Pumpkin Pancakes and Syrup

2 TBS Sugar

2 Cups Flour

4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

4 Eggs

2 cups Milk

1 Cup Pumpkin

4 TBS Canola Oil
Put all dry ingredient into a zip lock bag and shake until mixed well. separate egg whites form yokes and whip egg whites in till they form soft peeks set aside. In a bowl put all wet ingredients including egg yokes and mix well. Then add dry ingredient and continue to mix. Fold in egg whites(this gives you a nice fluffy pancake. Cook on a griddle or pan until golden brown

Serve with homemade syrup and whipped cream.

Syrup

1 1/2 Cups Apple Cider(you can use apple juice)

1 Cup Brown Sugar

1 Cup Corn Syrup

4 TBS Butter

1 tsp lemon juice

1/2 tsp.Cinnamon

1/2 tsp nutmeg

Put all ingredient into a pan and Bring to a Boil on you stove top , continue to boil until you reach desired thickness.

Pumpkin Seeds

Megan and I for the past three years have carved pumpkins as a Hart, Stott Family Tradition. Last year Megan decided to try out a recipe she found and made really good pumpkin seeds and shared with us. Well my husband got hooked so this year we started an after Halloween Tradition of doing pumpkin seeds with all the pumpkin guts. We both enjoyed trying out all our flavor experiments.

Pumpkin seeds

Butter
Seeds

Any flavors you want to try.

This year we did Hot salt, Cinnamon and Sugar, Pickle, BBQ and Salt.

First off you want to clean all the orange gunk off of the pumpkin seed and set them a side in a thin layer to dry out completely. Melt some butter in a pan, we used three sticks of butter for 8 gutted pumpkins. Once the butter is melted dump all your seeds into the butter(after they have dried out) and let them hang out for a minute.

You will want to cover your cookie sheet with parchment paper then take a cup or two and mix the flavoring that you want in a bowl with you butter covered pumpkin seeds. After they are well seasoned and fully covered dump them out onto your cookie sheet in a thin layer. At this point you can sprinkle more seasoning if desired. Place them in the oven making sure to check on them every ten min, and stirring them around.

For the Pickle ones we used the juice from our favorite Pickle jar and let them marinate for 45 min(next year we might let them marinate over night to intensify the flavor) then spread them out onto the cookie sheet. The pickle ones browned up fairly fast so keep an good eye on them.

The BBQ we are going to try a different way next year our advice don't use liquid BBQ sauce maybe just try a dry rub or BBQ seasoning.

Oven temp is 400*

Bake for about 30 min or until golden brown and crispy.

Enjoy this Yummy Fall treat! Its a Family Favorite and my kids love them!

Great Grandma Nell's Cinnamon Buns

2 yeast cakes

1 cup Milk

1 Cup Lukewarm water

1 Tbs sugar

7 Cups sifted flour

10 Tbs. shortening

1/2 cups sugar

3 eggs

1/2 tsp. salt

Dissolve yeast and 1 Tbs sugar in warm water and add 3 c flour and beat add shortening and 1/2 sup sugar and eggs then beat until smooth then add remaining flour milk and salt until mixed well roll in to golf sized balls then roll the ball into butter and cinnamon sugar mixture place into a grease bunt pan and let rise 2 hours

Bake at 350* for 30 minutes

Make a frosted icing with powdered sugar milk and vanilla and pour over the cinnamon buns while still warm.

Graham Cracker "Conference" Muffins

When it comes to TRADITIONS...it seems like FOOD is present more often then not!

That is especially true of this recipe in my family.

Every General Conference Sunday my mom prepares a Breakfast/Brunch in between the two sessions. This tradition actually started when my mom was in college. She and her roommates every conference would make graham cracker muffins and cheese eggs. And now for 31 years my mom has continued this tradition. I love it! Our breakfast comes with the graham cracker muffins, cheese eggs, bacon and sausage, and a cold glass of OJ!

What a fun tradition, and good time to be together and enjoy food and inspiration!

Graham Cracker "Conference" Muffins

INGREDIENTS:

1 Cup Sugar

1 1/2 Cups Flour

6 Graham Crackers, Crushed {6 FULL grahams}

3 teaspoons Baking Powder

1/4 teaspoon Salt

1/4 Cup Shortening

1 Egg

1 Cup Milk

DIRECTIONS:

Combine dry ingredients.

Cut shortening into dry ingredients with pastry cutter {or 2 knives}.

Add eggs and milk and mix only until combined.

Fill muffin tins with baking papers, or grease muffin tins.

Fill cups 2/3rds full.

Bake at 350* for 15-18 minutes.

{I hope you can enjoy this recipe as much as it has been for the past 31 years!}

Cream Cheese Carmel Apple Dip

When the weather changes to bring about fall and the apples are ready to pick at my parent's home, I find myself making this just about every week.

This is one thing that I love and that reminds me of fall!

Cream Cheese Carmel Apple Dip

INGREDIENTS:

8 oz. Package Cream Cheese

1/4 Cup White Sugar

3/4 Cup Brown Sugar

1 Tablespoon Milk

1 teaspoon Vanilla

DIRECTIONS:

Mix all ingredients together really well. {I use a handmixer.}

Eat with fresh cut apples.

{This recipe is one that doubles really well!}

Favorite Oatmeal Chocolate Chip Cookies

Favorite Oatmeal Chocolate Chip Cookies

INGREDIENTS:

1/2 Cup Butter, Softened

1/2 Cup Margarine, Softened

1 Cup Brown Sugar

1 Cup Sugar

2 Eggs

2 teaspoons Vanilla

1 teaspoon Salt

2 teaspoons Baking Soda

1/2 teaspoon Baking Powder

2 1/4 Cups Flour

2 Cups Old-Fashioned Oats

1 {11 oz.} Bag Milk Chocolate Chips

DIRECTIONS:

Preheat oven to 350*.

Cream together butter, margarine and sugars.

Add vanilla and eggs and mix well.

Add salt, soda, powder and flour and mix just until combined.

Stir in oats and chocolate chips.

Roll into balls with a cookie scoop and bake on ungreased cookie sheets for 10-12 minutes.

{I bake them for 11 minutes and then they stay soft for a couple of days...

...or as long as they last!}

Makes 4 dozen cookies.

Fresh Strawberry Salad

Fresh Strawberry Salad

Ingredients:

1 Container of Fresh Strawberries, Sliced

1 Head of Green Leaf Lettuce, Chopped

1 Head of Red Leaf Lettuce, Chopped

1/2 Bag of Italian Blend Cheese

1/2 lb. Cooked Bacon, Chopped

{I use about 12-15 precooked bacon slices}

1/4 Red Onion, Finely Chopped

{Dressing}:

1/2 Cup Red Wine Vinegar

1 Cup Canola Oil

2 Tablespoons Dry Mustard

1 Cup Sugar

Directions:

In a large bowl combine sliced strawberries, lettuce, cheese, bacon, and red onion.

Mix the dressing until combined.

Serve the dressing on the side.

Enjoy!

Sour Cream Pancakes & Homemade Caramel Syrup

Sour Cream Pancakes

Ingredients:

1 1/4 Cup Flour

3 teaspoons Baking Powder

1 Tablespoon Sugar

1/2 teaspoon Salt

1 Egg

1 Cup Milk

2 Tablespoons Canola Oil

1 Tablespoon Sour Cream

Directions:

Mix dry ingredients together.

Add liquids and stir completely.

Cook on hot griddle.

Serve and Enjoy!

Homemade Caramel Syrup

Ingredients:

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 Cup Butter

1/2 Cup Buttermilk

1 Tablespoon Corn Syrup

Directions:

Combine ingredients in a large pan.

Bring to a boil and cook for 2 minutes.

Remove from heat.

Stir in:

1 teaspoon Vanilla

1/2 teaspoon Baking Soda.

Serve over yummy sour cream pancakes!

{if you don't have buttermilk, you can substitute 1/2 Tablespoon Lemon Juice/White Vinegar and enough milk to make 1/2 cup. Just mix together and let sit for a few minutes before using.}

Chicken Salad with Pasta
{Serves 8}

Ingredients:
6 oz. Rotelle/Rotini Noodles
1/4 cup Sesame Seeds
1/2 cup Olive Oil
1/3 cup Teriyaki Sauce
1/3 cup White Wine Vinegar
3 Tablespoons Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
8 Cups (1 Bag) Spinach Leaves
3 Cups Shredded Chicken
1/2 cup Green Onions, sliced
1/2 cup Parsley (opt.)

Directions:
Cook noodles according to package;
drain and rinse.
Boil 3 thawed chicken breasts for 1/2 hour. Shred using 2 forks.
In a frying pan, combine sesame seeds and 1/4 cup olive oil.

Cook until seeds are golden. Let cool.
Stir in remaining oil, teriyaki, vinegar, sugar, salt and pepper.

Pour over cooked pasta.
Add Chicken.
Chill in fridge for 2 hours up to 1 day.

To serve: add onion, spinach, and parsley.
Toss together.

Homemade Lasagna

Homemade Lasagna

1 lbs lean ground beef

1 medium onion, chopped

1 Garlic Clove, Minced

1 26 oz Jar of Your Favorite Tomato & Basil Pasta Sauce

8 Uncooked Lasagna Noodles

1 15 oz Container Ricotta Cheese

1/2 Cups Parmesan Cheese

1 1/2 tsp. Dried Oregano

1 Tbs. Parsley

2 Cups shredded Mozzarella Cheese

Directions:

Heat oven to 350*

Cook ground beef, onion and garlic in skillet over medium heat, stirring occasionally, until no longer pink. Drain. Stir in pasta sauce into meat and warm through. Cook noodles as directed on package. While noodles are cooking, mix ricotta cheese, 1/2 cup Parmesan cheese, oregano and parsley. spread half of the beef mixture in an ungreased 9x13 dish. top with 4 noddles spread one half of cheese mixture over noodles. Sprinkle with one half of cheese. Repeat layers, ending with mozzarella. Top with remaining 1/4 cups Parmesan cheese. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

* I like to make this lasagna in to 8x8 pans and freeze one for a later date this works great, I also will use wheat noodles.

Oreo Cookies

Oreo Cookies

2 Cups sugar

1 cup shortening

2 eggs

1/2 cups milk

8 Tbs.coco

4 cups flour

2 tsp soda

2 tsp vanilla

Mix together then roll out into 1/2 insh sheet and refrigerate over night onto a greesed cookie sheet next day cut into circles

Bake 350* for 15 minutes

Cream Center

1 lbs powder sugar

1 cup butter

4 Tbs flour

4 Tbs milk

4 tsp Vanilla

Fill center of cookies

Salt Dough

This is something fun for a summer day inside when you want to beat the heat!

Salt Dough

1 Cup salt

1 1/2 cups hot water

1 Tbs. Oil

2 Cups flour (there will be a total of 3 1/2 cups)

Mix and then add 1 1/2 cups more flour

make any color using food coloring

store in fridge in airtight container

Your kids will have so much fun playing with this dough, I pull out my rolling pin and all cookie cutters and let the kids go at it!

Ranch Potatoes

Ranch Potatoes

1 lbs hash brown

2 cups cream of chicken soup

3/4 cups sour cream

1 envelope dry hidden valley ranch dressing

3/4 cups shredded mozzarella cheese

1/2 cups Colby jack cheese

2 Tbs diced onions

1/2 cups melted butter

mix all together and place in 9-13 baking dish

Top

1 cup Ritz cracker crumbs

1/2 cups melted butter

1/2 cup cheese

Oven temp: 350* for 30-35 minutes

Watermelon Granita

This is similar to a sorbet or Italian ice great for those summer afternoons.

5 cups peeled and seeded watermelon chunks(3 lbs watermelon should do)

1/2 cup and 2 tbs sugar

2 Tbs fresh lime juice

place water melon chinks in a bowl of a blender or a food processor, replace the top and blend on high speed until very smooth. Transfer the watermelon Pure to a mixing bowl and add the sugar and lime juice. Stir with wooded spoon until the sugar is completely dissolved. Place bowl onto your freezer and freeze for 30 min. remove from freezer and use a fork to scrape any ice crystals from the sides of the bowl. Stir to incorporate the crystals. Return to freezer. Repeat this scraping every 30 min or until consistency is snowy(this could take up to four hours). then scoop into bowls or dessert glasses and serve. scoop into

Cheesy Mushroom Chicken

Cheesy Mushroom Chicken

1/2 cups. chopped mushrooms

2 Tbs. butter

2 Tbs. flour

1/2 cup half and half

1/4 tsp. salt

1 1/2 cups shredded sharp Cheddar cheese

6 chicken breasts pounded 1/4 inch think

flour

2 eggs slightly beaten

3/4 cup fine dry breadcrumbs

Saute mushrooms in butter for about 5 min. blend in flour,stir in cream. Add salt and pepper and cook until thick. Sir in cheese and cook over low heat until cheese is melted.Pour into a pie pan,cover and chill thoroughly for a least in hour. Cut into 6 equal pieces and shape into short "sticks". Place cheese sticks into each breast,tuck in sides and roll up.Press to seal well.dust with flour,dip into eggs an roll into breadcrumbs. Chill for at least 1 hour. About 1 hour before serving time, fry chicken rolls in hot vegetable oil for 5 min or until crisp and golden brown. Drain well and bake in a 325 degree oven for 35-40 minutes.

Tarragon Chicken

Tarragon Chicken

4 chicken breasts

3 Tbs. Butter

1/2 cups flour

1/2 cups finely chopper onion

1 clove garlic minced

1 Tbs. tarragon

4 carrots cut lengthwise

1/2 Lbs mushrooms

1 1/2 cups water

1 cups heavy cream

1 tsp dried tarragon

salt and pepper

Sprinkle chicken with salt and pepper. Heat butter in skillet, cook chicken pieces on all sides by turning. after 5 min add onion, garlic, tarragon and mushrooms, sprinkle with flour and stir to distribute flour evenly. Add water and carrots then cover and cook for 20-25 min until carrots are soft. Remove chicken and carrots to serving dish. Let sauce cook 5 more min stirring often. Add cream, salt and pepper to taste and simmer for 3-5 min. Stir in more tarragon.

*Serve with rice or favorite vegetables

High Hat Cup Cakes

These would be great for a birthday party!

High Hat Cup Cakes

Use any chocolate cup cake recipe you would like

Over hot simmering water in a glass bake ware bowl add:

3 egg whites

1 3/4 cups sugar

1/4 tsp. cream of tarter

beat until stiff (over heat)

then add:

1/4 tsp vanilla

1/2 tsp. almond ext.

Beet very thick until soft peaks form

Mound on to top of cup cake palace in icebox until cool and set up

once cooled and set up dip into melted chocolate and place back into fridge

Chocolate dip

2 cups semi sweet chocolate chip

3 tsp. canola oil

Over simmering water in a oven safe glass bowl

*If you have a favorite chocolate use that!

Oatmeal Munchies

I am taking it old school for all of you who did Home Ec. and remember this recipe, don't laugh my kids love it!

Oatmeal Munchies

1/2 cups sugar

2 Tbs. Butter

2 Tbs. Milk

2 Tbs. and 2 tsp. Peanut butter

3/4 cups quick cooking oats

1/2 tsp. vanilla

2 Tbs and 2 tsp coco

Place wax paper on a cookie sheet. Combine sugar butter, milk and coco in a medium saucepan, cook until it comes to a rolling bubble. Remove from heat cool one min. then add peanut butter, oats and vanilla. Mix well then drop small round balls onto wax paper and store in a cool dry place.

*My kids love them cold so I put mine in the fridge!

Chinese Shredded Salad

Try this yummy salad, I got it at and Enrichment night in our ward!

Chinese Shredded Salad

2 heads lettuce shredded

8 green onions with tops. sliced

1/2 cup toasted almond

12 cup slivered almonds

1/2 cup toasted sesame seeds

1/2 cup cilantro, chopped

10 sugar peas, slivered long

10 large wonton skins sliced, deep fried in 3 inches oil. 350 degrees. fries in one min

8 oz. Rice sticks, deep fried in 3 inches oil.

Dressing

2 tsp salt

1 tsp pepper

4 T sugar

4 T sesame oil

6 T white vinegar

* I am not a fan of cilantro so I leave it out, Its just as good!

BBQ Chicken Pizza

BBQ Chicken Pizza

INGREDIENTS:

1 Boboli Pizza Crust

1 Baked Chicken Breast, sliced

1/4 Cup + 2 Tablespoons BBQ Sauce

1 Tablespoon Shredded Smoked Gouda Cheese

1 Cup Shredded Mozzarella Cheese

1/4 Small Red Onion, sliced into 1/8 inch pieces

1 Tablespoon Chopped Fresh Cilantro

DIRECTIONS:

Preheat oven to 450*.

Coat chicken slices in 2 T. of BBQ sauce.

Spread 1/4 Cup of BBQ sauce evenly over the surface of the crust.

Sprinkle 1 T. Gouda over sauce.

Cover with 3/4 Cup of shredded mozzarella.

Place chicken pieces evenly over the cheese.

Place about 18-20 pieces of red onion over the surface.

Sprinkle the remaining mozzarella over the top of pizza.

Bake for 8-10 minutes, until cheese is bubbly and starting to brown.

Once removed from oven, sprinkle cilantro over the hot surface.

HINTS/TIPS/TRICKS/IDEAS:

*Last time I made this I didn't have red onion...

so I just used a regular yellow onion, and it tasted just as good!

*To make individual pizzas I use pitas...

you will need to use a little extra of the remaining ingredients.

Yummy Frozen Drink

Moms Frozen Drink

1 6 oz. Orange Juice (frozen)

1 6 oz. Lemon Juice (real)

2 Cups sugar

10 Cups water

2 Tbs. Vanilla

1 1/2 tsp. Almond extract

Put in large container and freeze until almost frozen. break into a slush mixture to serve.

*Great for those summer nights

Recipe by VaLair

Beef Stroganoff

Beef Stroganoff

2Lbs. Hamburger

1/2 cups chopped onion

1 can Cream of Mushroom Soup

1 small sour cream

Garlic Powder

Salt An Pepper to taste

Wide Egg Noodle

Boil water to cook noodles(use package directions) Brown Hamburger, garlic powder and onion. Drain hamburger. Then add Cream of Mushroom soup, mix well, Remove from heat and add sour cream. Serve over egg noodles

*This is a quick summer dinner that I love, It doesn't take a lot of time and the kids love it!

Opulent Chicken

Opulent Chicken

8 cans cream of chicken soup

1/2 c. sour cream

1 Tbs. Lemon Juice

10 Ounces Swiss Cheese( about 12 slices)

2 cups Ritz cracker crumbs

1/2 cups melted butter

Place chicken in bottom of pan, cover completely with sliced cheese. Mix soup, sour cream and lemon juice together then pour over top of chicken. Mix crackers crumbs with butter and sprinkle over the top of sauce. Then bake

Bake at 275* for 2 1/2 hours.

Carmel Rice Chex

Carmel Rice chex

2 1/2 cubes of butter (1 1/4 cups)

1 1/2 cup karo syrup

1 cup sugar

stir together until sugar is dissolved then cook 3 min with out stirring. Take off heat the add 1 tsp. vanilla, then pour mixture over a 16 oz. Rice chex's and 1 can of nuts and sunflower seeds. Stir well.

*This chex mix is great for those camping trips or parties!

Cheddar Cheese Biscuits

If you love Red Lobster You will love these Biscuits!

Cheddar Cheese Biscuits

2 Cups. Bisquick

2/3 Cups milk

2 Cups Shredded Cheddar Cheese

1/2 Cups Butter or Margarine melted

1/2 Tsp Garlic Powder

Mix Bisquick, milk and cheese until soft dough forms. Drop by spoonfuls onto an in-greased cooking sheet until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

450* for 8-10 min or golden brown

Tips

*you can add more cheese if you want!

Pork Chop Casserole

Pork Chop Casserole

4-8 pork chops

4-6 potatoes sliced as for gratin potatoes

1 onion sliced

1-2 Large cans Cream of Mushroom Soup

In a bowl place cream of mush soup then thin to gravy consistency with milk. Brown pork chops in frying pan season with garlic powder, salt and pepper. Once cooked place 4 pork chops in bottom of casserole dish then layer with potatoes and onions then pour gravy mixture over the top and repeat layers, pork chops, potatoes, onions then top with rest of gravy.

Bake 350* for 1 hour and 15min

Tips

*This recipe is great doubled then freeze half. When I do this I buy the throw away silver casserole tins

Pina Colada

With the warm weather we've been having I am totally looking forward to fun days of summer! This drink recipe is excellent and perfect for a warm summer day! I'm going to be making it a ton this summer to sip on!

But BEWARE! It is so good you may become addicted!

Pina Colada

1 Large Can Pineapple Juice
6 Cups Milk
3 Tablespoons Vanilla Extract
3 Tablespoons Coconut Extract
1/4-1/2 Cup Sugar

Stir all ingredients together to dissolve sugar.

Freeze.

Let thaw a couple of hours before serving.

Break into chunks and put into blender to make it smooth and creamy.

Sip, sip away!

Chocolate Chip Cookies

This is my husbands favorite!

Chocolate Chip Cookies

1 cup shortening

3/4 cups sugar

3/4 cups brown sugar

1 tsp salt

1 tsp. vanilla

1 tsp. baking soda

2 eggs

2 1/4 cups flour

Milk chocolate chips

Cream together sugars, shortening, vanilla and eggs. then add salt and baking soda. Then mix in flour one cup at a time. then mix in you chocolate chips!

Bake at *350 for 10-12 min

Recipe From Karen

Artichoke Dip

Hot Artichoke Dip

1 Cup Cream Cheese

1 Cup Mayo

1 Cup Parmesan Cheese

1 Can Artichoke Hearts (14.5 oz can)

2 Cloves Garlic

Mix all ingredients together and

put in an oven safe dish

Bake at *350 for Half Hour

Serve with crackers or veggies!

Fried Rice

I got this Recipe off of Good Things Utah (http://www.abc4.com/) If you like Benihana's rice you will love this! Its one of our family Favorites.

Nicea's Fried Rice

Soy Sauce

3 Scrambled Eggs

2 Carrots (finely chopped)

1/2 White Onion(finely chopped)

3/4 Cups Frozen Peas

!/2 Cup Butter

1 to 2 Garlic cloves (crushed) or 1 tsp Garlic Powder

2 Cups white rice (not instant)

Marinate chicken in soy sauce, if you don't have time mic it with chicken before cooking. Cook chicken in a small amount of cooking oil once cooked add carrots, onions and saute until clear then add frozen peas cook until soft. in another pan scramble eggs (chop finely) then add to mixture

Melt 1/2 cup butter add crushed garlic cloves stir. When rice is cooked and done add to rice.

Mix all ingredients together add soy sauce to taste

and Enjoy

Tips

* I use a rice cooker and I do about 5-6 cups rice and double all the veggies and chicken

* I use 1 cup butter because I love the flavor.

* start by cooking your rice first.

Quick & Easy Banana Bread

Quick & Easy Banana Bread

1/3 Cup Oil

1 1/2 Cups (about 3) Bananas

1 teaspoon Vanilla

3 Eggs

2 1/3 Cups Bisquick

1 Cup Sugar

1/2 Cup Nuts (Optional)

1/2 Cup Chocolate Chips (Optional)

Mix Ingredients together in order. Pour into a greased loaf pan.

Bake @ 350* for 55-65 Minutes. Allow to cool 5 minutes.

Cinnamon Jumbles

Yummy Cookies!

Cinnamon Jumbles

1 Cups shortening
2 Cups Sugar
2 Eggs
*Cream together
1 1/2 Cups Buttermilk

2 tsp. Vanilla

*mix, then add

4 Cups Flour

1 tsp. Baking Soda

1 tsp. Salt

Mix well

Place on greased cookie sheet. Drop by spoon ful then

sprinkle with cinnamon and sugar

Bake at 400* for 8-10 min

Waffles

My family loves home made waffles its a Sunday treat.

So here is a Recipe we just love!

Waffles

1 1/2 cups Flour

3 tsp. Baking Powder

1/2 tsp. Salt

2 tsp. Sugar
2 Cups milk
2 Eggs

1/2 cup Oil

Mix all day ingredients then add milk, oil and egg yoke, in a separate bowl whip egg whites till fluffy and form soft peeks then fold into waffle batter.

Tips

* For a healthier choice you can use Whole Wheat Flour and Olive Oil.

* The recipe works best with Whole Milk they fluff up better but you can also use

1 cup Skim milk and 1 cup Half and Half if you don't have whole milk.

*You can also add a little vanilla if you like.

*I like to double my recipe and freeze the waffles in freezer bags for my kids.

Recipe From Kathy

Chicken Enchiladas

Chicken Enchiladas

4-6 Chicken Breasts

1 8 oz Plain Yogurt

1 can Cream of Chicken Soup

1 pkg. Enchilada Sauce Dry Mix

1 tsp. Garlic Powder

3 cup Cheese

Flour Tortilla's

Enchilada Sauce

Boil chicken in chicken stock until done. cube or fork chicken up once done. Mix yogurt, soup, sauce mix, garlic powder and half of the cheese in a bowl, then add chicken(once cooked) place a little of the mixture in each tortilla. Roll up and place in 9x13 baking dish. Cover with remaining cheese and poor enchilada sauce on top then bake

Bake 350* for 20-30 min

TIPS

*You can use wheat tortillas and the fat free chicken soup for a healthier choice

*I serve mine with tomatoes,lettuce, olives,salsa and sour cream. You can also do Mexican rice and beans as a side dish too.

*If you like beans in your enchiladas try black beans

*If you like things a little hotter use mild or hot enchilada sauce the brand I love is Old El Paso

Recipe From Kelly

Welcome

We all would like to Cook Well, Eat Much & Enjoy Often. So my friend Megan and I have decided to start a recipe blog to share with you . The both of us share a love of blogging and cooking and we have come across some really fun recipes that we want to share and hope that you can try and love them as much as we do.