Cinnamon Pull Aparts

2 cans refrigerated biscuits(10 each)
1 stick butter (melted)
1 & 1/4 cup sugar
1 TBSP cinnamon
Directions:

Preheat oven to 350
Grease a round pie pan. Melt butter in a small bowl. Mix cinnamon and sugar together in another bowl. Separate dough and tear each biscuit in half and dip in melted butter. Then roll it in the cinnamon and sugar mixture, until it is completely coated. Place in the pie pan and squish them close, it should fill the bottom of the pan. Pour remaining melted butter (from bowl) over biscuits.

Bake at 350 for 25-28 minutes or until top is a little crispy.

Remove from oven and sit for 5 minutes. Place a large plate upside down over the pie pan and flip the biscuits out onto it. Enjoy!

Serves 6-8

Chicken Yogurt Enchilada Bake

1/4 cup butter

1/4 cup flour

2 cups regular strength chicken broth

1 cup unflavored yogurt

2 cups shredded jack cheese (8 oz.)

1 small chopped onion

1 (7 oz.) can diced green chilies

12 corn tortillas

2 cups cooked & cubed chicken pieces

1/4 cup thinly sliced green onion

In a 2 quart pan, melt butter over medium heat. Add flour & whisk until bubbly. Whisk in broth, stir until it comes to a boil. Remove from heat. Stir in yogurt & chilies. Cover bottom of a 9 x 13 pan with 1/3 of the sauce.

Quickly dip tortillas in water. Drain briefly & cut into 1" strips. Scatter 1/2 of the tortillas over the sauce in the 9 x 13 pan, then cover evenly with all of the chicken & chopped onion & 2/3 of the cheese. Pour 1/3 of the sauce over entire mixture. Top with the remaining 1/2 tortillas, 1/3 sauce & 1/3 cheese. Cover dish with foil & bake at 400 degrees until hot in the center (about 30 minutes).

Sprinkle with green onions.

Serves 8-10

Enchilada Pie

1 lb. hamburger

1/4 tsp. cumin

1/2 onion, chopped

1/2 clove garlic, minced

1/2 tsp. salt

1 can tomato soup

1 & 1/2 tsp. chili powder

1 can Las Palmas Enchilada sauce

1 package corn tortillas

1 cup grated cheese

Brown hamburger with onion & garlic. Drain. Add undiluted tomato soup, seasonings & enchilada sauce. Simmer 10 minutes. Butter 6 tortillas & place buttered side down in a 9 x 13 pan. Spread half of the meat sauce & cheese over tortillas. Lay remaining 6 tortillas over top & repeat with meat & cheese. Bake at 325 degrees for 20-25 minutes.

*May be made the night before, kept in refrigerator, covered with foil.

Chocolate-Orange Muffins

2 cups all-purpose flour
1 cup chocolate chips
¼ cup sugar
1 T. baking powder
½ tsp. salt
½ cup orange juice
½ cup milk
1/3 cup vegetable oil
1 large egg
1 tsp. grated orange peel
Preheat oven to 400 degrees. Grease 12 standard size muffin-pan cups or line with paper liners. Mix together flour, chocolate chips, sugar, baking powder, & salt.
Mix together orange juice, milk, oil, egg & orange peel.
Make a well in the center of the flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not over mix.)
Spoon batter into prepared pan, filling cups ¾ full. Bake muffins until tops are firm & golden, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
Makes 1 dozen muffins.

Rhubarb Pie

Mix together:

2 cups rhubarb (cut in 1" pieces)

1 cup sugar, mixed with 1/3 cup flour

Add 1 egg to dry mix and mix together.

Add 1/2 can crushed pineapple and about 1 T. tapioca

Mix all together well and pour into pie crust.

Pour into 9" pie shell & cover with top pie crust.

Make slits to let out steam.

Bake for 10 minutes at 425 degrees, then turn oven to 350 degrees. Continue baking for 45 minutes.

Makes one 9" pie. Serves 8-10

Recipe from Grandma Altop

Creamy Tortellini with Ham and Asparagus

1 pkg. frozen or refrigerated cheese tortellini

2 cups 1" long pieces fresh asparagus (about 1lb.)

1 1/2 cups thin julienne strips ham

2 (10 oz.) containers light Alfredo sauce (or make Alfredo sauce from recipe below)

2 T. refrigerated pesto sauce

shredded Parmesan cheese

Cook tortellini according to package directions. Add asparagus the last 203 minutes of cook time. Drain well & add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2-3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

Homemade Alfredo Sauce

1 cup half & half or heavy cream

4 T. butter

1 cup Parmesan cheese

3 cloves garlic, pressed

Melt butter in saucepan over medium high heat. Add the garlic & saute' for a minute. Add the half & half or heavy cream. Heat thoroughly, but do not boil. Gradually add Parmesan cheese. Stir continuously until cheese is melted. Salt to taste, if desired.

Serves 4

Recipe from Kathy Jensen

Chicken Pesto Pasta

• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/4 cup grated Parmesan
• salt and pepper to taste
• 1/2 box cooked pasta
• 3 cups cooked chicken, shredded or cubed

Method:
Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.
For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your Parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.
Pour your pesto cream sauce over the chicken and pasta, and stir to combine.
makes 4 servings

Oreo Truffles

• 1 (1 pound, 2 ounce) package Oreo cookies
• 1 (8 ounce) package cream cheese, room temperature
• 2 (8 ounces) packages milk chocolate chips--get a high quality chocolate chip. It makes all the difference.

Line two large baking sheets with either wax paper, parchment or a silpat.

In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).

Using your hands, roll into walnut-size balls. If the dough becomes too soft to work, place the remaining mixture back into the refrigerator to harden up.
Place Oreo balls on the lined baking sheet and refrigerate for 45 to 60 minutes.
Melt chocolate chips in a double boiler or use the microwave. (I used the microwave!)

(Use either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If the chocolate is not runny enough to easily coat the Oreo balls, microwave it again in 10 to 20 seconds intervals. Check and stir after each addition of time. Stir the chocolate until completely melted.)

To coat the truffle balls with the melted chocolate, use a slotted spoon and a normal spoon. Dip each Oreo ball into the melted chocolate, allowing the excess to drip back into the bowl. Place the Oreo truffle balls onto the baking sheet you have prepared.

*if the chocolate gets too hard to dip well, reheat it in the microwave.

Let the truffles harden in the refrigerator and keep them refrigerated prior to serving.