White Sauce Enchiladas

I made this last night and I loved it. Dad and David liked it and Caleb didn't like the green chilies or the onions.

1 TBS. Butter
1 medium onion - chopped
1 small can diced green chilies
8 oz. cream cheese- cubed
3-4 cups chicken- cooked and shredded
8 oz. Monterey Jack cheese - shredded
2 cups heavy cream
10 flour tortillas

1. Preheat oven to 350*, lightly grease a 9 x 13 pan.

2. Melt butter in a large skillet and saute onions until soft. Add green chilies and cream cheese. Stir constantly until the cream cheese is melted. Add chicken and mix together.

3. Divide filling between the tortillas, roll up and place seam side down in pan. Sprinkle the cheese on top and pour the cream over the cheese.

4. Bake for 45 min. or until brown and bubbly.

Candied Pecans

1 cup pecans
8 TBS. granulated sugar
8 TBS. water

Cook over medium heat- softly boiling for 5 to 7 minutes until most of syrup is incorporated into nuts- watch carefully it burns easily. Turn out onto parchment and cool. Break apart and use immediately or freeze.

Maple Pecan Cream Cheese Ball

I know this sounds a little interesting, I was hesitant to even try it but a couple of gourmet bakers made this for our Fabulous Friday baking class and it was amazing!! I think I ate 1/4 of it myself. They served it with gingersnaps. It's such a fun fall treat.

8 oz. cream cheese, softened
1/2 cup butter, softened
3/4 cup brown sugar (remove lumps)
1/2 cup powdered sugar
1 1/2 tsp. maple flavoring
1 tsp. vanilla butter nut flavoring
2 to 3 TBS. honey
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp nutmeg
1/4 tsp. cloves
1/2 cup chopped toasted pecans
3/4 cup diced candied pecans

In a medium bowl, beat together cream cheese, butter, brown and powdered sugar, flavorings, honey, spices and 1/2 cup toasted pecans. Cover and chill for 2 hours. Form into ball and roll in diced candied pecans and chill 1 hr. before serving with gingersnaps.

Joan's Pizza Sauce

1 8 oz. can of tomato sauce
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 tsp. onion salt
1/8 tsp. pepper

Blueberry Coffee Cake

1/4 cup butter
1 egg
2 cups flour
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
2 tsp. baking powder
2 cups blueberries

topping:
1/2 cup brown sugar
1 tsp. cinnamon
3 Tbs. flour
3 Tbs. butter

Preheat oven to 375. Grease a 9 in pan
Sift together flour, salt, baking powder and set aside
In a large bowl cream butter & sugar until light and fluffy Add egg & beat. Beat flour mixture alternating with the milk
Stir in blueberries and pour into pan

In a small bowl combine topping and sprinkle over topping
Bake for 40-45 min.