Creamy Chicken Enchiladas

Bake 350 for 45 min – 4/5 servings

1 Tbsp butter

1 med. Onion, chopped

1 (4.5 oz) can chopped green chilies, drained

1 (8 oz) pkg. cream cheese, cut up and softened – (I use two)

3 ½ cups chopped, cooked chicken breast – (I use one additional breast)

8 (8 inch) flour tortillas

2 (8 oz) pkgs. Monterey Jack cheese, shredded

2 cups whipping cream

Melt butter in a large skillet; add onion, sauté a few minutes.  Add green chilies; sauté a minute.  Stir in cream cheese and chicken; cook, stirring constantly until cream cheese melts.

Spoon 3 (or more) Tbsp chicken mixture down center of each tortilla.  Roll up tortillas, place seam side down, in a lightly greased 13 x 9 baking dish.  Sprinkle with Monterey Jack cheese, drizzle whipping cream over top and bake.

NOTE:  I make ahead of time (refrigerate).  If refrigerated, I let it sit about an hour before baking, add cheese and whipping cream just before baking.  May take longer than 45 minutes – best if browned somewhat on top – looks more appealing.  When putting chicken mixture in tortillas – be generous.  I often add more chicken and more cream cheese as indicated above.  Play around – you cannot ruin it.  One full tortilla with other sides will be enough for most people.  I often cut up red, green, yellow peppers and dollop on top – makes for an attractive serving. 

Bon Appetite!  Bert (and Diana too!)

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)  6 oz
wax paper

Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.

Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate.   (See Note)

Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Tap off excess chocolate.   Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.  (If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time.)

Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.

Notes:

• I used a cookie dough scoop to make the balls and then hand rolled to smooth out. The yield was around 50 balls.
• A plastic toothpick works better than a wooden pick. 
• Work with 12 balls at a time, leaving the remainder in the refrigerator to stay firm.
• Melt only two squares at a time as chocolate firms up as it cools.
• I needed more than one package of chocolate to cover. 

Other combinations:

*Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating

*White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating

*Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating

*White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating

*French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating

*Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating

*Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating

*Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating

*Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating

INGREDIENTS:

1 pkg. frozen phyllo cups   

1/4 pound applewood smoked bacon

1/2 cup romaine, fine chiffonade

1/4 cup plum tomato, seeded and diced small

For the mayo:

2 tablespoons mayo

1/8 teaspoon lemon zest

Cracked pepper to taste

1 teaspoon finely chopped parsley

DIRECTIONS:

1. Place frozen phyllo cups on baking sheet.  Bake according to pkg. directions 5 to 8 min. Cool before you fill the cups.
2. Mix mayo ingredients together.
3. Cook bacon to desired crunchiness. 
4. Chiffonade romaine, you want pieces small enough that they will fit into the phyllo cups.
5. Mix diced bacon, romaine and diced tomatoes with a small amount of mayo, salt and pepper to taste and place a spoonful of mixture into phyllo cups.

Makes 15 pieces

INGREDIENTS:

2 C self-rising flour

1 1/2 C sugar

1 stick of butter (softened)

1 C milk

2 eggs (beaten)

1 1/2 tsp. vanilla

DIRECTIONS:

Blend the sugar, softened butter and vanilla.

Add beaten eggs

Add flour and milk, alternately, until blended. 

Place in two round pans and bake at 350 degrees for about 30 minutes.

When a tooth pick comes out "clean", it is done.

ICING:

1 lb. box of powdered sugar,

1 stick of butter (softened)

1 tsp vanilla 

Milk – 1 tablespoon at a time – enough to make the icing spreadable