Cherry Enchiladas

The original recipe came HERE from allrecipes.com.

1/2 cup water
1/2 cup butter
1/2 cup white sugar
8 oz cream cheese + 1/3 c powdered sugar
10 (10 inch) flour tortillas
2 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced almonds

Directions
Grease a 9x13 inch baking dish. Whip together cream cheese and powdered sugar and spread evenly among tortillas. Place a few spoonfuls of cherry pie filling in each tortilla and roll up. Place in baking dish with seam side down. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.

Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.

Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving. Serve with whip cream.

Notes: These do not work as well with whole wheat tortillas for some reason but they are still good. I have made these with other types of pie filling- I think the cherry pie filling is a little too sweet but then the apple pie filling didn't have quite enough apples in it. Blueberry is also good.

Blueberry Crumb Cake

Blueberry Crumb Cake
Ingredients
½ sticks Butter
1 Tablespoon (additional) Butter
¾ cups Sugar
1 whole Egg
½ teaspoons Vanilla Extract
2 cups All-purpose Flour
2-¼ teaspoons Baking Powder
½ teaspoons Salt
¾ cups Whole Milk
2 cups Fresh Blueberries

FOR THE TOPPING:
¾ sticks Butter
½ cups Sugar
½ teaspoons Cinnamon
½ cups Flour
¼ teaspoons Salt

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes at 350, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Notes: For the cake part, I tried to use as little butter as possible. I ended up using 3 Tablespoons butter and substituting applesauce for the remaining butter (3/8 cup) and it was still very moist. I also substituted 1/2 cup of whole wheat flour.

Creamy Chicken Lasagna

Creamy Chicken Lasagna

8 oz lasagna noodles

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 c Parmesan cheese

1 c sour cream

3 c diced, cooked chicken

2 c mozzarella cheese

Cook noodles according to package directions, drain.

Mix soups, Parmesan cheese, sour cream, and chicken.

Put 1/4 of creamy chicken mixture in a greased 9x13 pan.

Alternate layers for 1/3 noodles, chicken mixture, and mozzarella cheese.

Bake uncovered at 350 for 40 minutes.

Notes: I don't like cream of mushroom soup so I just used two cream of chicken soups. Also, I added two heads of steamed broccoli to my chicken mixture and it was fantastic. You could also add mushrooms to it, or spinach for more color.

Ezekial Bread

Ezekial Bread
Ingredients
• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry lentils
• 2 tablespoons dry white beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

Directions
1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit until foamy, about 5 minutes.

2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough is more like batter bread. Pour dough into two greased 9 x 5 inch loaf pans (or 5 mini loaf pans).

3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.

4. Bake for 45-50 minutes at 350 degrees (it will be shorter for the mini loaves- I think it was about half an hour), or until loaves are golden brown.

Notes: I gave away most of this bread and everyone loved them! The bread is very hearty and has a great flavor, very moist.

Kale Salad

This is currently my favorite dinner. The first night I made it I accidentally grabbed the chinese 5 spice instead of the sesame seeds. Not recommended. :-)

Massaged Kale Salad



Ingredients:
About 3-4 generous cups washed and chopped kale

1/4-1/2 avocado

2 tbsp olive oil (or as needed)

Juice of 1/3 of a lemon

1 small tomato, chopped

½ large carrot, grated

A few slices of red and yellow pepper chopped into bite sized pieces

a little red onion finely sliced

Sea salt

Pepper

Directions:
Pour 2 tbsp (more/less if needed) olive oil over kale, and sprinkle with sea salt as desired. With clean hands, “massage” the kale so that all of the oil is coating it and it begins to “wilt.” Throw in the avocado and massage it, too, so that the whole bowl of kale becomes well coated with oil and avocado.

Sprinkle on lemon juice as desired, and throw in tomato, carrots, and any other veggies you desire! Top with sesame seeds if you like.

Applesauce Muffins

Applesauce Muffins

Ingredients

1 C margarine, softened

2 c sugar

2 eggs

2 c applesauce

2 t baking soda

4 C flour

1 T cinnamon

1 T allspice

2 T vanilla.

Heat applesauce and add baking soda. Add allspice, cinnamon, and vanilla. In alternating increments, add margarine and flour.

Bake for 15-20 minutes at 350 degrees.

Makes 24 muffins.

Notes: I made this with whole wheat and they were extremely moist. These also freeze very well and you can half easily.

Butterfinger Dessert

Butterfinger Dessert

*This recipe has been in my family for a long time- we love it! It is a great summer dessert because its cold and light.

Crust
4 crushed butterfingers
1 C crushed saltine crackers
1 C crushed graham crackers
1/2 c butter
1/2 c sugar

Filling
3 (3oz) packages instant vanilla pudding (not cook n serve)
2 C cold milk
4 C vanilla ice cream (softened, about half a "box")

Topping
1 9 oz. cool whip

Melt the butter and mix remaining crust ingredients until moistened. Reserve 1 c for topping and press the remaining into a 9X13 pan.

Beat the pudding and milk. Add ice cream and beat to smooth. Pour over crust and level.

Cover filling layer with cool whip. Sprinkle reserved 1 c of crust over the top. Serve chilled.

*Notes- I ommit the 1/2 c sugar in the crust and it is still plenty sweet. You can also use nutter butters instead of butterfingers in this dessert.