Chicken Enchiladas

2 Cups of Shredded Chicken

2 Cans Chopped green chilies

2 cans Cream of Chicken Soup

8 oz sour cream

½ cup green enchilada sauce

3 cups of grated cheese (I use a mixture of monetary jack, mozzarella, and cheddar)

8-10 Flour Tortillas

In a large bowl, combine chilies, soups, and sour cream. In another bowl combine your shredded chicken and green enchilada sauce. Put about 1 cup of soup mixture in the bottom of a 9 x 13 casserole dish. In each tortilla place 1 tablespoon of soup mixture, shredded chicken and some cheese. Don’t fill them up too full. Roll them up and place seam side down in the casserole dish. I usually can get 8-10 enchiladas depending on how much filling I put in each tortilla. After you have rolled all your enchiladas, pour remaining sauce over the top and then sprinkle with cheese. Bake at 350* covered for about 30 minutes. Take foil off then bake another 20 minutes or until hot and bubbly.

Peach Cobbler

6-8 Fresh Peaches- peeled and sliced

1 yellow cake mix

2 sticks of butter (divided)

1 ¼ cup brown sugar (divided)

¾ Cup oats

Melt 6 Tablespoons of butter and mix in ¾ cup of brown sugar. Pour into the bottom of a 9 x 13 pan. Pour sliced peaches over brown sugar mixture. In a separate bowl, combine cake mix, ½ cup brown sugar, and oats. In a separate bowl melt 1 stick of butter and then pour over cake mixture. Mix until it becomes crumbly. Pour mixture over peaches.With the remaining 2 Tablespoons of butter cut into chunks and put on top of cake mixture. Bake at 375* for 25-30 minutes or until bubbly and lightly browned.

**Recipe is from “Mormon Cooking”2 packages of active dry yeast2 3/4 Cups lukewarm water7-7 1/2 cups sifted flourSprinkle yeast on lukewarm water; stir to dissolve. Add dry milk, sugar, salt, oil, and 3 cups of flour. Beat with spoon until batter is smooth. Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl. Cover; let rest 15 minutes. Knead on floured surface until smooth and satiny, about 5 minutes. Divide dough in half; shape each half into a loaf. Place in two greased 9 x 5 x 3 inch loaf pans. Let rise until doubled, about 1- 1 1/2 hours. Bake in 400* oven for 25-35 minutes or until loaves sound hollow when tapped. Remove from pans; cool on racks.Ham and Aspargus Casserole
1 lb of fresh aspargus cut into 1 inch pieces (cooked until it still has a crunch to it)2 cups of ham cut into 1 inch pieces3 cups of cooked white rice1 can of cream of chicken soup3 cups of cheddar cheese divided1 tsp lemmon pepper seasoningSalt and Pepper to taste.
In a large mixing bowl, combine aspargus, rice, ham, lemon pepper seasoning, 1 1/2 cups of the cheese. In a saucepan on medium heat, combine the soup and broth and heat until hot, then add 1 cup of cheese and whisk until the cheese is melted. Pour the sauce over your rice mixture and mix until well blended. Add salt and pepper to taste. Cook at 350* for 20 minutes then sprinkle the rest of the cheese on top and cook another 10-15 minutes. Or until hot and bubbly.Mashed Potatoes with a twist8 large potatoes, peeled and cut into pieces1 package of cream cheesePeel and chop your potatoes and bring them to a boil in a large pot. Boil until fork tender. Drain your potatoes. Add in the pot cream cheese, butter and sour cream. Blend until creamy and add salt and pepper to taste.Mix all ingredients together and put in a bowl to chill in the fridge while your roast is cooking.After you take out your roast from the oven to rest, this is when you want to cook your yorkshire.5 cups whole wheat flour (sifted)2 cups white flour (sifted)1 cup of sour milk (1 cup of milk add 4 tsp vinegar)Cream your shortening and sugar, then add your eggs and cream until smooth. Slowly add your wheat flour and white flour then add in your baking powder, salt, baking soda, and then add your sour milk. Mix until dough comes together.Chill dough at least 1 hour.Roll out 1/4″ thick and cut with cookie cutters. Bake at 350* for 7-10 minutes (depending on the size of your cookies)Cool cookies completely before frosting!Now for the frosting….I make my frosting by just throwing some ingredients into a bowl. (my mom taught me how to make frosting and I have never been able to make it quite like hers but, I’m getting closer!) I tried to measure my ingredients but I just make it until i like the consistancy!1 whole package of powdered sugar3 heaping Tablespoons of shorteningCanned Milk (evaporated milk)With an electric mixer, start mixing your shortening and sugar together and slowly add in evaporated milk until it’s the consistency you like. Mix in your vanilla and any food coloring you prefer.**you could definitely use store bought frosting, or your favorite homemade frosting for these cookies!Spicy Spinach Artichoke Dip
2 (8oz) packages of cream cheese, softened 1/2 Cup Mayonnaise 1 (4.5oz) can chopped green chilies, drained 1 Cup grated parmesan cheese 1/2 cup shredded swiss cheese 1 (12oz) jar marinated artichoke hearts, drained and chopped 1/4 Cup canned chopped jalapeno peppers, drained (we put all of this in and it was really spicy, I would recommend leaving them out completely and have them there to garnish or or do half of a 1/4 cup) 1 (10oz) box frozen chopped spinach, thawed and drained 1. preheat oven to 350 degrees. 2. Mix together cream cheese, mayo, in bowl until smooth. stir in green chilies, parmesan cheese, swiss cheese, artichokes, peppers, and spinach. put in 8×8 baking dish. 3. Bake for 30 mins or when slightly brown. Serve with Baguette sliced into thin pieces , or ritz crackers or any others you might like. Brownies that make their own hot fudgeCake: 3/4 Cup Sugar 1 Cup Flour 3 T. Cocoa 2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk 1/3 cup melted butter 1 1/2 tsp. vanilla Beat until smooth pour into 8×8 pan Topping: Stir together 1/2 cup sugar 1/2 cup brown sugar 4 T cocoa Sprinkle evenly over top of cake batter. Then pour 1 1/4 cup of boiling hot water over the top. Bake at 350 for 35 to 40 mins. Let stand 15 mins.

To see if done poke the edge of the cake if it comes out clean done. If you do it in the center it will come out gooey because of the fudge. So I try to poke an ege that doesn’t look gooey.

2 – 9 oz packages of refrigerated cheese ravioli8 oz of chive and onion cream cheese1 1/2 cups of milk or cream (i used cream)1 cup of mushrooms sliced1/4 cup of chopped tomatoes1/2 cup freshly grated parmesan cheese*Cook ravioli according to the package instructionsIn a large non-stick skillet, saute mushrooms and garlic in olive oil until tender. Add in the milk and cream cheese stir constantly until it’s completely melted. Add in your cheese and spinach. When the spinach is wilted add in tomatoes and lemon zest. Pour over cooked ravioli!1 tub of “sunrise” crystal lightPut all of the ingredients in a pot and bring to a simmer and let simmer for about 20 minutes and then remove your cinnamon sticks and cloves and enjoy!