Chicken Enchilda Casserole

12 corn tortillas, homemade or purchased
4 cups cooked, shredded chicken meat (reserve stock)
8 to 16 oz Monterrey Jack cheese, shredded
oil
1 medium onion, chopped
2 cloves garlic, minced
flour
3 cups chicken stock (bouillon or broth)
Sour cream

PREPARATION:

1. Make green chile sauce - recipe below.
2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for just a couple of seconds until softened. Place on paper towels in layers until cool enough to handle.
3. Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.
4. Bake for 25-35 minutes until heated through and bubbly.

Green Chile Sauce: Sauté chopped onion and garlic in 1/3 cup of oil until transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.

Makes 12 servings

7 WW points

Peanut Butter Cookie Dough Cupcakes

oh yes, i came up with  this one on my own ;)

1 devils food cake mix, bake according to package directions for 24 cupcakes

fill with peanut butter cookie dough filling:

1 stick butter (softened)
2 tsp water
1/3 cup brown sugar
1/2 cup flour
1/2 tsp vanilla
1/4 cup peanut butter
1/3 cup mini chocolate chips
cream together everything but chocolate chips. then stir in chips. fill cupcakes (i put it in a ziploc bag and cut the corner and just shove it into the top of the cupcake and squeeze)

frosting:

1 cup peanut butter
1 stick butter (room temp)

cream together well, then add:

2 cups powdered sugar

whip it good!

add 2-3 TB cream (or milk)

beat until fluffy and creamy.

frost cupcakes, and top with additional chocolate chips.

Chocolate Frosting

1/2 cup butter
2/3 cup HERSHEY®'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Mango Bars

Crust:
2 cups flour
1/2 cup sugar
1 cup butter

Combine flour and sugar; cut in butter. Press in 9x13 pan. Bake at 350 for 7-10 minutes or until lightly browned.

Filling:
4 cups chopped fresh mangoes
1 1/4 cups sugar, divided
1/3 cup water
1 tsp lemon juice
3 TB cornstarch
3 TB water
2 cups quick oates
1/4 cup flour
2/3 cup butter

In a saucepan, combine mangoes, 3/4 cup sugar, 1/3 cup water and lemon juice. Cook for about 10 minutes, or until mangoes are tender. Combine cornstarch and the 3 TB water. Stir into mango mixture and cook until thickened. Cool slightly. Pour over prepared crust.

Combine oats, 1/4 cup flour and the remaining 1/2 cup sugar in a bowl; cut with butter. Sprinkle over mango mixture. Bake for 50 minutes at 350. Cool and cut.

Pavlova

Heat oven to 300.

1 cup caster sugar (super fine sugar, i just throw real sugar in the blender for like 20 seconds)
4 egg whites

Beat egg whites in mixer until bubbly and bubbles are all the same size. Begin adding sugar a little at a time. You want stiff peaks and a glossy texture. This takes a while, so be patient. But don't overbeat or your mixture will become grainy.

Plop mixture onto baking parchment on cookie sheet (you can do directly on a cookie sheet, but it may stick a bit, and it's difficult to transfer a pavlova without breaking it). Form an 8 inch flattened circle scraping up sides.


Bake for 40 minutes. Turn oven off and let cool in oven (do not open door) for at least an hour.

Cool completely before loading with whipped cream and fruit.
Suggested fruits,

• strawberry and kiwi
• strawberry and banana
• rasberries, strawberries and boysenberries
• peaches
• whatever you love!
  

enjoy ;)

Pork Chop Dinner

6-8 pork chops depending on size
1 cup water
1 onion
6 potatoes, peeled and cut in big hearty chunks
4 carrots, cut in big chunks
3 TB of steak sauce or Worcestershire sauce
1/4 cup butter
salt and pepper

Prepare onion, carrot and potatoes.

Melt butter in bottom of pressure cooker. Season chops with lots of salt and pepper. Brown chops on both sides in butter and remove to a plate.

Dump onions into pork fat and butter. Top with carrots and potatoes. Place chops on top of veggies. Mix steak sauce with water. Pour over top of chops.

Put lid on pressure cooker lock it. Bring to high pressure. Cook for 15 minutes. Use normal release method and enjoy!

Apple Cheddar Soup

1/2 cup finely chopped onion
1 tbsp butter

Cook together until tender.

2 medium potatoes, peeled and diced
2 cups apple cider
1 tsp fresh thyme or 1/2 dried thyme
1/2 tsp salt
Dash cayenne pepper

Add, bring to a boil and simmer, covered for 15 minutes.

1/2 cup milk
2 tbls flour

Combine in a separate bowl. Add to soup, cook until bubbly.

Add 1 cup shredded sharp cheddar cheese. Stir until melted.

from my sis-in-law... Coral :)