May 19: Crock Pot Chicken Enchiladas

From my friend Kristin. 

4 chicken breasts, cooked and shredded

1 can corn, drained

8 oz Monterey Jack cheese

1 lg can enchilada sauce

1 can black beans, drained

12 corn tortillas, broken up

Put in layers in crock pot:

Corn tortillas, then chicken, then black beans, then corn, then enchilada sauce, then cheese.

Do this in 3 layers.

Set crock pot to low. Cook 3-5 hours.

May 18: Oh Yum! Chocolate Chip Cookies

From my friend, Marcia, comes another great chocolate chip cookie recipe. This one uses whole wheat flour. Try baking this in a cookie skillet for a change. 

1 c brown sugar
1 c sugar 
1 c butter 

2 eggs

2 TB hot water

2 ½ tsp vanilla

1 tsp baking soda 
1 tsp salt 
1 2/3 c flour 
1 ½ c whole wheat flour 
2 c chocolate chips

1 c nuts

Cream butter and sugars. Add eggs, water, and vanilla. Add dry ingredients. Add chocolate chips and nuts. Mix. Scoop onto cookie sheet. Bake at 350 for about 8 minutes.

May 17: Squash Potatoes

From my friend, Barbara. Love this recipe! It is a blend of potatoes and squash. 

Boil some peeled potatoes until tender. Bake some winter squash, about equal proportion to the potatoes. Beat the two together. Season with butter, salt and pepper.

May 16: Eclair Dessert

Tastes like eclairs but in one simple pan!

Crust:

1 ½ cubes butter

1 ½ c water

1 ½ c flour

1 tsp vanilla

¼ tsp salt

6 eggs

Melt butter in saucepan. Add water and boil. Remove from heat and add flour and salt. Beat until thick and sticks together. Beat eggs in a separate bowl. Add flour mixture to eggs, then add vanilla. Beat until smooth. Spray 11x7 cookie sheet. Spread mixture in pan. Bake at 400 for 25 minutes or until light brown. It will be bumpy and puffed up. Cool.

Topping:

2 sm pkg instant French vanilla pudding

8 oz cream cheese, softened

16 oz Cool whip

Mix pudding as on pkg. Beat cream cheese. Add pudding to cream cheese. Beat. Fold in Cool whip. Drizzle top with fudge toping. Refrigerate.

May 15: Sketti Pie

This recipe is from my friend, Linda.

Crust:

¾ c cooked spaghetti noodles 
1/3 c grated Parmesan cheese

2 eggs, beaten 
2 T butter, melted

1 T parsley flakes 
½ tsp salt

Cheese layer:

1 c Ricotta cheese 
½ c grated Parmesan cheese

¼ tsp salt 
¼ tsp Italian seasoning

Dash of pepper

Meat layer:

1 lb ground beef, cooked 
¼ c Mozzarella cheese, shredded

1 ½ c spaghetti sauce

Combine noodles, Parmesan, eggs, butter, parsley and salt. Spread noodle mixture around the sides and bottom of pie plate to form crust. Mix ricotta, Parmesan, salt, Italian seasoning, pepper and spread over noodle crust. Mix beef into sauce and pour over cheese mixture. Cover with foil and bake at 350 for 25 minutes. Sprinkle with Mozzarella and bake for 5 minutes. Let sit 5 minutes before cutting. 

May 14: Bavarian Mints

From my sister and a family cookbook.

1 can sweetened condensed milk

1 TB butter

16oz milk chocolate (Symphony bars are great)

2 oz semi-sweet chocolate (do not use cheap chocolate chips, they have too much was in them)

½ tsp peppermint extract, or more

In a double boiler milk the first four ingredients together until smooth. Remove from heat and add the peppermint extract.

Spray an 8X8 pan. Pour chocolate into the pan. Place in fridge until set, 2 to 3 hours. Cut into squares.

May 13: Hot Chicken Salad

From my home ward, Rose Park 6th Ward.

2 c cooked chicken, cubed

¾ c mayonnaise

1 c celery, chopped 

2 TB onion, chopped

1/3 c green pepper

2 tsp lemon juice

2 TB pimento, chopped

¾ c Cheddar cheese, cubed

½ tsp salt

½ c potato chips, crushed

Combine all ingredients, except cheese and potato chips, in 1 qt casserole dish. Bake at 350 until heated through. Stir in cheese, Top with potato chips. Bake for a few more minutes.