COOK OF THE WEEK: Allyson McGraw recipes

White Chicken Enchiladas
1 small onion, diced, or 1 bundle green onions, chopped
14 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
13 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
114 cups milk
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
12 cups all-purpose flour
12 teaspoons baking powder
12 teaspoon baking soda
2 teaspoons cinnamon
1 large box instant vanilla pudding
34 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
12 stick butter, softened
1 teaspoon garlic powder, divided
1 cup shredded Cheddar cheese
1 bunch green onions, chopped
12 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
112 cups apple cider vinegar
12 cup canola oil
13 cup plus 1 tablespoon sugar
14 teaspoon garlic powder
14 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.

Caramel Brownies
1 box German chocolate cake mix
1 small can evaporated milk, divided
1 stick butter, softened
34 bag Kraft caramels
2 cups milk chocolate chips
14 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.

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