Zesty Chicken Enchiladas

Ingredients:
1 Tbsp. canola oil
1 lb. tomatillos, peeled and chopped
1 Vidalia onion, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 tsp. ground cumin
Kosher salt and black pepper
1 cup heavy cream
1 medium rotisserie chicken, meat shredded
1 14.5 oz. can diced tomatoes, drained
8 oz. Monterey Jack cheese, shredded
8 medium flour tortillas

Directions:
Heat oven to 400 degrees. Heat oil in a large skillet over medium high heat. Add tomatillos, onion, poblano pepper, garlic, cumin, and 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are tender, about 10-12 minutes. Transfer to a food processor, add the cream, and puree.
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 tsp. each of the salt and pepper.
Spread 1 cup of the remaining sauce in a 9 x 13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.
Top with the remaining sauce and cheese. Bake until it begins to brown, 15-20 minutes.

Chocolate Strawberry Torte

Ingredients:
1/2 cup butter
2 cups chocolate graham cracker crumbs, about 26 squares
1/4 cup sugar
12 oz. Cool Whip, thawed
1 cup sour cream
1 package (3.9 oz.) instant chocolate pudding mix
1 pint fresh strawberries, sliced
2-3 Tbsp. semi-sweet chocolate chips

Directions:
Melt butter. In a bowl, combine melted butter, cracker crumbs and sugar. Press into the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan; refrigerate.
In a mixing bowl, beat the Cool Whip, sour cream and pudding mix until well blended. Spread half over the crust. Arrange the strawberries on top of this layer. Spread with remaining filling. Melt the chocolate chips in the microwave (about 30-40 seconds, stirring after 15). Drizzle over the filling. Refrigerate for at least 4 hours before serving. Makes 10-12 servings. (From Taste of Home Magazine)

Carnitas

Ingredients:
3 lb. boneless, fatty pork butt, cut into 2 inch pieces
1/4 cup vegetable oil
3 cups water
1/2 orange, cut into 4 pieces
1 medium vidalia onion, thinly sliced
8 garlic cloves, peeled
2 tsp. dried oregano
2 tsp. kosher salt
3 bay leaves
1 Tbsp. sweetened condensed milk
tortillas
fresh cilantro, washed and chopped
queso fresco
limes

Directions:
Put all ingredients except tortillas, cilantro, queso fresco and limes in a wide 6 to 7 quart heavy pot (don't worry if pork is not completely covered) and bring to a boil. Reduce heat to medium and simmer vigorously, stirring occasionally, until the pork is tender and the liquid has completely evaporated, about 1 1/2 hours. Discard the orange and bay leaves. Lower the heat and continue frying the pork in the fat left in the pan, stirring frequently, until golden brown, about 15 to 20 minutes. Serve on tortillas with cilantro, queso fresco, and a squeeze of lime juice.

Strawberry Pretzel Salad

Ingredients:
2 cups crushed pretzels
3 Tbsp. sugar
3/4 cup butter, melted
8 oz. cream cheese
8 oz. Cool Whip
1 cup sugar
2 (3 oz.) pkg. strawberry jello
2 cups boiling water
16 oz. fresh or frozen (thawed) sliced strawberries (if using fresh, I sprinkle a little sugar on them to create some juice)

Directions:
Mix pretzels, 3 Tbsp. sugar, and butter in a bowl. Spread on a greased cookie sheet and bake at 400 degrees for 8 minutes. Press into a large glass 13 x 9 inch baking dish. Cool completely.
Beat together cream cheese, Cool Whip, and 1 cup sugar. Spread this mixture over the pretzels. Chill well. Dissolve the jello with the boiling water. Add the berries. Chill the jello and berries for about an hour (before the jello begins to set), then pour over the pretzel and cream cheese layers. Top with additional Cool Whip if desired.

Buffalo Chicken Salad

Ingredients:
2 hearts of romaine lettuce, chopped
1 cup shredded carrots
1 lb chicken breast, cut into bite size pieces
1 Tbsp. vegetable oil
2 Tbsp. butter
Salt and black pepper
1/4 cup Frank's hot sauce
Ranch or Blue Cheese dressing

Directions:
Preheat a skillet over medium-high heat. Add oil and butter to the hot pan with the chicken. Season with salt and pepper and sear for 2-3 minutes, then add hot sauce. Reduce heat a little and cook about 5 minutes more. Combine the lettuce and carrots; top salad with chicken and dressing.
(We liked this served with celery sticks and cheese quesadilla wedges.)
Recipe courtesy Rachael Ray

Potato Sausage Soup (similar to Olive Garden's Zuppa Toscana)

Ingredients:
1 lb. ground Italian sausage
1 1/2 tsp. red pepper flakes
1 large diced white onion
4 Tbsp. bacon pieces
2 cloves garlic, chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. sliced Russet potatoes (about 3 large potatoes)
1/4 bunch of kale, chopped

Directions:
Saute the sausage and red pepper flakes in a large pot. Drain and set aside in another bowl. In the same pan, saute bacon, onion and garlic over medium-low heat until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add sliced potatoes and cook until soft, about half an hour. Add heavy cream, kale and sausage; heat through and serve.

Outrageous Cookie Bars

Ingredients:
1/2 cup (1 stick) butter
1 1/2 cups graham cracker crumbs (about 1 sleeve if you are crushing them)
1 14 oz. can sweetened condensed milk
2 cups Nestle dark chocolate and mint morsels
1 cup sweetened flaked coconut
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees. Melt butter in a 13 x 9 inch baking dish in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with morsels, coconut and nuts; press down firmly. Bake for 25 minutes or until light golden brown. Cool completely, and cut into bars.