Green Chile Chicken Enchiladas

2 Cups chopped or shredded chicken
1 medium onion chopped
2 tomatoes chopped
2 cups grated jalapeno jack cheese
16 oz. green Chile enchilada sauce
12 corn tortillas

Heat oven to 400 degrees. Spray a 9x13 inch baking dish with no-stick cooking spray. Combine chicken,onion,tomatoes,cheese,and 1/2 of the enchilada sauce, reserving the remaining for later use. Place tortillas in a plastic bag and heat on high power in the microwave oven for 1 minute 15 seconds or until soft and pliable (trust me on this). Spread 1/4 cup of the chicken mixture down the center of each tortilla and roll tightly. Place the enchiladas with the seam side down. Spray the enchiladas withe non-stick cooking spray to keep moist during cooking. Stir in other half of enchilada sauce to remaining chicken mixture and pour down center of enchiladas. Bake uncovered for. 20 minutes or until cheese is bubbly .

NOTE: use 1/2 of a rotisserie chicken. This makes about 2 cups shredder chicken. Also, the enchilada sauce brand is Hatch. I don't know what brand of green enchilada sauce is available to you. I used Roma tomatoes (seeded), about 3

by: Irene69

Raspberry Sour Cream Pie

4 cups raspberries (I used about 5)
Unbaked 9 inch pie shell

Filling:
1 1/2 cups white sugar
1/3 cup white flour
1 cup full fat sour cream

Streusel Topping:
1/2 cup white flour
1/2 cup brown sugar
1/4 cup butter or margarine

Place raspberries in pie shell. Stir sugar and flour together then mix in sour cream. Pour over raspberries.

Mix together topping ingredients till crumbly and sprinkle over pie. Bake on bottom shelf of oven in 425 degree oven for 10 minutes, then reduce heat to 350 and bake about 40 to 50 minutes till rhubarb is cooked and topping is browned.

sherry/alberta

Sour Cream Apple Pie

1 cup sour cream
1 egg...fork beaten
3/4 cup white sugar
1/4 cup flour
1 tsp. vanilla
1/4 tsp. salt

4 cups cooking apples, peeled, cored and sliced (I used about 5 cups)

1 unbaked 9 inch pie shell

Streusel Topping:

2/3 cup flour
1/2 cup brown sugar
1/3 cup butter or margarine
1/2 tsp. cinnamon
1/2 cup chopped walnuts if you want...

Mix first 6 ingredients in bowl.

Add apples and stir.

Turn into pie shell.

Streusel topping:

Mix flour, sugar, butter and cinnamon till crumbly...I find a pasty cutter works best. All walnuts if desired...stir and scatter over pie. Bake on bottom shelf of oven at 375 degrees about 50 minutes till brown and apples are tender.

This is really good when it's still a bit warm...we couldn't wait last night till it was cool lol. Keep any leftovers in the fridge... Enjoy!!

sherry/alberta

Dads Cookies

Blend together:
2 egg
2 cup margarine
1 cup white sugar
1 cup brown sugar
2 teaspoon vanilla

Add In:
3 cups flour
3 cups oatmeal
2 teaspoon baking soda
2 teaspoon baking powder
1 1/2 cup of coconut

1. Preheat oven to 325 degrees.

2. Roll dough into balls and place onto ungreased cookie sheet. Flatten balls with a fork dipped in either sugar. There will generally be eight to twelve cookies per sheet depending on the size of your cookie.

3. Bake for ten to twelve minutes. Cool cookies slightly before removing from baking pan.

Chocolate Peanut Butter Dessert

1 1/4 cups packed dark brown sugar
1 cup heavy whipping cream, divided
3 egg yolks
1 1/4 cups creamy peanut butter
6 tbsp butter, softened

Glaze:
1 1/2 cups heavy whipping cream
2 tbsp butter
4 tsp dark corn syrup
12 squares(1 ounce each) bittersweet chocolate, chopped
1/4 cup coarsely chopped dry roasted peanuts

1. In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160 degrees and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.
2.Line an 8-in.x4-in.x2-in. loaf pan with plastic wrap;set aside. In a large mixing bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In a small mixing bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.
3.For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl. cover and refrigerate overnight. Spread cooled glaze over loaf, cover and freeze overnight.
4.Using plastic wrap, lift loaf out of pan. Place chocolate side down on a wire rack in a 15-in.x 10-in.x1-in. pan. Discard plastic wrap. In microwave, warm remaining refrigerated glaze; stir till smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set. Yield 10-12 servings

Sour Cream Pound Cake

3 c. sugar
1/2 lb. butter (two sticks)
1/2 pint (8 oz.) sour cream
3 c. flour
1/2 t. baking soda
6 eggs
1 t. vanilla

Have all ingredients at room temperature (no substitutions). Preheat oven to 350 degrees F.

Spray a bundt pan with Baker's Joy or equivalent. Cream butter, sugar, and sour cream together. Add flour sifted with soda alternately with eggs. Add vanilla. Turn into bundt pan and bake for 1 1/2 hours. Cool and invert on cake plate. Enjoy

Chicken Enchiladas

Cooked chicken, shredded - I buy boneless chicken breasts, cut them into chunks and boil them in my home made stock.
Save the stock, freeze it and use it again and again.
Onion, chopped into small pieces
Mexican 4 cheese mix, grated
Chopped green Chile - not tomatillas
Corn tortillas
Pan of hot oil; quickly, using tongs, put a tortilla into the oil and flip it over quickly, drain on kitchen towel. Repeat with all tortillas.
Now, you can either layer the ingredients in baking dish like lasagna, or put a little of each ingredient on an individual tortilla and roll the tortilla up and then place it in the baking dish "loose" edge down. If you use this last method, you'll need to pack them together closely to help stop them unrolling.
Sprinkle any left over ingredients on top.
Finish of by pouring enchilada sauce over the top - we like to use 1 can of green and 1 of red. Smother with grated cheese and bake at 350 for about 50 minutes.
Serve with with a dollop of crema Mexicana or sour cream on each portion.

by: Erica en Nuevo Mexico