Easter Egg Bread (from Taste of Home)

This is another one of my favorite breads for Easter time.  You must put the egg wash over the bread before baking, however, or the colored eggs will run - and that will put you in a bad mood (like it did me), and you won't want to make it again until someone talks you into it.  It is a delicious bread, though, and fun for the kids.

Ingredients:

• 6 to 6-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 to 2 teaspoons ground cardamom
• 1 teaspoon salt
• 1-1/2 cups milk
• 6 tablespoons butter, cubed
• 4 eggs
• 3 to 6 hard-cooked eggs
• Vegetable oil
• 2 tablespoons cold water

Directions:

• In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
• Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
• Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
• Beat water and remaining egg; gently brush over dough. Bake at 375° for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 281 calories, 8 g fat (4 g saturated fat), 107 mg cholesterol, 231 mg sodium, 44 g carbohydrate, 1 g fiber, 9 g protein.

Hot Cross Buns (modified slightly from MarthaStewart.com)

This is one of my favorite bread recipes.  I try to make these rolls every year for Easter and sometimes Christmas.  They go perfectly with a traditional ham dinner - and the leftovers are always fought over for breakfast the next morning.  You won't be disappointed!  They are a bit of work, however, so give yourself some time.

Hot Cross Buns (Makes about 2 dozen)

Ingredients: 

• 12 tablespoons unsalted butter, melted and cooled, plus more for bowl, pan, and knife
• 1 cup whole milk
• 1/2 cup granulated sugar
• 4 1/2 teaspoons (2 packages) active dry yeast
• 2 tsp. salt
• Zest of 1 lemon
• Zest of 1 orange
• 4 large eggs, lightly beaten
• 5 3/4 cups all-purpose flour, plus more for dusting
• 1 1/3 cups craisins
• Bun Crossing Paste
• 1/2 cup apricot jam

Directions:

1. Generously butter a large bowl; set aside. Place 1 cup milk in a small saucepan, over medium heat. Heat until milk reaches 110 degrees on a candy thermometer. Pour milk into the bowl of an electric mixer fitted with the dough hook attachment. With machine on low speed, add granulated sugar, yeast, salt, butter, lemon zest, orange zest, and eggs. Add flour, and mix on low speed until a soft, slightly sticky dough forms around dough hook. Continue kneading, scraping down hook and sides of bowl as necessary, until smooth, about 4 minutes more.
2. Add craisins; knead, with dough hook, to incorporate. Turn dough out onto a floured surface. Knead briefly to evenly distribute currants in dough. Shape into a ball. Place dough in prepared bowl. Turn to coat with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 20 minutes.
3. Line a baking sheet with parchment paper; set aside. Turn dough out onto work surface. Knead briefly and roll dough into a log. Cut log in half and cut each half into 12 equal pieces. Shape each piece into a tightly formed ball. Place on prepared baking sheets 2 inches apart. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1 1/2 to 2 hours.
4. Preheat oven to 375 degrees.  Place bun crossing paste in a pastry bag fitted with a small plain tip or a paper cornet with a 1/8-inch opening. Pipe crosses over the surface of each bun. Transfer buns to oven and bake until golden brown, 18 to 25 minutes. Transfer to a wire rack and cool to room temperature.
5. Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Brush heated jam over buns.

Bun Crossing Paste (Makes enough for 2 dozen buns)

• 2 tablespoons vegetable oil
• 1 cup flour (scant)
• Pinch of salt

1. In a medium bowl, whisk together oil and 1/2 cup plus 1 tablespoon water. Add flour and salt, and whisk until well combined. Let stand 1 hour before using.

Pistachio Cake

I do love a good chocolate cake, but I'd have to say this is my second favorite flavor.  It's probably just nostalgic for me as I used to ask for it on my birthday, but it is tasty, nonetheless.  AND, it makes a GREAT St. Patrick's Day dessert.  Try it!

Ingredients:
1 yellow cake mix
1 pkg. pistachio pudding mix (4 oz)
1 1/4 cups water
1/4 cup oil
4 eggs
1 tsp. almond extract
7 drops green food coloring

Combine all ingredients together and beat for 2 minutes.  Pour into greased & floured BUNDT cake pan.  Bake @ 350 for 50-55 minutes.  Allow to cool in pan for 10 minutes.  Invert onto wire rack and continue to cool.  Drizzle with powdered sugar glaze (below).


Glaze:
1 lb. (about 3 1/2 cups) powdered sugar
2 T. melted butter
1/4 cup milk (add 1-2T more if it's too thick)
1/2 tsp. almond (optional)
2-3 drops green food coloring (optional)

Combine all ingredients together & drizzle over cooled cake.

Creamed Asparagus on Toast

If you don't like asparagus or hard-cooked eggs, you won't like this recipe, but I love it!  My Mom has been making it since I was little and it's a favorite for me.  However, I can't say the same for my husband & children, who call hard-cooked eggs hot & rotten eggs.  It's definitely an easy recipe though, and I think you'll like it!

Ingredients:
6 eggs
1 1/2 lbs. asparagus, trimmed and cut into bite size pieces
6T butter
6T flour
salt & pepper
3 cups milk
Toast slices, buttered

Directions:
Boil eggs for 10-12 minutes, set aside in cold water.  Steam asparagus until done, but still somewhat crisp.  While asparagus is steaming, dice or slice eggs and place in a large bowl.  

To make a basic white sauce, melt butter in a saute pan.  Add flour and stir until combined.  Season with salt & pepper to taste.  Add milk and stir until thickened.  Add sauce & steamed asparagus to eggs and stir together.

Serve over buttered toast, torn into bite size pieces.

Asian Chicken Salad

I got this recipe from an Enrichment night a few years ago.  Love it.  I often make it with breadsticks for a more filling meal.  I used steaks in this salad tonight, but I will say, the chicken is MUCH better.  Here you go:

Asian Chicken Salad (serves 6 as main course)
1-10 oz. bag fresh spinach (stems removed)
1 small bag fresh bean sprouts, washed & drained
1 small bunch green onions, sliced
2 chicken breasts, trimmed & cubed
1 pkg. Ramen noodles (coarsley broken)
1 small can mandarin oranges, drained
1/2 c. slivered almonds
2 T. sesame seeds (optional)

Directions
For the chicken, saute in about 2 T. oil. Season with Lawry's season salt & a little soy sauce.  Combine all ingredients together.  Add warm chicken & toss with dressing just before serving.  (Use dressing sparingly, or set some salad aside without dressing or crunchies to keep leftovers fresher longer.)

Asian Dressing
1/2 cup olive oil
3 T. sugar
3 T. rice vinegar
3 T. soy sauce
salt & pepper
(Wisk or blend until smooth.)

Peanut Butter Bars

These are one of my husband's favorites, so I whipped him up a batch tonight.  Thought I'd share this good old classic recipe.  There are many versions of peanut butter bars, but I find this one that mixes the peanut butter into the frosting is quite delightsome.

Cream together:
2 cubes butter
1 cup peanut butter
2/3 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp. vanilla

Then mix in:
1 tsp. baking soda
2 cups flour
2 cups quick oats

Press mixture onto a large cookie sheet.  Bake @ 350 for 15 minutes or until golden brown.  (You can bake in a 9x13, but they will be thick and need at least 30 minutes to bake.)  Top with frosting recipe below. Allow to cool, cut & serve.

Peanut Butter & Chocolate Frosting:
1 cube butter
1 cup peanut butter
1/2 cup milk
1/4 cup unsweetened cocoa powder
1 T. vanilla

Stir together all ingredients over medium high heat until smooth.  Remove from heat and stir in 1 lb powdered sugar (about 3 1/2 cups).  Spread over peanut butter bars.

Veggie Pizza (Wicked Stepmothers)

2 pkgs. crescent rolls
1 pkg. Uncle Dan's ranch dressing mix
1/2 cup mayo
1/2 cup sour cream
1-8oz. pkg. cream cheese, softened
1/2 cup chopped broccoli florets
1/2 cup chopped carrots
1/2 cup chopped cauliflower
1/2 cup chopped red bell pepper
1 cup shredded cheddar or sharp cheddar cheese

Unroll 2 pkgs. Pillsbury Crescent Rolls, flat onto a large baking sheet, gently pressing edges together to make one large crust. Poke holes in dough, then bake 10 to 12 minutes at 400 degrees.  Cool completely.

Blend cream cheese, mayo, sour cream & seasoning package together. Spread over cooled crust.  Sprinkle mixed veggies & grated cheese on top and pat gently. Cut into small squares or triangles.  Serve immediately or refrigerate for up to 5 hours.

Rumaki

2 cans whole water chestnuts
1 lb. bacon (cut slices into thirds)
1 cup soy sauce
2/3 cup ketchup
1/2 cup brown sugar
toothpicks

Drain water chestnuts and place in a small bowl or liquid measuring cup.  Add soy sauce and soak for a few minutes.  Wrap each water chestnut with bacon, then secure with a toothpick and place on a baking sheet.  Bake @ 350 degrees for 30 minutes or until crisp.  Drain grease from baking sheet.  Stir together brown sugar and ketchup and pour over the rumaki.  Gently stir to coat.  Bake for another 12-15 minutes until glaze has set.  Serve immediately.  (You may wrap the chestnuts with bacon several hours or even the night before your party to save time.)

Buttermilk Rolls

Ingredients:
2 cups buttermilk, warmed (or 2 cups milk + 2 T lemon juice)
1 pkg. yeast
1/4 tsp. baking soda
2 tsp. salt
1/4 cup sugar
1/4 cup butter (1/2 cube)
5 cups flour

Directions:
Add yeast & sugar to warmed buttermilk (if the milk is too hot, it will kill the yeast, so just get it really warm).  Using a dough hook in a large mixer, add soda, salt, butter & flour (gradually).  Beat with dough hook until a soft dough forms that does not stick to the sides of the bowl.  You may need to add more flour - up to a cup more.  Turn dough out onto floured surface and knead a few times until you've formed a nice ball.  Coat a large bowl with 2 T oil and turn your dough ball in it a few times to prevent from sticking while raising.  Cover dough and allow to rise in a warm place for about 1 1/2 hours. 

Turn dough out onto your work surface.  Do NOT use flour at this point as the little bit of oil in the dough will be your friend while shaping.  Using a sharp knife, cut dough into 16 equal sections and shape into balls.  Allow to rise for 30-40 more minutes in a warm place.  Bake for 15-18 minutes @ 425.


(Easy Shaping Method: Place two dough balls in front of you at a time on the countertop.  Put your hands over them, palm down, and begin to roll the balls quickly.  Your fingers should be arched with your tips touching the countertop, your right hand will move counterclockwise, your left hand clockwise.  The dough should catch on the outer edges of your palms as you slide it back towards you on the countertops.  The catching and rolling motion will make smooth doughballs.)

Sourdough Stuffing

Ya ya, this picture is not the greatest - it's from Thanksgiving 2005 if you want the tragic details.  I'll have to take some better ones this year.  And while I was looking for a picture of my stuffing to post, I realized I have absolutely no Thanksgiving pictures from 2007.  That is the real tragedy!  Very hard to believe too since we're such the picture taking family.

Anyway, here is my stuffing recipe.  It is TAAASTY!  And if you don't like sausage...me either!  But I LOVE it in this recipe.  I've never met a person that didn't like my stuffing, so don't be the first.  This recipe makes enough to stuff your turkey, plus fill an oversized casserole dish.

Ingredients:

1 loaf sourdough bread, cubed & dried or toasted in the oven

1 8x8 pan of cornbread, cubed & dried or toasted in the oven

1 box of Mrs. Cubbison's Seasoned Dressing

1/2 bunch celery, chopped

1 large onion, small diced

1 lb. sage sausage, pick a good one, no cheapies (a bad sausage can ruin your stuffing)

2-3 apples, peeled & diced (optional)

1 cup Craisins (optional)

2 cubes butter

2 cans chicken broth

1 tsp. dried sage

Directions:

I often make my cornbread a day or two before Thanksgiving and allow it to harden, but you can also use the oven toasted method.  The best sourdough I've used is a round loaf made by the Coeur d'Alene French Baking Co., but you can get it at Walmart - it's usually on the bottom or top shelf.  The two things that make this recipe great are the sourdough bread and the sage sausage, so don't use alternatives!

Place the cubed & dried sourdough, cornbread, Mrs. Cubbison's boxed stuffing mix & Craisins into a large mixing bowl - or two if need be. 

Cook sausage & extra sage seasoning in a large skillet over medium high heat until heated through.  Remove sausage from the pan and allow to drain on paper towels.  Add butter to the pan, followed by the onions, celery & apples.  Allow to cook for a few minutes or until slightly tender, but not mushy.   Stir cooked produce & sausage into the bread mixture.  Add chicken broth until moistened and stir again to distribute.  You may need more or less broth depending on how much bread you've used.  (You want the bread to be soft and a little wet, but not soggy or mushy.)  Now you're ready to stuff your turkey!

Place leftover stuffing into a casserole dish and bake covered @ 350 for 30 minutes.  Remove covering and bake for an additional 10 minutes or until crisp on top.

Note: You can prepare this the night before.  Just refrigerate the sausage/produce mixture and add to the bread & broth in the morning prior to stuffing your turkey.

Apple Spice Muffins

I had lots of yummy apples to use this year (thanks to my dear sister-in-law!) so I had to come up with some more ways to use them.  This recipe turned out really well, and it's healthy!  The best thing about muffins (other than eating them hot) is they freeze really well.  So just eat what you'd like, freeze the rest, and then use them for breakfast on a morning when you're short on time or ideas.  My kids LOVE muffins for breakfast and think they're getting a cupcake - easy trickery!

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup whole oats
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
2 eggs
1/2 cup brown sugar
1/4 cup oil
1/2 cup milk
1/2 cup applesauce
1 cup apples, diced & peeled
1 T lemon juice
Topping:
1/2 tsp cinnamon mixed with 3 T sugar

Directions:
Grease or line muffin tins with paper cups.  Combine flour, oats, baking powder, cinnamon, cloves & salt in medium bowl.  In another bowl, whisk together eggs, sugar, oil, milk, applesauce, apples & lemon juice.  Add flour mixture to liquid ingredients and stir just until flour disappears.  Spoon into muffin cups.  Sprinkle tops with cinnamon sugar mixture and bake for 18-20 minutes @ 375 degrees.  Makes 12

Kellogg's Surprise Muffins

I used to make this recipe for my college roommates & they all loved them.  So here it is girls:

Ingredients:
1 1/2 cups all-purpose flour
1/3 cup sugar
1 T baking powder
1/4 tsp salt
2 cups Kellogg's Corn Flakes®
1 cup milk
1 egg
1/4 cup vegetable oil
1 tsp. almond extract
1/4 cup preserves or jam
4 oz cream cheese, softened (optional)

Directions:
1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S CORN FLAKES cereal and milk. Let stand 2 minutes or until cereal softens. Add egg, oil & almond extract. Beat well. Add flour mixture, stirring only until combined.

3. Coat 12 muffin cups with cooking spray.  Fill muffin cups about 1/2 way full. Top with 1-2 tsp of your favorite jam or jelly (I always use grape).  Top with remaining batter.

4. Bake at 400° F about 18 minutes or until golden brown. Serve warm with soft cream cheese.   (The jam will be very hot, so dive in with caution.)

Makes 12

Monika's Sugar Cookies

So I love to make sugar cookies for every holiday.  And you should be very excited I'm sharing my secrets with this recipe...because I like to think I'm famous for my sugar cookies.  (I'm probably not, but you know, it keeps me going.)  So here's the goods, hopefully dummy proof:

Ingredients:

3 cubes butter, unsalted (if using salted, cut salt to 1 1/2 tsp.)

2 cups sugar

4 eggs

1 tsp. vanilla

1 tsp. almond extract (this is what makes them good!)

5 cups flour

2 tsp. baking powder

2 tsp. salt

Directions:

Preheate oven to 400 degrees. (8-10 minute bake time)

Cream room temperature butter and sugar together in a large mixer.  Add eggs and flavorings, beat again.  Add baking powder, salt, and most of the flour, mixing slowly until all flour is incorporated.  Turn dough out onto lightly floured surface.  (You may want to separate into two sections if it's too large to roll.)  Here's the tricky part, the more you handle your dough, the harder and yuckier your cookies will be, so less is more here.  You want to make sure you have enough flour underneath your dough that it doesn't stick to the surface, and you want to roll it out only 3 or 4 times.  So that being said, the thing that makes my cookies great is I roll them fairly thick - about 1/3", and I never bake them longer than 8-9 minutes.  If they still look like they're not done at 9 minutes, take them out anyway!  If you get them too thick, they really won't be done, so don't go thicker than I've said.  If they're brown at all, you've ruined them!  :)  That's my opinion anyway.

Let the cookies cool on a wire rack or paper towels while you whip of the frosting.  They should be completely cool before you frost or the frosting will run.

Frosting:

1 cube butter

1/2 tsp. vanilla

1/2 tsp. almond extract

1 lb. powdered sugar (3 1/2 cups)

1/4 cup milk

food coloring of choice

Directions:

Cream together butter, flavorings and sugar.  Add milk and beat until smooth (thick, but not stiff - you want it spreadable).  Add your desired colorings at this point.  (Make sure to separate the frosting into different bowls for all the different colors you want to use.)  The trick to making edible art here is to spread the frosting with back and forth, swirling motions, don't just swipe it on the cookie.  Hold the cookie in your hand, scoop some frosting up on an icing spatula (you want the frosting to stay on the end tip) and make swirling motions to spread it around.  If you're adding sprinkles or decorations, place while the frosting is still wet.  Allow to cookies to air dry and either wrap for giving or store in an airtight container. 

Note: Unfrosted cookies freeze very well for about 2 months - just layer in between parchment and freeze in airtight container.  And, this is the best tool for icing anything:

 

Easy Apple Dumplings

Apparently this is a recipe that has been passed down for generations in my family - from my Great Grandma Storment, to my Grandma Dymond, to my Mom, and now me.  This is the first time I've made it or tried it, but thought it was worth sharing.  It almost tastes like an apple cobbler (a syrup develops underneath during baking) and its fairly easy (compared to making REAL apple dumplings).

Dough:
2 cups flour
1 T baking powder
1 tsp. salt
2 T sugar
1/2 cup shortening
3/4 cup milk

Filling:
4 cups tart apples, finely chopped
1/2 cup walnuts, chopped (optional)

Sauce:
2 cups water
2 cups sugar (if your apples are sweeter, reduce sugar to 1 1/2 cups)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup (1 cube) butter

Directions:
Mix together dry ingredients for the dough.  Cut in shortening with a pastry blender until the size of peas.  Add milk and stir to form a soft dough.  On a floured surface, roll dough into the shape of a rectangle until about 1/4" thick (be careful not to roll it too thin or the dough will rip when you roll it up).  Top with chopped apples and nuts if desired.  Roll up (just like a cinnamon roll) and seal edges by pinching.  (If it rips at this point and apples start falling out, don't worry about it - mine did too and it turns out just fine after baking.)  Cut into 1" slices and place into a 9"x13" pan.

Prepare sauce by bringing all ingredients to a boil.  Gently pour the sauce over the dumplings.  Bake uncovered at 375 for 75 minutes.  (The dough will rise up fairly high and a sauce will form during baking. You may add a bit more water after 15 minutes of baking if you have room in your pan.)

Pumpkin Gingerbread Trifle

This recipe is a mixture of two I've found.  I made one today from Taste of Home and thought it needed a little something more...so I'm combining the recipes from there and Food Network to bring you this version.  I think it's a winner...and Happy Birthday, Marie!  Hope you liked your cake!

Ingredients:
2 (14.5 ounce) pkgs. Gingerbread cake mix (prepared and baked according to package directions) - or you may use the recipe below for Gingerbread Snack Cake.
2 (3.4 oz.) pkgs. Cook & Serve Vanilla Pudding
1 (15 oz.) can Pumpkin Pie Mix
3 cups whole milk
1/2 cup brown sugar
2 (8 ounce) carton's whipped topping, thawed, divided
1 (14 ounce) can sweetened condensed milk
Gingersnap cookies or 2 Skor candy bars, crushed (garnish)

Directions:
Prepare & bake gingerbread.  Allow to cool completely on wire racks.

Combine pudding mixes with milk and bring to a full, rolling boil, stirring constantly.  Allow to cook for 1-2 minutes until thickened.  Remove from heat; cool to room temperature.  Add pumpkin pie mix and brown sugar to pudding & stir until smooth.

Crumble gingerbread cake into small pieces. Place one layer of the crumbled gingerbread into your serving / trifle dish and press down lightly to compact the layer. Pour 1/2 of the can of sweetened condensed milk over the gingerbread.  Add a layer of the pumpkin pudding (make sure it has cooled completely first - if not you'll end up with air pockets and it won't look pretty).  Add a layer of whipped topping. Repeat the layers again.  (You may need to hold off on the final layer of whipped topping until after chilling if your dish is full - it will settle in the refrigerator).  At this point, refrigerate overnight or for at least 8 hours.

Before serving, add a final layer of whipped topping in decorative swirls.  Garnish with crushed gingersnap cookies or skor candy bars.  Yield: 25 (1 cup) servings

Gingerbread Snack Cake

I am making my dear sister-in-law a pumpkin gingerbread trifle tomorrow for her birthday and the recipe calls for a gingerbread mix, which I could not find anywhere (okay at either of the two stores at which I had time to look).  So, I had to resort to googling a recipe to make from scratch.  So worth it!  I probably sampled a little more than I should have tonight and I wish I could remember what site this recipe came from (I think it was a Martha Stewart blog), but anyway, it's delicious.  Had to share.

Ingredients:
1 stick (8 oz) butter, room temperature
2 1/2 cups all-purpose flour
1 cup boiling water
2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
2 tsp baking powder
2/3 cup brown sugar
1 cup unsulfured molasses
1 T freshly grated ginger
2 large eggs
Confectioners' sugar, for dusting

Directions:
Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside.  In a bowl, combine boiling water and baking soda; set aside.  With an an electric mixer & paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, flour & spices. Beat in eggs.
Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar or whipped cream.

Chicken Enchiladas

Not the best picture.  Guess I'll have to work on that.  Regardless, these are delicious & easy!

Ingredients:

1 lb. chicken breast, cooked & shredded or cubed

2 cans cream of chicken soup

1 can green chilis OR 4-5 green onions, sliced

1 lb. Monterey Jack cheese, shredded

10 tortillas (I've been using whole wheat, or you can get fresh ones at a local bakery that add to the experience)

1-28 oz can green chile enchilada sauce

In a medium bowl, mix chicken, soup, chilis OR onions, and 1/2 of the cheese.  Lay out tortillas on a large workspace and distribute filling evenly.  Pour a bit of enchilada sauce into the bottom of your baking dish to prevent sticking.  Roll up tortillas tightly and place in baking dish.  Top with enchilada sauce and remaining cheese.  (At this point you can top with sliced black olives before baking if you'd like.)  Bake @ 350 for 30 minutes, uncovered.

Variations:  If you're not a fan of the spicy sauce, I've used cream of chicken soup mixed with sour cream and a bit of water in its place.  Also, pre-cooked rice and black beans may be added to the filling if you want to beef them up.  Also, a note about the chicken - to save time I often boil a large package of chicken breasts (about 40 minutes to make sure they're done).  Then, allow them to cool and cube or shred.  Place in ziploc bags in the freezer to use at your convenience.

Chicken Pot Pie

Probably the best thing I make.  Sad, but true.  So I 've made this a variety of ways: in the oven, in the crockpot, with biscuit dough, with pie crust...it's up to you.  But I will say, the best tasting pot pie is when it's been in the crock pot all day, and then finished off in the oven with your topping of choice.  This just gives it more time for the chicken and vegetables to be tender, and for all the flavors to meld.  This recipe is super easy.

Mix together the following:
1 lb. cubed chicken
1/2 bunch celery, diced
1/2 bag (8 oz.) carrots, diced
3 medium potatoes, diced
1 onion, minced
2 cans cream of chicken soup
1/2 cup water
3 chicken bouillon cubes
1 T lemon juice
2 tsp. salt
2 tsp. lemon pepper

Simmer in a crockpot for 6-8 hours.  Add 1/2 bag frozen peas & 1 can of corn.  Transfer to a large baking dish and top with either biscuit dough or a double pie crust recipe.  Bake @ 400 degrees for 15-20 more minutes or until golden brown.  If you're short on time, mix all ingredients together and bake @ 350 for one hour with the pie crust on, or for an hour, then add your biscuit dough and bake for an additional 15.  (You'll have to crush your bouillon or use use granules.)

Some notes: Dusty's favorite topping is the garlic cheese biscuit recipe on the back of the bisquick box - so try that if you'd like.  My favorite topping is pie crust.  Also, if someone in your family doesn't like the smell of onions permeating every corner of the house, you do have options.  One time, I made this the day before we left on vacation.  When we arrived at our destination and opened our suitcases, there it was...the aroma of chicken pot pie.  I won't mention any names, but someone at my house isn't a fan of that onion smell and this incident was the final opportunity for its offense.  I now lovingly place the crockpot in the garage anytime I want to make this dish.

Pumpkin Chocolate Chip Cookies

This recipe is from cooks.com.  I love it - and just had three while they were hot.  Mmm.

Ingredients:
2 tsp. baking soda
2 tsp. milk
2 cups pumpkin
1 1/2 cups sugar
1 cup oil
2 eggs
2 tsp. vanilla
4 cups flour
1 T baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
2 cups chocolate chips

Dissolve baking soda in milk in a large mixer.  Add pumpkin, sugar, oil, eggs & vanilla.  Mix together til smooth.  Add flour, baking powder, salt & spices.  Mix for about one minute.  Add chocolate chips & mix again.  Scoop onto cookie sheets & bake @ 375 for 12 minutes.  Makes about 5 dozen.

Bacon Cheese Breakfast Rolls

Mix the following with a dough hook:

1 T yeast (dissolved in water)

1 1/2 cups warm water

2 T sugar

1 tsp. salt

1/4 cup minced dried onion

3 cups flour (add more while kneeding to make a soft dough)

Turn dough out onto lightly floured surface.  Roll into a rectangle.  Top with:

1 cup grated cheddar cheese

1 cup crumbled bacon

Roll up lengthwise and seal edges.  Cut into 1 inch rolls and place in buttered baking dish.  Allow to rise for 20-30 minutes.  Bake at 375 for 20 minutes.  Brush with melted butter and sprinkle garlic salt on top.  (These freeze really well if you need a quick breakfast idea.  Just microwave to thaw and enjoy.)