greased pan and cover with 3/4 sauce mixture. Pinch second loaf in pieces and place on top the first loaf. Pour the rest of the sauce on top. Let rise for 2-3 hours. Cook 25 minutes at 350. Dump onto cookie sheet and just let everyone pick!

Southwest Breakfast Casserole

1 T Butter
1 pound bulk sausage
1 onion chopped
1 green pepper chopped
4 oz chopped green chilies drained
2 1/2 c grated Monterrey jack cheese
18 eggs
garnish sour cream and salsa

Grease inside of crock pot or butter well. Layer...Meat, onions peppers, chilies, and cheese, repeating until all ingredients are used. In a large bowl beat eggs until well blended then pour over meat mixture. Cover cook on low 7-8 hours. Serve with sour cream and fresh salsa serves 12

Avocado-Tomato Toss

1/3 Cup chopped fresh cilantro
1/4 C olive oil
2 T red wine vinegar
2 T fresh Lime juice
1/2 tsp salt
2 halved cherry tomatoes
1/3 c thinly sliced red onion
2 med avocados, halved and cut into chunks
4 large romaine lettuce leaves, shredded
1. Whisk together first 5 ingredients in large bowl. Add tomatoes, red onion, and avocados, gently stirring to coat. Serve over shredded romaine lettuce.

Chicken and Green Chile Enchiladas

3 1/2 C chopped cooked chicken
2/3 C *onion and garlic mixture
2 (4-oz) cans chopped green chilies
1 T chopped fresh cilantro
3 (10 oz) cans enchilada sauce
2 cups 8 oz) shredded Mexican four cheese blend, divided
8 (9 inch) burrito size flour tortillas
Preheat oven to 425. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce and 1/2 cup cheese. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up and place, seam sides down, in a lightly greased 13 x 9 inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cup cheese. Bake covered at 425 for 20 minutes; uncover an bake 10 minutes or until cheese is melted and golden brown.

*Onion and Garlic Mixture: Makes about 1 1/3 cups It has a lot of uses. Its great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns or mixed into hamburger patties. 2 Cup s chopped onion (1 large onion) 1 Tbsp vegetable oil, 3 garlic cloves, chopped. Store in an airtight container up to 5 days.

Rhubarb Cake

4 C rhubarb
1 pkg dry white cake mix
3/4 c sugar
salt, sprinkle lightly
1 tsp vanilla
2 cubes margarine
2 cups boiling water

Use 9X13 cake pan; put cut up rhubarb in bottom of pan. Then sprinkle jello and sugar over rhubarb. Then sprinkle dry cake mix over rhubarb. In a bowl, pour boiling water, vanilla, salt and margarine. Pour this over mixture in a pan. Bake 1 hour at 300 Serve topped with whip cream or ice cream. Marilyn Larson

Chicken and Rice

1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 Can Cream of Chicken Soup
1 Cup of long grain rice
1 Cup of Milk
Thawed chicken breasts, chicken pieces
Cube Butter
Salt and Pepper
In a sauce pan, mix the soups, milk, and butter. Heat until butter melts. Add the rice and season to taste. Pour over the chicken. Bake at 325 for 2 hours. Jeanette Weaver

Quick Chocolate Icing

1 Stick margarine
3 T cocoa
6 T milk
Mix in a saucepan. Heat but don't boil. Add powdered sugar until it's just right. Add, nuts if you want and 1 tsp of vanilla.

Pumpkin Orange Poppyseed Cake

This is a really easy and everyone loves it! Especially this time of year!

1 yellow cake mix
1 1/4 c. canned pumpkin
2/3 c. orange juice
3 eggs
1/4 c. poppy seeds
Orange Glaze: 1 1/2 c. powdered sugar, 3 T. orange juice mixed until smooth

Mix cake mix, pumpkin, orange juice and eggs in large mixer bowl, beat on low speed for 1 min, then on medium speed for 2 min. Add poppy seeds. Mix until blended. Spoon batter into a well greased bunt cake pan. Bake 350 for 35-40 min. Let sit a few minutes then loosen edges and turn onto a wire rack to cool. Glaze with Orange glaze above when cool.

Julie's Cinnamon Roll's

13 Cups of Flour
4 T yeast
1 Cup Hot Water
6 eggs
1 Cup Sugar
3/4 Cup margarine
2 tsp salt
4 Cups Scalded milk
1/2 Cup potato flakes
Put Margarine and sugar into the bread mixer. In a med size glass bowl, put the yeast and 1 T sugar. Add 1 Cup of hot water and set aside. Scald milk. Add scalded milk to bread mixer. The butter and sugar will help pull the temperature of the milk down as well as dissolving the sugar and melting the butter. Turn the mixer on a couple of seconds to mix it around and cool it down a little more. Pour the bowl of yeast into the mixer and give it a couple more stirs. Add the eggs and do a few more stirs. Add the salt, potato flakes, and 6 cups of flour. Use the beater in at regular speed. Let it mix for about 5 minutes. Pull the beaters out and replace with the bread hook. Add a cup of flour at a time until you have used about 6. The dough needs to still be a bit sticky. It shouldn't be as smooth as bread dough but shouldn't be as sticky as cookie dough. Pull dough from mixer and place in another big bowl or take the hook from the mixer and let it rise in the mixer bowl. Pam the top of the dough and cover with a lid or something to keep the dough moist while it raises. Let the dough raise about 1/2 hour or so. If I let mine rise in my Bosch, I have to keep punching it down or it goes over the edge of the bowl. After it has risen and you are ready to roll it out, cover the counter with about 1/4 cup of flour and break the dough in half after punching the air out. Roll half at a time into a long rectangle, about 1/3 inch thick. Around the edges press your fingers into the dough to create an edge. Soften 1 cube of butter and spread over the rolled out dough. Cover the Dough with Brown Sugar and Sprinkle it with Cinnamon. Roll the dough from the long edge. Using dental floss, cut the cinnamon rolls the width you like them. I cut them about 1 1/2 inches wide. Place them on a pamed cookie sheet. Give them room on the pan to double. Let them rise. Bake them at 350 for about 15 minutes. Start with 13 minutes and add a couple minutes until they are just right. Don't over cook them or they will be too dry. If you frost them right out of the oven, the frosting will melt off.

Hal's Crepes

1 1/2 C flour
1 Tbs sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla
2 Tbs butter or margarine, melted
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth. For each crepe, lightly butter 8 inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup of the batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on the other side. Serve with melted butter, powdered sugar, syrup or other yummy fillings. This is what the kids always talk
their dad into making them for Breakfast when they come home. (He really uses the
electric griddle and makes two at a time and has to at least double the recipe.)

Apple German Pancakes

2 T margarine
3 eggs
1/2 C flour
1/2 C milk
dash of salt
2 apples cores and sliced
Turn the oven on to 400 degrees. Place margarine in a pie plate and put it in the heating oven to melt. Blend the eggs, flour, milk and salt in the blender until smooth. Open the oven when the butter has melted. Pull the rack out and place the sliced apples in a circle around the edges, pour the pancake batter into the pie pan. Bake for about 15 minutes. Sprinkle with powdered sugar. Serve warm with syrup.

Cinnamon Cream Syrup

1 C sugar
1/2 C light corn syrup
1/4 C water
1/2 - 3/4 tsp cinnamon
1/2 C evaporated milk
In a small sauce pan combine sugar, corn syrup, water and cinnamon. Bring to a boil over med heat stirring constantly. Cook and stir for 2 minutes more. Remove from heat and cool for 5 minutes. Stir in the evaporated milk. This recipe is so great! It is really good on any kind of pancakes but I love it on German Pancakes.

Vinegar Pie Crust

3 cups of flour
1 teaspoon salt
1 cup shortening
cut the shortening into the salt & flour mix in a large popcorn bowl with lid. In separate bowl Mix( I use that pampered chief mixer blender thingie)
1 egg
1 tablespoon vinegar
8 tablespoon of water (or so)
now pour this over the flour mixture, place lid on and then shake the large bowl. The less you mix the crust shell the less tough it will be. This makes 2 single shells.

Pizza Dough

½ tablespoon Yeast
½ warm water
½ teaspoon salt and sugar
1 tablespoon oil

Dissolve the yeast in the warm water. . .wait till its foamy at eh flour and knead the rest into the dough, roll out and use cornmeal for bottom of pan, so it doesn’t stick
Bake at 400 degrees for 15 min.

Sugar Cookies

2 cups of flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ margarine
¾ cup sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk

mix together, roll out and cut with cook cutters, don’t play with dough it will get tough. Bake at 400 degrees for 3-4 min.

Country Breakfast Pie

1 package of sausage
2 deep dish 9” pie shells
1 ½ cup grated Cheddar and Swiss cheese
¼ cup green bell pepper
4 tsp onion
2 cup light cream
8 eggs

cook and drain sausage. Combine sausage and cheese and sprinkle in bottom of pie crust. Mix (do not beat) peppers, onion, cream, and eggs together. Pour into pie shell. Bake at 375 degrees for 40-45 minutes.

Chocolate Cookie Wafers

18 ounce pkg chocolate fudge cake mix
3 tbls shortening, softened
½ cup cake flour, measured then sifted
1 egg
3 tbls water
non-stick cooking spray

Chocolate Coating
3 12 ounce bags semi-sweet chocolate chips
¾ teaspoons peppermint extract
6 tablespoons shortening

Put the first 3 ingredients for the cookie wafers in a large bowl. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees f. On a floured surface, cool out some of the dough until it is about 1/16 of an inch thick. Use a 1/1/2” cookie cutter. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate ships with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 min on low power, stir, then heat for another minute or until smooth. Use a fork or tongs and dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies on a wax paper lined baking sheet. Refrigerate until firm

Cornflake Macaroons

1 1/2 cups coconut
3/4 cup Kellogg's cornflakes
2 egg whites
3/4 cup sugar
1 tsp vanilla extract
pinch of sea salt

Preheat the oven to 325 degrees F. Mix all the ingredients together in a large bowl with your fingers, crushing the cornflakes as you go. Wash your hands, then with your fingers still damp, firmly shape the
mixture into golf ball sized spheres. Roll each ball in a little shredded coconut. Bake in the oven for 20 minutes. These light delights will store in a an airtight container for a few days but they are best eaten on the same day.

Mint Brownies

Brownie Layer
1 cup flour
1 cup sugar
4 eggs
1 stick of softened margarine
16 oz can Hersey's syrup

Mix together. Pour into greased 13x9 pan. Bake at 350 degrees until done about 20-25 minutes. Cool thoroughly. (cooks better in glass pan)

Cream layer

2 cups powdered sugar
1 stick softened margarine
1 teaspoon water
1/4 to 1/2 teaspoon peppermint extract
few drops food color

Mix together. Spread on cooled brownie layer. CHILL.

Chocolate Layer

1cup chocolate chips
6 tablespoons margarine

Heat in microwave until chocolate is melted about 1 minute. Stir until smooth. Pour onto cream layer. Tip pan to spread. Cool thoroughly.

You can double the chocolate and margarine on the chocolate layer. To cut use a knife dipped in hot water which makes it easier.

Grandma D's Baked Beans

6 slices bacon fried crisp, diced and set a side
1 1/2 lbs hamburger browned
1 onion diced optional
1/2 green pepper chopped optional
1/2 cup brown sugar
1 tbsp Prepared mustard
1 tbsp Worcestershire sauce
1 large can B & B baked beans
3/4 cup catsup
1/2 cup water

Sauté onion and green pepper in pan and then brown ground hamburger. Drain off fat and set meat mixture aside. In another bowl add brown sugar, mustard, Worcestershire sauce, catsup and water together. Pour in large casserole dish and mix in meat mixture, beans, bacon. Make sure it is all mixed together well. Bake at 350 degrees for 1 hour uncovered.

Baked Ziti

6 ounces dry ziti pasta
3/8 onion, chopped
6 ounces lean ground beef
1 26 ounce jar spaghetti sauce
2 1/2 ounces provolone cheese, sliced
1/2 cup and 1 tbsp and 2 tsp sour cream
2 1/2 ounces mozzarella cheese, shredded
2 1/2 teaspoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil.
Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat.
Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees. Butter a 9x13 baking dish.
Layer as follows; 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and
remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serves 4