Honey-lime chicken enchiladas

1/2 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp. garlic powder

1 1/2 lbs. chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate at least 30 minutes (I usually do longer)

2 (10 oz,) cans green enchilada sauce

1 c. half & half

flour tortillas

shredded colby jack cheese (or monterey/colby mix)

Mix enchilada sauce with half & half. Spread roughly 3/4 c. of the sauce on the bottom of a 9x13 dish. Fill tortillas with chicken mixture and shredded cheese, roll-up, then place side by side in dish. Pour remaining sauce on and top with more cheese. Bake at 350 for 25-30 minutes.

Sour Slaw

• 1/4 cup vegetable oil
• 1/4 cup white-wine vinegar
• 1 tablespoon dry sherry
• 2 cloves garlic, finely chopped
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
• 1/4 cup flat-leaf chopped parsley

Directions

1. Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
2. Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.

From MarthaStewart.com

Homemade Carmel for Carmel Apples

1 lb. brown sugar (2 1/3 C.)

1 cup Karo syrup

1/2 cup butter

1 can sweetened condensed milk

*Melt butter in heavy sauce pan. Then add remaining ingredients. Cook over medium heat 10-15 minutes or until soft-ball state is reached on candy thermometer. Then add 1 tsp. vanilla and a small amount of almond extract (if desired); stir. Let the carmel cool for 5-10 minutes then dip prepared apples into carmel. Place on waxed paper to cool.

Rigatoni with Creamy Tomato Sauce

1/2 - 1 pound Jimmy Dean Sausage

2 Tbs. butter

1 small onion , chopped

1 clove garlic, minced

1 can of diced tomatoes

1 can tomato sauce

1/2 cup dry white wine or apple juice

1/4 tsp. salt

1/2 cup whipping cream

rigatoni pasta

* mushrooms and chopped zucchini are also yummy in this dish

Crumble and brown sausage in butter. Add onion. Cook slowly, stirring occasionally. Mix in garlic, tomatoes, tomato sauce, salt and wine. Increase heat to medium, bring to boil. Cover and let simmer for 15 min. Meanwhile cook rigatoni, drain well. Mix cream into sausage mixture and cook, stirring until sauce boils and starts to thicken. Spoon over ragtoni. Serve with parmesan cheese.

Recipe from Joanne Broadbent

Cynthia's Cheese Ball

2 – 8 oz. Cream cheese

1 tsp. Bon Appetit spice

½ tsp. Mustard

1 cup grated cheddar cheese

shake of garlic salt

4 green onions

Mix all ingredients together. Roll into a ball or shape desired. Cover with chopped pecans. Serve with crackers.

Rice Krispie Ice Cream Dessert

2 1/2 Cups Rice Krispies (brown by broiling for 20 to 30 seconds or until light brown - be careful not to burn)

1 Cup Flake Coconut

1 Cup Brown Sugar

1/2 Cup Melted Butter

1/2 Cup Chopped Pecans

Mix all together, spread 2/3 of the mixture in the bottom of a 9x13 pan. Take 1/2 gallon of vanilla ice cream, cut and spread on top of crust. Sprinkle remaining crust over the top of the ice cream. Cover with foil and freeze until ready to serve.

Top each piece with fresh cut up strawberries and a dollop of cool whip or whip cream.

***I usually double the topping recipe. And I like to add cinnamon to the topping mixture, about 1 1/2 T. Then when I assemble the dessert I place a serving of the ice cream on a plate, then drizzle with warm honey, strawberries, whipping cream and a sprinkle of cinnamon.....yummy! Taste like fried ice cream from a mexican restaurant.

Chicken Teriyaki Salad

8 oz. Bowtie Pasta - cooked

3oz. Honey Roasted Peanuts

3oz. Craisins

1/2 Bunch green onions chopped

8oz. Fresh Spinach Greens

1/3 Cup Toasted Sesame Seeds

1 Cup Cooked Cubed Chicken

Dressing:

1/2 Cup Oil

1/2 Cup Teriyaki sauce (Kikkoman – Teriyaki Baste & Glaze)

1/2 Cup White Vinegar

3 Tablespoons Sugar

1/4 teaspoon Salt

1/4 teaspoon Pepper

(mix all the dressing ingredients in a blender and blend until smooth and creamy)

Add Chicken and Pasta to Dressing 2 hours prior to serving. Just before serving add remaining ingredients, mix and serve.