Chicken Enchilada Foldovers Recipe from Pillsbury.com

Chicken Enchilada Foldovers Recipe from Pillsbury.com:
INGREDIENTS
1 1/2 cups shredded cooked chicken
1 can (10 oz) Old El Paso® red enchilada sauce
1 can Pillsbury® refrigerated classic pizza crust
1/2 cup shredded taco-seasoned cheese blend or Cheddar cheese (2 oz)

DIRECTIONS
1 Heat oven to 425°F.
Lightly spray cookie sheet with cooking spray.
2 In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
3 Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon about 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each.
4 Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.
5 Bake 10 to 12 minutes or until golden brown.
6 Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping. Another spicy cheese you can use is Monterey Jack cheese with jalapeño peppers or, as it's also known, pepper Jack cheese.

Flourless Chocolate Cake

This is like a cross between a brownie and a truffle. Serve with fresh raspberries or strawberries for garnish. It is very rich.

1/2 c. water

1/4 tsp. salt

3/4 c. sugar

18 ounces bittersweet chocolate

1 c. unsalted butter

6 eggs

1. Preheat oven to 300F. Grease one 10 inch round cake pan and set aside. I like to use the kind with a removable side and bottom.

2. In a small saucepan over medium heat, combine water, salt and sugar until dissolved. Set aside.

3. In a double boiler, melt the chocolate gently. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

4. Pour batter into prepared pan. Place this pan into a larger pan and fill larger pan with hot water half way up the cake pan.

5. Bake at 300 F for 45 minutes. The center will still look wet. Allow cake to chill for several hours.

6. Unmold cake and invert onto a serving plate.

Lamb/Beef Spiedies

Spiedies are a traditional, Italian kebob that is a specialty where my husband is from in Binghamton, NY. They have an annual Spiedie fest, which is like a county fair. This recipe makes a huge batch. I usually make the whole batch, and then freeze half for a later time. This is a great summer meal to serve for company at a back yard BBQ. When the kebob is done, pull the meat off of the skewer with a piece of white bread and eat like a fold over sandwich with ketchup.

5 lbs lamb stew meat or beef (beef tenderloin is really good and not too expensive if you buy the whole tenderloin from House of Meats)

1/2 c. red wine vinegar

1/4 c. each- balsamic vinegar, red wine, beer

1/4 c. each- minced fresh garlic, fresh oregano, fresh basil

1/4 c. each- onion powder, Montreal steak seasoning

1/2 c. minced mint

Combine meat and marinade. Let marinate 2 days. Skewer and grill over hot coals.

Easy Coconut Custard Pie

3 eggs

1/4 c. plus 2 T Bisquick

1/2 c. sugar

3/4 tsp. vanilla

3/4 c. coconut

1.5 c. milk

dash of salt

Beat eggs and add rest of ingredients and mix. Pour into a greased pie pan and bake for 35 minutes at 350F.

I like this with toasted almond slivers and dark chocolate drizzled on top.

Spaghetti Ham Pie

6 ounces dried spaghetti

2 cloves minced garlic

1/2 an onion, chopped

2.5 T. olive oil

1/4 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. dried Italian herbs

1.5 c. milk

3/4 c. half and half (I use the fat free kind)

3/4 c. chopped ham

3/4 c. grated Parmesan

1 medium chopped tomato, drained

1. Cook spaghetti according to directions and drain and set aside.

2. Saute onions in olive oil until soft. Add garlic and saute. Add salt, pepper and flour. Cook one minute, stirring constantly until oil is absorbed by flour. Gradually add milk and half and half. Stir until thickened. Stir in Italian herbs, ham, spaghetti, tomato and 2 tablespoons of the Parmesan.

3. Spoon mixture into a greased pie pan. Top generously with remaining Parmesan. Bake uncovered at 425 for 20 to 22 minutes.

Makes 6 servings.

Dutch Baby

This is a super easy, favorite Saturday or Sunday morning breakfast. I make two for my family.

3 large egg whites

2 large eggs

1 c. flour

1 c. milk

2 T. sugar

2 tsp. vanilla

1/2 tsp. salt

1 T. melted butter

1. Blend together all ingredients except melted butter until smooth. I use a hand mixer. Does not need to be beaten long, just until smooth.

2. Melt butter and pour into an oven proof 10-12 inch skillet or pan. Tilt pan to apply evenly.

3. Pour batter into pan and bake at 425 for 20 minutes until puffy.

Serve immediately. For toppings, drizzle fresh lemon juice with powdered sugar on top or maple syrup.

Easy Make Ahead Salsa

This salsa is good in the winter when you don't have as many good, fresh tomatoes.

1 14.5 oz can of chopped tomatoes

1/2 onion, chopped

4 to 6 chopped serrano chilies

1 tsp. sugar

2 T. chopped fresh cilantro

1 tsp. fresh squeezed lemon juice

1 clove garlic, minced

dash of celery salt

salt and pepper to taste

2 tsp. toasted cumin seeds (I toast mine in the toaster oven) or skip the toasting

1. Drain tomatoes and place all ingredients in a blender.

2. Pulse a few times until desired chunkiness.

3. Let sit in refrigerator a day or two to let flavors meld for optimal taste.