CHICKEN & CORN ENCHILADAS

Corn tortillas
1 can corn
1 can black beans
3 chicken breasts, seasoned and cooked
Cheese
Red enchilada sauce

In a casserole dish, layer corn tortillas. Mix corn and black beans and season with taco seasonings of your choice. Layer mixture over corn tortillas. Shred or cut chicken into bite-sized chunks. Layer over bean/corn mixture. Spread a layer of cheese over chicken. Place another layer of corn tortillas over cheese. Layer with more cheese and pour enchilada sauce over the top. Cover witht tinfoil and bake until heated through.

LYNN'S CRUNCHY COOKIES

1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 1/4 cup flour
2 1/2 cup oatmeal
Nuts, raisins and chocolate chips

Mix sugars, butter, eggs and vanilla. Add dry ingredients. Add nuts, raisins, and chocolate chips. Bake at 350 degrees for 13 minutes.

DELICIOUS PORK CHOPS

Zest of 2 limes
3 tablespoons brown sugar
2 tablespoons steak seasoning
2 teaspoons cumin
1/2 teaspoon allspice
3 tablespoons EVOO
4 pork chops

Combine marinade/paste and spread over pork chops. Allow to marinate for 1- 24 hours. Grill low and slow so sugar doesn't burn.

LAURIE'S LUSCIOUS LEMON CUPCAKES

CAKE
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cup sugar
2 teaspoons vanilla
3 eggs
2 - 8 oz cartons sour cream
2 teaspoons lemon zest

Heat oven to 350 degrees. Combine dry ingredients. Beat butter on high speed for 30 seconds. Add sugar and vanilla. Beat until well mixed. Add eggs, one at a time, beating well. Add flour mixture and sour cream alternating each several times. Stir in lemon peel. Fill tins with 1/4 cup batter and bake 18 minutes.

FROSTING
3 tablespoons butter
2 1/4 cups powdered sugar
3/4 teaspoon vanilla
2-3 tablespoons milk
2-3 tablespoons lemon juice
1 teaspoon lemon zest

Beat butter until fluffy. Gradually add 1 cup of powdered sugar. Beat in lemon juice and vanilla. Beat in 1 1/4 cup sifted powdered sugar. If needed, add milk. Stir in lemon zest.

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.

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?

FRUIT SALSA WITH CINNAMON SUGAR PITA CHIPS

2 Kiwi, diced
1/4 cup Blueberries
1/4 Blackberries, cut in half
Squeeze of fresh lemon juice
Drizzle of agave nectar8 Strawberries, diced
Cinnamon Sugar Pita Chips-for serving
1. In a medium bowl, stir together the strawberries and kiwi. Gently add in the blueberries and blackberries. Stir carefully so you don’t turn the salsa purple.
2. Squeeze fresh lemon juice over the fruit. Add a tiny drizzle of agave nectar to bring out the sweetness in the fruit. Stir carefully.
3. Serve with cinnamon sugar pita chips.
*Note-the fruit salsa is best eaten the day it is made.

CHILE RELLENOS WITH PICADILLO

• 1 pound ground beef
• 1/2 can diced tomatoes
• 4 garlic cloves, chopped
• 1/4 cup raisins (softened by soaking in warm water for 20 minutes)
• 1 poblano chile or green bell pepper, seeded and chopped
• 1/2 jalapeno seeded and diced
• 1/2 an onion, diced
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon

1. In a large pan, cook beef, jalapenos and onions over medium heat until ground beef is about halfway cooked.
2. Add garlic and cook for 2 more minutes.
3. Add remaining ingredients and cook over low heat until beef is well browned

Serve with Chili Rellenos and sour cream.

BROCCOLI SALAD

BROCCOLI SALAD
FROM DEZAREE CHESTNUT

3 large stalks of broccoli
1 lb bacon
1 cup raisins or Craisins
1 package slivered almonds

DRESSING
1 cup mayo
¼ cup sugar
¼ cup vinegar

Clean and cut the broccoli into small pieces. Cook bacon crisp and crumble when cooled. Add broccoli, bacon and raisins to a large bowl. Make dressing in a separate bowl. Make this salad the night before serving. Add the almonds right before serving it so they don’t get soggy.

JUNE BUG

3 cups ginger ale
4 tablespoons grenadine
4 tablespoons orange juice
3 scoops orange sherbet

Combine ginger ale, grenadine, orange juice and sherbet. Pour into ice-filled, chilled cocktail glasses.

Makes 4 servings.

BRUSCHETTA

Remember on Julie and Julia when Julie made the bruschetta and the world's mouth watered? On occasion I have to make it and relish in the goodness.

Sliced French bread
Tomato
Basil
Garlic
Olive oil
Butter
Salt
Pepper

I start by heating the butter and garlic in a skillet. Once it is hot, fry slices of bread on both sides until golden brown and crunchy.

Dice the tomato and chiffonade the basil. Combine tomatoes and basil with a drizzle of olive oil, salt and pepper to taste. Top toasts with tomato mixture and enjoy.

SWEET & SOUR CHICKEN WITH CASHEWS

This is sort of like homemade Panda Express, but way better! You must try!

1 cup brown rice
18 ounces frozen chicken nuggets
1/2 cup apricot preserves
2 tablespoons low-sodium soy sauce
2 tablespoons cider vinegar
1 teaspoon grated fresh ginger
1 tablespoon canola oil
4 stalks celery, thinly sliced
1/2 pound snow peas
1 jalapeno pepper, seeded and sliced
1/2 cup roasted cashews
2 scallions, thinly sliced

Cook the rice according to package directions. Meanwhile, cook the chicken according to the package directions. (If there's a pan frying option, choose it; otherwise, bake.)

In a small bowl, make the sauce: whisk together the preserves, soy sauce, vinegar, and ginger; set aside.

Heat the oil in a large skillet over medium-high heat. Add the celery and cook, tossing, for 2 minutes. Add the snow peas and jalapeno and cook, tossing, until the vegetables are just tender, 1 to 2 minutes more.

Add the chicken, sauce, and cashews and toss to coat. Serve over the rice and sprinkle with the scallions.