Green Chile Chicken Enchiladas

Serves 8 to 12

1 dozen flour tortillas
2 large cans Green Chile Enchilada Sauce (Las Palmas brand; you
can find this brand at Smiths Food Market or Walmart, I don't like other brands as well.)
1 med onion chopped 

4 boneless skinless chicken breasts
1 tablespoon Original Mrs Dash
2 cups chicken broth.(I use chicken paste from Costco) Mix 2 cups water and 3 teaspoon chicken paste.
4 oz. pkg. softened cream cheese
1 cup sour cream
3 cups mozzarella cheese or monterrey jack cheese.


Put chicken in Pot with broth and Mrs Dash and let it boil until chicken is tender and pulls apart with a fork.(should take about 20 to 30 minutes once the broth starts to boil.)
Cool off with cold water and then pull into bite sized pieces.
Chop onion and brown in med sized sauce pan, until translucent.
Add 1/4 can of green enchilada sauce to the torn chicken. Put into a 2 quart size bowl or pot. Add cooked onions. Fold ingredients together.
In a large flat frying pan heat 1/4 cup of the green enchilada sauce straight from can, plus 1/4 cup water. Let it come to a gentle boil. (You will have to do this step several times until all tortillas have been softened) Dip each tortilla one at a time in the heated sauce until soft. (Use tongs to hold and turn tortillas over) remove and place on a plate, then spread softened tortilla with 2 tablespoons sour cream, and 1 tablespoon softened cream cheese, 2 tablespoons chicken mixture, then sprinkle with 2 tablespoons grated cheese.
Turn sides of tortilla in then roll and place in a 9 x 13 inch pan (place a thin layer of green enchilada sauce in bottom on pan.) Go through each step until all tortillas have been rolled. Cover with small amount of green enchilada sauce.
Bake at 350 degrees for 30 to 40 minutes. Take out and spread remaining cheese and let it melt and then serve.(wait to place cheese onto the top of the baked enchiladas until after you remove them from the oven. Other wise the cheese get too cooked and browns too much.)

Brown Sugar Muffins

1 cup brown sugar
1 egg
1/2 cup margarine softened
1 tsp soda
1 cup milk
2 cups flour
2 tsp vanilla
dash salt
1/ 2 cup chopped nuts (opt.)
Mix brown sugar, eggs, margarine in bowl. Beat until creamy. Add soda to milk and stir
until dissolved. Add to sugar mixture. Add flour, vanilla, salt and stir just until mixed in.
Add chopped nuts if desired. Fold in nuts until mixed in. Bake in muffin tins lined with
cupcake papers and bake 350° for 20 minutes or until done when tooth pick comes out
clean.

Praline Pumpkin Dessert

Praline Pumpkin Dessert

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
Prep Time: 20 min
Total Time: 1 hour 45 min
Makes: 12 servings
full spoonfull spoonfull spoonfull spoonhalf spoon

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
2. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
4. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin.
Nutrition Information:
1 Serving: Calories 510 (Calories from Fat 250); Total Fat 27g (Saturated Fat 10g, Trans Fat 1 1/2g); Cholesterol 90mg; Sodium 410mg; Total Carbohydrate 60g (Dietary Fiber 3g, Sugars 42g); Protein 6g Percent Daily Value*: Vitamin A 120%; Vitamin C 0%; Calcium 15%; Iron 10% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 4 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Fudge

Fantasy Pumpkin Fudge
Makes: 9-inch square pan Total Time: 2 hr 25 min
Ingredients:
* 3 cups sugar
* 3/4 cup melted butter
* 2/3 cup evaporated milk
* 1/2 cup canned pumpkin
* 2 Tbsp. corn syrup
* 1 tsp. pumpkin pie spice
* 1 pkg. (12 oz.) white chocolate morsels
* 1 jar (7 oz.) marshmallow creme
* 1 cup chopped pecans, toasted
* 1 tsp. vanilla extract
Preparation
Stir together first 6 ingredients in a 3 1/2 quart saucepan over medium-high heat, and
cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a
candy thermometer registers 234 degrees (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a
greased aluminum foil lined 9 inch square pan. Let stand 2 hours or until completely
cool; cut fudge into squares.
Notes

My Version of Lionhouse Rolls

Ingredients:
2 tablespoons dry yeast
2 cups warm water (110 – 115 degrees)
2/3cup sugar
1/3 cup margarine
2 ½ teaspoon salt
2/3 cup dry milk
5 to 6 cups bread flour
1 egg
Directions:
In a large bowl combine warm water with the yeast and 2/3C sugar. Stir until yeast is dissolved and let rise until a small bit of foam is formed on top. (about 3 or 4 min) Add 3 cups flour, margarine (softened), dry milk and egg. Beat with mixer until smooth. Add salt and remainder of flour (don’t add salt to dough with yeast until you have added a little flour or the yeast will not rise as well) Beat with dough hook or by hand until smooth and elastic. Use oil on the counter or a sill pat mat to knead (not flour.) Flour makes dough tougher. Dough should be fairly sticky for nice light rolls. Put into a large oiled bowl and let rise with oil on top of dough and plastic wrap over the top of that. Then put a light towel to keep in the heat and let rise until doubled in size. (about 45 min.) Divide dough into 2 balls and roll each ball into one circle using a sill pat mat or an oiled counter. Using a pizza cutter cut rolls into 12 triangles. Brush with melted butter, and roll into crescent shapes. (Start with the wide side first then roll to the point end.) Put on buttered tray and let rise until double. Bake at 350 degrees for 15 min or until golden brown on top.

mini cheesecakes

These are cheesecakes I made for my daughter Ashley's reception.
INGREDIENTS:
1 (12 ounce) package vanilla
wafers
2 (8 ounce) packages cream
cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can raspeberry pie
filling
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins with miniature paper liners.
2.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
3.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
4.
Bake for 15 minutes. Cool. Top with a teaspoonful of raspberry pie filling or drizzle with chocolate.

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