Chicken Enchiladas

This is Karalee Kings recipe requested by Julie Baird

Chicken Enchiladas

1 1/2 cups Sour cream               3 cups shredded chicken           salt & pepper

4 oz. cream cheese                    frozen corn                                scallions (opt.)             

1/2 cup salsa                             1/2 tsp. oregano                         tortillas (6)

2 cups shredded cheese            1/4 tsp. thyme

In a separate bowl mix: sour cream, cream cheese & 1 cup of the cheese

In another bowl mix spices, chicken, corn & scallions and then add to sour cream mixture.  Place some salsa (or sour cream) in the bottom of 9x13 pan and then place chicken mixture onto center of tortilla and roll up and place into pan.  Put salsa (or sour cream or both) on top and cover w/remaining shredded cheese.  Bake @ 350 for 20-25 minutes

Serves 6

Holiday Jell-O

For the Empty Nester's who requested the Jell-O recipe, here it is. For the rest of you youngin's who didn't get to come because you're not "old" enough, you might like this too!

Jell-O:
1 (6 oz) box cherry Jell-O
2 cups boiling water
1 (14 oz) can whole berry cranberry sauce (not the jellied kind)
1 (20 oz) can crushed pineapple (do not drain)
1 (21 oz) can cherry pie filling

Topping:
1 (3 oz) box instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip (or to taste)

In a medium bowl, stir the cranberry sauce to break it up. Add the crushed pineapple with juice, and the cherry pie filling. In a separate bowl, stir the Jell-O and boiling water together until the Jell-O is dissolved. Add Jell-O to the fruit mixture and stir to combine. Pour into a 9x13 pan or individual serving dishes. Chill until set, about one hour.
Just before serving, mix vanilla pudding with milk and whisk until thick. Fold in about half to 3/4 of the Cool Whip container and check to see if it is the ratio you prefer, adding more Cool Whip if necessary, then spread it over the set Jell-O.
Note: I thought stiff paper cupcake liners were a good idea, but they became too soggy. The foil liners worked well though.
Patti

Pumpkin Cookies

Patti Knowlton's Frosted Pumpkin Cookies

Requested by Jana King

Cookies 

1 1/2 cups sugar

3/4 cup shortening

1 1/2 cups canned pumpkin (not pumpkin pie filling)

3 cups flour

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp salt

2 cups chocolate chips

Preheat oven to 375°F.

Cream together the sugar and shortening about 1 minute. Add the pumpkin and mix well. In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the pumpkin mixture, just until blended. Stir in the chocolate chips.

Bake on cookie sheet sprayed with non-stick spray or lined with parchment paper for 8-10 minutes at 375°F.

Frosting

1/2 cup butter (one stick)

2 cups powdered sugar

1 tsp vanilla extract

pinch of salt

2 T milk

Beat the butter until it is creamy, then add the remaining ingredients. Spread cooled cookies with frosting.

Cream Cheese Frosting

1/2 cup butter, softened slightly
4 oz. cream cheese (light is fine)
1 tsp vanilla extract
3 cups powdered sugar
1 T heavy whipping cream (or milk)
Beat the butter and cream cheese for 3-5 minutes. Add the vanilla and powdered sugar and beat until well combined. Add the whipping cream (in its liquid state, not whipped) and beat one minute longer.

Note from Patti

This recipe came to my collection via Julie Chambers, so you KNOW it's good!  I've adapted the recipe and directions slightly. The original recipe uses the first frosting recipe, but I think the cream cheese frosting would up the yum factor immensely, so choose one or the other! 

Terry McClure's Pesto Pasta with Roasted Tomatoes
(Terry likes to use the pesto from Costco and she often doubles or triples the recipe as she likes the leftovers)

1 pint cherry or grape tomatoes
8 ounces of mushrooms sliced (3 cups)
½ cup pinenuts
Kosher Salt
Freshly ground Black pepper

1. Preheat oven to 425 degrees F

Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with
olive oil. Toss with you fingers, making sure everything is coated with olive oil.
Sprinkle lightly with kosher salt and pepper. Cook for 12-15 minutes or until
tomatoes look plump and so e of the skins just start to split.

When the water comes to boil, add 2 tsp. Kosher Salt and pasta to the water, cook

While the pasta is cooking place the pine nuts in a small skillet over medium heat.
Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9
minutes

8 ounces of bow tie pasta
3-4 Tbsp. Extra Virgin Olive Oil
½ cup pesto
½ cup shredded Parmesan Cheese

- Bring a large pot of water to boil

To Assemble, toss the hot drained pasta with pesto and parmesan cheese. Top
with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional
Parmesan cheese if desired.

Recipes From R. S. Social

Here are recipes for some of the salads we had at the social. Thank you everyone who brought something to share and who contributed a recipe. Happy salad making!

Sisters and Salads

Thanks everyone for a fun Summer Social! The weather was perfect, the salads were yummy, and the company was great.

Summer Salad Social

Don't miss it! Thursday, July 25 at 6:30 pm. Join us in Kristine Taylor's backyard (6299 Lake Fork Circle). Bring a chair and a salad to share, along with a copy of your salad recipe.