Crepes Part Deux~by Kelsey

Grace found this recipe in a cookbook and we decided to try it.  We actually like it better than the other crepe recipe on here, and we always use this one now.  The nice thing is that you make it in the blender so it gets nice and smooth, and it's easy to pour right in to the pan.  We make a double batch and it JUST barely all fits in our blender.  Remember to only put a little bit of batter in the pan and then quickly swirl it around to make it nice and thin.

Ingredients:
2 tablespoons butter, melted
2 cups milk
2 large eggs
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt

powdered sugar, bananas, chocolate, syrup, jam, strawberries, peanut butter for topping

Put all the ingredients in a blender and blend until smooth.  Pour a small amount of batter in the center of a frying pan and quickly swirl it around to reach the edges of the pan.

Chicken Enchilada Casserole ~ by Sarah

I found this recipe in my Pioneer Cookbook.  I modified it a little bit to make it more like the chicken enchiladas I make and we love.  It turned out to be very good!

Ingredients:
8 corn tortillas, cut into eighths
4 boneless, skinless chicken breasts, cubed and cooked
1 bunch of green onions, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth (I would recommend low sodium--there's enough salt in everything else and you don't want it to be too salty)
1 medium can diced green chilies
4 oz. cheddar cheese, shredded
4 oz. jack cheese, shredded
2 small cans sliced black olives


Directions:
Cook cubed chicken.  Add green onions and chilies.  Simmer for 10 minutes or so to let some of the juices evaporate.

Find a cute little chef to help you:

Place half of tortillas in the bottom of a greased 9x13-inch pan.  Mix chicken, onions, chilies, soups, broth, olives, and half of each cheese in large bowl.  Put half of the mixture on top of tortillas.  Place other half of tortillas on mixture in pan.  Follow with the final soup/chicken mixture.

Top with remaining cheese and bake at 350 degrees for 35 minutes or until bubbly.

Green Apple Dip~by Kelsey

From the Bring 'Em On Home cook book.

Ingredients:
8 oz cream cheese
Jar of marshmallow cream
Granny Smith apples, cut into wedges

Mix the cream cheese and marshmallow cream.  Dip the apples or other fruits. 

Commissioner's Corn~by Kelsey

Another fine recipe from the Bring 'Em On Home cook book.  It's a really great cook book and I highly recommend it.

Ingredients:
30 oz frozen corn
2-8 oz packages cream cheese
1/2 cup butter
4 oz can diced green chilies
1 small can Jalapenos, or to taste (I used a full can, and it was very spicy.  I think I would recommend half a can.)

Combine all ingredients together in a crock pot and cook on low heat for about two hours.  Serve with crushed Ritz crackers on top.