SOUR CREAM CHICKEN ENCHILADAS

SERVES 4

8 flour tortillas (taco sized)

2 cups shredded chicken

8 oz grated monterey jack (divided)

3 oz grated cheddar (I like sharp)

8 oz cream cheese (divided)

3 TBL butter

3 TBL flour

2 cups chicken broth

½ cup sour cream

4 oz diced green chilies

FILLING:

Mix together the chicken, 3 oz of jack cheese, 3 oz cheddar cheese, 3 oz cream cheese.

SAUCE:

Melt the butter in sauce pan. Whisk in flour and cook for a couple minutes. Add in chicken broth. Whisk until smooth, thick and bubbly. Whisk in 5 oz cream cheese until melted.

Remove from heat and stir in sour cream and green chilies.

ASSEMBLE:

Spray a 9x13 pan. Place 1 cup of the finished sauce in the bottom of the pan.
Place ¼ cup filling on each tortilla, roll and place in pan on top of sauce.

Put ¼ cup sauce over each tortilla. If you have extra, just pour it on top.

Cover with 5 oz of monetery jack cheese.

Cover pan with foil.

Bake at 350 degrees for 30 minutes.

Uncover and bake 10 more minutes.

BRISKET STUFFED MAC 'N' CHEESE

16 Jumbo Pasta Shells

1 ½ Cups Leftover Brisket

½ Cup Cottage Cheese (Optional)

2 TBL Butter

2 TBL Flour

1 Cup Of Milk (May Need More, To Thin Sauce Later)

1 tsp Dijon Mustard

1 tsp Worcestershire

¼ tsp Salt

¼ tsp Pepper

6 Oz. Shredded Cheddar

1.  Cook Shells To Package Directions (Usually About 10 Minutes)

2.  Mix Brisket And Cottage Cheese Together

3.  Stuff Brisket/Cheese Mix Into Shells. Place Into A 9x9 Greased Pan.

TO MAKE CHEESE SAUCE:

1.  Cook Butter And Flour Together For A Couple Minutes To Get Raw Flour Taste Out.

2.  Whisk In Milk. Cook For About 5 Minutes To Thicken.

3.  Remove From Heat And Stir In The Remaining Ingredients Until Cheese Is Melted.  (If Sauce Is Too Thick, You Can Thin With Milk A Little At A Time)

4.  Pour Sauce Over Stuffed Noodles. Cover With Foil.

5.  Bake In 350 Degree Oven For 25-30 Minutes.

***If You Like It Really Cheesy, You Can Remove Foil, Sprinkle With More Cheese And Put Back In Oven Until Melted!

EGGNOG BLOSSOMS

6 tablespoons unsalted butter (softened)
1/4 cup eggnog
3/4 cups granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups all purpose flour
 dash nutmeg
1/3 cup granulate sugar
32 Hershey's Kisses


Step 1
In a large mixing bowl cream the butter, eggnog, and sugar. Add the egg and mix well. Add the baking soda and baking powder and mix again. Add the flour and nutmeg and mix until incorporated. Cover and chill at least one hour.


Step 2
Roll dough into 24 balls and roll each one in granulated sugar. Place 2" apart on a baking sheet and bake at 350 for 7-8 minutes. They will stay very light in color - do not over bake! Place an unwrapped kiss in the center of each cookie. (makes exactly 24 with medium cookie scoop)


Allow to cool on sheet for a few minutes before transferring to a wire rack to cool completely.

RICKS COLLEGE SPINACH SALAD

1 pkg. salad greens, spinach or romaine

2 cups sliced fresh mushrooms

4 strips bacon, cooked and crumbled

2 cups grated Swiss cheese

2 cups mandarin oranges

Sugared almonds (see below)

Dressing:

1/2 cup white vinegar

2 t. poppy seeds

1/2 t. salt

1/2 cup sugar

1 T. grated onion

1 T. prepared mustard

1 Cup oil

For sugared almonds:

2 TBL melted butter

3 TBL sugar

1/2 cup sliced almonds

Spread on baking sheet, bake for 10-15 min. at 325º.

Dressing: Mix all ingredients (except oil) until sugar is dissolved. Gradually add 1 cup oil, pulverizing it into dressing.

Marinate mushrooms in dressing before adding to salad if desired.

M'n'M COOKIES

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1-1/2 cups all purpose flour

1/4 cup instant vanilla pudding

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup chocolate chips (mini's work great)

1 cup M and M's (mini's work great)

Preheat oven to 350 degrees F.  Line baking sheet with parchment or use silpat.

Cream cream your butter and sugars until well combined.

Add your egg and vanilla mixing to combine.

Add your flour, pudding mix, baking soda and salt, stirring to combine.

Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies

10 minutes on my air-bake pans was perfect!

LAYERED DORITO CASSEROLE

1 bag Doritos

1 onion, diced

1 pound lean ground beef

1 clove garlic, minced

10oz Rotel or salsa

1 package taco seasoning

1 cup sour cream

1 can cream of chicken or mushroom soup

2 cups shredded cheese

Optional toppings

Lettuce

Tomato

Olives

Sour Cream

1. Preheat oven to 350 degrees.

2. Cook ground beef with onion and garlic until no pink remains. Add taco seasoning, rotel/salsa and ¼ cup of water. Cook until thickened, about 5 minutes and remove from heat.

3. In a large bowl, beef mixture, 1 cup sour cream, soup and 1 cup of cheese.

4. Slightly crush Doritos (not completely, you don't want crumbs).

5. Layer in the following order:

1/3 of the Doritos

1/2 the meat mix

1/3 of the Doritos

1/2 meat mix

1/3 of Doritos

Remaining cheese.

6. Spray a piece of foil with cooking spray and cover casserole.

7. Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.

CORNBREAD (w/CHEESY STUFFED OPTION)

1 c. buttermilk

1/2 c. unsalted butter

1/4 c. honey

2 large eggs

1 c. all-purpose flour

1 c. yellow cornmeal

1/2 tsp. baking soda

1/4 tsp. salt

***6-8 oz. cheese, pepper jack, cheddar, whatever you like (optional)***

Preheat oven to 375 degrees F.

Combine buttermilk, butter, honey and eggs in a medium bowl. Whisk to evenly combine.

In a separate large bowl, whisk together flour, cornmeal, baking soda and salt. Pour wet ingredients into the dry ingredients and stir until just combined.

Grease 9x9 dish or use a spring-form pan.  

Pour batter into prepared pan.  Bake for 25-30 minutes until, knife inserted into center comes out clean.

***CHEESY STUFFED OPTION -- Spread half of the cornbread batter into the pan. Sprinkle cheese on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through.  Let cool for 5 minutes in pan. Slice and serve warm.