Have a blessed Easter!

Here are some recipes from the Easter brunch we prepared Wednesday. 

 
Taco Souffle  made by Stacey

1 1/2 pounds hamburger

less sodium taco seasoning

onions (optional)

3 cups milk

9 eggs or 2 1/4 cups egg substitute

10 slices bread, cubed

2 cups shredded Colby jack cheese

Brown hamburger and onions and add season with taco seasoning as per the seasoning package.  Set aside.  Mix milk and eggs together.  Add cubed bread, then add the meat mixture and shredded cheese.  Put in the refrigerator overnight.  Place in a 9 x 13 pan and bake at 350 degrees for 45-50 minutes or until middle is done.

Italian Easter Pie made by Diane

butter for greasing

1 lb 5 oz. (or more) Swiss chard

10 eggs

1 1/2 cups ricotta cheese (2 cups)

2 Tbsp. Parmesan cheese, freshly grated or more

1 Tbsp. bread crumbs

1 cup heavy cream

1 Tbsp. chopped fresh marjoram

14 oz puff pastry dough, thawed if frozen (or whole packet)

all purpose flour, for dusting

olive oil, for brushing

salt and pepper

Preheat oven to 400 degrees.  Grease a large pie dish with butter.  Cook chard in salted boiling water for 10 mins. until tender and drain and chop.  Beat 4 eggs.  Push ricotta through strainer and into a bowl and add eggs, Parmesan cheese, bread crumbs, and cream and season.  Stir in chard and marjoram.  Roll out 1/2 cough on lightly floured surface into 2 thick sheets.  Line dish with 1 sheet, letting edges overhang and brush with oil.  Place 2nd sheet on top and pour in half of chard mixture.  Make 6 small hallows in chard mixture and break an egg into each.  Season and cover with remaining chard and smooth surface with a damp knife.  Toll out remaining dough in 2 thick sheets.  Place 1 on filling and brush with oil, then top with the second and crimp carefully around sides to seal.  Prick surface with a fork.  Bake for 1 hour until set.  May be served hot or cold.  

 Pineapple Bake made by Lori

12 slices of cubed and decrusted bread
2 cans (12 oz) of crushed pineapple drained
4 eggs
1 cup sugar
1 stick melted butter

Put bread in a greased 9 x 13 casserole dish.  Put the pineapple over the top.  Mix butter, sugar, and egg and pour over the top.  Bake at 350 degrees for 50 minutes.

 Crispy Egg Casserole made by Connie

14 eggs
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1 pound browned Bob Evans sausage
8 slices fresh white bread cut up into chunks
sprinkle of salt and pepper

Mix all the above and pour mixture into a greased 9 x 13 glass baking pan.  Let sit overnight in refrigerator.  Bake at 350 degrees for 45 minutes.

 Croissant Roll Sandwiches made by Stacey

2 cans croissant rolls
1/2 pound salami (divide in 2)
1/2 pound ham (divide in 2)
3/4 lb. cheese (divide in 2)
6 eggs or 1 1/2 cups egg substitute
1/2 cup grated Parmesan cheese

Layer 1 - Spread a can croissant rolls into bottom of a 9 x 13 greased pan.  Press them together so there are no seams.
Layer 2 - Salami
Layer 3 - Ham
Layer 4 - Swiss Cheese
Layer 5 - Mix eggs and Parmesan cheese together and pour over the cheese
Layer 6 - Salami
Layer 7 - Ham
Layer 8 - Swiss Cheese
Layer 9 - Second can of croissant rolls (again with no seams) over the top

Cover with foil and bake at 350 degrees for 45 minutes.  Remove foil and bake 15-20 minutes or until top is brown.

 Quiches made by Barb

Makes 2 pies.  Preheat oven to 400 degrees

2 Pillsbury crusts (unbaked)
2 cups cream (half and half)
1 cup shredded cheddar, cheddar, mozzarella, or Swiss cheese
1 tsp. salt
8 - 10 eggs
Add of the following:  ham, cooked sausage, cooked bacon, green onion, green pepper, mushrooms

Mix eggs and cream.  Place shredded cheese in the unbaked pie shell.  Place chosen added items on top of cheese and then pour the egg mixture over the top.  Bake at 400 degrees for 20-30 minutes.  Tops should be golden brown.  (Note:  I put pie shell on a cookie sheet to bake.)

 Toast a la Francoise made by Kathy

16 - 24 slices french bread, cut 3/4 inch thick
8 eggs
2 cups milk
1/4 cup Grand Marnier or other orange-flavored liqueur
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. vanilla
1 stick butter
confectioners sugar
maple syrup or homemade preserves (optional)

Arrange bread slices in single layers in 2 - 2'12 quart shallow casseroles.  Beat egg with milk, liqueur, salt, and vanilla.  Pour over bread.  Cover and chill overnight.  Heat half the butter in a large skillet or griddle over medium heat.  Cook slices until browned on both sides.  Add remaining butter as needed.  Keep slices hot as they are finished.  Sprinkle with confectioners sugar and use syrup or preserves. 

 Shrimp and Grits made by Diane

3 cups lowfat milk
2 garlic cloves, pressed, divided
1 tsp. salt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2 inch slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 cups)
1 8-oz bottle clam juice
2 5 oz. packages baby spinach
hot pepper sauce
1 lemon, cut into wedges

Bring milk, 1 garlic clove, and salt to a toil in a medium saucepan.  Gradually whisk in grits.  Reduce heat to medium-low and simmer until grits are very tender, stirring often about 8 mins.  Season to taste with salt and pepper.  Meanwhile cook bacon in a non-stick skillet over medium-high until crisp, stirring often.  Using a slotted spoon transfer bacon to paper towel to drain.  Pour off all the drippings except 1 Tbsp.  Add shrimp to drippings in the skillet.  Saute till pink, stirring about 1 min.  Add shallots and remaining garlic.  Saute till shallots are translucent and shrimp are cooked through, about 2 mins.  Add clam juice to skillet and bring to a boil, scraping up browned bits.  Add spinach and toss just till it wilts.  Season with salt and pepper and hot sauce.  Divide grits into 6 plates.  Top with shrimp mixture and sprinkle with bacon.  Garnish with lemon wedges for squeezing over the top. 

 Spring Tossed Salad made by Sandie

Field greens and romaine hearts
2 green peppers
1  cucumber
1 cup carrots, chopped
1 cup celery, chopped
small can of pitted olives
small package of cherry tomatoes
3 cups broccoli

Toss salad and add 1 cup cried cranberries and 1 cup feta cheese or Gorgonzola on top.  Use salad dressing of your choice. 

Cinnamon Easter Egg Wreath made by Andrea

2 tubes (17.5 oz.each) refrigerated Grands Flaky Supreme Cinnabon Cinnamon Rolls with Icing

r uncooked eggs, dyed various colors

1/4 cup chopped walnuts

1/2 tsp. grated orange zest

Coat jellyroll pan with cooking spray.  Separate dough into rolls, reserve icing.  Arrange rolls in a ring shape on pan, overlapping edges by 1".  Insert eggs evenly spaced around ring and press into the dough.  Sprinkle the dough with the walnuts.  Bake about 30 minutes at 350 degrees or until lightly browned.  Cool on a pan or rack.  In a small bowl, mix the reserved icing and orange zest until blended.  Drizzle over the wreath.  Let set at least 5 minutes before serving.

 Easter Basket Cookies made by Andrea

1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix
1 Tbsp. all purpose flour
1/3 cup butter or margarine, softened
1 egg
colored sugar of your choice (I used purple, yellow, and pink)
1 container white frosting
2 cups flaked coconut
green food color
assorted jelly beans
pipe cleaners

Preheat oven to 375 degrees.  Grease or spray mini muffin tins.  (This should make 32 baskets).  Stir the cookie mix, flour, butter, and egg until a dough forms.  Roll the dough into 32 balls and roll in the colored sugar.  Place balls in the muffin cups.  Bake 12 - 15 minutes or until just set.  Do not over bake or the sides will not be a pretty color.  Cool in the pan for 10 minutes.  Remove to cooling racks.  Put coconut into a zip lock bag and add a few drops of green food color to make the grass.  Frost the top of each cookie and then add the coconut, and jelly beans.  Insert a pipe cleaner into each cookie for the handle.

 Easter Basket Cupcakes made by Kathy

Make cupcakes of your choice and frost with white frosting.   Tint coconut green and put on top of frosting to make a nest.  Add jelly beans and a bunny pick.  Use a pipe cleaner to make a handle and add a bow with think ribbon. 

 Dirt Dessert made by Gladys

20 oz. oreos, crushed
1 cup powdered sugar
1/4 cup margarine
8 oz. package cream cheese
3 1/2 cups milk
2-3 1/2 oz. package vanilla instant pudding
12 oz. cool whip.

Mix the powdered sugar, margarine, and cream cheese together.  Whip the milk and pudding until thick and then add to the cream cheese mixture.  Blend in the cool whip.  Layer the crushed cookies and pudding mixture into as many layers as you choose but start and end with cookies.  Decorate for the season.

Lemon Jello Picture Mold made by Andrea

2 -6 oz. boxes of lemon jello
6 cups water
2/3 cup mayonnaise
6 oz. cream cheese, cut into cubes
2/3 cup frozen lemonade concentrate
fruits for garnish - I used strawberries, green grapes, red grapes, mandarin oranges, and blueberries

Boil the water and pour over the lemon jello.  Mix well.  Reserve 1 1/2 cups and let stand at room temperature.  Pour remaining jello into blender or food food processor and add the mayo, cream cheese and lemonade concentrate.  Blend until smooth.  Pour into a 9 x 13 dish and refrigerate until form.  Arrange fruits on the top to make a picture.  Very gently spoon the reserved lemon jello over the top of your design.  Let set until it is firm enough to move.  Refrigerate several hours or overnight until set.

Chocolate Chip Carmel Cheesecake made by Lori

3 bricks of cream cheese (8 oz each)
1 cup sugar
3 eggs
1 graham cracker pie crush
1 cup chocolate chips
Carmel topping in a squeeze bottle

Mix the sugar, cream cheese, and eggs and then add the chocolate chips.  Place in a 9 inch graham cracker crust and bake for 45 minutes at 350 degrees.  After the cheesecake cools put some caramel over the top.

Chocolate Candy made by Barb

Barb used some wonderful Malley's candy that was donated to the House to create this heavenly treats.  She made nut clusters, chocolate pretzels, and chocolate caramels.  Yummy!

We love Italian Food!

 Antipasti made by Connie

 Pasta Salad made by Sandie

 Seasoned Spinach Balls made by Kathy

2 (9 oz) packages fresh frozen chopped spinach, thawed and well drained
2 cups herb-seasoned stuffing mix, crushed
1 cup grated Parmesan cheese
4 eggs, slightly beaten
3/4 cup margarine or butter, softened
1/2 cup finely chopped onion

Heat oven to 350 degrees.  In a large bowl combine all the ingredients and mix well.  Shape into 1-inch balls.  Place on 2 ungreased 15 x 10 inch jelly roll pans.  Bake for 10-12 minutes or until set.  Makes 8 dozen appetizers.  Refrigerate leftovers.
Note:  Can also be done in microwave.  Cover 24 balls with waxed paper and microwave on high for 4-5 minutes or until set, rotating 1/2 turn once during cooking.  Repeat with the remaining spinach balls.

 Pepperoni Bread made by Andrea

4 loaves frozen bread dough
4 tsp. snipped parsley
4 tsp. salt
4 eggs
4 tsp. oregano
1 1/2 pounds sliced pepperoni
3 cups Parmesan cheese
8 cups grated mozzarella cheese
1 cup pizza or spaghetti sauce (optional)

Thaw bread dough according to directions.  Spread thawed dough into a large rectangle on a greased cookie sheet.  Make an egg wash by mixing eggs and seasonings.  Spread 1/8 of this onto the dough almost to the edges.  Layer 1/4 of the pepperoni 3-4-5  in a row down the center third of the bread.  Spread a very thin of sauce and then sprinkle with 1/4 of both cheeses.  Fold bread dough over filling, tucking in the ends and one-third over, then the last third over.  Flip dough seam side down.  Spread dough with another 1/8 of the egg wash.  Bake at 375 degrees until golden brown, about 20 minutes.  Makes 4 loaves. 

 Caprice Salad made by Connie

 Grape Jelly Meatballs made by Kathy

2  12 oz jars chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)

Put chili sauce and jelly in a large pot and heat until jelly is melted and sauce is smooth, stirring often.  Add the frozen meatballs and heat until meatballs are thawed and then simmer for about 3 hours.

 Zucchini Milano made by Kathy

7 or 8 medium zucchini, cut into 1/4-inch slices
2 tsp. salt
8 slices bacon, diced
1 large onion, chopped
1 large clove garlic, minced
4 slices light or dark bread, diced
2 cups shredded mozzarella or cheddar cheese
1 tsp. Italian seasoning (or combination of oregano, marjoram, and basil to make 1 teaspoon)
dash of freshly ground black pepper
1 (15 oz) can tomato sauce
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Lightly oil a 13 x 9 inch oven proof dish.  In a large saucepan, cook the zucchini in 1 cup of boiling water with 1 teaspoon of salt until barely tender, about 3-5 minutes.  Drain.  In a skillet, cook the bacon until crisp; remove from the pan with a slotted spoon.  Drain and put into a bowl.  Add the onion and garlic to the skillet and saute 5-6 minutes, until tender.  Drain and add to the bacon.  Stir the onion-bacon mixture into the drained zucchini, add the bread, cheese, Italian seasoning, remaining teaspoon of salt, pepper, and the tomato sauce.  Toss lightly until well coated.  Spoon the zucchini into the prepared dish.  Sprinkle with Parmesan cheese and bake 20 minutes or until bubbly.  Serves 10-12 people.

 Italian Sausage and Peppers made by Barb

16 sweet (mild) Italian sausages
3 15 oz. cans of tomato sauce
1/4 cup Italian seasoning
1/2 cup Parmesan cheese
1 jar roasted red peppers

Combine the tomato sauce, Italian seasoning, Parmesan cheese and bring to a boil.  Add the sausage and reduce to a simmer.  Cook 45 minutes.  Add the red peppers and sliced onions.  This can be used for sausage sandwiches or can be cut up into appetizer size.  I cooked it the day ahead and then put in a large pan and put Parmesan on top and heated it in the oven at 350 degrees for 30-40 minutes.

Cannoli's Made by Connie and Costco

This kit was purchased at Costco and then assembled.  We felt they were very good so wanted to share with you a quick way to make an Italian dessert.  Everything that was needed was in the box! 

Chicken Parmesan made by Lori - I apologize that I do not have a picture of the Chicken Parmesan.  It is always a mad rush to get all the food out of the ovens so we can serve it quickly while it is still hot.  Apparently, I never took a picture of the chicken Parmesan but it was delicious.

2 pounds of chicken - I used chicken tenders
1 jar of Clasico spaghetti sauce
progresso bread crumbs
1 beaten egg
enough olive oil to brown
1 tsp minced garlic
mozzarella cheese

Dip the chicken in the beaten egg and cover with the bread crumbs.  Sear the chicken in olive oil and the garlic.  Place in a pan and cover with sauce and then the cheese.  Bake at 350 degrees for 45 minutes.

Spaghetti and Meatballs - made by Andrea

This is my Aprils Fool dish for you - it is really cupcakes!!!!

Cake Mix and ingredients needed to make it
Butter cream Frosting
Raspberry or strawberry jelly or jam (I used raspberry)
24 ferrero rocher candy balls
shaved white chocolate

Make the cakemix according to package directions for cupcakes.  Put the cupcakes in a bowl like you would use for spaghetti.  Put the buttercream frosting in a piping bag with a small tube and go across the cupcakes and the open areas to make it look spaghetti.  Put the candy balls into the jam or jelly and put on top of each cupcake.  Drizzle some more jam or jelly over the top.  Shave white chocolate over the top to look like Parmesan cheese.  You can also make these individually but be sure to let the frosting go down the sides.

Pecan Biscotti made by Connie

1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 tsp. baking powder
1/4 tsp. salt
1 cup finely chopped pecans, toasted
2 large eggs, lightly beaten
3/4 cups sugar
1/2 cup vegetable oil
1/4 tsp. almond extract or vanilla extract

Combine the first 5 ingredients in a large bowl.  Stir together the eggs and remaining 3 ingredients, gradually adding to the flour mixture, stirring just until dry ingredients are moistened.  Divide dough in half.  With lightly floured hands, shape each portion into a 12 x 2" log.  Place logs 3" apart on a lightly greased baking sheet.  Bake at 350 degrees for 25 minutes.  Cool logs on a baking sheet for 10 minutes.  Cut each log diagonally into 3/4" thick slices with a serrated knife, using a gentle sawing motion.  Return slices, cut side down, to a baking sheet.  Bake at 350 degrees for 7 minutes.  Turn biscotti over, and bake 7 more minutes.  Remove to wire racks to cool completely.  Makes 2 1/2 dozen cookies.  Note:  This is another recipe from the Southern Living Cookbook that Dillards sold and gave some of the proceeds to the Ronald McDonald House.

Everyone is Irish Today!

 Crescent Reuben's made by Lori

2 cans crescent rolls
2 pounds corn beef, sliced
1 pound swiss cheese
32 oz. sauerkraut , drained
1 bottle thousand island dressing (16 oz)

Lay out the crescents and place sliced corn beef on top.  Place a slice of swiss cheese on top of that.  Spoon a Tbsp. of sauerkraut with thousand island dressing mixed in.  Wrap the crescent and bake for 12 minutes at 350 degrees until golden brown. 

 Galway Colcannon made by Irish Chef Kathy

1 1/2 pounds potatoes
1/2 cup milk
4 to 6 green onions, chopped
1 1/2 cups boiled green cabbage, finely chopped
1 Tbsp. butter
1 Tbsp. chopped parsley
iodized salt and black pepper to taste
2 or 3 pats butter

Peel potatoes and steep in cold water for 1 hour.  In a large kettle, cover potatoes with cold, salted water.  Boil until tender.  Drain well.  Return pot to low heat for a few minutes.  Mash potatoes.  In a small saucepan, bring milk just to a boil to scald; stir hot milk into potatoes.  Gently fold in green onions, cabbage, butter, parsley, and the salt and pepper.  On a serving dish, form potatoes into a mound.  While hot, make a hole in top of potatoes and drop in remaining pats of butter.  Makes 6 servings.

 Irish Soda Bread made by Dianne

4 cups bread flour
1 Tbsp. double-acting baking powder
1 tsp. salt
3/4 tsp. baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 Tbsp. caraway seeds
2 cups buttermilk (non-fat yogurt can be substituted)

In a large bowl sift together the flour, baking powder, salt, and baking soda and stir in the raisins and caraway seeds.  Add the buttermilk and stir the mixture until it forms a dough.  Turn the dough out onto a well-floured surface and knead it for 1 minute.  Halve the dough, with floured hands and shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet.  Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350 degree oven for 45-55 minutes, or until a tester comes out clean.  Transfer the loaves to racks and let them cool. 

Corned Beef, Cabbage and Boiled Potatoes made by Stacey

Boil the corned beef with the spices that come with it for 50 minutes per pound.  Put the potatoes in for the last hour and the cabbage for the last 15 minutes.  You can add carrots with the potatoes if you like. 

Hearty Beef Stew made by Barb

Pride of Erin Soup made by Diane

1 11 pound cabbage, cored and quartered
2 Tbsp. butter (1/4 stick)
1/2 cup chopped onion
1/2 cup grated peeled russet potato
1/2 tsp. ground mace
2 Tbsp. all purpose flour
2 1/2 cups milk
2 1/2 cups canned low-salt chicken broth
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives
2 Tbsp. freshly grated Parmesan cheese

Place cabbage in a large bowl.  Pour enough boiling water over to cover.  Let stand 5 mins.  Pat dry with paper towels.  Cut cabbage into thin shreds.  Melt butter in heavy large saucepan over low heat.  Add onion; saute until tender but not brown, about 10 mins.  Add cabbage and potato and stir 5 mins.  Stir in mace.  Add flour, stir 2 minutes.  Gradually mix in milk and broth.  Bring mixture to a boil, stirring frequently.  Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.  Cool slightly.  Puree soup in batches in blender until smooth.  Return soup to same saucepan and season with salt and pepper.  (Can be made 1 day ahead.  Cover and chill.)  Bring soup to simmer.  Ladle into bowls, Sprinkle with parsley, chives, and parmesan and serve. 

Marinated Carrot Casserole made by Kathy

2 pounds carrots, peeled and sliced thin (I like baby carrots)
1 small green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/2 cups oil
1 cup sugar
1/4 cup vinegar
1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Cook the carrots until just tender and cool and drain well.  Heat the rest of the ingredients and pour over the carrots.  Cover with plastic wrap and refrigerate overnight.  Remove the wrap and bake at 375 degrees for about 20 minutes or until bubbly.  Also delicious served cold.

Pistachio Salad made by Andrea.  This is also known as Watergate Salad and is an oldie but goodie.

2 (3.4) packages pistachio pudding mix
16 oz. can crushed pineapple, with juice
2 cups miniature marshmallows
1 cup chopped walnuts
16 oz. container frozen whipped topping, thawed.

In a large bowl, mix together the pudding mix, pineapple with juice, marshmallows and nuts.  Fold in the shipped topping and chill.

Lime Gelatin Salad made by Sandie

2 packages (3 oz. each) lime jello
2 cups boiling water
1 quart lime sherbet
1 carton (8 oz) frozen whipped topping, thawed

In a large bowl dissolve the jello in boiling water.  Beat in the sherbet until melted.  Add whipped topping and beat well.  Pour into an 8 cup ring mold or glass bowl.  If using a mold coat with cooking spray.  Refrigerate at least 4 hours or until set.

Lazy Day Cut Out Cookies made by Andrea


Even though I make more homemade cookies than anyone I know I have discovered a delicious way to make cutout cookies that everyone loves.  First of all go to GFSbuttercream frosting.  Now the part made in the home - bake the cookies according to the package directions.  Frost the cookies and add sprinkles or decorations of your choice and listen to all the compliments you will get.  They are better than homemade in my opinion. 

Applesauce Spice Cake made by our wonderful volunteer coordinator Laura.  The rumor is that Laura is a Lovely Lunch Lady in training.  She can join our group any day with her pretty bundt cakes!!!

Cake:
1 package yellow cake mix
1 (3.4) oz instant vanilla or butterscotch pudding mix
1 cup applesauce
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 tsp. apple pie spice

Spice Glaze:
2 cups powdered sugar
1 Tbsp. butter, softened
1/2 tsp. pumpkin pie spice
2 to 4 Tbsp. milk

Heat oven to 325 degrees.  Grease and flour a 10 or 12 cup Bundt pan.  If you are using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.  In a large mixing bowl, mix all the ingredients on medium speed for 2 minutes.  Spoon into prepared pan.  Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes.  Remove from pan and cool completely.  If desired, drizzle with spice glaze.    To make the glaze mix the sugar, butter and spice in a medium bowl.  Gradually add the milk until a desired consistency.  Mix until smooth.  Makes 16 servings.

We're having a Mexican Fiesta Today!

Chicken Enchiladas made by Kathy

4 cups shredded monterey jack cheese, divided
2 cans (19 oz) red enchillada sauce
2 cans (4 oz) chopped green chilies
2 cups sour cream, divided
1 Tbsp. sugar
2 tsp. ground cumin
8 cups cooked, shredded chicken (from 2 pre-roasted chickens from the supermarket)
24 flour tortillas (8 oz.)

Heat oven to 400 degrees.  In a large bowl combine 2 cups cheese, 1 can enchilada sauce, all the green chilies, 1 cup sour cream, sugar and cumin.  Stir in the cooked chicken.  Lightly spray 2 13 x 9" baking dishes with non-stick cooking spray.  Place one tortilla on a clean work surface.  Spread 1/3 cup filling along the center of the tortilla, gently roll, and place seam-side down in a dish.  Repeat the process until all ingredients have been used.  Evenly divide the remaining can of enchilada sauce over the enchiladas, dot with the remaining cup of sour cream, and sprinkle remaining 2 cups of cheese over that.  Bake in a preheated oven for 15 mins, or until the enchiladas are heated through and bubbling.

Crabmeat and Corn Quesadillas and Shrimp Quesadillas made by Stacey

Crabmeat and Corn Quesadillas

8 ounces fresh lump crabmeat,
1/2 cup fresh or frozen corn kernels, drained
1/2 cup diced sweet red peppers (optional)
1/2 cup cilantro
1/3 cup chopped green onions
1/4 cup plus a Tbsp. sour cream
1 tsp. hot sauce
1/2 tsp. ground cumin
10 (8 inch) flour tortillas
1 1/4 cups (5 ounces) shredded monterey jack cheese
vegetable cooking spray

Combine the first 7 ingredients in a medium bowl, stir and well.  Spoon crabmeat mixture evenly over the 5 tortillas; spread to within 1/2 inch of the edge.  Sprinkle evenly with cheese, and top with the remaining tortillas.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.  Add the quesadillas one at a time, and cook 1-2 minutes on each side or until lightly browned and cheese melts.

Shrimp Quesadillas

6 dozen cooked shrimp
1/3 cup water
1 package taco seasoning
1/3 cup green onions
1 1/4 cups shredded monterey jack cheese
10 (8 inch) flour tortillas
guacamole
sour cream

Saute the shrimp in butter quickly.  Cut into chunks, add water, and sprinkle with the taco seasoning lightly on top.  Mix together and cook until liquid is absorbed.  Put some shrimp mix, green onions, and cheese on the 8" tortilla shells.  Top with another shell.  Brown approximately 2 mins. on each side.  Cut and serve with guacamole and sour cream.

Layered Chili Casserole made by Lori

2 pounds ground beef
2 cans red kidney beans
1 pack chili flavor or taco seasoning mix
2 jars marinara sauce
peppers and onions (optional)
large tub of softened cream cheese
8 oz. bag shredded cheddar cheese
scoops or tortilla chips

Brown the ground beef.  Add the beans, taco flavoring, marinara sauce and peppers and onions and cook on the stove until it simmers.  Put in a 9 x 13" casserole.  Spread the cream cheese over the top.  Top with the shredded cheese.  Bake at 350 degrees for 40 mins.  Serve with scoops or tortilla chips or just in a bowl.

Beef and Chicken Tacos made by Andrea

2 pounds ground beef
2 pounds chicken
4 packets of taco seasoning
shredded lettuce
diced tomatoes
shredded cheese
diced onions
sour cream
4 packs of hard taco shells (12 in a pack)

Ground the beef and chicken.  Fix the taco seasoning as directed on the packet and add to the meat.  Put the meat in the bottom of the shell and top with the tomatoes, lettuce, onions, and cheese.  Serve the sour cream side for those who want to add it.

Festival Layered Taco Salad made by Sandie

2 pounds lean ground beef
1 (1 ounce) package taco seasoning
6 cups romaine lettuce, chopped
1 cup whole kernel corn
1 (16 oz) cans kidney beans, drained
2 cups picante sauce
3 green onions, sliced
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup mayonnaise
1 tsp. chili powder
2 tsp. hot sauce
2 cups cheddar cheese, shredded
1 medium tomato, chopped
1 (4 oz) can sliced black olives
tortilla chips

Prepare meat and taco seasoning according to package instructions.  Chill.  In a large clear bowl, layer salad greens, kidney beans, picante sauce, green onions, monterey jack cheese and cooled taco meat mixture.  Combine sour cream, mayonnaise, chili powder and hot sauce.  Carefully spread over salad.  Sprinkle with cheddar cheese.  Cover and refrigerate until serving time.  Garnish with tomatoes and olives.  Serve with tortilla chips.

Mini Cheesecakes made by Lori

18 pre- made small graham cracker pie shells
4 blocks cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 egg
1 tsp. vanilla
fruit topping or pie filling of your choice

Preheat the oven to 350 degrees.  Mix the cream cheese, sugar, sour cream, egg, and vanilla together.  Put into the shells and bake for 35 minutes.  Top with the fruit or pie filling of your choice.

Chocolate Tres Leches Cake made by Andrea

Tres Leches means 3 milk and this is a favorite Mexican treat.

1 package white cake mix
3 squares semi-sweet chocolate
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1/2 cup sour cream
1 cup Cool Whip
mini chocolate chips to garnish the top or chocolate curls made from another square of semi-sweet chocolate

Prepare cake batter and bake in a 13 x 9" pan as directed on the package.  Cool cake in the pan for 10 minutes.  Pierce the cake with a large fork at 1/2 inch intervals.  Melt the chocolate squares and set aside. 

Blend the milks and sour cream in a blender until smooth.  Add the chocolate and blend well.  Pour over the cake.  If necessary you may need to re-pierce the cake until all the milk mixture is absorbed.  Refrigerate one hour.  Frost with the cool whip and top with the mini chips or chocolate curls.

Lula's Margarita Bites made by Kathy

1 cup plus 2 Tbsp. all purpose flour, divided
1/4 cup confectioners' sugar plus extra for dusting
1/2 cup unsalted butter, at room temperature
2 eggs
1 cup sugar
1/3 cup liquid margarita mix
1 tsp. grated lemon zest
1 1/2 cups sweetened flaked coconut

Heat oven to 350 degrees.  Line an 8 x 8" baking dish with foil, so it overhangs two ends.  Lightly coat with nonstick cooking spray.  In a medium bowl combine 1 cup flour and 1/4 cup confectioners' sugar.  With fingertips work in butter until the mixture resembles coarse crumbs.  In a dish, pat dough down to compact evenly.  Bake 20 mins, or until lightly brown.  Leave oven on.  Combine eggs, sugar, margarita mix, remaining 2 Tbsp. flour and lemon zest in a food processor; pour over hot crust and sprinkle coconut on top.  Bake 20 mins or until just set in the center.  Transfer to a wire rack to cool completely (carefully lift foil to remove).  Dust with confectioners' sugar and remove from foil.

Here is Gladys with her new best friend Pedro.  Everyone at Ronald McDonald House enjoyed the Fiesta.