Honey Lime Chicken Enchiladas

Submitted by Lou Martinez
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Ste aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour in the refigerator.

Place the corn tortillas in a zip lock bag and warm until soft, in the microwave oven.

Spray the sides and bottom of ta 9X13 inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon or big pinch of cheese, then roll the tortilla up from one side to make a rolled enchilada- it will be more of an overlap on the seam side than rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture tot he enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30-35 minutes until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4-6
Taken form ABC 4. com

Soft Ginger Snap Cookies

Soft Ginger Snap Cookies
Submitted by Jessy Hall
1 1/2 cup softened butter
2 cups brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups flour
4 tsp soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp cloves

Beat butter, sugar, molasses and eggs until smooth. Add dry ingredients. Batter may be sticky, but should not stick to your finger when you touch it. More or less flour may be needed. Roll dough into balls, then roll in white sugar.
Bake 375 degrees for 8-9 minutes

Hawaiian Chocolate Chip Cookies

1 Cup butter flavored shortening
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 egg
1 teaspoon vanilla
1 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
2 Cups quick oats
1 Cup shredded coconut
1 Cup chopped macadamia nuts
1 Cup semi-sweet chocolate pieces

-Preheat oven to 325

In a large bowl, cram shortening and sugar until light and fluffy. Add egg and vanilla; beat well. Sift flour with baking powder, baking soda and salt. Gradually mix into creamed mixture. Stir in remaining ingredients.

Shape into 1 1/2 inch balls. Place on ungreased baking sheets and flatten with bottom of blass dipped in flour.

/bake for 15 minutes or until light browned.

Yields about 3 dozen large cookies.

submitted by Mollie Green

Carmels

2 Cups Heavy Cream
1 Cup Sugar
1 Cup Brown Sugar
2 Cubes Butter
1 1/2 Cup Karo Syrup

Bring to a boil then reduce heat to just bubbling.Cook to just above a soft ball stage (232 degrees). Add 1 1/2 tsp flavoring ie. vanilla, chocolate ect.)
Pour into 9X13 buttered pan. Cool then cut
Yvonne Koring

Grandma Linda’s Mashed Potato Casserole

5 lb russet potatoes
1 block cream cheese
1 to 2 sticks butter (depending on how healthy your arteries are)
1 cup sour cream
¼ to ½ cup milk
Salt and pepper to taste
Paprika and fresh parsley to pretty it up

Peel and quarter potatoes. Boil 20 minutes and mash while hot.
Preheat oven to 350.
Add room temperature sour cream, half of butter and cream cheese. Mash together while slowly adding milk till you reach the consistency you like (you can leave out the milk if you like them stiff). Pack into a large, round, glass oven safe bowl. Take the back of a long wooden spoon and poke half a dozen or so holes in the mash (if you poke them close to the outer edge you get these beautiful little butter trails down the side). Cut the remaining butter into pats and place them on top of the mash. Sprinkle paprika salt and pepper on top. Bake for 30 minutes. Add chopped parsley before serving.
You can add gravy but you may want to double up on your cholesterol meds first.

Low fat option
5 lb russet potatoes
1 block Neufchatel cream cheese
1 stick of butter ( its not the same without it)
1 cup non fat sour cream or plain non fat yogurt
¼ to ½ cup skim milk
Salt and pepper to taste

Submitted by Kerry Frandsen

Sweet Potato Casserole

Submitted by Luisa Echeverria

3 Cups cooked sweet potato (Peel and cut into quarters before boiling)
3/4 Cup Sugar
1/4 Cub of milk
2 eggs (Allow sweet potato to coot before adding eggs)
1 tsp vanilla
3.4 stick of butter
1 Cup Coconut

Once sweet potatoes are cooked use mixer to combine the other ingredients leaving the eggs for last to allow the mixture to cool.

Topping:

1 Cup Chopped pecans
1 cup brown sugar
3/4 stick of butter
1/2 Cup of flour

using a pastry cutter or fork blend until lumpy, then sprinkle over sweet potato mixture.

Bake at 350 for 30 minutes.

Yummy Yams

Yams
8X8 pan
(Double the yams concoction and triple the topping to make a 9X13 pan)

3 C sweet potatoes
1/2 C sugar
1/2 tsp salt
2 eggs beaten
3 Tbls melted butter
1/2 C mild
1 tsp vanilla

Mash all of this together and put in a greased pan.

Topping
3 Tbls butter
1/3 C flour
1 C brown sugar
1 C chopped pecans

Mix up and sprinkle on top

Bake at 350 for 30 minutes in a 8X8
Bake at 350 for 60 minutes in a 9X13

Submitted by Karine Romero