WHITE CHICKEN ENCHILADA

Chicken enchiladas with green chili sour cream sauce

10 soft tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

FROG EYE SALAD

1 CUP SUGAR
2 TBSP FLOUR
2 1/2 TSP SALT
1 3/4 CUPS PINEAPPLE JUICE
3 EGGS, BEATEN
1 TBSP LEMON JUICE
3 QTS. WATER
1 TBSP COOKING OIL
1 PKG ACINI DE PEPE
1 CUP COCONUT
3 (11 OZ) CANS MANDARIN ORANGES, DRAINED
2 CANS (20 OZ) PINEAPPLE CHUNKS, DRAINED
1 CAN CRUSHED PINEAPPLE, DRAINED
1 9 OZ. COOL WHIP
1 CUP MINIATURE MARSHMALLOWS


COMBINE SUGAR, FLOUR, AND 1/2 TSP OF THE SALT.  GRADUALLY STIR IN PINEAPPLE JUICE AND EGGS.  COOK OVER MODERATE HEAT, STIRRING UNTIL THICKENED.  ADD LEMON JUICE.  COOL MIXTURE TO ROOM TEMPERATURE.  BRING WATER, REMAINING 2 TSP OF SALT, AND OIL TO BOIL.  ADD ACINI DE PEPE.  COOK AT ROLLING BOIL UNITL MACARONI IS DONE.  DRAIN, RINSE WITH WATER, DRAIN AGAIN.  COOL TO ROOM TEMPERATURE.  COMBINE EGG MIXTURE & ACINI DE PEPE.  MIX LIGHTLY, BUT THOROUGHLY.  REFRIGERATE OVERNIGHT IN AIR TIGHT CONTAINER.  ADD REMAINING INGREDIENTS AND MIX.  

ROLO BROWNIES

3/4 EVAPORATED MILK
1/4 CUP BUTTER (MELTED)
1 YELLOW CAKE MIX
42 ROLOS (CUT IN HALF)

MIX MILK, CAKE MIX, AND BUTTER IN BOWL.  POUR 1/2 OF MIXTURE INTO A GREASED 9X13 PAN.  BAKE AT 350* FOR 15 MINUTES.  TAKE OUT OF OVEN.  PUT ROLO PIECES CUT SIDE DOWN ON TOP OF HOT BROWNIE.  DROP REMAINING BATTER BY SPOONFUL ON TOP OF THE ROLOS.  BAKE AGAIN FOR 20-25 MINUTES.

PIZZA DIP

8 OZ. CREAM CHEESE, SOFTENED
3/4 CUP LIGHT MAYONNAISE
1 CUP SHREDDED MOZZARELLA CHEESE
8 OZ. SLICED PEPPERONI, CHOPPED
2 RIPE PLUM TOMATOES, CHOPPED
10 LARGE, PITTED BLACK OLIVES, CHOPPED


HEAT OVEN TO 350*
IN A LARGE BOWL, MIX TOGETHER THE CREAM CHEESE, MAYONNAISE, MOZZARELLA CHEESE, PEPPERONI, TOMATOES, AND OLIVES.  SPOON INTO 6 CUP BAKING DISH.
BAKE AT 350* FOR 30 MINUTES, UNTIL LIGHTLY BROWNED AND BUBBLY.
ALLOW TO COOL SLIGHTLY.
SERVE WITH BREAD PIECES FOR DIPPING.

COCONUT CREAM MACAROONS

21 OZ. SHREDDED COCONUT
1 CUP FLOUR (NOT SELF RISING)
1/2 TSP. SALT
1 CAN SWEETENED CONDENSED MILK
2/3 CAN CREAM OF COCONUT
1 TSP VANILLA
1/4 TSP ALMOND EXTRACT
1 LARGE EGG
1 BAG CHOCOLATE CHIPS
1 TBSP VEGETABLE OIL

HEAT OVEN TO 350*.  LINE COOKIE SHEET WITH FOIL.  SPRINKLE 1 CUP OF COCONUT ON COOKIE SHEET.  BAKE 5-7 MINUTES OR UNTIL GOLDEN BROWN.  COOL & SET ASIDE.  MIX COCONUT & TOASTED COCONUT, FLOUR AND SALT IN A LARGE BOWL.  BEAT MILK, CREAM OF COCONUT, VANILLA, ALMOND EXTRACT, AND EGG IN MEDIUM BOWL.  MIX UNTIL SMOOTH.  POUR OVER COCONUT MIXTURE AND MIX UNTIL SMOOTH.  DROP BY ROUNDED SPOONFULS ON PAN.  BAKE 12-14 MINUTES.  COOKIES WILL BE HARD ON EDGES, BUT SOFT IN THE MIDDLE.  IMMEDIATELY MOVE COOKIES WITH FOIL TO WIRE RACK.  COOL 30 MINUTES.
HEAT CHOCOLATE & OIL ON LOW HEAT UNTIL MELTED.  DRIZZLE OVER COOKIES.  COOL 30 MINUTES & EAT

BROWN SUGAR RICE KRISPIES TREATS

1 CUP BROWN SUGAR
2 CUBES BUTTER
3 CUPS MARSHMALLOWS
5-6 CUPS RICE KRISPIES


MAKE THE SAME AS REGULAR RICE KRISPIES TREATS, JUST ADD BROWN SUGAR FOR A DIFFERENT FLAVOR.  

HAMBURGER SLIDERS

1 1/2 LBS. HAMBURGER
1 ONION, FINELY CHOPPED
1 PACKAGE ONION SOUP MIX
1 TBSP PEANUT BUTTER
1/2 CUP MILK
PACKAGE OF SOFT, SMALL DINNER ROLLS
CHEESE SLICES


IN A BOWL MIX THE HAMBURGER, SOUP MIX, PEANUT BUTTER, AND MILK.  SPREAD THE MEAT MIXTURE ON A COOKIE SHEET WITH A LIP.  USE A CUP OR ROLLING PIN TO ROLL OVER THE MEAT TO SMOOTH IT OUT.
BAKE AT 350* FOR ABOUT 10 MINUTES.  THE MEAT WILL SHRINK.  TAKE IT OUT OF THE OVEN AND PUT THE DICED ONIONS ALL AROUND THE EDGES TO FLAVOR THE MEAT.  PLACE BACK IN THE OVEN FOR ABOUT 15 MINUTES. 
TAKE IT OUT OF THE OVEN.  IF YOU WANT ONIONS ON YOUR SLIDERS THEN SPOON THEM ONTO THE MEAT FROM THE SIDES.  ADD YOUR CHEESE SLICES.  PUT BACK IN THE OVEN FOR 7-10 MINUTES (UNTIL CHEESE IS MELTED) THEN ADD THE TOPS OF YOUR ROLLS (THE BOTTOM PART ON THE ROLLS WILL JUST SIT ON THE COUNTER) AND PLACE BACK IN THE OVEN FOR ABOUT 5 MORE MINUTES.  TAKE OUT OF THE OVEN.  SLICE THE MEAT WITH A PIZZA CUTTER AND PLACE ON THE BOTTOM BUN.

PEANUT BUTTER BARS

1 CUP SUGAR
1 CUP BROWN SUGAR
1 CUP BUTTER, SOFTENED
2/3 CUP PEANUT BUTTER
2 EGGS
2 CUP FLOUR
2 CUP OATS
1 TSP BAKING SODA
1/2 TSP SALT
1 TSP VANILLA

CHOCOLATE FROSTING

1/4 CUP BUTTER

4 1/2 CUP POWDERED SUGAR

1/4 CUP MILK

1 1/2 TSP VANILLA

1/4 CUP COCOA

MIX & ADD MILK UNTIL DESIRED CONSISTENCY (MIGHT BE MORE THAN 1/4 CUP)

PREHEAT OVEN TO 350*.  MIX SUGARS, BUTTER, PEANUT BUTTER, EGGS & VANILLA.  STIR IN REMAINING INGREDIENTS.  SPREAD IN A GREASED COOKIE PAN.  BAKE AT 350* UNTIL GOLDEN BROWN, APPROX. 12-15 MINUTES.  COOL SLIGHTLY, TOP WITH CREAMY PEANUT BUTTER.  COOL COMPLETELY, TOP WITH CHOCOLATE FROSTING.

ECLAIR CAKE

ECLAIR CAKE

GRAHAM CRACKERS
1 LARGE VANILLA PUDDING
3 CUPS MILK
8 OZ. COOL WHIP

CHOCOLATE TOPPING

1/3 CUP CHOCOLATE CHIPS

2 TBSP. MARGARINE

2 TBSP. CORN SYRUP

2 TBSP. MILK

1 1/2 CUP POWDERED SUGAR

1 TSP. VANILLA

MIX CHOCOLATE CHIPS, MARGARINE, CORN SYRUP IN SAUCE PAN.  MELT TOGETHER. ADD POWDERED SUGAR, MILK, AND VANILLA.  MIX UNTIL SMOOTH.

LINE GRAHAM CRACKERS ALONG BOTTOM OF 9X13 PAN.
MIX VANILLA PUDDING & MILK UNTIL THICK.  ADD COOL WHIP.
PUT 1/2 OF PUDDING MIXTURE ON TOP OF GRAHAM CRACKERS.
ADD ANOTHER LAYER OF GRAHAM CRACKERS AND ANOTHER LAYER OF PUDDING MIX AND ONE MORE LAYER OF GRAHAM CRACKERS.
POUR CHOCOLATE TOPPING ON THE FINAL LAYER OF GRAHAM CRACKERS
LET SIT OVERNIGHT IN FRIDGE.

PINEAPPLE ANGEL FOOD CAKE

1 ANGEL FOOD CAKE
1 PINT HEAVY WHIPPING CREAM
1 TSP VANILLA
2 TBSP. POWDERED SUGAR
1 (15 OZ.) CAN CRUSHED PINEAPPLE
1 SMALL BOX VANILLA PUDDING MIX
STRAWBERRIES, SLICED (OR ANY OTHER FRUIT)

WHIP HEAVY CREAM WITH ELECTRIC MIXER UNTIL PEAKS FROM.  ADD VANILLA DN SUGAR, THEN SET ASIDE.  IN A SEPARATE BOWL, COMBINE CRUSHED PINEAPPLE WITH PUDDING POWDER.  STIR WELL.  COMBINE PINEAPPLE MIXTURE WITH WHIPPED CREAM UNTIL MIXED WELL.  EITHER FROST THE ENTIRE CAKE OR SERVE ON INDIVIDUAL PLATES, TOPPING WITH THE WHIP.  TOP WITH SLICED STRAWBERRIES OR ANY OTHER FRESH FRUIT.

From Evernote:

Spanish rice

4 cups rice

2 cans diced tomatoes

2 packets taco seasoning

salt, pepper, chili powder, and cumin to taste

several sprigs torn fresh cilantro

4 cups water

Put all ingredients in rice cooker (12-15 minutes) and stir, will cook automatically until rice is done.

About 8 servings.