Chicken Enchilada Casserole

6 to 8 chicken tenders OR
2 to 3 chicken breasts, cooked and cubed

Sauté:
2 tsp. oil
1 small onion chopped
½ tsp. garlic powder

Stir in:
One can Cream of Chicken Soup
One can Cream of Mushroom Soup
½ cup to 1 cup of milk
Add chicken

Other ingredients:
3 to 4 cups shredded cheese
9 oz bag of tortilla chips, slightly crushed

Preheat oven to 350 degrees. Grease a 9x13 pan. Layer the pan first with chips, chicken mixture, and cheese. Repeat layers. Cook for 30 minutes. Remove from oven and top with remaining chips.

Note: You can add green chilies if desired.

Garnish with salsa, sour cream and olives.

This is what we had at our Relief Society Birthday Dinner. It is very easy to make.

Homemade Oreos

I am not sure if this has been posted or not, so if it has, so sorry!

1 box devil's food cake mix (Betty Crocker or Pillsbury brand)
3/4 cup butter
2 eggs
1 package cream cheese
1/2 cup butter
2 TBSP vanilla
2 cups powdered sugar

Mix the cake mix, 3/4 cup butter and eggs and set in fridge to chill for 15 minutes. Meanwhile, mix the cream cheese and 1/2 cup butter together and add vanilla and powdered sugar. Set aside. Roll the chilled dough into small balls and place on a greased cookie sheet and bake at 350 degrees for 7-9 minutes. When cool, frost half the cookies with the frosting and top with another cookie. Enjoy!

Haupia Cheesecake

Crust:
1 cup flour
1 cube butter, melted
1/3 cup brown sugar
1/3 cup walnuts, chopped

Combine and press into 9x13 pan. Bake at 350 for 12 to 15 minutes or until lightly browned. Cool.

Filling:
Mix together-
2- 8 oz packages cream cheese
2 cups powdered sugar
2 tsp. vanilla

Then fold in 4-5 cups of Cool Whip. Spread onto cooled crust.

Topping:
1/4 cup water
1/4 cup cornstarch
1 can coconut milk (use high calorie milk that has about 150 calories per serving)
3/4 cup sugar

In sauce pan, combine water and cornstarch and stir until smooth. Add the coconut milk and sugar and heat mixture on medium heat while stirring until thickened. Cool in refrigerator. Spread on top of cream cheese mixture and refrigerate until ready to use.

Serve with fresh fruit, berries, mangos, strawberries, pineapple and fresh shaved coconut.
Enjoy!

Hot Pizza Dip

8 oz. package cream cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 cup bottled pizza sauce
1/2 cup green pepper, finely chopped (optional)
1/2 cup red pepper, finely chopped (optional)
3/4 cup pepperoni slices, chopped

Preheat oven to 350 degrees. In a bowl, combine cream cheese, Italian seasoning and garlic powder. Spread over the bottom of a greased 9 inch plate (I use a tart pan or a pie tin). Combine the cheeses. Sprinkle 1/2 of the cheeses over the cream cheese layer. Top with the pizza sauce, peppers and pepperoni. Sprinkle with the remaining cheeses. Bake for 20 minutes or until bubbly. Serve with bread sticks.

Note: If I were ambitious I would make my own bread sticks, I am scared of making bread so, I don't. Instead, I buy Tahoe Joe's garlic herb pizza dough and make bread sticks out of that. For one pan of dip 2 packages of bread sticks just about covers it.

Taco Salad Bowls

Prep Time:
20 min
Total Time:
20 min
Makes:
4 servings
4 flour tortillas (8 inch)
1 Tbsp. chili powder, divided
3/4 lb. extra lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2 Tbsp. KRAFT Mayo Light Mayonnaise
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 cup chopped fresh cilantro

PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.

MIX mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

Strawberry Whipped Sensation

Prep Time: 20 min
Total Time: 6 hr 20 min
Makes: 12 servings

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted


LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Toffee Bit Triangles

1c. Butter, softened
1c. brown sugar
1 tsp. vanilla
1 egg yolk
2c. flour
1 1/3c (8oz pkg) Heath Bits, divided
2 cups (12 oz) semi-sweet chocolate chips

Beat butter until creamy, beat in brown sugar, vanilla and yolk. Stir in flour and
1 cupHeath bits. Press into ungreased jelly roll pan. Bake 18-20 minutes at 350 till light brown. Immediately sprinkle chocolate chips, let stand until softened, spread evenly, sprinkle remaining toffee bits. Cool cut into 3 inch squares, cut each square into triangles...or just call them toffee bit snacks and cut them however you want ;)