Cheese Enchiladas

Ingredients:

1 8oz. can enchilada sauce

1 16 oz. can tomato sauce

1 tbsp. chili powder

1/4 cup water

2 cups monterey jack cheese

2 cups cheddar cheese

12 corn tortillas

Directions:

Mix enchilada sauce, tomato sauce, chili powder, and water.

Set aside. Mix both cheeses together in a bowl (you can add

more cheese if you like lots of cheese). Dip tortilla in sauce

and fill with cheese and then roll up tortilla. Repeat process

stacking each new enchilada next to the previous one until

baking dish is full. Pour remaing sauce over enchiladas and

top with any remaining cheese. Bake at 350 degrees for 10-12

minutes until cheese is melted and bubbly.

Strawberry Jello Salad

1 large pkg. strawberry jello
1 can frozen strawberries-partially thawed
1 medium can crushed pineapple
3 mashed bananas
1/2 pint. sour cream

Dissolve jello in 1 3/4 c. boiling water. Add strawberries
and juice, pineapple and juice, and mashed bananas.
Pour half into a 9x13 glass pan. Chill till firm. Spread
sour cream over set mixture. Carefully pour remaining
jello mixture over top. Set till firm.

Paradise Cake

1 pkg. yellow cake mix
1/2 c. applesauce
4 eggs
1 can mandarin oranges

Preheat oven to 350 degrees. Grease 9x13 pan. Mix
together yellow cake mix, applesauce, and juice from
mandarin oranges. Beat until well mixed. Add oranges
and beat until pieces are still discernable . Spread into
greased baking pan. Bake for 30-35 minutes or until cake
is done.

Topping:
1 (20 oz) can crushed pineapple with juice
1 (3 oz) pkg. vanilla instant pudding
1 (8 oz) container cool whip

Place crushed pineapple with juice in bowl. Sprinkle
with vanilla pudding and mix well. Add the cool whip
and beat into the pineapple mixture. Spread onto cooled
cake. Refrigerate until ready to serve.

Stripe-It-Rich Cake

1 pkg. yellow cake
2 large pkg. chocolate instant pudding
4 cups milk
1 cup sugar

Bake cake according to directions on box. When
cooled poke holes with a straw. Mix pudding, milk,
and sugar together. Pour half of pudding on cake.
Let remaining pudding set and thicken. Once it has
thicken use remaining pudding as a frosting for the
cake. Let cake set up in the fridge and enjoy!

White Pizza

This is a yummy Sandra Lee recipe. We all love it!

1 (13.8-ounce) can refrigerated pizza crust dough(I cheat and use a Boboli crust sometimes. See picture to the right.)

1/2 cup roasted garlic Alfredo sauce

2 cups shredded Italian 5-cheese blend

1/4 onion, sliced

1 (6-ounce) package grilled chicken breast strips

4 roasted garlic cloves (you can use regular cloves or omit this ingredient)

1/4 cup shredded Parmesan cheese

1 teaspoon Italian seasoning

Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Bake in preheated oven for 7 minutes, or until crust just begins to brown. Remove crust from oven and top with alfredo sauce and remaining ingredients in the order listed above. Return to oven for 8 to 10 minutes, or until crust is golden brown and cheese is melted and begins to bubble.

If using a Boboli or precooked crust, then just pile the ingredients on top in the order listed above and bake about 10 minutes.

Broccoli Salad

Dressing:
1/2 c. mayo
1/4 c. sugar
1 Tbsp. wine vinegar
make ahead 3-4 hours

Salad:
1 large bunch broccoli (cut into sm. pieces)
2 c. grated Swiss Cheese
1/2 small red onion, chopped finely
1/2 lb. cooked crisp bacon, crumbled

Toss dressing in salad just before serving. The
broccoli can be raw or slightly cooked-your choice
or preference.

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Creamy Chicken Tortilla Soup

My mother in law gave me this recipe recently-thanks Cyndi! This soup is awesome! It is one of our families new favorites. Easy and delicious-only hard part is finding Canyon Foods Tortilla Soup. For those of you that have an HEB grocery store nearby, you're in luck. If anyone finds it anywhere else(besides ordering it online or HEB), let me know!

1 (32 oz.) jar Canyon Foods Tortilla Soup
16 oz. heavy whipping cream
8 oz. Velveeta cheese(cut up into small pieces-makes it melt faster)
2 boneless chicken breasts, cooked and cut up OR 2 cans boneless chicken breasts(I use canned-its easier and tastes just as good)

Combine ingredients in heavy saucepan. Bring to a boil, then reduce heat to low/medium and let simmer for 10 minutes or until cheese is melted.

I love to serve it with a dollop of sour cream and crushed tortilla chips on top. Yummmm.

Resurrection Rolls

1 pkg. canned biscuits
2 Tbsp. melted butter
5 large marshmallows (cut in half)
cinnamon
sugar

Give each child 2 biscuits. The biscuits represents
the cloth that Jesus was wrapped in.

Give each child a marshmallow, this represents
Jesus. Have them dip the marshmallow in melted
butter, which represents the oils of embalming.
Then dip the buttered marshmallow in the cinnamon
and sugar mixture which represent the spices used to
anoint the body.

Put the marshmallow in the middle of the two biscuits.
Wrap biscuit around marshmallow completely so the
marshmallow inside can't leak out. This represents
the wrapping of Jesus' body after death.

Place on a greased pan and bake at 350 for 11-13
minutes. The oven represents the tomb.

When the rolls have cooled slightly, the children
can open their rolls (cloth) and discover that
Jesus is no longer there, He is risen. (The
marshmallow and the roll is puffed up, but empty.)

Classic Deviled Eggs

6 hard-boiled eggs, peeled and cut lengthwise

¼ cup mayonnaise or salad dressing

½ teaspoon dry ground mustard

½ teaspoon white vinegar

1/8 teaspoon salt

¼ teaspoon ground black pepper

Paprika for garnish

Remove the egg yolks and place in a small bowl. Mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Recipe and picture courtesy of deviledeggs.com.

Cool 'N Easy Pie

I found this recipe last year on the Kraft Foods website. It looks

springy and it is very easy to make.

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
Ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)

STIR boiling water into dry gelatin mix in large bowl at least

2 min. until completely dissolved. Add enough ice to cold water

to measure 1 cup. Add to gelatin; stir until slightly thickened.

Remove unmelted ice. Add whipped topping; stir with wire

whisk until well blended. Refrigerate 15 to 20 min. or until

mixture is thick enough to mound. SPOON into crust.
REFRIGERATE at least 4 hours or until firm.

Sour Cream Beef Enchiladas

Hamburger Mixture:
1 lb. browned hamburger
1 can refried beans
1 14oz. can enchilada sauce

Sauce:
2 cans cream of chicken soup
1 40z. can chopped black olives
1 4 oz. can green chilies
1 pint sour cream

1 pkg. flour tortillas
2 c. shredded cheddar cheese

Combine ingredients for hamburger mixture and sauce in
separate bowls. Spoon a little of the meat mixture on a tortilla.
Spoon sauce over the top. Roll up and place in pan. Spoon
remaining sauce over top and sprinkle with cheese. Cover
with foil and bake at 350 for 30 minutes. If desired, you
can place in a freezer bag, seal and freeze. Thaw before baking.

Carmel Breakfast Rolls

1 pkg. Rhodes frozen rolls
1 stick butter or margarine
1 pkg vanilla pudding(not instant)
1/2 cup brown sugar
1/2 c. crushed pecans or walnuts(optional)

Place 21 Rhodes frozen rolls in greased bundt pan. Melt
1 stick butter and pour over rolls. Mix together in small
bowl pudding, brown sugar, and nuts. Pour dry mixture
evenly over rolls and butter. Cover bundt pan and let rise
overnight(10-12 hrs.). Bake at 350 for 30 minutes.

Raspberry White Chocolate Bars

I had these last night at my friend, Laurel's, house. They were so good I helped myself to a couple and then I had to ask her for the recipe(thanks Laurel!). I can't wait to make them myself. They are seriously to die for!

1 1/2 c. sugar
1 1/2 c. softened butter
1 tsp. salt
2 tsp. vanilla
4 c. flour
2 eggs
1 (18 oz.) jar raspberry jam
1 c. white chocolate chips

Preheat oven to 350*. Combine sugar, butter, salt, and vanilla in a large mixing bowl. Beat at medium for 1-2 minutes. Add flour one cut at a time; mix on low. Mixture will be crumbly. Set 1 cup aside. Add eggs to the remaining mixture in bowl. Beat until dough forms(about 1-2 min). Press into 9X13 pan and bake for 30 minutes. Remove from oven and spread with raspberry jam. Sprinkle white chocolate chips over jam. Top with remaining crumb mixture. Bake 20-25 more minutes or until lightly browned. Cool completely and cut into bars. Enjoy!

HELP!!!

I am giving my sister a baby shower next month. I plan to have a brunch baby shower. I am looking for any breakfast/brunch recipes. I am having fruit salad, sausage balls, and something sweet. I would love a great quiche recipe, or anything else that would be a brunchy food.


Thanks so much for your help!

Jessica