1. Combine cream cheese, 1 cup of the cheddar cheese, chilies, spices and chicken.
2. Spread into greased 9” pie plate.
3. Bake at 350° for 20-30 minutes or until lightly browned and heated through.
4. Sprinkle with remaining cheese. Let stand for 10 minutes.
5. Serve with tortilla chips.

Instructions

1. Whisk together sugar and flour. Slowly add water or cherry juice and whisk until smooth.
2. Cook over medium heat until thickened, about 4-5 minutes. Add cherries and continue to cook for an additional 10 minutes.
3. Remove from heat and add almond flavoring. Set aside to cool.
4. Allow puff pastry to thaw in refrigerator.
5. Unfold pastry and cut into 9 equal squares. Place pastry squares in muffin or tart tin.
6. Mix cream cheese, powdered sugar and vanilla until smooth.
7. Drop 1-2 tablespoons of cream cheese mixture into pastry cups. Cover cream cheese with cherry pie filling.
8. Bake at 350 for 25 minutes.
9. Best served at room temperature.

1. Sauté onions and garlic in butter.
2. Add flour and allow to thicken.
3. Add chicken broth, a little at a time, stirring until smooth.
4. Add cumin, green chilies, the other spices, chicken, and the beans.
5. Bring to a boil, lower heat to medium and simmer 30 – 60 minutes.
6. Stir in sour cream and 2 cups of Monterey jack cheese right before serving.
7. Garnish with additional cheese. Serve with corn bread.

Instructions

1. Heat water and butter to rolling boil.
2. Add flour, stirring constantly, cook until dough forms into a ball.
3. Remove from heat. Beat in eggs.
4. Using a #20 (1.5 ounce) cookie scoop, drop dough onto cookie sheet, about 2” apart.
5. Bake at 350⁰ for 35 minutes.
6. Allow to cool completely.
7. Prepare custard – Combine pudding mix with milk and sweetened condensed milk. Gently stir in whipped topping.
8. Prepare frosting – Melt chocolate and butter, mix well. Beat in powdered sugar and vanilla. Add milk by tablespoon until frosting reaches desired consistency.
9. Slice off top of each puff. Remove any strands of soft dough.
10. Fill with custard, replace top and frost. Refrigerate before serving.

Instructions

1. Cook onion in oil for 1-2 minutes. Brown roast in skillet with onions, 4-5 minutes on each side.
2. Combine dry soup mix with mushroom soup in crock pot.
3. Place roast and onions in crock pot with soup mixture. Spoon soup over roast and cook on low 4-6 hours.
4. Serve with mashed potatoes… I just got chills.

Tougher cuts of meat are best when cooked low and slow. A more tender cut of beef will turn to mush if cooked this long.

Instructions

1. Combine ingredients in crock pot.
2. Brown roast in skillet and add to crock pot.
3. Cook on low heat, 8-10 hours.

Instructions

1. Season chicken with salt, pepper and cumin. Heat olive oil in large skillet and place seasoned chicken in skillet. Brown chicken breasts, 4 – 5 minutes on each side.
2. Remove chicken and slice. Return chicken to skillet, along with green chilies and garlic. Continue to cook chicken until cooked thoroughly.
3. Whisk sour cream and milk together. Add enchilada sauce and cumin. Warm tortillas in microwave, 30 seconds or so.
4. Assemble enchiladas by dipping each tortilla in enchilada sauce mixture, lay tortilla flat, spoon on about 1/4 – ½ cup sliced chicken, and top with 1 tablespoon cheese. Roll tortilla tightly and place in sprayed 9×13 baking pan. Assemble the remaining enchiladas and place in pan.
5. Pour remaining enchilada sauce mixture over the enchiladas, top with remaining cheese.
6. Bake at 350° for 30-40 minutes, or until sauce and cheese are bubbly and delicious. Remove from oven and top with chopped cilantro. Serves 6 – 8.

Instructions

1. Melt butter in large pan. Add marshmallows and melt, stirring occasionally.
2. At this point, you would add any food color or flavorings.
3. Mix in cereal. Press into greased 9 x 13 pan.

Instructions

1. Pre-heat oven to 350°. Line baking sheets with parchment paper or a non-stick baking mat.
2. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed.
3. Form into 1-inch balls on a cookie sheet and flatten each with a fork or bottom of a glass.
4. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown.
5. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.