ENCHILADA STUFFED PEPPERS

2 1/2 cups shredded cooked chicken
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can yellow corn, drained
1 (10 oz) can diced tomatoes and green chilies, drained
1 (10 oz) can enchilada sauce
2 cups shredded Mexican cheese blend, divided
1 teaspoon salt
6 large poblano peppers, cut in half lengthwise and seeded

Preheat oven to 350 degrees. In a large bowl, combine chicken, black beans, corn, tomatoes, enchilada sauce, 1 1/2 cups cheese, and salt. Fill peppers evenly with chicken mixture. Place peppers, cut side up, in 2 (13x9-inch) baking dishes. Bake for 30 minutes; sprinkle with remaining 1/2 cup cheese. Bake for 5 minutes or longer, or until cheese is melted.

SIZZLER CHEESE TOAST

1 pound butter, softened
8 oz grated Parmesan cheese
Sliced Italian bread

In a mixer, cream together the butter and cheese. Preheat griddle or large frying pan on medium-high. Spread cheese mixture on bread about 1/4 thick. Place bread cheese side down on griddle and grill.

EBELSKIVERS

3 eggs 

3 cups buttermilk 

6 tablespoons shortening or oil 

3 cups flour 

1 teaspoon salt 

2 tablespoons sugar 

1 1/2 teaspoon soda 

Separate eggs, beat whites until frothy. Mix egg yolks, milk, shortening. Add dry ingredients. Add egg white. Cook in an ebelskiver pan.

PINEAPPLE ENCHILADAS

Red enchilada sauce
Pineapple chunks
Sour cream
Cheese
Tortillas

Fill each tortilla with some of the enchilada sauce, pineapple, sour cream and cheese. Layer in a baking dish. Cover with more enchilada sauce and cheese. Bake at 350 degrees for 15-20 minutes.

SHRIMP PLATTER

1 8 oz package cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cup cocktail sauce
1 cup of fresh shrimp
1 cup shredded mozzarella cheese
1/2 of a green pepper, chopped
1 tomato, chopped
2 green onions, chopped

Mix the first three ingredients and spread on a platter. Next layer the cocktail sauce, then the shrimp, then the cheese, then the green pepper, then the tomato and then the green onions. Each layer gradually narrows so you can see each color/layer. Serve with crackers.

EGGS GOLDEN

1 dozen boiled eggs
10 pieces bacon, cooked and crumbled
12 slices of bread
Flour
Milk
Salt and pepper

Separate the white and yellow part of the eggs. Chop the white of the egg and mix in with bacon pieces and drippings. Add milk, flour and salt and pepper to make a white gravy. Crumble the "golden" yolks. Toast bread and butter. Pour gravy mixture over toast and sprinkle with crumbled yolks.

VEGETABLE ENCHILADAS

1 cup lentils
1 1/2 cup shredded carrots
a little hamburger
1 onion
2 cups shredded zucchini
1/2 cup salsa
cheese

Boil lentils for 45 minutes. Brown hamburger with chopped onion and drain. Add carrots, zucchini and salsa to meat mixture. Add cooked lentils to mixture. Cook down the moisture. Fill tortillas with mixture and arrange in a baking dish. Spread extra filling on top and cover with cheese. Cook for 20 minutes at 350 degrees.

ENGLISH TRIFLE

2 3.4 ounce packages strawberry jello
2 cups boiling water
1 package frozen strawberries
2 packages frozen raspberries
1 pint of vanilla ice cream
2 3.4 ounce packages tapioca pudding
2 bananas, sliced
1 angel food cake, broken into pieces
1 container frozen whipped topping
Maraschino cherries
Chopped nuts

Dissolve strawberry jello in boiling water. Add 1 pint of vanilla ice cream then strawberries and raspberries. Pour in a large clear glass bowl or trifle dish and allow to set. Arrange bananas on top of jello mixture. Layer broken angel food cake. Cook tapioca pudding according to directions on box and cool. Next, layer pudding and top with frozen whopped topping. Decorate with cherries and nuts.

THICK & SOFT SUGAR COOKIES

3 eggs
1 cup butter
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup sour milk (add 1 tablespoon vinegar)
1 teaspoon nutmeg

Add enough flour (about 5 cups) to make a soft dough. Roll and cut into shapes. Bake at 350 degrees until light brown.

Frost them with:

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

SANDY BETTLE'S CINNAMON ROLLS

1 stick melted butter
2 cups warm water
2 tablespoons yeast
1/2 cup powdered milk
2 eggs
1/2 cup sugar
1 teaspoon salt
7 cups flour

Cinnamon, sugar, butter and raisins.

Mix and let rise 1 hour. Roll flat, spread butter, cinnamon, sugar, and raisins. Roll, cut with thread and place in baking dish. Let rise for 15 minutes. Bake at 350 degrees.

frosting?

PUMPKIN COOKIES

1 cup margarine
4 eggs
2 teaspoons vanilla
1 large can pumpkin
4-4 1/4 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups chocolate chips

Cream margarine, eggs and vanilla. Add pumpkin then stir in dry ingredients. Drop by spoonfuls onto baking sheet. Bake at 375 degrees for 12 minutes.

HOMEMADE OREO COOKIES

Homemade Oreos

2 boxes of Devil's Food cake mix

4 eggs

1 1/2 c shortening

Mix together. Batter will be very stiff. Roll into equal size balls. Bake on an ungreased cookie sheet for 9 minutes at 350 degrees. Let cool and fill.

Filling:

2 2/3 c powdered sugar

8 oz cream cheese

1/4 c margarine