Green Chile Chicken Enchiladas

Ingredients:

2 cups chicken, cooked & shredded

2 cups monterey jack cheese, shredded

1 - 19 oz. can Las Palmas Green Chile Enchilada sauce

1 cup sour cream

6-8 corn tortillas

1 - 4.5 oz. can chopped green chiles

Salt and pepper

Instructions:

1.            In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.

2.            In a small skillet, bring enchilada sauce to boil. Remove from heat.

3.            Dip each tortilla into heated sauce for a few seconds to soften.

4.            Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla. I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center.

5.            Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.

6.            Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.

7.            Bake 20 minutes at 350. Makes 4 servings.

Overnight Oatmeal

1 C rolled oats

1/4 C brown sugar

1 TB melted butter

1/4 tsp salt

½ tsp cinnamon

2 C milk

Can add any or all of the following: 

1 C chopped apple

½ C raisins

½ C chopped walnuts

Put all ingredients into a greased crock pot and whisk.  Cover.  Just before going to bed turn on crock pot on LOW.  The oatmeal will be ready in the morning.  Only use regular oats, not quick.

My Dad's Beer Bread Recipe

Sticky Toffee Pudding Cake- Mary Crafts

Makes one pudding cake Ingredients 1 cup plus 1 tbsp all-purpose flour 1 tsp. baking powder 1/4 cup pitted dates, finely chopped 1 cups boiling water 1 tsp. baking soda 1/4 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg, lightly beaten 1 tsp. vanilla Toffee sauce 1/2 cup unsalted butter 1/2 cup heavy cream 1 cup packed dark brown sugar 1 tsp. vanilla Garnish Whipped Cream Directions Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the date's pretty fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.    Directions for Toffee sauce Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Add vanilla and and serve immediately. Drizzle with toffee sauce and garnish with whipped cream.

https://www.culinarycrafts.com/tag/sticky-toffee-pudding/

Lobster Bisque

1 ¼  pints heavy cream

1 ½ cups milk

1 dash cayenne

1 ½ tablespoons paprika

1 ½ ounces butter, unsalted

1/3 cup flour

½ carrot, chopped fine

¼ white onion, chopped fine

1 ½ stalks celery, chopped fine

3 ounces shrimp, chopped fine

3 ounces lobster meat, chopped

1 cup lobster stock (reduced to 2 oz) or 1 ½ ounces lobster base

1 ½ tablespoons brandy

In a large pot, sauté the carrots, onions and celery until almost soft. Add the brandy and cook for 2 minutes. Add the milk, cream, lobster stock, shrimp and lobster meat and bring to a simmer. Meanwhile, melt the butter and add flour. Cook for a few minutes. Add roux (carrots, onion, celery mix) to the milk mixture, whisking constantly. Bring to a simmer and it's finished!

Serves 6

Karen's Carrot Cake Recipe

Date /Bread