Grandma's Chicken Enchiladas

This is a recipe from my Grandma Brimhall. I love this because is shows how my grandma lives to take care of her family - my Uncle Jeff has celiac disease - I typed it just as it was.

Enchilada Sauce:
2 tbsp oil
2 tbsp flour (I use cornstarch when I cook for Jeff)
2 tbsp chili powder
1 tsp ground cumin
1 14-oz can chicken broth (or used two bouillon cubes adn 2 cups hot water, leave out salt)
1 8-oz ccan tomato sauce
1 tsp salt
1/4 tsp garlic powder

Heat oil - stir in flour and chili powder, cook for 1 minute. Add remaining ingredients; bring to a boil for 10 minutes. You can double or triple this recipe, it freezes well.

3 c enchilada sauce
2 c shredded cooked chicken
1/2 c sliced green onions (I usually use regular onions)
3/4 c shredded cheddar cheese
3/4 c shredded monterey jack cheese
1/4 c sour cream
1 4-oz can diced chilies
12 6-inch corn tortillas
1/4 c chopped fresh cilantro

Mix chicken, onion, 1/2 c cheddar cheese, 1/2 c monterey jack, sour cream, chili, cilantro and stir in 1/2 c enchilada sauce. Season with salt and pepper.

Spray pan with Pam... put a small amount of enchilada sauce in bottom of pan.

Heat tortilla (I do this in the microwave... 1 tortilla for 15 seconds), fill with 2 tbsp filling, roll and place seam down. Pour remaining sauce over top. Top with remaining cheeses. Cover and bake at 350 for 15-20 minutes until bubbly.

Creamy Chicken Casserole

3 c cooked chicken
1 can cream of chicken soup
1/3 c milk
8 oz sour cream
1 T poppy seeds
cooked quinoa (about 3 cups)
1 1/2 c crushed ritz crackers
1/4 c butter

Spoon quinoa into a litghy greased baking dish. Combine first five ingredients; spoon carefully over quinoa and spread until it is completely covered. Combine crushed crackers and butter and sprinkle over chicken mixtures. Bake uncovered at 350 for 30 minutes.

Yummiest French Toast

Toast:
Texas Toast or french bread
2 eggs
1/2 c milk
1 tbls cinnamon
2 tsp vanilla

Mix eggs, milk, cinnamon and vanilla. Dip bread into mixture, coating both sides. Cook on greased skillet until both sides of toast are set.

Syrup:
1/2 c butter
3/4 c sugar
1/2 c buttermilk
1 tsp baking soda
1 tsp vanilla

Melt butter over medium heat. Add sugar and buttermilk and bring to a boil. Remove from heat and add baking soda and vanilla. The syrup will begin to froth and get all foamy. Serve immediately.

Topping:
Sliced bananas

Top french toast with sliced bananas, then pour syrup over top.

Grape Salad

5 lbs red seedless grapes

2 pkg cream cheese

3/4 c sugar

1 tbsp vanilla

4 oz container of sour cream

1 1/2 c chopped pecans

Soften cream cheese and blend together with sugar, vanilla and sour cream. Pull grapes from stems and add to cream cheese mixture. Gently fold in pecans. Chill 1 hour before serving. YUM!!!

Instant Baked Apples

Use a melon baller to core any variety of apple, leaving the bottom fourth intact, then place apple upright in a microwave-safe bowl. Fill the hollowed-out core with a mixture of 1-2 teaspoons of butter, 2 teaspoons of brown sugar, 2 teaspoons of walnuts or raisins, and 1/8 teaspoon of cinnamon. Cover the apple with plastic wrap and microwave it on high for 3 minutes or until the apple is tender. Use oven mitts to remove it from the mocrowave. Let te apple cool before you eat it.

Birthday Waffles

This is a fun birthday tradition we started when Carden turned four... definitely not something I would allow the kids to eat for breakfast any and every day; I think the fact that the kids know it is a little naughty is what makes this tradition, and in consequence, the birthdays, just a little bit more fun, recognized and celebrated!

1 box cake mix, batter prepared as instructed on box
frozen yogurt or ice cream (we use vanilla)
sliced strawberries
sliced bananas
chocolate sauce
mini M&M's
whipped cream

Heat a waffle iron. Pour some batter into iron when heated. After 'waffle' cooks, top with a scoop of ice cream and remaining ingredients. Use remaining batter for cupcakes for later in the day!

No Bake Cookies

1 c butter

2 c sugar

1/2 tsp salt

4 tbsp cocoa

1/2 c milk

1/4 c peanut butter

3 c quick oats

1 tsp vanilla

Prepare a buttered cookie sheet. Bring first five ingredients to a boil; stir frequently. Boil 2 1/2 minutes. Take off the stove and stir in last three ingredients. Drop by spoonful onto prepared cookie sheet. Cool for 30 minutes.