Missys Moms Enchiladas

Missys Moms Enchiladas
Canola Vegatable Oil

3 small cans enchilada sauce (red)

1 big bag shredded cheddar cheese

2 small pks hormel preccoked seasoned chicken breast pieces

12 medium flour tortillas

Preheat oven to 400. In large non stick skillet, Fry tortillas in oil over med-high, 5 seconds on each side (or till tortilla bubbles up). Pour 2 cans enchilada sauce in large plate or dish. Did both sides of each fried tortilla in enchillada sauce. After each tortilla has been fried and dipped, Put handful of cheese and few pieces of chicken in center of each tortilla and roll up into tight burrito. Place each stuffed burrito side by side in a row in 9x13 casserole dish (so its 2 rows of 6 burritos). As soon as all 12 burritos are placed in casserole dish, pour 3rd can of enchilada sauce over top of burritos and then cover w/ remaining cheddar cheese. Bake at 400 for 25 minutes.

Serve w/ sour cream or just eat plain.

Sweet Dinner Rolls

Sweet Dinner Rolls

1 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Place milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 6 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 375 degrees F
Bake in preheated oven for 8 to 12 minutes, until light golden.

Pecan Sandies

Pecan Sandies
2 cups butter flavored CRisco
1 cup white sugar
1 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt
4 cups all-purpose flour
2 cups chopped pecans
1/2 cup white sugar for decoration

Preheat oven to 375 degrees F In a large bowl, cream together the Crisco, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then beat in the vanilla, baking soda, cream of tartar and salt. Stir the flour into the creamed mixture. Mix in the pecans. Roll dough into 1 or 2 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to cool.

Banana Cream Pie

Helen's Banana Cream Pie

1 9" regular pie crust

1 small pkg Banana Cream cook & serve pudding

1/2 cup sour cream

1/2 cup sweetened whipped cream

2 bananas, cut in small slices

Extra Sweetened Whipped Cream for Topping

Bake pie crust according to directions; let cool. cook pudding mix and milk according to pkg instructions (until thickened.) Let pudding chill in refrigerator until cool. With rubber spatula, stir in Sour Cream and then whipped cream. Gently fold in banana slices. Pour pie filling into pie crust. Top filling with extra whipped cream and spread evenly over pie. Let pie chill at least 2 hrs. Makes 1 whole Pie.

Chocolate Chip Cookie Dough Cookies

My Very Most favorite Recipe Site EVER is picky-palate.com. All of the recipes are kid/adult friendly, and the way she bakes everything is the same way i'd want my stuff to turn out. Ive always been wanting to make her Chocolate Chip Cookie Dough Cookies. They have those little chocolate chip Cookie Dough Bites in them, which I absolutelty love and I also love cookie dough, so I was pretty positive I'd like these cookies. I changed the recipe just a tad. I used Crisco instead of butter and more cookie dough bites and omitted the chocolate chips but still basically the same recipe. The way I did it is written below! (Click HERE for the original recipe).

Chocolate Chip Cookie Dough Cookies
1 cup butter flavored Crisco
¾ Cup brown sugar
¾ Cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
¾ teaspoon salt
2 ¾ Cup flour
3 6 oz boxes Chocolate Chip Cookie Dough Bites

1. Preheat oven to 350 or 375 degrees F. In a stand or electric mixer, cream the Crisco and sugars until well combined. Beat in eggs, vanilla, baking powder, baking soda, and salt until well mixed. Gradually add flour along with the cookie dough bites until well combined.
2. With a cookie scoop, scoop onto baking sheet. Bake for 9-11 minutes or until cooked to your liking. I usually take mine out right at 9 minutes for a softer cookie.

Smokey Bacon Chicken Ranch

Smokey Bacon Chicken Ranch

(original recipe)

10 Boneless Skinless Chicken strips/tenderloins (uncooked)

10 Strips of Bacon

1 cup ranch dressing

1 teaspoon miced garlic

1/8 teaspoon Cajun seasoning

1 ½ cup Cheddar Cheese

Wrap one bacon strip around each chicken strip and then lay bacon wrapped chicken evenly on bottom of 9x9 glass casserole dish. Cover the top of everything with ranch dressing, garlic, Cajun seasoning and bake in the oven for 35 minutes. After 35 minutes, top with all the cheese and bake another 15 minutes until cheese is melted. Serve and enjoy with Stuffing, Potatoes, Salad, Breads and more.