Stacked Enchilada Bake

4 C. cooked shredded chicken
2 small cans green enchilada sauce
1 C. frozen corn
2 large jalapenos, stemmed & chopped
shredded cheese
6 flour tortillas

Heat oven to 350 degrees. Combine first 4 ingredients (save 1/2 can enchilada sauce for later). Spray 13x9 inch pan with cooking spray. Put two tortillas on bottom of pan. Spoon chicken mixture over tortillas. Top with remaining 4 tortillas. Cover with remaining enchilada sauce. Sprinkle with cheese. Cover and bake 25 minutes.

This was very easy and yummy!

Hawaiian Dream Cake

1 package yellow cake mix

20 oz. can crushed pineapple, drain BUT save the juice

8 oz. cream cheese

8 oz. cool whip

1 package vanilla instant pudding

1 cup milk

shredded coconut

pecans (optional)

Mix cake according to directions, SUBSTITUTING pineapple juice for water. Pour into greased and floured large cookie sheet. Bake at 325 degrees for 20 minutes. Cool in pan.

Mix softened cream cheese, with pudding, milk and pineapple. Spread on cooled cake. Spread cool whip over the top and sprinkle with coconut and chopped nuts. Refrigerate until ready to serve.

Pumpkin Cream Cupcakes

1 pkg. spice cake mix
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1 C. canned pumpkin
1 pkg. (8 oz.) Cream Cheese, softened
1/4 C. sugar
1 egg
1/4 tsp. ground nutmeg
1 1/2 C. thawed Cool Whip

Heat oven to 350. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg. Add spoonful to each cupcake.

Bake 18 to 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove from pans. Cool completely.

Stir nutmeg and Cool Whip together. Spread over cooled cupcakes. Keep refrigerated.

Makes 24 cupcakes.

Pumpkin Layered Pie

4 oz. cream cheese, softened

1 TBS. milk

1 TBS. sugar

1 1/2 cups cool whip (will eventually use all of the 8 oz.)

1 graham cracker crust

1 cup cold milk

1 can 16 oz. pumpkin

1 large package vanilla instant pudding

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

Mix cream cheese, milk, and sugar in a bowl with wire whisk until smooth. Fold in 1 1/2 cups cool whip. Spread in crust. In bowl, pour in milk, pumpkin, pudding and spices. Beat with wire whisk until combined. It will be thick! Spread over cream cheese mixture in pie crust. Refrigerate for 4 hours. Put cool whip on top when ready to serve.

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pork Enchiladas with Green Sauce

These enchiladas are really easy and delicious. My sister in law shared this with me and now it's one of our favorites.

1 large can green chili enchilada sauce

1 small can green chili enchilada sauce

1 pork roast

1 package spanish rice (the great value brand in the green bag is really good)

2 cans of beans (either black or pinto, I've always used black)

Tortillas

Shredded cheese

Cook pork roast in crock pot for 8 hours on low until it shreds easily. I pour the small can of green chili enchilada sauce in with it. Prepare spanish rice and set aside. Open cans of beans, drain and set aside. When the pork is done, shred with fork. It should shred really easy. Pour a little enchilada sauce in 9x13 baking dish. Take tortilla and fill with pork, rice, beans and cheese. Roll up and stick in baking dish. Pour can of green chili enchilada sauce over the top of rolled tortillas and sprinkle with cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Serve topped with sour cream.

Hot Cheesy Artichoke Dip

12 oz. artichokes-drained and chopped

8 oz. cream cheese-softened

1 cup mayo

1 cup shredded pepperjack cheese

1/2 cup freshely grated parmesan cheese

1/4 tsp. garlic salt or one clove fresh garlic, minced finely

Combine all ingredients in an oven-proof dish and microwave on high 1-2 minutes until everything is well mixed. Bake at 350 degrees for 15-20 minutes.

Pizza Crust for Calzones

1 package quick rise yeast

1 cup warm water (110-115 degrees)

1 spoon full sugar

2 1/2-3 cups flour

1/2 tsp. salt

2 TBS. oil

Mix yeast with water water and sugar. Pour into mixing bowl. Add salt. Mix and slowly add flour and oil. Depending on the temperature of your house etc you may not need a full 3 cups of flour. You don't want dry dough but not too moist. Roll on flour surface and shape into a circle. Place on baking sheet. On half of the circle add pizza sauce, cheese and toppings of your choice. Fold dough over toppings and press shut. Bake at 375 degree for 15-20 minutes. Cut and serve.

CANDACE: I tried this recipe out and it was easy peezy and delicious. I was able to put "kid" toppings on 1/2 of the crust and my kind of toppings on the other.

Chili

I haven't always been a big fan of chili but then I tasted this! It's so easy and has the perfect amount of flavor. This makes a big batch of chili. If I'm only feeding my family (there is 5 of us but young kids who don't eat much) I 1/2 the recipe

2 lbs. ground beef

1 small onion-chopped

2 (14.5 oz.) cans diced tomatoes

2 (14.5 oz.) cans chili beans WITH sauce

2 (8 oz.) cans tomato sauce

1 (4 oz.) can green chilies-drained

1 (2 oz.) jar diced pimentos (drained) use half the jar

2 garlic buds-minced

1 TBS. chili powder

1 cup ketchup

Brown beef with onion until brown. Add all remaining ingredients and simmer for 2 hours.

Sugar Cookies and Frosting

Fun one for Halloween!

I will preface this post by saying I grew up on these sugar cookies so I think they are the best. However, my mom's top secret ingredient to making these taste so delicious is her Mexican Vanilla!

4 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 cup shortening

Sift flour, baking powder, and salt together. Cut shortening into flour mixture with pastry cutter. Make sure you cut the shortening really well or the dough won't work)

In separate bowl mix:

2 eggs

1 1/2 cups sugar

1 tsp. baking soda

1 tsp. vanilla

1/2 cup milk

Mix wet ingredients into flour mixture and put into a plastic bag. Chill in fridge for 1 hour. Roll and cut. Bake at 375 degrees for 8 minutes or just until turning color.

FROSTING

2 cups powdered sugar

1/2 cup shortening

1/4 cup milk (maybe more, maybe less)

dash of salt

little vanilla

Beat until creamy

Zucchini Bread & Icing

3 eggs

2 cups sugar

2 cups grated zucchini

1 cup veggie oil

3 tsp. vanilla

3 cups flour

1 tsp. salt

4 tsp. cinnamon

1/2 tsp. cloves

1 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. allspice

1 cup chopped nuts (optional)

Mix all ingredients together. Grease 2 loaf pans and bake at 350 degrees for 50-60 minutes. Makes 2 loaves.

ICING

3 cups powdered sugar

1 cube butter

1 tsp. vanilla

1/4 cup milk

1 tsp. almond extract

Drizzle over warm bread.

I know there are a lot of zucchini bread recipes out there but this is one of the best ones I've tasted. Thanks to my friend Cassie!

Fresh Peaches and Cream Pie

This recipe was shared by one of my friends. It's DELICIOUS!!!!

1/4 pint whipping cream
5 oz. cream cheese
1/2 cup powdered sugar
9" graham cracker pie shell

1/4 pint whipping cream whipped until firm with1/4 cup powdered sugar
5 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1 cup sugar
1 cup water
2 1/2 Tablespoon cornstarch
1 cup mashed peaches
Stir and bring to boil; cool, Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice 2-3 large peaches on top of peach glaze.

Shredded Beef Tacos with Coleslaw Topping

1 chuck roast (2-3 lbs.)
1 can black beans DO NOT DRAIN
1 16 oz. jar MEDIUM salsa

Pour beans and salsa over roast and cook in crockpot for at least 8 hours.
Remove roast and shred. Add 1 cup rice to crock pot, return roast to crockpot and cook for additional hour.

COLESLAW TOPPING
1 pkg. dry Italian dressing (prepare as pkg. directs EXPECT use lime juice instead of vinegar)
3 tomatoes-diced
3 avacados-diced
3 green onions-chopped
¼ bunch cilantro-chopped
1/2 -1 bag coleslaw

Mix and serve over top of taco meat!

Broccoli and Cheese Soup

It's starting to be soup weather!

3 cups chicken broth

2 cups grated carrots

1/2 cup chopped onions

1/2 cup butter or margarine

1/2 cup flour

3 cups half and half (I substitute and use milk)

1 small jar cheese whiz*

1 cup grated american cheese

1 large head fresh broccoli (cooked)

Mix broth, carrots and chopped onions-simmer until tender (30-45 minutes). Melt butter in separate pan over medium heat. Slowly stir in flour, making smooth, thick paste. Slowly add half & half (or milk). Add broth mixture and simmer on low heat. Then add cheeses' and broccoli. DON'T boil once cheese is melted.

* The cheese whiz will make the soup very creamy and rich. My hubby can't have anything too cheesy and creamy so I usually omit the cheese whiz and just add an extra cup of grated cheese.

Pistachio Salad

1 carton of cool whip

1 box of pistachio pudding

1 bag mini marshmallows

1-2 cans pineapple tidbits

crushed pecans (optional)

Mix together and chill in refrigerator before serving.