Honey Lime Chicken Enchiladas

1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb Monterrey jack cheese, shredded
2 10-oz cans green enchilada sauce
1/2 C heavy cream

Preheat oven to 350 degrees.

Mix the honey (tip: spray measuring spoon with cooking spray before measuring honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

Spray 9x13 pan and 9x9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 C of cheese to sprinkle on top.

Mix cream, leftover marinate, and as much of the remaining enchilada sauce to desired consistency. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown and crispy on top. Serving suggestions: sour cream, pico de gallo, rice and black beans.

*Note - I only used a 9x13 pan, and once can of enchilada sauce.

(Stephanie Zollinger)

Frog Eyes Salad

I LOVE this salad! So yummy! Just note: you do have to start a day in advance.

1/2 c sugar
1 Tbs flour
1 tsp salt
1 c pineapple juice
1 egg, beaten
2 tsp lemon juice
3 quarts water
1/2 Tbs oil
half of a 16 oz pkg Acini de Pepe (found w/the noodles/pasta in the store)

10 oz can crushed pineapple, drained
11 oz can mandarin oranges, drained
20 oz can pineapple chunks, drained (I use tidbits and they work fine)
9 oz carton cool whip
1/2 c miniature marshmallows

Combine sugar, flour and salt. Gradually stir in pineapple juice and egg. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.
Bring water and oil to a boil. Add Acini de Pepe; mix lightly but thoroughly. Refrigerate over night in air-tight container.

Add remaining ingredients, mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be refrigerated for 1 week in air-tight container. Makes 12 servings.

243 calories and 7 fat grams per serving

NOTE: Double this recipe to feed a crowd!




******** I looked in probably 20 cook books before I found a recipe for it. I guess I could have checked online. Oh well. So all of you who are my like and have forgetful spells of the internet, here it is (even though it's still on the internet. ;) Oh well.) ENJOY!

Sweet Pork Tacos with Cilantro Lime Slaw

I got this recipe from a friend, Summer, and love it!!

Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage (Summer used red cabbage in her demonstration......so I bought red cabbage too. I'm sure it's healthier. Or something.)
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.
(I used the above recipe with only 1/2 a head of red cabbage and it was perfect for my taste. I liked the slaw to be more juicy. And we didn't need as much slaw because I didn't make as much meat as the recipe below.)


Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

(I only had a 2 pound Pork Roast in my freezer and used that with the above recipe. There was way too much sauce. Ooops. But it still worked perfectly. I will buy a bigger piece of meat next time and freeze the extra meat, as Summer recommended. You could also half the recipe if you're using less meat, but I didn't want a half a can of enchilada sauce or soda or whatever else......just going to waste. Anyway, just to let you know.)

Then she placed the meat on top of a tortilla (we used grilled corn tortillas.......but I'm sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite. She also suggested using the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself.......with a fork. Just sayin'. ;o)

Enjoy.

Grilled Sirloin Kabobs

Marinade:
5 cloves garlic, crushed
2 T finely chopped fresh ginger
½ C soy sauce
¼ C olive oil
1 T sugar
1 C pineapple juice
1 tsp black pepper

Kabobs:
2 pounds sirloin steak, cubed
Sliced red onion
Sliced green peppers
Pineapple chucks

Combine all marinade ingredients in a medium-sized bowl. Score the beef cubes with a knife or fork several times to allow marinade to penetrate, and add to the bowl of marinade. Stir to coat well. Marinade in the refrigerator overnight, or at least 8 hours, turning occasionally. When you are ready to grill, skewer the meat, onion, peppers and pineapple and barbecue on the grill.

Sunflower Chicken Salad

Dressing:
¼ C sunflower seeds
½ C oil
1/3 C soy sauce
1/3 C white vinegar
3 T sugar
¼ t pepper

Salad:
8 oz Garden Rotini pasta, cooked
3 C cold shredded chicken
½ C sliced green onion
1 package torn spinach

To make the dressing: Brown sunflower seeds in ¼ C oil over med-low heat. Remove from heat before completely browned, as they will continue to cook. Combine the remaining ingredients.

Combine all salad ingredients. Chill. Pour dressing over salad just before serving, or individually on each serving.

Spinach and Strawberry Salad

Fresh spinach
Fresh strawberries

Dressing:
1/3 C white sugar
½ C oil
¼ C white vinegar
1 T sesame seeds
1 T poppy seeds
¼ tsp paprika
½ tsp Worcestershire sauce
1 ½ tsp minced onion

Sounds weird, but delicious. Wash and tear spinach. Cut strawberries in halves or quarters. Combine dressing ingredients and mix well. Pour dressing over salad just before serving, or individually on each serving.

Taco Soup

1 lb hamburger
1 medium onion, chopped
1 can kidney beans, drained
1 can corn, undrained
1 can stewed tomatoes
1 can Italian tomatoes
1 can vegetable beef soup
¼ C salsa
1 T taco seasoning
1 tsp chili powder

Toppings: shredded cheese, tortilla chips, sour cream

Brown hamburger and onions; drain fat. Mix in remaining ingredients and mix through. Add toppings to individual servings.

Vegetable Cheese Soup

2 cans cream of chicken soup
8 oz cream cheese
8 oz Velveeta cheese, cubed
Chopped cooked vegetables – we use broccoli and cauliflower
Water from cooking vegs
Optional : soup bowls

Heat first three ingredients in crock pot until melted and blended, stirring occasionally (takes about 45 mins to 1 hour on High). Add cooked vegetables of your choice and enough of the water you cooked the vegetables into make the soup as thick or thin as you’d like. A yummy way to serve this is in soup bowls.

Cucumber Sandwiches

1 package cream cheese, softened (not low fat)
½ C mayo
1 package Italian Dressing Mix (Good Seasons)
Sliced baguette bread
2 cucumbers, thinly sliced
Dill weed

Mix together first three ingredients and spread over sliced baguette. Top with cucumbers and sprinkle with dill weed.

Artichoke Dip

1 C shredded Parmesan cheese
½ C mayo
8 oz cream cheese
2 cloves garlic, minced
10-12 oz jar artichokes, chopped
10 oz clean chopped spinach (can be frozen)

Tortilla chips, crackers, sliced baguette or pita

Combine all ingredients – except ½ C of Parmesan - in an 8x8 pan. Cook at 350 for 20 minutes, then stir and add remaining Parmesan on top. Cook until bubbly, about 10 mins. Serve with choice of chip or bread.

(I haven't ever actually put in the spinach - my friend had made it without when I first tried it and it was delicious, and I haven't added it in yet.)

Banana Crush

1 ¼ C prepared orange juice
1/8 C lemon juice
2 C pineapple juice
2 C sugar
3 C water
3 bananas, mashed
Sprite or Ginger Ale

Combine sugar and water, heat until dissolved. Cool Combine remaining ingredients, except soda, and freeze. To serve, thaw to a slightly slushy consistency, spoon into glasses and add Sprite or ginger ale.

Pizza Dough

½ C butter, melted
1 ½ tsp salt
1/3 C sugar
2 C warm water
1 T yeast
½ C milk
6 C flour + a little extra to make dough soft

Butter
Garlic salt
Pizza cheese, sauce and toppings

Mix butter, salt, sugar, warm water and yeast, then milk. Add 3 cups of flour and mix with a wire whisk. Add the rest of the flour and fill a 1 C measuring cup with flour and place to the side. Knead the dough in the bowl, adding flour as needed until dough is not sticky anymore, but sill soft (adding too much flour will make the dough tough to work with). Place a towel over the bowl and let rise until double. Preheat oven to 425. Spread onto greased pans (2 10-inch or 2 9x13 pans). Put a few pats of butter on top, sprinkle with a little bit of garlic salt, and bake for 5-7 minutes. Top with your choice of toppings and bake until cheese is thoroughly melted.

Variation: Ham and Cheese Wraps
Roll out a little bit of dough (about ½ C) and place ham, cheese, and a little bit of garlic salt on half of it. Fold dough over and press edges with a fork. Bake at 425 for 10-12 minutes or until light golden brown. Brush butter over the top and serve hot. Calzones can be made the same way using pizza ingredients.

Favorite Oatmeal Craisin Cookies

This is really an oatmeal-raisin recipe, but I've changed it up a little, and it is OUR FAVORITE!
(originally from my Southern Living cookie cook book)

1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 Tbsp vanilla extract
2 cups all-purpose flour (I add just a little bit more. Maybe an extra Tbsp or two.)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups uncooked quick-cooking oats (works fine with slow oats, or whatever they're called. I also add up to 1/2 a cup more)
1 cup craisins ( or raisins, but the craisins are really what make it)
1 1/2 cups chopped pecans (I've never added these. I've never just had pecans in my cupboard.)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating well. Stir in oats, raisins, and pecans.
Drop dough by heaping teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 8 minutes or until lightly browned (my other variation. I cook them about this long, but I take them out before they brown - and even look a little under cooked. Just to where the tips of ridges onto start to brown. This keeps them super soft and chewy after they've cooled!) Cool slightly on baking sheets (I let them cool on the sheet for at least 5 minutes - especially since they might not necessarily be all the way done); remove to wire racks to cool. Yield: 7 dozen.

Sometimes I think that I need to take an adventure and try out all the other cookie recipes that I have, but I always come back to this one. It really is delicious!!!

Pumpkin Roll

Here is my favorite pumpkin recipe...though it's a little bit more complicated, it still tastes great!

Beat 3 eggs for 4 minutes
Add 1 cup of sugar

In a separate bowl mix:
2/3 c Pumpkin
1 tsp. Lemon juice

Dry:
3/4 c Flour
1 tsp Baking powder
1/2 tsp Ginger
1/2 tsp Salt
1 tsp Cinnamon
3/4 tsp Nutmeg

.....
Frosting:
1 c Powder sugar
1 Tbsp Margarine
6 oz Cream cheese
3/4 tsp Vanilla
Mix until well blended.
.....


1.Mix everything together (not w/frosting).
2. Spray entire cookie sheet w/Pam, making sure bottom and sides are completely covered. Spread out batter.
Optional: sprinkle w/finely chopped nuts.
3. Bake for 15 min @350 degrees
4. Sprinkle old sheet/dishtowel w/ powder sugar.
5. Take out. Let sit 1 min only. Loosen (making sure it won't stick to pan) and flop onto towel.
6. Roll up in cloth. Let cool completely.
7. Unroll. Spread on frosting. Roll back up and enjoy, or it is good served chilled.
Serves 10-12

My Most Delicious Cheesecake

This recipe is actually from Nicki. Thanks!

Ingredients:
1 graham cracker pie crust
1 small container of cool whip, thawed
1 (8 oz.) cream cheese
1/3 - 1 cup sugar (depending on desired sweetness)
A few drops of lemon juice (opt.)
Your choice of pie filling (opt.)

Blend sugar and cream cheese well. Add lemon drops. Fold in cool whip until mixed completely. Pour into graham cracker crust. Eat immediately or even better after being cooled in refrigerator for 1 hour or longer. Top w/favorite pie filling if desired.