It Inspired Me

4 boneless chicken breasts, cooked and cubed 2 tbsp butter 1/2 cup onion, chopped 1 clove garlic, minced 1 16 oz cans diced tomatoes, undrained 1 8 oz cans tomato sauce 1 4 oz cans diced green chiles, drained 1 tsp sugar 1 tsp cumin 1/2 tsp salt 1/2 tsp dried oregano 1/2 tsp dried basil 12 corn tortillas 1.5 cups sour cream 4 cup Monterey jack cheese 1. Enchilada sauce: Melt butter in medium sauce pan, then saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, green chiles, sugar, cumin, salt, oregano, and basil. Simmer on stovetop about 20 minutes, until heated through and seasonings are well-blended. 2. To assemble enchiladas, soften tortillas in a warm skillet, then dip each side of tortilla in sauce. Fill enchiladas with 1/3 cup chicken and sprinkle with 2 tbsp cheese, then roll up and place seam side down in a lined 9x13 baking dish. 3. Blend sour cream into remaining enchilada sauce. Pour sauce over enchiladas and then sprinkle with remaining Monterey jac

16 ounces cream cheese, softened 2/3 cup freshly grated parmesan cheese 6 tablespoons mayonnaise 10 ounces frozen chopped spinach 2/3 cup shredded monterey jack cheese 1/2 cup canned diced green chiles 2 teaspoons Tabasco sauce 1/2 teaspoon cumin Thaw spinach. Drain and squeeze as much of the liquid out of it as you can. Place cream cheese, parmesan cheese and mayo in a mixing bowl. Beat until blended. Stir in the spinach, jack cheese, green chiles, cumin and tabasco sauce. (you may use more tabasco to taste). To Serve immediately:. Spoon into a 1 quart baking dish. Bake at 350 degrees for 20-25 minutes or until brown and bubbly. Serve with chips or crackers. To Freeze:. Line a 1 quart baking dish with foil. Allow the foil to extend over the edges quite a bit. Then line with a piece of plastic wrap that is the same size as the foil. Spoon the dip mixture into the lined pan. Wrap the plastic wrap over the top of the dip to seal. Then do the same with the foil. Place pan in th

Made this and froze into little loaves. It was easy to make but very oniony. If making again. I would recommend decreasing the onions in half. 1 tablespoon oil 1 small onion, chopped 2 garlic cloves, minced 1 teaspoon thyme 1/3 cup milk 1 egg 1/4 cup ketchup 1/2 cup breadcrumbs 1 1/4 teaspoons salt 1/2 teaspoon pepper 1 1/2 lb ground meat (combination of turkey, pork, beef, etc) 1/2 cup ketchup (optional) 2 tablespoons brown sugar (optional) Heat oil and cook onion until soft, about 5 minutes. Add garlic and thyme and cook 1 minute more; set aside. Combine milk, egg, and ketchup. Stir in bread crumbs, salt, and pepper. Crumble in meats and add onion mixture. Stir until well combined. Freeze meat into loaves, using foil and plastic wrap method. On serving day, thaw loaf and place in baking dish. Bake at 350 degrees for 1 1/2 hours. If desired poor 1/2 cup ketchup mixed with brown sugar over meatloaf during the last half hour of baking.

1 1/2 c sugar 1/2 c shortening 1 egg 2 c flour 1 t baking soda. pinch salt 1 c sour milk or buttermilk 1 t vanilla 2 c rhubarb, cut up Topping: 1/2 c sugar 1 t cinnamon Mix sugar, shortening, egg, flour, baking soda, salt, milk and vanilla.  Fold in rhubarb. Pour into 9x13 pan.  Combine sugar and cinnamon.  Sprinkle onto batter.  Bake for 30-40 minutes at 350 degrees.

3 egg whites 1/4 t cream of tartar 1 c sugar 1 t vanilla 32 ritz crackers, rolled fine 1 t baking powder 1/2 c walnuts, chopped 1/2 pint whipping cream 1/4 t cream of tartar 1 c sugar Beat egg whites until stiff.  Add cream of tartar and sugar slowly.  Add rest of ingredients.  Bake at 350 degrees in an 8 inch greased pan for 30 minutes.  Top with 1/2 pint whipping cream and grated chocolate, if desired.

1 1/2 c flour 3/4 c margarine 1 c powdered sugar 2 pkgs instant lemond pudding 3/4 c chopped pecans 8 oz cream cheese 12 oz cool whip 3 c cold milk Heat oven to 375.  Mix flour, pecans and margarine.  Pat into 9x13 pan.  Bake for 12-20 minutes, to light brown.  Cool.  Blend cream cheese and powdered sugar.  Fold in generous one cup of cool whip. Spread into cooled crust.  Combine pudding and milk.  Spread over cheese mixture.  Top with remaining cool whip and chill. 

A delicious cherry dessert.  My mom served it for Mother's Day this year. 1 1/2 c flour 3/4 c quick oats 1 c brown sugar 1/2 tsp baking soda 1/2 tsp salt 1/2 c butter softened 1 lb 5 oz can cherry pie filling Preheat oven to 350.  Combine dry ingredients and mix well. Cut in butter to form crumbly mix. Pat 1/2 crumbs into ungreased pan.  Cover with cherry pie filling.  Sprinkle the rest of the crumbs on top.  Bake at 350 for 45-50 minutes.

Crust 3/4 cup graham cracker crumbs 1 tablespoon sugar 1 tablespoon melted butter Filling 3 pkg (8-oz size) cream cheese, at room temperature 4eggs 1 teaspoon vanilla extract 1 cup sugar Topping 1 pint dairy sour cream 1 tablespoon sugar 1 teaspoon vanilla extract directions Preheat oven to 375 F Crust: In medium bowl, combine crumbs, sugar, and butter, mixing well. Spread evenly over bottom of a 9-inch spring-form pan, pressing lightly with fingertips.Refrigerate while filling is prepared. Filling:  In large bowl of electric mixer, at medium speed, beat cheese until light.  Add eggs, vanilla, and sugar: continue beating until creamy and light. Pour into crust in pan; bake 35 minutes. Meanwhile, make topping Topping: In medium bowl, with wooden spoon, beat together cream, sugar and vanilla. Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes. Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight. To serve: remove side of spring-form pan. Cu

1/2 pound marshmallows or 4 c miniture marshmallows 1 c milk 1 1/4 c flour 1/4 t salt 1/2 c brown sugar 1 c cream 1/2 t almond extract Melt marshmallows and milk in double boiler.  Chill until cold.  Combine flour, salt and brown sugar. Cut in butter until fine crumbs.  Place into 9x13inch pan.  Bake at 400 until brown, stirring occasionally; expected to take 10-12 minutes.  Remove from oven once brown.  Remove 1/2 of the mixture and set aside.  Whip cream and almond extract.  Fold marshmallows in cream.  Put 2/3 of this mixture over crumbs.  Put 1 can pie filling on top of mixture.  (Cherry or other fruit filling)  Top with remaining cream mixture.  Top with remaining crumbs.  Chill for six hours then serve.  Yields 12 servings.

This was one of my favorites growing up.  Haven't had it since that time.  Hopefully I still like it.  Graham Cracker Crust 3/4 c graham cracker crumbs 1 1/2 T brown sugar 1/6 c melted butter Combine all three and press into pan.  Filling: 18 large marshmallows 1/2 c hot milk 1/2 pint cream, whipped 4 bananas, sliced Place marshmallows and milk in a double boiler.  when melted, cool in refrigerator.  Add cream and bananas. 

These had a bit of zip which made it delicious.  Hope you enjoy as much as we have.  I also made a large batch to help stock the freezer.  1/2 c onion, chopped 1 T butter 2 lb ground beef 7 oz ketchup 1/2 c water 1/4 c celery, chopped 1 T lemon juice 1 T brown sugar 1 1/2 t Worcestershire sauce 1 1/2 t salt 1 t vinegar 1/4 t dry mustard Yields 15 sandwiches Saute onion in butter.  Add ground beef, browning lightly.  Drain.  Add remaining ingredients and simmer covered for 30 minutes.  Cool mixture and freeze. Serving day:  Heat mixture slowly in skillet or saucepan until ready to serve.

1/2 c butter, melted 1/2 c flour 3/4 t salt 1/4 t pepper 1/2 t basil 3 c chicken broth 3 c cooked chicken, diced 8 oz lasagna noodles 2 c cottage cheese 1 egg, slightly beaten 1-10oz pkg frozen chopped spinach, cooked and drained.  1/2 lb mozzarella cheese, thinly sliced 8 oz fresh parmesan cheese, grated Yields: 10-12 servings Cooking day Melt butter in a large saucepan.  Blend in flour, salt, pepper and basil. Stir in chicken broth.  Bring to boil, stirring constantly, until mixture is thickened.  Remove from heat and add chicken.  Cook and drain noodles according to package directions.  mix cottage cheese with beaten egg and set aside.  Place one third of chicken mixture into lined 9x13 baking dish.  Top with half the noodles, half the cottage cheese mixture, half the spinach and half the mozzarella cheese.  Repeat.  Top with the last third of the chicken mixture.  Sprinkle with parmesan cheese.  Freeze using foice and plastic wrap.  Serving Day Unwrap lasagna, re

3 1/2 lbs sweet potatoes, peeled and cut into 3/4 inch cubes 1 large onion, diced 1 1/2 c fresh cranberries or frozen cranberries (not thawed) 2/3 c brown sugar 2 T butter 1/4 c orange juice 3/4 t salt 1 t nutmeg 1/2 t ground ginger 3/4 t cinnamon 1 c chopped pecans Yields 12 servings Preheat oven to 450 degrees.  Spray two shallow baking dishes (9x13) with oil.  Mix potatoes and onion.  Place half into each prepared pan.  Spray lightly with oil and bake until just tender, about 20-25 minutes.  Combine remaining ingredients.  Stir in potato mixture.  Place mixture into two freezer bags and freeze. Serving Day Slightly defrost or thaw to slushy state.  Preheat oven to 350 degrees.  Place potato/cranberry mixture in two 9x13 pans.  Bake uncovered about 30-40 minutes or until tender and slightly sticky.  Stir once during cooking.

2-15 oz cans white beans (navy or great northern) 1-15 oz can pinto beans 1-15 oz can butter beans 1 c ketchup 1 c brown sugar 1 T dry mustard 1/2 t garlic powder 1 t Worcestershire sauce 1/4 c chopped onion 1 pound bacon, cooked and crumbled Yields:  6-8 servings Cooking Day Mix all ingredients together in large bowl.  Place in freezer bag and freeze. Serving day Thaw completely.  Place beans in greased 2 quart baking dish.  Bake in 250 degree oven for four hours or until bubbly and thickened.  May also be placed in a crockpot and cook on low for 4-5 hours. 

Crisp topping: 2/3 c brown sugar 1/2 c flour 1/2 c quick oats 1/2 t cinnamon 1/4 t salt 6 T butter, cubed and chilled Cherry filling: 4 c fresh pie cherries (not sweet) 3/4 c sugar 1 T quick cooking tapioca 1/3 c water 1 T butter Yields:  6-8 servings Cooking day: Topping: combine brown sugar, flour, oats, cinnamon and salt.  Cut in butter until mixture resembles coarse crumbs.  Freeze using freezer bag method. Filling: In a medium saucepan, combine cherries, sugar, tapioca and water.  Let mixture stand on the countertop five minutes, stirring occasionall.  Transfer to stovetop, and cook and stir over medium heat until slightly thickened and bubbly.  Add butter and stir to combine.  Set aside to cool.  Freeze in bag. Servings Day:  Thaw filling and topping.  PLace filling in 1 1/2 quart baking dish.  Sprinkle topping over filling. Bake for 40-45 minutes at 350 degrees, or until bubbly. Serve with ice cream. Hint:  Make the crisp topping ahead in larger quantitie

Shortcake: 1 1/4 c flour 1/2 c cocoa powder 1/2 c sugar 1 T baking powder 1/8 t salt 1 c chilled whipping cream 1 t vanilla extract Strawberry: 2 lbs small strawberries, hulled and quartered (about 3 1/2 cups) 1/2 c powdered sugar 1/4 c fresh orange juice 2 T Grand Marnier (optional) 1/2 t finely grated orange peel (optional) 1/8 t salt Serving day: 1/2 c chilled whipping cream 1/2 c chilled sour cream 2 T powdered sugar Yields: 6 servings Cooking Day: Preheat oven to 400 degrees.  Line baking sheet with parchment paper or grease lightly with shortening. Whisk flour, cocoa, sugar, baking powder and salt together in a large bowl.  In medium bowl beat cream and vanilla until firm peaks form.  Stir cream into flour mixture until moist clumps form.  Transfer mixture to a lightly floured surface and knead gently until dough forms a ball, about 10 strokes.  Pat dough out to 3/4 inch thickness. Cut into shortcakes using 3 inch biscuit cutter.  Place on prepared baking

1/2 lb oreos, crushed 1/4 c butter, melted 1/2 gallon mint chip ice cream, softened Fudge sauce 13 oz evaporated milk 1 c sugar 1/2 c butter 2 ounces semisweet chocolate 8 oz Cool Whip 1/2 c crushed oreos Yields 12 servings Cooking Day:  Mix crushed cookies and melted butter.  Press into 9x13 pan. Chill until set.  Spoon softened ice cream on top of cookie layer and freeze.  Prepare sauce by mixing evaporated milk, sugar, butter and chocolate squares ina saucepan over medium heat.  Bring to a slow boil, boiling for 15 minutes.  Cool.  Spread cooled chocolate sauce over ice cream layer and frfeeze til set.  Spread cool whip on top of fudge.  Garnish with 1/2 c cookie crumbs.  Cover with plastic wrap, then foil and freeze. Serving Day:  Aloow to soften at room temperature for 15 minutes before serving. 

1 c butter, room temp 1 c powdered sugar 1/2 t almond extract 1/2 t salt 2 c flour 2 t orange zest 1/2 t orange oil 3/4 c sliced almonds Yields: 40 slices Cooking Day:  Combine butter, sugar, almond extract and salt until smooth.  Slowly and gradually add flour, orange zest and orange oil mixing until dough forms.  Gently fold in almonds.  On piece of wax paper or plastic wrap, form dough into a rectangular log, about 12 inches long, 2 inches wide and 1 inch thick.  Wrap in plastic wrap and freeze in a freezer bag.  Serving Day: Remove dough from freezer and allow to sit for 30 minutes at room temperature.  Cut dough into 1/4 inch slices.  Lay slices onto ungreased baking sheet about 1 inch apart.  Bake at 325 degrees until the edges begin to turn golden, about 20-25 minutes.  Cool on a wire rack.  Store in an airtight container at room temperature for up to 3 days. 

3 eggs, separated 1 c sugar, divided 2/3 c canned pumpkin 3/4 c flour 1 t baking soda 1/2 t cinnamon 1/8 t salt 8 oz cream cheese, softened 2 T butter, softened 1 c powdered sugar 3/4 t vanilla Yields: 10 servings Cooking Day Cake: Preheat oven to 375 degrees.  Line 15x10 baking sheet with waxed paper.  Grease the paperand set pan aside.  In a large bowl, beat egg yolks on high speed until thick nad lemond colored.  Gradually add 1/2 c sugar and pumpkin, beating on high until sugar is almost dissolved.  In a small mixing bowl, beat egg whites until soft peaks form.  Gradually add remaining 1/2 c sugar and beat until stiff peaks form.  Fold into pumpkin mixture.  Combine flour, baking soda, cinnamon and salt.  Gently fold into pumpkin mixture.  Combine flour, baking soda, cinnamon and salt.  Gently fold into pumpkin mixture.  Spread batter into prepared pan.  Bake 12-15 minutes or until the cake springs back when lightly touched.  Cool for five minutes.  Turn cake onto a

1/2 c. butter, melted 1 c flour 1/3 c brown sugar 1/2 c pecans, chopped 2 egg whites 2/3 c sugar 1-16oz pkg frozen strawberries, thawed 1-8 oz carton cool whip Yields 12 servings Cooking Day In a medium bowl, add flour, brown sugar and pecans to melted butter.  Mix thoroughtly with a fork.  Crumble mixture and spread out on a baking sheet.  Bake at 350 degrees for 20 minutes, stirring occasionally to break into smaller pieces.  Cool.  Pour half of crumbs into 9x9 baking sheet or disposable foil pan.  For filling:  beat egg whites until foamy.  Gradually add sugar, beating until mixture forms soft peaks.  Fold in strawberries and cool whip.  spoon filling into baking dish.  Top dessert with remaining crumbs.  Cover with a layer of plastic wrap, then foil and freeze. Serving Day: Remove from freezer about 10 minutes before serving.  Garnish each piece with a sliced fresh strawberry and fresh mint leaf. 

1 c. butter 1/4 c cocoa powder 1 c water 2 c flour 2 c sugar 1 t baking soda 1/2 t salt 1/2 c sour cream 2 eggs, beaten Frosting: 1/2 c butter 1/4 c + 2 T milk 1 lb powdered sugar 1/4 c cocoa 1 t vanilla 1 c pecan pieces (optional) Yields 20-24 servings Cooking day: Combine butter, cocoa and water in saucepan, brinign to a boil.  Remove from heat and coolislightly.  Combine flour, sugar, baking soda and salt in mixing  bowl.  Add sour cream and beaten eggs,.  Add cocoa mixture and mix well.  Pour into greased and floured 15/10" jellyroll pan, or two 8x8 or 9x9 pans.  Do not make in 9x13 as it reportedly will not turn out as well.  Bake at 350 degrees for 20-25 minutesor until cake springs back when touched.  Frost while warm.  For frosting, place butter an milk in a medium saucepan and bring to a boil.  Remove from heat and add powdered sugar, cocoa and vamillla.  Add nuts now if desired.  Allow frosting to cool for about five minutes, sitirring occasionally