Honey-Lime Chicken Enchiladas

I just found this recipe again, after making it several months ago. It's a keeper!

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Pretzel, Hershey Kiss, and M&M Bites

I have always made these with the waffle pretzels and peanut butter hershey kisses, but these are so much cuter with the M&Ms too. Will definitely be making this kind next time! I will have to experiment with PB M&Ms and regular kisses, or PB kisses and regular M&Ms to see which turns out better.
Pretzel waffle squares
Hershey Kisses
M&Ms

1. Place the pretzel squares on a baking sheet, and top each one with a Hershey Kiss.

2. Cook for 3 minutes in a 200 degree oven.

3. Press an M&M into the center of each Hershey Kiss. Refrigerate for approximately 15-20 minutes or until cool.

Ham, Cheese, Mushroom and Spinach Quiche

Ingredients

* 2 tablespoons all-purpose flour
* 1/2 teaspoon salt (depending on the ham, may not need any salt)
* pepper
* 1 cup half-and-half
* 3 eggs
* 2 slices Swiss cheese
* 1 recipe pastry for a 9 inch single crust pie
* 1/2 cup chopped fresh spinach
* 1/2 cup sliced mushrooms
* Several slices of ham
* 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Beat together flour, salt, half-and-half and eggs in a medium bowl.
3. Layer Swiss cheese flat in the pie crust. Then ham, spinach, and mushrooms, and pour the flour and egg mixture over mushrooms. Top with Cheddar cheese. (If using canned or frozen spinach, drain very well and mix with egg mixture.
4. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.


•• This is excellent. I used canned spinach and just mixed it with the eggs, and used the white sharp Cheddar cheese (Cabot?) from Costco for the top.

Colman's Spicy Pumpkin Soup - EXCELLENT

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon red curry paste
1 15-oz can pumpkin (or squash)
1 15-oz can Muir Glen Fire Roasted Diced Tomatoes
1 can Green Chiles
1 heaping cup roasted corn kernels (or canned)
1/2 cup Salsa
1 cup light broth
1/2 of a 14-oz. can coconut milk (or double the recipe and use a full can)
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon honey
Juice from 1 fresh lime

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine. Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper and cilantro. Heat through gently and bring to a slow simmer. Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more honey and/or coconut milk if you need less heat. Serve with blue corn tortilla chips. Makes four servings.

Poppyseed Chicken - tried and true!

5-6 chicken breasts, cooked and cubed
2 cans cream of chicken soup
8 oz. sour cream
1 roll Ritz crackers, crushed
1/4 cup melted butter
2 T poppyseeds ( I don't think I use nearly this much... )

Place chicken in greased 9x13 pan. Combine soups and sour cream, and most of poppy seeds, and spread evenly over chicken. Spread crumbs over soups, drizzle butter over crumbs, sprinkle a bit more poppyseeds over crumbs.

Bake at 350 for 20-25 min or until bubbly. Serve over noodles (egg noodles) or rice.

Red Velvet Cake.

[ CAKE ]
1/2 c. Crisco shortening
1 1/2 c. sugar
2 eggs
2 Tbsp. cocoa
2 oz. red food coloring
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. cake flour
1 1/2 tsp. baking soda
1 Tbsp. vinegar
Cream together shortening, sugar and eggs. Make a paste with cocoa and food coloring and add to the cream mixture. Mix salt and vanilla with buttermilk, add alternately with flour to creamed mixture. Mix soda and vinegar and fold into mixture. (Do not beat … fold only.) Bake in two 9″ layer pans for 30 minutes at 350.

[ ICING ]
5 Tbsp. flour
1 c. milk
1 c. granulated sugar
1 stick butter
1/2 c. Crisco shortening
1 tsp. vanilla
Cook flour and milk until thick. Stir constantly. Make sure you cool milk and flour mixture (in refrigerator). Cream together sugar, butter, crisco, and vanilla well with electric beater. Add flour and milk mixture. Beat until right consistency to spread. This should get fluffy like whipped cream.

Red Lobster Cheddar Bay Biscuits

1/2 cup finely shredded cheddar cheese
2 cups Bisquick (break up lumps before measuring)
2/3 cup milk
2 Tablespoons margarine
1/8 tsp garlic powder
1/8 salt or 1/4 tsp garlic salt
1/4 tsp parsley flakes, cumbled
Heat oven to 400 degrees. Stir cheese into Bisquick. Add milk, mix well.
Cover baking sheet with parchment paper and drop onto paper. Put 2nd baking sheet under first.
Cook in upper 1/3 of oven 12 minutes. Remove from pan.
Melt margarine. Add garlic, salt, parsley. Brush over biscuits. Serve warm. Makes 12.