Cynthia's Coconut Cream Fruit Dip

1 - Package of Cream Cheese

1 - 16 oz. Can or Bottle of Cream of Coconut

(found in the liquor isle by the margarita mix)

1 – 8 oz. Container of Cool Whip

Soften cream cheese and thaw cool whip. Mix all three ingredients together and beat until smooth. Keep refrigerated until served.

Yum Yum Yum!!

Crock Pot Italian Chicken

First add to crock pot:

4 boneless skinless chicken breasts

1 package dry Italian dressing mix

1/2 cup water

Cook these ingredients for 4 hours on low in your crock pot.

Then add:

8 oz. Cream Cheese

1 can Cream of Chicken soup

Cook one more hour on low or until sauce is bubbly. If sauce is too thick add some milk.

Serve over Rice or Noodles

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.