Apple Enchilada Dessert

Oh MY!!! This is so delicious... and yes I can thank Allie once again for allowing us to go along on her state travels;) This is another one from Arizona!!!

1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/4 cup white sugar
1/4 cup packed brown sugar
1/2 cup water

*Preheat oven to 350 degrees F.
*Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
*Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. *Bake in preheated oven for 20 minutes. (Makes 6 large tortillas; may be cut in half to serve 12... we found that it easily feed our family of 8 eaters and we even had extras but those didn't even make it til morning;)

Layered Three Cheese Nachos

These are awesome!!! Allie made them for an appetizer when we finished studying Arizona and I have a feeling they will be getting made a lot around here:)

1 large bag of tortilla chips
2 cups shredded Monterrey Jack cheese
2 cups shredded cheddar cheese
2 cups shredded hot pepper jack cheese
1/2 cup chopped green onions
1 cup diced onions
1 cup of yellow canned corn (drained)
1/2 cup of diced jalapenos
1 cup black beans, drained and rinsed
1/2 cup chopped cilantro

Preheat the oven to 350 degrees F. Put half the corn chips on an ovenproof platter and sprinkle half of each cheese on them, followed by a portion of the remaining ingredients. Top with the remaining chips and toppings, ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with sour cream.

***We have some that are not crazy about beans, onions or jalapenos so we left one side without these ingredients for them... sort of like a make your own nachos:)

Apple Bread

I found this recipe on allrecipe.com and it is an excellent way to use up extra apples:)

APPLE BREAD
3 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

2 cups sugar

1/3-2/3 cup water (use only enough so that you can mix everything together well)

2 eggs, beaten

1/2 teaspoon vanilla

2 cups apples - peeled, cored, and coarsely chopped

1 cup broken walnuts (optional)

*In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans or greased muffin tins. Bake at 350 degrees F for 40-45 minutes for loaves and 20-25 minutes for muffings or until done. Cool for 10 minutes on wire rack before removing from pan. Enjoy!!!

Corn Pudding

This is one dish that I have to have for Thanksgiving. My absolute favorite dish on the day.


1 (17 oz.) can whole kernel corn
1 (17 oz.) can cream style corn
1 stick butter, melted and cooled
1 (8 oz.) pkg. sour cream
2 eggs, beaten
1 pkg. Jiffy corn muffin mix

Mix all ingredients together and spread into a greased (or sprayed) 13 x 9. Bake at 375 for one hour or until golden brown and the center is firm.

Caribbean Jerk Chicken Freezer Recipe

This is by far the most yummy chicken marinade that I've ever had. We do two different things with this. We'll cook up a lot of chicken cubed and then use it up in stir fries or rice or pasta dishes or we'll just put the raw chicken into a marinade and then grill it. The grill version seems to be the preferred. :)

2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix

Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.

On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbeque on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used.

Jello Magic Mousse

We made this the other night for supper... it was a huge hit:)

Jello Magic Mousse
~1 1/2 cups boiling water
~1 pkg. Jello (you can use any kind:)
~1 8oz. tub of whipped topping, frozen or thawed

*Add boiling water to gelatin mix in large bowl; stir until completely dissolved. Whisk in topping until well blended.

*Refrigerate until firm. Serves 5 (1/2 cup each). Enjoy!!!

**Next time I make this I may layer it by making a batch of Jello and chilling that... then adding this to the top:) ***

Toasted Ravioli

Drew has been wanting some toasted ravioli since we moved to WI but for some reason we have had a hard time finding any:( This was probably a blessing in disguise since we were able to find this really good recipe for it:)

TOASTED RAVIOLI

2 T. whole milk 1 egg 3/4 cup Italian Breadcrumbs (well worth making:) 1/2 tsp salt (optional) 1/2 (25 oz) pkg. frozen ravioli, thawed (we cooked ours:) 3 cups oil for frying Parmesan cheese Spaghetti Sauce for dipping

*Combine milk and egg in a small bowl. Place Breadcrumbs and salt (if desired) in a shallow bowl. Dip ravioli in egg mixture and coat with breadcrumbs. *Drop coated ravioli in hot oil until browned. Drain on paper towels. Sprinkle with Parmesan cheese and serve with sauce. ENJOY:)

FOR ITALIAN BREADCRUMBS:

2 cups chopped hard or Italian bread (if the bread is soft... cube it and bake at 260 for about 20 min.) 1/2-1 cup Parmesan cheese 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1/2 ground pepper

*Place all ingredients in a food processor and pulse until it is the texture that you prefer.