Chicken Enchiladas

12 8" flour tortillas
1T. plus 1C. milk
1/4t. cayenne pepper
1/2C. chopped green onion
2 jalapeno peppers, seeded and chopped
1C. sour cream
4 oz. cream cheese
1t. ground cumin
4C. cubed, cooked chicken breast
1/2C. chopped red pepper
1 can cream of chicken soup
1/2 C. shredded cheddar

In non-stick skilled coated with cooking spray, saute green onions and red pepper until tender. Remove from heat. In large bowl, combine cream cheese, 1T milk, and cumin. Add chicken and sauteed onions and peppers. In another bowl, combine soup, sour cream, jalapenos, cayenne pepper, and remaining milk. Stir 2T soup mixture into bowl with chicken mixture. Place approx. 1/3 C. chicken mixture down center of ea. tortilla. Roll up tightly and place seam side down in greased 13x9x2 baking dish. Top with reamining soup mixture. Cover and bake at 350* for 30 min. Uncover and sprinkle with cheddar cheese. Bake 5 min. longer or until cheese is melted.

Formaggio Melts

These are a little different than a few slices of velveeta and bread.

1 cup ricotta cheese
1/2 cup Parmesan Cheese
1/2 cup of mozzarella cheese
1/4 cup fresh Italian parsley chopped
1/2 tsp dried basil
1/2 tsp garlic powder
4 T butter
3 cloves garlic smashed
Italian sliced bread loaf

Directions

1. Mix the three cheeses, parsely, basil and garlic powder together.

2. Melt butter on the stove and add the garlic cloves that have just been smashed with the side of knife and peeled.

3. Butter one side of desired amount of bread. This cheese mixture should make at least four sandwiches. Place on a griddle.

4. Spread cheese mixture on each piece of bread. Doesn't have to be thick since two pieces make a sandwich.

5. Grill until cheese is warm and gooey and put cheese side of pieces together.

Great with Italian sausage, tomato, and spinach soup.

Italian Sausage, tomato, and spinach soup

I made a yummy soup today. Thought I would share.

1 lb package of Italian sausage links (I used Johnsville Brats that were Italian)
1 green pepper diced
3 cloves of garlic diced
1 onion diced
1/2 cup fresh Italian Parsley chopped
2 tsps dried basil
2 can diced fire roasted tomatoes
8 cups of chicken stock
1 tsp salt
1 tsp pepper
1 tsp cajun seasoning (optional)
1 package frozen chopped spinach
1 cup orzo
Parmesan cheese

Directions

1. Place the sausage in a large pot over medium heat with a bit of extra virgin olive oil, and cook until evenly brown. Remove from pot keeping any rendered fat in the pot. Add bell pepper, onion, and garlic and saute for 3-5 minutes until vegetables are cooked.

2. Crumble sausage and add back. Add tomatoes with their liquid. Stir in parsley, basil, salt, pepper, cajun seasoning, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.

3. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

I served this with Formaggio Melts. Makes about 3 times what we can eat. I freeze two quart bags after we eat on this once.

Sausage and Cheese Bagels

Ingredients
Mini bagels
2 lbs. sage sausage
16 oz. Velveeta cheese
Dried Parsley

Directions
Brown sausage and drain. Add Velveeta cheese and melt. Once cheese is melted add parsley. Spoon mixture on mini bagels and put on baking sheet (cover the sheet with foil) Bake at 350 for 10 minutes.

Sausage Casserole

Ingredients
1 lb. sage sausage
5 medium potatoes sliced
1 small onion - thinly sliced
1/4 teaspoon salt
pepper to taste
1 can cream of chicken soup
1 can cream of mushroom soup

Directions
Grease 1 1/2 qt. baking dish. Put sausage in bottom. Put onions and potatoes on top of meat. Sprinkle with salt and pepper. Mix the 2 cans of soup together and pour on top. Cover and bake at 350 for 2 hours.

Broccoli Chicken Supreme

Ingredients
4 cups cooked chicken breasts
1 can cream of chicken soup
1 pkg. (10 oz.) frozen broccoli
1 pkg. chicken flavored rice
1 1/3 cup milk
1 cup chicken broth (saved from cooking breasts)
1 cup chopped celery
1 can diced water chestnuts
3/4 cup mayo
1/2 cup onion

Directions
Combine all and put in 3 qt. dish. Cover and bake at 325 for 1 hour. Uncover and bake another 15 min. til it begins to brown a little.

Red Velvet Cake

In honor of Valentine's Day and Leah's birthday this weekend...

1. Mix to a paste: 3 tsp. cocoa and 1/2 oz. red food coloring.
2. Cream together 1/2 cup Crisco, 1 1/2 cup sugar, 2 eggs, 1 tsp. vanilla and add to paste.
3. Mix 2 cups flour, 1/2 tsp. salt and add to mixture.
4. Add 1 cup buttermilk.
5. Dissolve 1 tsp. baking soda with 1 Tblsp. vinegar and fold quickly into batter last.
6. Bake at 350 degrees for 20-30 minutes (depending on pan size).

Cream Cheese Frosting:
3 oz. cream cheese
1/2 cup margarine (softened)
1 Tblsp. milk
1 tsp. vanilla
2 cups powdered sugar (more or less depending on thickness)