Asparagus Parmesan from allrecipes.com.
Cranberry Orange Cookies from Culinary Concoctions by Peabody.
Croque Monsieur Ham and Cheese Sandwich (or a "Mister Crunchy") from simply recipes.
Cream Cheese Mints from Sunshine Creations.
And if you are feeling very adventurous, my sister is submitting an original recipe to a magazine, and needs people to test it. I'm going to do it this week, I just haven't been in the mood for it. You are more than welcome to try it and give feedback if you'd like. I'm going to be using chicken in place of the turkey, I think.
GREEN CHILE TURKEY ENCHILADAS
2 Tablespoons olive oil
1 large onion, finely chopped
1- 4 ounce can Ortega fire roasted, diced green chiles
1 teaspoon ground cumin
4 cups diced, cooked turkey
1- 8 ounce package Kraft 1/3 less fat cream cheese (room temperature)
1- 28 ounce can Las Palmas Green Chile Enchilada Sauce
24 corn tortillas
1 cup grated pepper jack cheese
1 ½ cups Kraft 2% milk shredded cheese (cheddar)
Makes 2- 9x13 pans, 12 enchiladas in each pan
Serves 12 – 2 enchiladas per person
In a large skillet, on medium/high heat, sauté chopped onions in the 2 Tbsp. olive oil. When onions are soft and begin to brown, add the can of green chiles, and the tsp. of cumin. Stir together and reduce heat to low. Add diced turkey, and stir. Continue to heat, stirring occasionally, for 4-5 minutes. Remove from heat.
In a bowl, combine the cream cheese, ⅓ cup of the enchilada sauce, and the onion/meat mixture. Mix well.
Prepare 9x13 pans by coating each pan with ⅓ cup of the enchilada sauce.
Heat tortillas in a skillet on medium heat, turning often, until warm and softened. Fill each tortilla with 2 even Tbsp. filling, roll and place seam down in pan, 12 enchiladas to a pan. Top each pan of enchiladas with 1 ¼ cup sauce, spreading to cover the tops of all the enchiladas. Top each pan with ½ cup pepper jack and ¾ cup Kraft cheese.
Bake at 350° for 20 minutes, or until sauce is bubbly and cheese is melted. Serve with sour cream and green salad.
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