White Chicken Enchiladas

Ingredients
8 soft taco size flour tortillas 
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish 

Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Chocolate Chip Cheesecake Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 10 tablespoons butter (1 stick plus 2 tablespoons)
• 1 cup sugar
• 1 egg
• 3 ounces cream cheese
• 1 teaspoon vanilla
• 12 ounces chocolate chips

Preheat oven to 375.

Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.

Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.

Bake 10 to 12 minutes or until golden brown around edges.

Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.

Cheese bread

1 loaf French bread
1 cup shredded mozzerella
2 T. butter
3 oz. cream cheese
1/4 cup chopped green onions
1/2 t. garlic salt


Split bread lengthwise. in bowl mix cream cheese, mozzerella, onions, butter, and garlic salt. Spread evenly over bread halves. Bake at 350 until cheese is melted. 

Popovers

2 eggs
1 cup sifted flour
1 t. melted butter
1 cup milk
1/4 t. salt


Grease muffin cups. Preheat over to 375. In medium bowl, beat eggs until foamy. Add milk, mix well. In another bowl, sift flour with salt. Add egg mix gradually to flour, mixing until smooth. Stir in butter. Pour batter into pans, filling them 1/2 full. Bake for 50 minutes.

Kim's Pineapple Pie

In a medium bowl, combine a 16 oz. sour cream, one small can of crushed pineapples (with juice) and a package of instant vanilla pudding. Mix thoroughly. Pour mix into a shortbread pie crust that has been baked for 5 minutes at 375. Cover pie with an 8 oz. container of Cool Whip. Refrigerate. 

Sunset Cherry Surprise

2 cans cherry pie filling
1/2 t. cinnamon
1/4 t. almond extract


Spread in 9x13 pan and sprinkle with 1 package of white or yellow cake mix. Drizzle with 1/2 cup melted butter and sprinkle with 1/2 cup sliced almonds. Bake at 375 for 35 minutes. 


Almond extract can be replaced with vanilla.

Mom's Fruit Pizza

20 ounce refrigerated sugar cookies
8 ounces cream cheese, soft
1/3 cup  sugar
1/2 t. vanilla
Assorted fruits: kiwi, peaches, blueberries, strawberries, grapes
1/2 cup marmalade
2 T. water


Freeze cookie dough for 1 hour. Slice into 1/8" slices. Line foil lined 14" pizza pan with slices, overlapping edges slightly. Bake at 375 for 12 minutes, until golden brown. Carefully invert onto serving plate. Remove foil and turn right side up. Combine cream cheese, sugar, and vanilla until well blended. Spread over crust. Arrange fruit over cream cheese layer. Glaze with combined marmalade and water. Chill.