White Chip Chocolate Cookies...

These are a soft and chewy cookie when not over baked. They taste somewhat like a brownie with white chocolate pieces. I made these for my husband's bible study the other night and they seemed to be a hit. Enjoy!



1 C. butter, room temperature
2 C. sugar

2 eggs
2 tsp. vanilla

2 C. flour
3/4 C. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 2/3 C. or one bag of white chocolate chips

Beat butter and sugar until creamy.
Add eggs and vanilla, beat until light and fluffy.

Stir together dry ingredients.
Gradually add to butter mixture beating until well blended.

Stir in white chips.

Drop by teaspoonfuls onto an ungreased cookie sheet.

Heat oven to 350 degrees. Bake 9-10 minutes.
Do not over bake, cookies will be soft.
They will puff while baking and flatten upon cooling.

Cool slightly and remove to wire rack. Cool completely.

Makes 4 1/2 dozen.

Chocolate Cherry Cake...

Every time that I have made this cake it's been a hit with every one. I prefer Duncan Hines Cake mixes, especially for this cake. Devil's Food was just a little too dark chocolate for me. I really like German Chocolate the best. This picture is made with a German Chocolate cake mix. Enjoy!

1 pkg Chocolate Cake mix, any chocolate cake mix.
1 can Cherry Pie Filling
1 tsp Almond Extract or vanilla I prefer almond
2 eggs, beaten

Mix all together and pour into a greased and floured 9x13 cake pan. Bake at 350 for 25-30 minutes. it works best if you mix it by hand and reserve a third of the can of cherries until the last minute so that you will have some whole cherries in the cake.

Prepare frosting while cake is baking.
1 cup sugar
1/4 cup milk
1/4 cup butter

Boil for 30 seconds and then add;
1 cup mini marshmallows, heaping
1 cup chocolate chips

Mix until everything is melted and pour over the cake as soon as you take it out of the oven.

Cool and serve.

Lemon Thins...

1/2 C. softened Butter
1/2 C. sugar
2 eggs, well beaten
1 C. flour, sifted

2 tsp. lemon extract

preheat oven to 350 degrees.

Cream butter and sugar until light andf fluffy. Add eggs and mix well. Beat in flour and extract. drop by spoonfuls onto oiled cookie sheet. Leave about 2 inches between each cookie.
Bake until golden brown around the edges.

Cool slightly on pan. Remove to wire rack to cool completely.

Lemon Quick Bread...

Bread:
1/2 C. butter or margarine
1 C. sugar
2 eggs, beaten
1 2/3 C. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
3/4 C. chopped nuts
Grated rind of one large lemon (the larger the better)
3/4 tsp. almond extract

Cream together butter and sugar.
Add eggs.
Sift flour, salt, and baking powder.
Add flour mixture alternately with milk to creamed mixture.
Mix in nuts, rind and extract.
Bake in greased and floured loaf pan at 350 degrees for 45-60 minutes.This can also be made into muffins.
Pour topping onto bread immediately upon removing bread from oven.

Topping:
1/4 C. sugar mixed with the juice of one lemon. Stir occasionally while bread is baking to dissolve sugar.

Green Chilie Chicken Enchiladas...

5 boneless chicken breasts
1 bunch green onions, chopped, reserving some for garnish
Sliced or chopped black olives, I slice an entire can of black olives
1 dozen corn tortillas
1 large can green enchilada sauce
1 lb. shredded jack cheese

Cook chicken and break apart when cooled. I boil bone in chicken breasts, debone them and break apart. It is much more economical.

Heat tortillas in microwave so they handle easier
Place about 1 cup of the enchilada sauce on the bottom of 13x9 inch baking dish.
Put some chicken. onions, cheese and olives in each tortilla. Laying out all 12 tortillas and distributing equally on each one helps.

Roll up and place seam side down in baking dish. Pour the remainder of the sauce on top and sprinkle with cheese, green onions and olives for garnish.

Cover with foil and bake 25 minutes at 350 degrees or until sauce is bubbly and cheese is melted. Uncover and bake 10 minutes more.

Layerd Enchilada Pie...

This is an old recipe from a friend's Mom from High school. it is so easy to make and it's been a hit every time I've made it. The tortillas are placed in the casserole dish whole, not torn in pieces. I have also added canned pinto beans, drained and rinsed layered between the meat and cheese. I think I like it that way best.

1 lb ground beef
1 medium onion, diced
1 garlic clove, minced

1 tsp salt
1/4 tsp. pepper
1 Tbsp. chili powder or taco seasoning
1 small can sliced black olives
1 8 oz. cans tomato sauce

6 corn tortillas
2 C. shredded cheddar cheese
2/3 C. water

Saut'e ground beef, onion and garlic
Stir in seasonings, olives, and tomato sauce

In round 2 quart casserole dish, spayed with Pam, alternate layers of tortillas, .eat and cheese. Ending with last layer of cheese. pour water at the edge of casserole dish and bake at 400 degrees for 40 minutes. Cut in quarters a, makes four generous servings.