Heavenly Peach Dessert

Another recipe from my Sis-in-Law!

Crust & Topping~

2 1/2 cups crushed graham crackers (2 pkgs)

1 cube melted butter

6 T. powdered sugar

Mix together. Reserve 1/2 cup for topping. Put the rest in 9X13 pan.

Filling~

2 cups water

1 cup sugar

2 T. cornstarch

3 oz. pkg peach Jello

4-5 cups sliced peaches

Cook first 3 ingredients over medium heat until thick (15-20 min). Remove from heat, add Jello, let cool, then add peaches.

Pour over crust and chill.

Topping~

8 oz. softened cream cheese

3 T. milk

1 cup powdered sugar

8 oz. Cool Whip

Combine cream cheese, milk, powdered sugar, and mix well. Fold in Cool Whip and spread on top of peach mixture. Sprinkle on reserved graham cracker topping. Chill. Enjoy!

💗Cindy

Chicken Enchiladas

This is a recipe I got from my Mother-in-Law many, many years ago. For whatever reason, we haven't made them for many, many years! Tonight we changed that. We'll be having them again in the very near future!

4-6 chicken breasts

1 onion, chopped

1-2 cans green chiles

1/2 cube butter

1 large can cream of chicken soup

2 cups sour cream

Tortillas

Mozzarella Cheese

Sliced olives

Cube chicken and put in frying pan with 1/2 cube butter, onion, and green chiles. Cook until chicken and onions are done.

Mix juice from cooked ingredients with soup and sour cream.

We used white corn tortillas and cooked them in hot oil, drying on paper towels.

Roll meat in tortillas and place in 9x13 baking dish with a small amount of soup mixture on bottom. Spoon soup mixture on top, sprinkle with cheese and olives.

Bake at 350 for about 1/2 hour, until hot and bubbly.

L also suggested doing it like a casserole layering the tortillas, then chicken and soup--repeating 2 times. I guess we'll try that next time!

Easy, Fantastic Rice!

We were in UT last week and my sis-in-law made a wonderful dinner with some fantastic rice! We've already made it twice since we've been home and it's only been a week! It's easy and yummy, so here's the recipe for you to try!

Rice--

2 Cups Rice

2 Cubes Butter

2 Sweet Onions

Saute in frying pan until onions are translucent.

Put in large baking dish and add 2-14.5 oz cans Chicken Broth.

Bake covered at 400 for 30-45 minutes, until all fluid is absorbed.

Yummy with pork chops, chicken, pretty much anything!

💗Cindy

Homemade Mac & Cheese

This is an AMAZING recipe! B made it a couple of weeks ago for a small dinner party and it turned out great! I made it as part of our Easter dinner and that's when I realized I need to post the recipe...so here it is!

1 lb. medium shell pasta (or pasta of your choice)
1/2 cup butter
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 ts. garlic salt
1 pint heavy whipping cream
1 1/2 cup milk
16 oz. Velveeta cheese

Cook pasta and drain.

In a saucepan, melt butter and add flour. Whisk for approximately 3 minutes on medium heat to cook out the taste of flour. Flour should turn to a light brown. Add seasonings. Whisk in cream and milk. Keep stirring and bring back to a boil to thicken. Takes about 5-10 minutes to thicken.

 Add Velveeta. Stir with spoon or whisk until cheese is melted.

Pour sauce over drained pasta, then put in 9X13 glass pan.

Bake at 350 for 20-30 minutes, until it just begins to brown, but do not overcook.

*I got this from our super talented cook at Girls Camp last summer. Girls kept coming back for days to see if there were leftovers that they could have. It's a winner!

Delicious Egg Drop Soup

4 cups chicken broth, divided
(or 4 cups water and 4 bouillon cubes)
1/8 tsp ground ginger

2 Tbls. chopped fresh chives or scallions--optional

1/4 tsp. salt

1 1/2 Tbls. cornstarch

3 eggs
About 1/4 cup each of frozen peas and diced carrots

Reserve 3/4 cup chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives/scallions into the saucepan, and bring to a rolling boil. Add peas and carrots. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Stir cornstarch mixture into broth. Return to boil.

In a small bowl, whisk the eggs using a fork. Drizzle egg a little at a time into the boiling broth mixture. Egg should cook immediately. DO NOT USE WHISK! It destroys the "egg drop". (I found out the hard way.) I usually double the recipe for our family.

Yummy with a little soy sauce added to each bowl as desired.

Wassail

Have you tried THIS yet? I HIGHLY recommend that you do!