Cheesy Stacked Enchiladas Submitted by Bridget M. [Click For Printable] 6 oz (1-1/2 cups) shredded Cheddar cheese 6 oz (1-1/2 cups) shredded Monterey Jack cheese 4-oz can diced green chiles, drained 1/4 cup sliced green onions 10-oz can enchilada sauce Oil for softening 7.2-oz pkg. Azteca Corn Tortillas Heat oven to 375 degree F. In medium bowl, combine cheeses, green chiles and green onions. Pour 1/4 cup enchilada sauce into 2-quart round casserole or 8-inch (1-1/2 quart) round baking dish. In skillet, dip tortilla into 1/4-inch hot oil to soften;drain on paper towel. Place one tortilla in casserole;spoon about 1/4 cup cheese mixture evenly over tortilla. Repeat layers with remaining tortillas ending with tortilla. Pour remaining enchilada sauce over top;sprinkle with remaining cheese mixture. Bake at 375 degree F for 20-25 minutes or until thoroughly heated. Cut into wedges to serve. 4-5 servings.

Beef & Cheese Tortilla Casserole Submitted by Bridget M. [Click For Printable] 1 Tablespoon salad oil 2 pounds lean ground beef 1 medium size onion, chopped 2 teaspoons instant coffee powder 1 teaspoon salt 3 teaspoons chile powder 1/4 teaspoon pepper 2 cans (8 oz each) tomato sauce 12 corn tortillas 1 package (3 oz) cream cheese 1/2 cup water 2 cups shredded cheddar cheese In large fry pan, heat oil;cook ground beef, stirring until browned;add onion & sauté about 3 minutes.Pour off excess fat;stir in the coffee powder, salt, chile powder, pepper and 1 can tomato sauce.Heat to simmering. Spread each of the tortillas w/cream cheese - using it all. Place about 1/4 cup of the meat mixture over cheese on one half of each tortilla;arrange with folded edge up, in 9x3 baking dish. Pour remaining meat mixture in spaces around tortillas. Pour the remaining can of tomato sauce and then the water evenly over the top. (Be sure evenly otherwise tortillas become hard) Sprinkle w/cheese. Cover pan w/foil and back in a 375 degree F oven for about 25 minutes or until heated through. Makes 6 servings.

Full Moon Café’s Tortilla Soup Submitted by Tanya S. [Click For Printable] ½ gal chicken stock ½ C butter 1 C monterey jack and cheddar cheese mixed 2 t diced jalapenos 1 C cooked, diced chicken meat ½ t white pepper 1 ½ C flour 1 pint half and half 1 10 oz can rotel tomatoes w/chilies Combine chicken stock and white pepper. Bring to a boil. To make the roux: Melt butter, stir in flour, and cook over low heat, stirring constantly, until mixture is smooth and thickened. Stir roux into chicken stock. Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. Makes 16 - 8 oz servings.

Guillermo’s Mexican Stew Submitted by Holly Z. [Click For Printable] 1 pkg. of (4) boneless/skinless chicken breasts, boiled and cubed 1 lb. lean ground beef 1 pkg. chorizo sausage 1 onion, diced 1 red baby bell pepper, seeded and diced 1 yellow baby bell pepper, seeded and diced 1 jalapeno, seeded and diced (optional) 1-2 cloves garlic, diced (optional) 1 pkg. dry onion soup mix 2 C. chicken broth 1 can garlic and onion diced tomatoes 1-2 cans black beans, drained 1-2 cans corn, drained Slurry (1 part flour to 4 parts water - as needed for thickening) ½ glass of white wine (optional) 1-1/2 t. Mexican seasoning (to taste) Cayenne pepper (to taste) Note that this recipe doesn’t require any added salt, but salt to taste if desired In large stock pot, add olive oil and brown beef and sausage, and sauté onion, peppers, and garlic. Add everything else (starting with liquid) except for slurry and chicken. Simmer for about an hour, adding slurry to thicken halfway through cooking time, and adding chicken towards the end. Feeds a crowd and tastes better the second day!

Pringles Treats Submitted by Holly Z. [Click For Printable] 1 package of white almond bark 1 can Pringles regular or light potato chips 1 can cocktail style peanuts Melt almond bark. Crush potato chips and mix with peanuts into almond bark. Spread thinly and evenly on a foil lined cookie sheet. Place in freezer for approximately 20 minutes or until hard. Remove foil from hardened candy and break or cut apart into pieces. Store in covered container.

Salsa Submitted by Rachelle D. [Click For Printable] 1 can of petite diced tomatoes 1 can of chopped green chilies 1 small bunch of green onions chopped 3 tablespoons of sugar

Taco Salad Submitted by Missy S. [Click For Printable] 1/2 pound of Hamburger Meat - cooked,drained 1 Bunch or Romaine or Lettuce of Choice 1 Small bag of Fritos 1 Can of Ranch Style Black Beans -drain 1 Onion -chopped 1 Can of Sliced Black Olives 3-4 Medium Tomatoes - chopped 1 Package of Shredded Mexican Cheese 1 Bottle of Kraft Honey Catalina Dressing Brown Hamburger Meat..cook in chopped onion, drain any access grease. Stir in Black Beans. Combine remainder of ingredients in big bowl. Stir and Enjoy chilled or warm!

Beer Cheese Fondue (Mexican Style) Submitted by Julie B. [Click For Printable] 3/4 c. beer 2 c. shredded Swiss cheese 1 c. shredded Cheddar cheese 1 tbs. flour Dash of hot pepper sauce 4 Tbs (more or less) of salsa Add beer to a heavy saucepan and heat SLOWLY. Coat cheese with flour. Gradually add to beer, stirring constantly, until mixture is thickened and bubbly. (Don't allow mixture to get too hot!!) Stir in hot pepper sauce and salsa. Once heated, you can either leave the fondue in this pot or transfer it to a fondue pot with a burner. Dip cubed french bread and veggies into the mixture. *Cheese will harden as it cools, so using a fondue pot or keeping the burner on low helps.

OATMEAL CAKE Submitted by Bridget M. [Click For Printable] 2 cups of boiling water 1-1/2 cup Oatmeal *Combine and let cool* 3/4 cup butter or margarine 1-1/2 cup granulated sugar 1-1/2 cup brown sugar 1/2 teaspoon nutmeg 3/4 teaspoon salt 2-1/4 cup flour 1-1/2 teaspoon baking soda 3 eggs 1-1/2 teaspoon vanilla Combine and pour into a greased and floured 11 x 9 baking pan. Cook @ 350 for approx 40 minutes or until toothpick comes out clean. Topping: 1/2 cup melted butter 6 tablespoons milk 1 cup brown sugar 2/3 cup nuts (I used pecans) 1-1/2 cups coconut Mix well and pour over cooled cake, spread evenly. Put under broiler to brown.

Holly’s Chocolate Trifle Submitted by Holly Z. [Click For Printable] Using homemade brownies and whipping cream tastes best with this, but you could also use a brownie mix and Cool whip if desired. Double the brownie recipe below for this Trifle. Brownie ingredients: 1 stick butter (use butter instead of margarine) 2-1 oz. squares of unsweetened chocolate 1 c. sugar 1 t. vanilla 2 eggs ¾ c. flour ½ to 1 c. broken walnut pieces (to taste) ½ to 1 c. flavored chips (any flavor you prefer -chocolate, caramel, white chocolate, peanut butter, etc.) In saucepan over low heat, melt butter and chocolate squares. Remove from stove and allow to cool slightly. Mix ingredients in order one at a time. Pour into greased 9x9 pan and bake for 25-30 mins. at 350 deg. Do not overbake. 3 small boxes of instant chocolate pudding 2 small cartons Whipping cream Powdered sugar to taste Flavored chips (any flavor you prefer) Ground up walnuts Bake brownies and allow to cool completely; then cut into 1” squares. Prepare pudding and place in frig. Beat whipped cream using powdered sugar for sweetness until fully whipped and place in frig. To assemble Trifle – In glass bowl, layer your ingredients as follows until bowl is full - Brownies Pudding Whipped cream Ground up walnuts Sprinkle of chips Store in frig – tastes better cold!

6 Layer Dip Submitted by Jyl B. [Click For Printable] 1/2 lb. shredded Cheddar cheese 1/2 lb. shredded Monterey Jack cheese 1 (15 to 16 oz.) can refried beans 1 small can been dip 1 or 2 sm. tomatoes 4 or 5 green onions 4 oz. guacamole dip or avocado dip 1 sm. can black olives, sliced 8 oz. cream cheese picante sauce Taco chips or Fritos Layer in a 10 1/2 x 15 1/2 pan: 1) refried beans mixed with bean dip; 2) softened cream cheese with 2 tablespoons picante sauce; 3) guacamole dip; 4) shredded Cheddar and Monterey cheese. Sprinkle over top finely-chopped green onions with tops, chopped tomatoes and sliced, drained black olives. Serve with chips. Best when made a day ahead of time.

9 Layer Salad Submitted by Missy S. [Click For Printable] This recipe is a very easy and "pretty" salad to put together, it is best displayed in a trifle bowl or a clear large bowl so everyone can see the layers. Below are the layers from the bottom up. You may add or substitute the layers to your liking! I do not measure the amount of each layer, the amount will vary on the size of your bowl..I dont do too many onions because I like them lighter on taste but each layer should completely cover the one below it. finely chopped sweet onion chopped celery chopped carrots sweet peas (I use a small bag of frozen-thawed) 1 full head of romaine lettuce (or your choice of lettuce) miracle whip or mayo (this is the dressing, you want to evenly layer it over lettuce..and salt and pepper if desired) 1 package of shredded cheese 1 package or bacon bits top layer can be garnished with sliced tomatoes and cucumbers. Other layer ideas to sub or add: chopped or sliced boiled eggs, cauliflour, broccoli, chopped ham. Great to make ahead of time or made and served immediately. It is truly a meal in itself, it is a staple in all of our family gatherings.. ENJOY!!

Asparagus Pizza Submitted by Julie B. [Click For Printable] 1 can crescent rolls 1 bunch asparagus 1/2 to whole package swiss cheese 1 Tbs. oil Roll out crescent rolls and push edges together. Bake for half the time given. Meanwhile, wash and cut asparagus. Cook in a pan with oil until cooked-still a little crisp. Put asparagus and cheese on the crescent rolls and bake the rest of the given time.