Ingredients

    * 3  cups  chopped cooked chicken
    * 2  cups  (8 ounces) shredded Monterey Jack cheese with peppers
    * 1/2  cup  sour cream
    * 1  (4.5-ounce) can chopped green chiles, drained
    * 1/3  cup  chopped fresh cilantro
    * 8  (8-inch) flour tortillas
    * Vegetable cooking spray
    * 1  (8-ounce) container sour cream
    * 1  (8-ounce) bottle green taco sauce
    * Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Preparation

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Southern Living, FEBRUARY 2000

Ingredients

• 2 1/4  pounds  skinned and boned chicken breasts
• 1 1/2  teaspoons  salt, divided
• 1/2  teaspoon  freshly ground pepper
• 24  large hard-cooked eggs, peeled
• 1  cup  mayonnaise
• 2  green onions, finely chopped
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  chopped fresh dill
• 2  tablespoons  fresh lemon juice

Preparation

1. Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.

2. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.

3. Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.

4. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.

Southern Living, APRIL 2007

Ingredients

• 20  large fresh strawberries
• 40  caramels
• 3  tablespoons  whipping cream
• 1/4  teaspoon  salt
• 1 1/4  cups  coarsely chopped mixed nuts
• Wax paper

Preparation

1. Pat strawberries completely dry with paper towels.

2. Microwave caramels, 3 Tbsp. whipping cream, and 1/4 tsp. salt in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or until smooth, stirring at 1-minute intervals.

3. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.

Note: For testing purposes only, we used Kraft Caramels and Planters NUTrition Heart Healthy Mix.

Southern Living, APRIL 2009

1    box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix
1    can (21 oz) cherry pie filling
1    egg
    Frozen (thawed) whipped topping, if desired
12    maraschino cherries, if desired
1.    Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2.    In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
3.    Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
High Altitude (3500-6500 ft): Place paper baking cup in each of 18 regular-size muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry muffin mix.
Make the Most of This Recipe
Did You Know?
Black Forest is the area in Germany where chocolate cake and cherries were first combined in the classic Black Forest dessert.
Nutrition Information:
1 Serving: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 20%; Iron 10% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Betty Crocker

I’ve had really good luck with Pampered Chef recipes. Doesn’t take a rocket scientiest to figure out that  they would use really good recipes to promote their product.   This recipe looks good, but I can’t keep from thinking that this saute pan is way too small to cook those mushrooms in.  I would have then all over the stove…

It’s a quick little video, easy recipe, but it looks pretty good… 

Ingredients

• 1/3  cup  all-purpose flour
• 3/4  cup  sugar
• 4  large eggs
• 2  cups  milk
• 1  tablespoon  vanilla extract
• 1 1/2  cups  flaked coconut, divided
• 2 1/2  cups  all-purpose flour
• 3/4  cup  cold butter or margarine, cut up
• 2  tablespoons  water
• 1 1/2  cups  macadamia nuts, chopped
• 1  cup  whipping cream
• 3  tablespoons  sugar

Preparation

Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.

Cook milk in a heavy saucepan over medium heat until hot. Gradually whisk about one-fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly.

Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.

Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.

Pulse 2 1/2 cups flour and butter in a food processor until crumbly. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.

Divide dough into 12 equal portions; press each portion into a(3- to 4-inch) tart pan. Prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan. Cover and freeze 30 minutes.

Bake on jellyroll pan at 375° for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.

Spoon coconut custard mixture into tart shells.

Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.

Southern Living, DECEMBER 1997