Honey Lime Chicken Enchiladas

From Angie...

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 t. to 1T chili powder

2 large cloves of garlic, finely minced or 1/2 t. garlic powder

1 lb. boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups Mexican cheese blend, shredded

1 14 oz. can of green enchilada sauce

1/2 to 3/4 cup of heavy cream

nonstick cooking spray

1 T chopped cilantro to garnish

Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium sized bowl, set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees). Spray the surface with non-stick cooking spray or a oil with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9X13 baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2T) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada it will be more of an overlap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side to the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas, you will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Sticky Dough Rolls

From Angie...

Dissolve 2 pkgs yeast (2T) in 1/2 cup warm water and 1/2 T sugar. On stove scald 1 c. milk add 1/2 c. shortening. Let melt, let cool then pour in mixer when the recipe tells you to.

In mixer add:

1/2 cup sugar

1/2 T salt

3 eggs well beaten

4 cups flour (I have to add more because mine was to sticky)

Add yeast after milk

Rise until double. About 30-45 min

Split in half and roll out

In bowl mix about 1 cup sugar with one orange rind grated

butter then sprinkle orange mixture and cut like pizza then roll up.

Let raise another 45 minutes and bake at 425 for 10-12 min. (I actually do mine for about 8-9 minutes or else they burn)

Microwave Caramel Popcorn

From Angie...

(This tastes just like cracker jack popcorn to me)

4 quarts popped popcorn

1 cup brown sugar

1/2 cup margarine

1/4 cup light corn syrup

1/2 t. salt

1 t. vanilla extract

1/2 t. baking soda

Directions:

1. Place the popped popcorn into a large brown paper bag. Set aside.

2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take our and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.

3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minutes and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Chicken Salad Sandwich

From Angie...

2 cans of chicken (12.5 oz.)

1 cup mayo (I usually use less than this)

1 cup coleslaw dressing

2 cups cooked and cooled shell noodles

1/4 cup green onions chopped

1 cup pineapple drained and cut

2 cups red grapes cut in half

2 cups diced red apples (leave on the peel)

2 cups sliced celery

1 1/2 cups cashew nuts

Mix everything together except the apples and cashews (add these right before serving). Let chill for 2 hours, I like this inside croissant rolls. So refreshing on a summer day!

Heavenly Beans

Inspired recipe from Grandma Ellis...

(In my opinion this makes a great Food Storage recipe to rotate through)

1 can Van Camp pork & beans

1 can Stagg Chili

1 can Kidney Beans

Big can Bush's Baked Beans

1 can stewed tomatoes (use one that's a little spicy)(of course I blend it a little before I mix in due to my picky kids)

1 can corn drained

Add everything to a crock pot and cook on low 4-6 hours. This is super easy and yummy. Sorry I don't know the exact can sizes. My grandma gave me this recipe and said it's a perfect meal if you add cornbread as a side. It's sweet, and I am sure you could get different flavors of the beans, but try to stick to the name brands on the stuff I put name brands on :) Let me know how yours turns out.

Chicken Poppyseed Salad

From Jenny...

Spinach leaves
Romaine leaves
Grilled chicken with lots of lemon pepper seasoning
sliced Red onion
Crispy bacon- I buy it in the salad dressing section, already cooked and crumbled
Shredded mozzarella cheese
toasted sliced almonds

Dressing: makes a ton! you could half it.
1 1/3 c. sugar
2 tsp. salt
2 tsp. dry mustard
2/3 c. red wine vinegar
3 Tb. Maui or Vidalia onion, chopped
2 C canola oil
3 Tb. poppy seeds

Mix the dressing in a blender until thick. Toss all ingredients with the dressing until coated.
Enjoy, it's sooo delicious!

Easy Potato Asparagus Soup

From April...

4 teaspoons oil

1 large onions, chopped

3 tablespoons flour

2 cups asparagus, cut into 1 inch pieces

2 cups milk

1 (14 1/2 ounce) cans chicken broth

8 ounces cubed red potatoes

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

4 ounces shredded cheddar cheese

1 small tomato, seeded and chopped

1/3 cup sour cream

Heat oil in a large sauce pot, add onion and cook over medium heat until tender. Add flour and stir to coat onions. Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often. Reduce heat to low, cover and simmer, stirring occasionally, 10-12 minutes or until vegetables are tender. Add cheese, tomato and sour cream and simmer until cheese is melted. (You can substitute broccoli for asparagus if you want to)