ORANGE FLUFF

1 large box orange Jell-O*** (6oz)

1 large box cook and serve vanilla pudding*** (4.6oz)

2 11oz cans mandarin oranges, (reserve juice and add to water to make 2 cups)16 oz. Cool Whip***

OPTIONAL INGREDIENTS:

20oz can pineapple tidbits drained

2 sliced bananas*

8oz softened cream cheese** (for cheesecake fluff)
maraschino cherries to sprinkle on top before serving

Mix together pudding, Jell-o, and juice/water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

*If using bananas, mix in just before serving to prevent browning.

**If using cream cheese, whip in after you beat the thickened Jell-O mix but before folding in cool whip.

***You can use either regular or sugar free ingredients!

ENCHILADA STUFFED SHELLLS

20-24 Large Pasta Shells (stuffing size) Boiled to al dente about 10 minutes, rinsed and cooled

1 Pound Hamburger browned, drained seasoned with taco seasoning

1 15oz Can Refried Beans

8 oz grated cheese

2 Cups Enchilada Sauce, canned or homemade***

1. Spoon a little enchilada sauce (about a ½ cup) on bottom of 7x11 baking dish.

2. Mix refried beans, cooked hamburger and ¾ of the shredded cheese.

3. Spoon meat filling into the boiled and cooled shells.

4. Place into baking dish.

5. Cover shells with remaining enchilada sauce and cheese.

6. Bake covered at 350 till bubbly, about 20 minutes.

Serving options, chopped scallions, sour cream, lettuce, sliced olives.

***use my homemade It’s a 10 enchilada sauce, you won't be sorry!

IT’S A 10 ENCHILADA SAUCE

2 Tablespoons butter or extra virgin olive oil

2 Tablespoons flour

3 Tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon salt (if using boxed broth taste first before adding)

2 cups chicken broth

1. Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute

2. Add all the spices and stir.

3. Gradually and slowly add the broth, whisking to prevent any lumps.

4. Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.

5. Use immediately or store in an airtight container in the fridge.