Cheese and Chicken Enchiladas

Cheese and Chicken Enchiladas

Ingredients:

• 1 med. onion, chopped
• 2 tbsp. margarine
• 1 1/2 c. shredded cooked chicken
• 1 jar picante sauce
• 8 flour tortillas (6")
• 1 pkg. (3 oz.) cream cheese, cubed
• 1 tsp. ground cumin
• 2 c. shredded extra sharp Cheddar cheese

Methods:

Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.
Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese.

Cheddar Chicken

Cheddar Chicken

Ingredients:

• 1 (10 oz.) frozen chopped broccoli
• 2 whole chicken breasts
• 4 tbsp. butter
• 1/2 lb. shredded mild cheddar cheese
• 1/3 c. milk
• 2 tbsp. sliced almonds

Methods:

Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds.
Bake 20 to 30 minutes at 350 degrees, until heated through.

Mandarin Orange Jello

Mandarin Orange Jello

Ingredients:

• 2 boxes vanilla tapioca pudding
• 1 sm. pkg. orange Jello
• 3 c. hot water
• 1 lg. container Cool Whip
• 1 lg. can mandarin oranges, drained

Methods:

In 2 quart saucepan mix pudding, Jello and water. Cook until clear. Cool. Add Cool Whip and mandarin oranges and refrigerate.
Make the day before serving.

Lemon Chiffon Jello

Lemon Chiffon Jello

Ingredients:

• 1 lg. box lemon Jello
• 1 c. boiling water
• 1 can crushed pineapple
• 2 c. cold 7-Up
• 1 (8 oz.) cream cheese
• 1 (8 oz.) Cool Whip

Methods:

Dissolve Jello and boiling water. Add crushed pineapple and 7-Up.
Put in refrigerator until partly set up. Mix cream and Cool Whip together.
Fold into Jello mixture.

Summer Dessert

Summer Dessert

Ingredients:

• 1 cake mix
• 8 oz. cream cheese, softened
• 1 (3 3/4 oz.) instant pistachio
• pudding
• 2 regular size cans crushed pineapple
• 1 (9 oz.) Cool Whip
• Chopped nuts or coconut

Methods:

Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool. Make pudding according to directions, beat in softened cream cheese.
Spread over cake. Spoon drained pineapple over pudding. Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.

Easy Cherry Cheese Dessert

Easy Cherry Cheese Dessert

Crust:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Methods:

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

Filling:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Methods:

Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust and top off with cherry filling.
Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.