Chicken Enchilada Pasta

Olive oil
4-5 chicken breasts (boil until cooked, then shredded and sliced)
red onion, bell pepper, green pepper (sliced into small pieces)
1 can chopped green chilies
1/2 can black beans
1/2 can corn

Sautee red onion, bell pepper, green pepper first, then add in the other above ingredients.
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Cheese Sauce (cook in separate pan)

1-2 tbl. sp. butter
2 tbl. sp. flour
1 cup chicken stock
1/4 cup cream
1/2 cup milk
1 tsp. salt
1/4 tsp. cumin
1 tbl. sp. lime juice
2 cups shredded mexican cheese
1/2 can mild enchilada sauce
2 chopped roma tomatoes

Wisk the above ingredients in a pan until creamy.
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Feticinne noodles
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Add sour cream and tortialla chips on top of pasta.

Cook all three separate parts, then add together when all are cooked and warm. Enjoy!

Crossaint Chicken Salad

12 oz. chicken (canned or diced)
1/2 cup miracle whip
1/2 cup mayo
1/4 tsp. garlic powder
1/8 tsp. dry mustard
1/2 cup diced celery
1/4 cup diced green onions

Put chicken in a bowl and crumble. Add wet ingredients, then dry. Mix in celery and green onions last. Serve on crossaints.

Company Potatoes

2 bags of hash browns (Frozen one.  I like to get the shredded ones, I also like to have them thawed out.  It makes the cook time faster.)

2 cans Cream of Chicken Soup

1 - 32 oz. of Sour Cream

Cheese- I usually put in 2 Cups of Cheese

1 Cube of Butter ( I save about a1/4 to mix with your crushed corn flakes)

1/2 Onion (If desired-my family does not like onions so I either put them in my processor and make them like soup or just season with onion salt.)

Add a pinch of salt

Stir all together.  Cook at 350 for about 45 mins. or until top of potatoes is bubbling.  I also add more cheese to them top.  Cover with tinfoil to cook, last 10 mins, take tinfoil off and cover top with cornflakes, add butter to cornflakes so that they are crunchy.

Peppermint Cookies

White Cake Mix

1 egg

1/2 -1 teaspoon peppermint extract

1 stick of butter

Mix all together. You can either roll into balls or roll out dough and cut into shapes. Bake at 350 for 10-11 minutes.

Frosting

Powder Sugar

1/4 Cup Melted Butter

1 1/2 - 3 Tablespoons of milk

1/2 Teaspoon of Peppermint Extract

Mix all wet ingredients together.  Keep adding powder sugar until desired thickness.  Also good with lemon extract and orange extract.

Pomegranate Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
8 oz shredded mozzarella
8 oz shredded Parmesan
1 pound bacon, cooked and crumbled
8 oz pomegranate arils (Craisins can substituted)
1 c sliced almonds, toasted

Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad. Makes 12 servings.

Note: Use one Costco container of mixed greens instead of the three different heads of lettuce. Spinach can also be used.

Dressing
1/2 c red wine vinegar
1 c sugar

1/2 onion, chopped
1 1/2 tsp salt
2 tsp dry mustard
1 c canola oil

In a blender or food processor, mix all ingredients except oil. Add oil and blend again.

Cookie Salad

Cookie Salad

2 small packages vanilla instant pudding
2 cups buttermilk
16 oz. tub cool whip
1 can pineapple tidbits (or crushed pineapple)
1 can mandarin oranges
1 package Keebler striped shortbread cookies

Mix pudding, buttermilk and cool whip. Add drained pineapple and oranges. Refrigerate.
Break cookies into bite size pieces and freeze in plastic bag. Stir into salad just before serving.

Bacon Wrapped Water Chesnuts

1 can whole water chesnuts
1 lb bacon
1/2 cup brown sugar
1/2 cup ketchup

Wrap each water chesnut with a slice of bacon using a toothpick to hold in place. Place in baking dish. Bake at 375 degrees for 20 minutes. Drain fat. Mix ketchup and brown sugar and pour over wrapped chesnuts. Bake for an additional 30 minutes at 375.