Sour Cream Enchiladas

Source: Magnolia Table

Two 10-ounce cans mild green enchilada sauce

One 10.5-ounce can cream of  chicken soup

8 oz sour cream

4 cups shredded chicken

4 ounces diced green chiles

3 1/2 cups shredded mozzarella cheese

Ten 10 inch flour tortillas, or corn tortillas

2 tomatoes, diced

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

Preheat oven to 350°.  Spray 9x13 inch pan. In large bowl whisk together enchilada sauce, soup, and sour cream. Spread 1/2 cup of sauce in bottom of pan. In medium bowl, mix chicken, chilis, and 

1 1/12 cups of cheese.  Place small amount of chicken mixture in each tortilla, roll,  and place in pan. Top with remaining sauce, then sprinkle with remaining cheese. Tent with foil, bake for 35 min, removing foil for last 10 minutes of baking. Top with tomatoes and cilantro, serve with lime wedge.

*Notes- This is way too delicious. The tomatoes and cilantro on top are what take it over the top. I like to make four of these at a time and freeze them. From frozen they need to bake for 90 minutes.

Peanut Butter Oat Bars

6 cups old fashioned oats
2 cups peanut butter
1 cup honey 
1/2 cup chocolate chips

Toast oats at 350° for 15 minutes. Heat honey and peanut butter in microwave until warm, stir together. Mix oats and peanut butter mixture. Let cool slightly, mix in chocolate chips. Press into greased 9x13 pan. Chill for 15 minutes to set.

Chicken Gnocchi Soup

Source: therecipecritic.com

3 Tbsp butter
1 Tbsp olive oil
1 cup onion, diced (I use frozen)
2 cloves garlic, minced
1/4 cup flour
2 cups half-and-half
14 oz chicken broth
1 tsp dried thyme
1 cup shredded carrots
1 cup spinach leaves, chopped
2 cans Costco canned chicken
16 oz potato gnocchi
salt and pepper to taste

In large stock pot, sauté onion and celery in butter and olive oil until soft, but not browned. Add garlic and stir for one minute. Add flour and stir to create a roux, cook for one minute. Slowly add broth and cream while stirring, until thickened slightly. Add remaining ingredients, simmer 5 minutes.

*Melvin's favorite at the Olive Garden. Love to serve this with a big Olive Garden style salad and Harmon's garlic bread. I buy my gnocchi at Dollar tree- it's imported from Italy.

Warm Goat Cheese Salad

Arugula or spring mix
goat cheese
bread crumbs or walnuts blended to crumbs
olive oil
lemon juice
salt and pepper to taste
additions: chicken, beets, or blackberries

Slice cold goat cheese into rounds, press into crumbs. Lightly fry in olive oil until light brown and crispy. Serve on arugula salad. Top with drizzle of olive oil, fresh lemon juice, salt and pepper. Serve immediately.

*SO good. Had this simple salad at Les Madeleines in SLC and had to make it at home. The goat cheese melts over the salad as you cut into it and is too delish.

Amazing Salsa

Source: Christy Gerrard

1 can diced tomatoes
2 cans rotel tomatoes
2 cans green el pato Mexican sauce
3 cloves garlic
1 bunch cilantro
1 small onion
1 jalapeño
salt and pepper to taste
juice from one lime

Blend in blender.

*Gerrard's gave us this for Christmas, it was so good I thought it was from an amazing Mexican restaurant. It was too good to even share with my kids!

Spinach Salad

Source: Brooke Cook

1 bunch spinach
1 head iceberg lettuce
1 head romaine
1/2 red onion, thinly sliced
3/4 cup sliced mushrooms
1 can mandarin oranges
3/4 cup cooked crumbled bacon
1 cup Swiss cheese
1 cup sugared almonds

Sugared Almonds
4 Tbsp butter
6 Tbsp sugar
1 cup sliced almonds

Melt butter and sugar, add almonds mix well. Stirring constantly, cook over low heat until lightly browned-be careful-burns quickly! Spread onto parchment or wax paper to cool.

Poppy Seed Dressing
1/2 cup sugar
2 tbsp prepared mustard
1/2 tsp salt
1/2 cup white vinegar
1/4 cup onion, grated
1 cup olive oil
1 tsp poppy seeds

Combine in jar, shake well,

Sugar Cookies

Source: Brooke Cook

1 cup butter
2 eggs
1 tsp vanilla
4 tsp baking powder
1/2 tsp baking soda
1//2 tsp salt
2 cups sugar
1 cup sour cream
5 cups flour

Cream butter and sugar. Mix in eggs and vanilla. Mix in dry ingredients. Chill 2 hours, roll out on floured surface (not too thin). Cut out and bake at 350° for 10 minutes. Cool on cooling rack.

Simple Glaze:  Mix 2 cups powdered sugar with 2 Tbsp water until smooth. Add food coloring. Spoon onto cookies or dip face of cookies into glaze.

Thicker Glaze: Mix 1 cup powdered sugar, 1 Tbsp corn syrup, 2 Tbsp milk, 1 tsp vanilla, and food coloring. Stir until smooth.