Cheese Danish

Ingredients:

2 cans crescent rolls
2 8-ounce packages cream cheese
1 t. vanilla
1 t. lemon juice, fresh is best
1 c. sugar
1 egg, separated
powdered sugar
topping of your choice, like pie filling, fresh fruit, berry glaze, hot fudge drizzled

Directions:

Grease 9x13 pan.
Lay 1 tube of rolls on bottom and press to fit.
Mix together cream cheese, vanilla, lemon, sugar, and egg yolk.
Spread over rolls in pan.
Top with 2nd tube of rolls.
Brush top with egg white.
Bake at 350 for 25030 minutes or until slightly brown.
Sprinkle with powdered sugar when it comes out of the oven (optional).
Top with choice of topping or eat plain.

Chicken Enchiladas

1 can chunk chicken, drained
2 c. cheese, divided: monterrey jack, cheddar, pepperjack, etc.
1 can cream of chicken soup
1 small can red enchilada sauce, divided
1 c. sour cream
1 c. salsa
1 package taco seasoning
dashed minced onion
14 flour tortillas

Directions:

Heat together soup, 1/2 can enchilada sauce, sour cream, and salsa in sauce pan.
Add taco seasoning, chicken, and 1 c. cheese.
Warm flour tortillas. Put approximately 1/2 c. mixture in center of tortillas. Fold in square.
Place enchiladas in baking pan.
Pour remaining enchilada sauce over entire pan. Top with cheese.
Bake at 350 for 15-20 minutes.

Cool Italian Pasta

Ingredients:

2 c. cooked rainbow rotini pasta
1 c. chopped vegetables (zucchini, broccoli, carrots, celery, tomatoes, etc.)
3 T. light Italian dressing
1 T. Emeril's Italian Essences seasoning

Directions:

Combine. Chill. Serve.

Tip: For kids, I boil the carrots, broccoli, and other "tough" vegetables for a minute or two to soften.

White Chili

Ingredients:

8 oz. monterrey jack cheese with jalapenos, aka pepperjack OR 1/2 pepperjack and 1/2 regular monterrey jack so it's not too spicy)
3 cans Navy beans
1 jar salsa
1/2 t. cumin
chicken, shredded or chunks, optional
vegetables like corn, optional

Directions:
Combine ingredients and heat until cheese is melted. Can serve with tortilla chips as a dip.

Spinach Pesto Sauce

Ingredients:

2 c. firmly packed spinach leaves
1/2 c. parmesan cheese
1/2 c. walnuts
3 T. olive oil
2 cloves garlic, minced
1/2 t. salt to taste
1/4 t. pepper
1/3 c. pasta cooking water

Directions:

Blend all ingredients in blender. Serve with rotini or bowtie pasta.

Chimichanga Beef

Ingredients:

beef roast (5 lb.)
3 onions
1 small can diced green chilis

1 28-oz. jar green salsa (or any kind that you want)

1 tsp. cumin (I like to add more)

1/4 c. flour

Cook roast at 200 degrees for 12 hours with lid on and nothing added.

Shred, save the juices.

Cook 3 onions, chopped, and 1 can diced green chilis until soft.

Combine shredded beef, salsa, cumin, flour, meat juices, and onion mixture. (You can do all of the steps in the same big pot.)

Cook until it thickens.

Put inside tortillas with shredded cheese. (The tortillas can be dipped in hot oil for 20 seconds on both sides, or they can just be plain.)

Bake at 350 about 20 minutes or until crisp on edges.

Serve with shredded lettuce, chopped tomatoes, sour cream, guacamole, or anything mexican.

(submitted by Janis Hansen)