Four-Layer Delight!

Ingredients and Directions:

Layer 1-

1 cup flour

1 cube butter
1/2 tsp. salt
1/2 cup crushed nuts (optional)
Cut the butter into the flour, add the salt. Mix until crumbly, add the nuts, mix. Press down firmly in a 9x13 ungreased baking dish. Bake for 10 mins. in a 400 degree oven. Let cool completely.

Layer 2-
1 pkg. cream cheese, softened at room temperature
3/4 cup powdered sugar
1 tsp. vanilla
1/2 tub of cool-whip (the larger tub)
Beat the cream cheese until soft, add vanilla, mix. Add the powdered sugar and beat until soft and well incorporated. Mix in the cool-whip. Spread on top of the cooled crust. Refrigerate.

Layer 3-

2 small boxes of instant chocolate pudding

3 cups milk

Mix the pudding and milk for 3 minutes. Refrigerate for 5-10 minutes until set. Spread on top of layer 2. Refrigerate.

Layer 4-

Other 1/2 tub of cool-whip

Chocolate bar

Spread the other 1/2 tub of the cool-whip over layer 3. Garnish with shavings of a chocolate bar (optional). Refrigerate at least a couple of hours. Don't let sit out too long before serving. It tastes best straight from the fridge.

This is an Allred family favorite, and now a Jarvis family favorite. Great on a summer day!

Cowboy Cookies

Ingredients:
1 cup + 2 Tbsp. Canola oil (or veggie oil)
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
2 cups oats
1 cup nuts (any kind)
1-2 cups chocolate chips

Directions:
Mix oil and sugars until well blended. Add eggs and vanilla, mix well. In a separate bowl combine flour, salt, baking soda and baking powder. Add to sugar mixture slowly and mix until well blended. Add oats, mix. Add nuts and chocolate chips. Bake in a 350 degree oven for 9-11 minutes.

This recipe is from Anne Cannon. This is one of Spencer's favorite cookie recipes!

Chicken Enchiladas

Ingredients:
8-10 flour tortillas
1/2 cup chopped onions
4 cloves garlic, minced
1 tsp. ground coriander (optional, I have never added this)
1/4 tsp. pepper and 1/4 tsp. salt
2 Tbsp. butter
3 Tbsp. flour
1 (8 oz.) carton sour cream
2 cups chicken broth
1 (4 oz.) can chopped green chiles
2 cups shredded Monterrey jack cheese (I always use the bagged Monterrey and Colby mix)
3 cups chicken, cooked and chopped or shredded

Directions:
In a large skillet cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream and then add to the onion mixture. Stir in broth and green chiles. Whisk constantly so it doesn't lump up. Cook until thick and bubbly. Remove from heat and add 1 cup of the cheese.
For Filling:
In a bowl combine 1/2 cup of the sauce with the chicken, mixing well.
Place about 2-3 spoon fulls of mixture on tortilla, roll up and place in a greased 9x13 baking dish, seam side down. Repeat with all the tortillas. Pour the remaining sauce over the top. Bake covered in a 350 degree oven for 20 minutes. Sprinkle with the remaining cheese and bake an additional 10 minutes uncovered. Let stand 10 minutes before serving. Top with your favorite toppings, sour cream, olives, tomatoes, avocados...you get the idea.

This is from the blog Share Eat Enjoy. This is by far my FAVORITE enchilada recipe. You gotta try it!!

Chocolate Chip Cookies

Ingredients:
1 cup Crisco (butter flavored or original, I usually use butter flavor)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. water
1 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 or 1 full bag chocolate chips

Directions:
Preheat oven to 350 degrees. Cream Crisco and sugars until smooth. Add eggs and mix well. Add water and vanilla, mix. In a small bowl combined flour, baking soda and salt. Add flour mixture slowly and mix well. Stir in chocolate chips. Bake for 9-11 minutes, don't over-cook.

This recipe is from an old college roommate.

Enchilada Skillet

Ingredients:
1 lb. ground beef
1 envelope taco seasoning
1 can tomato soup
1 cup salsa
1 cup water
6-8 soft flour tortillas cut into bite sized pieces (I stack 4 shells at a time and use a pizza cutter)
1 cup shredded cheddar cheese
Sour cream

Directions:
In a large skillet brown the ground beef, breaking into chunks. Add the taco seasoning. Add the tomato soup, salsa and water. Bring to a boil, reduce heat and let simmer. Add the flour tortilla squares and mix. Cook on medium heat for about 8-10 minutes. Remove from heat, stir in the cheese. Garnish with sour cream.

This is a fun recipe because it is so versatile. You can add corn, black beans, refried beans, olives...the list can go on and on. Just add more of the liquid ingredients so it doesn't get too thick.

Spaghetti Sauce

Ingredients:

2 tsp. olive oil

1 small onion, diced small

2-3 garlic cloves, minced

1 lb. ground beef

28 oz. canned crushed tomatoes, in tomatoe puree

1/4 tsp. table salt

1/4 tsp. red pepper flakes

1/4 tsp. dried basil

Your favorite pasta

Directions:

Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook, stirring fequently until onion is soft, about 6-8 minutes. Add ground beef to skillet. Cook, breaking into small chunks until browned. Stir in salt, red pepper flakes and basil and canned tomaotes; bring to a boil. Reduce heat and simmer for 5 minutes. Serve over pasta.

Crock-Pot Version:

Follow all of the above directions until the boil part. Dump all of the sauce into a Crock Pot and cook on low for 8 hours. I like this better because it makes it really smooth and the flavors really come out.

The sauce is a thick sauce so if you want it thinner you could add some tomato sauce and more seasonings.

This recipe is from Weight Watchers.

Apricot Chicken and Pineapple

Picture coming soon!
Ingredients:
2 large boneless skinless chicken breasts cut into bite size pieces
Salt, pepper and garlic salt
1/2 cup Apricot preserves (I use sugar-free)
1 Tbsp fresh squeezed lime juice
1 can pineapple chunks, drained
Rice

Directions:
Coat the chicken pieces in salt, pepper and garlic salt (to taste). Saute chicken in a lightly greased skillet until chicken is no longer pink. While chicken is cooking, mix the apricot preserves and lime juice. Add the mixture to the chicken and cook until chicken is done. Add the pineapple and cook until just heated through. Serve over rice.

This is a slightly modified Weight Watchers recipe. The original recipe called for pork. I'm not a big pork fan so I use chicken instead. Spencer really liked it with the pork so give it a try. Also, if you like more sauce use more preserves and lime juice. We usually squeeze more lime juice over the top when it is done.

Corn Chowder

Ingredients:
1 medium onion, diced small
1/2 green pepper, diced small
2 tsp. water
3-4 potatoes, peeled and cut into bite size pieces
2 1/2 cups chicken broth
2 cups corn
1/3 cup heavy whipping cream
2-4 Tbsp. real bacon bits

Directions:
In a soup pot saute the onion and green pepper in the water until onion and pepper are soft. Add the chicken broth and potaotes. Bring to a boil, cover partially and lower heat to a simmer and let simmer for about 10 minutes. Add the corn and continue simmering for 5 more minutes. Remove from heat. Take 2 cups of the soup and puree it in a blender. Add the puree back to the soup. Add the cream and bacon bits. Bring to a boil for 1 minute. Remove from heat and serve.

This is a slightly modified Weight Watchers recipe. One of my favorites!!

Catalina Chicken

Ingredients:
4 boneless skinless chicken breasts
1 box Original Chicken Shake-N-Bake
1 bottle Kraft Sweet Honey Catalina Dressing
1 cup shredded cheddar cheese

Directions:
Coat each piece of chicken with the Shake-N-Bake. Next, drizzle about 2-4 Tbsp of dressing over each piece of chicken then sprinkle with cheese. Bake in a preheated 400 degree oven for 25-30 minutes.

Thanks Crystal Allred for this yummy recipe. I make it all the time. Spencer even makes this one all by himself!

NESTLE TOLL HOUSE Chocolate Chip Pie

Homemade Pie Crust
2 1/4 cups flour
3/4 tsp. salt
Mix together then add
3/4 cup vegetable oil
1/4 cup COLD water
Mix together then divide in half. Put half between 2 sheets of wax paper and roll out to desired size and place in bottom of pie pan. This recipe doesn't use a top pie crust. So you can save the other half for another pie.

Pie Ingredients
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup Nestle Toll House Swirl (chocolate and white chocolate) chocolate chips. (You can use any kind you like)
1 cup chopped nuts (I use pecans)
Whipped cream or ice cream (optional)

Directions:
PREHEAT oven to 325 degrees
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell.
BAKE for 55-60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream.