White Chicken Enchiladas
1 small onion, diced, or 1 bundle green onions, chopped
1⁄4 stick butter
3 cups shredded Monterey Jack cheese, divided
2 cups chopped, cooked chicken breast (rotisserie chicken works well)
1 (8-ounce) block cream cheese, cubed and softened
1 large can green chilies, drained
8 flour tortillas (8-inch)
2 cups whipping cream
Sauté onions in butter. Combine 11⁄2 cups cheese, chicken, cream cheese and chilies in a large bowl. Divide chicken mixture evenly and spread on tortillas. Roll and place seam-side down in a 9×13-inch casserole. Sprinkle with remaining cheese and drizzle with cream. Bake at 350 degrees until cheese is melted, golden and bubbly.
Sherry’s Green Beans
2 packages fresh green beans
1⁄3 cup olive oil
3 tablespoons soy sauce
Juice of 2 large oranges
1 package sliced almonds
Salt and pepper
Sauté green beans in olive oil over medium heat until tender. Add soy sauce and juice of both oranges. Simmer until liquid has reduced. Toss in almonds. Season with salt and pepper.
Cinnamon Breakfast Bread
11⁄4 cups milk
1 cup vegetable oil
1 teaspoon vanilla extract
21⁄2 cups all-purpose flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
2 teaspoons cinnamon
1 large box instant vanilla pudding
13⁄4 cups sugar
Dash of salt
1 cup chopped pecans (optional)
Combine wet ingredients, then add dry ingredients and mix. Prepare 2 loaf pans by spraying with cooking spray, then dusting with a mixture of cinnamon and sugar. Divide batter between pans and bake at 325 degrees for 1 hour or until done.
Cheesy Dinner Bread
1 large loaf French bread
1⁄2 stick butter, softened
1 teaspoon garlic powder, divided
1 cup shredded Cheddar cheese
1 bunch green onions, chopped
1⁄2 cup mayonnaise
Slice bread lengthwise. Spread with butter and sprinkle with half the garlic powder. Bake at 350 degrees until very lightly toasted. Combine cheese, onions, mayo and remaining garlic salt. Spread over bread and bake until bubbly.
Tangy Corn Salad
11⁄2 cups apple cider vinegar
1⁄2 cup canola oil
1⁄3 cup plus 1 tablespoon sugar
1⁄4 teaspoon garlic powder
1⁄4 teaspoon Accent
1 envelope Italian seasoning
4 cans shoe peg corn, drained
2 cucumbers, peeled, seeded and diced
Red onion to taste, diced
Combine vinegar, oil, sugar and seasonings. Simmer on stovetop until thoroughly combined. Pour over vegetables and toss. Chill before serving. This makes a pretty summertime side dish.
1 box German chocolate cake mix
1 small can evaporated milk, divided
1 stick butter, softened
3⁄4 bag Kraft caramels
2 cups milk chocolate chips
1⁄4 cup chopped pecans (optional)
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
In a large mixing bowl, combine cake mix, 1⁄2 can evaporated milk and softened butter. Place half the batter in the prepared baking pan. Bake for 8 minutes.
While first layer of brownies is baking, unwrap caramels and place in a microwave-safe bowl. Pour in remaining 1⁄2 can of evaporated milk. Heat and stir until all caramels are melted.
Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Add pecans if desired.
Using a teaspoon, make small balls with remaining batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered. Bake an additional 16 minutes. Remove from oven and let cool.