Recipes

Here is a collection of recipes from our by potluck contributors

Strawberry Pretzel Salad

contributed by Delia Griffith

2 2/3 cups - Crushed pretzels (not too fine.)

3 tablespoon - Sugar

1 cup - Butter melted

Mix these ingredients together and bake at 350° F for 10 minutes. Cool completely.

8 oz package - Cream cheese (can use soft)

1 cup - Sugar

Cream together then fold in 9 oz Cool Whip. Spread on cooled crust.

2 small pkgs or 1arge pkg - Jell-O (strawberry)

2 cups - Boiling water

1 package - Frozen Strawberries

Dissolve Jell-O then add the frozen berries, as they thaw they can be cut into smaller pieces.

When slightly thick, pour over cream cheese mixture and refrigerate.

Chicken Enchilada

contributed by Jeanne Pascual

1 lb - Shredded or cut in stripes, cooked chicken

1 medium - Choppd Onions

2 small cans - Sliced Olives

1 28oz + 1 small can - Mild Enchilada Sauce (Las Palmas)

1 container - Sour Cream (optional)

1-1/2 dz - Corn Tortillas

2 lbs -Grated Monterey Jack Cheese and Cheddar Cheese

Vegetable oil to soften the tortillas

Preheat oven to 350 degrees.
In bowl, combine 1 lbs. ea. of Monterey Jack and Cheddar Cheese, onions, and olives, mix well.
Spray pan with Pam. Put one corn tortillas at a time in the heated vegetable oil and then in the sauce and line the pan with six sauced up corn tortillas.
Spread a layer of the combined mixture over the corn tortillas.
Put stripes of chicken in rolls.
Pour a little of the hot sauce over the first layer of corn tortillas, enough to cover.
Start second layer with 6 sauced up corn tortillas, spread mixture on and then stripes of chicken and another layer of 6 sauced up corn tortillas.
Pour remaining enchilada sauce over the corn tortillas.
Sprinkle with shredded mild cheddar cheese, in rolls with olive slices.
Bake 20 to 30 minutes or until hot.

Suggestion: You can use Green Chile Enchilada Sauce. Chicken, shrimp or crab can be substituted.

Slow Cooker Lasagna

contributed by Sherry Choquette

1lb - Ground beef, browned

4-5 cups - Spaghetti sauce, depending on how firm or juicy you want the finished lasagna to be

24oz container - Cottage cheese

1 - Egg

8-10 - Lasagna noodles, uncooked

2-3 cups - Mozzarella cheese

Combine ground beef and spaghetti sauce
Combine egg and cottage cheese
Layer half the ground beef mixture, the dry noodles, the cottage cheese mixture, and the mozzarella cheese in the crock pot. Repeat layers with other half.
Cover. Cook on High 4-5 hours or on Low for 6-8 hours.

makes 6-8 servings

Better than Sex Cake

contributed by Delia Griffith (modified version of Paula Deen's recipe)

1 package - Devils food cake mix

1 14 oz - Sweetened condensed milk

1 8 oz - Container of cool whip

1 - Skor or Heath candy bar, crushed

Prepare cake according to directions and bake in 9x13-inch pan.
Poke warm cake all over with the end of a wooden spoon.
Pour milk over cake while still warm.
Cool cake completely before topping with cool whip and sprinkle crushed candy on top.
Refrigerate until ready to serve.

Cowboy Caviar

contributed by Colleen Middleton (This recipe comes from Apples B&B in Big Bear)

4 tbsp.- Red wine vinegar

2/3 cup - green onions, thinly sliced
2 tsp - hot sauce

2/3 cup - fresh cilantro, chopped
1 T vegetable or olive oil

1/2 lb - Roma tomatoes, chopped
2 cloves garlic, minced

2 tbsp - Jalapeno slices in a jar, chopped
1/4 tsp. pepper
1 large or 2 small avocados, diced
1 (15 oz) can black eyed peas, rinsed & drained
1 (11 oz) can corn

In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper.
Peel, pit, and cut avocado into 1/2-inch cubes.
Add to vinegar mixture & mix gently to coat.
Drain and rinse peas and corn.
Add peas, corn, onions, cilantro, jalapeno and tomatoes to avocado.
Mix gently to coat.
Add salt and pepper to taste.
Serve with chips

Bavarian Apple Torte

contributed by Margaret Jaibaji (http://www.cookadvice.com/recipe/export/html/37876)

PASTRY
1⁄3 c Sugar
1⁄3 c butter
1 T -Shortening
1⁄2 t vanilla
1 c flour
FILLING
5 Apples, winesap, golden delicious, Granny Smith
8 oz cream cheese, room temp
1⁄4 c Sugar
1 Eggs
1⁄2 t Grated lemon peel
1⁄4 t vanilla
1⁄8 t Salt
Cinnamon sugar
1⁄2 c sliced almonds

Pastryi: cream sugar, butter, shortening and vanilla.
Blend in flour and pat into bottom and 1 ½ inches up sides of greased 9 inch spring form pan.
Place in 400f oven for 15 minutes.
Pare and slice apples to make 1 quart (4 cups).
Filling: beat cream cheese, sugar, egg, lemon peel, vanilla and salt until smooth.
Pour over pastry.
Top with apple slices, cinnamon sugar and nuts.
Bake at 400f for 40 minutes.