Quick Fire Roasted Chicken Enchiladas

1 can Chicken Chunks, drain most of juice (Costco)
1 Roasted Pasilla Pepper (I buy these when on sale, roast them remove chard skin and freeze, then I use as needed)
1 tsp minced garlic (I buy a lg bottle at Walmart in produce section)
1 Tb Butter
Drizzle of Olive Oil
Ground Cumin

8 Corn Tortillas
Shredded cheese
Salsa Verde (Any kind will do)
Sour Cream

In a medium sauce pan Melt butter and Oil together, saute garlic. Slice roasted Pasilla and saute with garlic. Add chicken with a little of the remaining juice and sprinkle with cumin. Break down chunks of chicken and let everything heat through. Lightly oil tortillas and heat thru on a dry pan. As the tortillas are warmed take each tortilla and sprinkle a horizontal line of cheese down the middle of the tortilla, then spread a spoonful of chicken on top of the cheese. Roll tortilla and leave the edge down on the plate. I then spoon as much or as little of the salsa verde (I just used whatever I had in the fridge, Hernandez or Victoria something) over the tortilla and top with sour cream.

Yeah, I'm using my own picture this time. We usually eat everything before I get a chance or remember to take a picture.

Really the quick part is only if you roast the pasilla ahead of time. And using the canned chicken chunks (they are great when you are in a hurry, soups, tacos and sandwiches). The roasted pasilla has such a great flavor. You can add them to scrambled eggs or any other kind of meat for great tacos. Kulesa and I really like this version instead of the creamy american kind.

Best Pot Roast & Gravy

Roast (I usually get what ever is cheapest, bottom round roast)
Worcestershire Sauce
Basil
Onion Soup Mix
Garlic
Salt
Pepper

Yellow Potatoes, quartered
Baby Carrots
Large onion, chopped

Gravy:
Drain Drippings, remove as much oil as possible
1-2 cans Campbell's Golden Mushroom Soup
Cornstarch, if needed.

I usually bake this in my roaster oven so it doesn't heat up your house. I place the roast in the pan and dowse it generously with Worcestershire sauce, then sprinkle it heavily with basil to completely cover the top of the roast. I then sprinkle evenly with remaining spices and cover. Bake at 275 for 6hours. After about 4 hours I add the cut up vegetables, cover and cook 2 more hours. Then drain liquid drippings and mix with condensed soup, do not add water. If the gravy is still to thin mix a heaping table spoon of cornstarch with a little water and add to gravy mixture to thicken. Slice roast to serve.

DELICIOUS!!! This is one of our favorite Sunday meals. Add some rolls and a nice green salad (really the salad is just for me cause salad is like criptonite to Kulesa).

Bagel Egg Strata

Submitted by Chantal Tom
You need to allow 4-24 hours for it to sit in the fridge before baking.

1/4 C. butter or margarine, melted
8 C. plain bagels cut into bite size pieces (approx. 6 bagels)
1 pkg. of Jimmy Dean reduced fat sausage
8 oz. Swizz cheese (shredded or torn up)
8 eggs, beaten
2 C. milk
1 C. cottage cheese

Cook sausage and set aside.
Place melted butter in a 3-quart rectangular baking dish, spreading to cover the bottom. Spread bagel pieces evenly in prepared dish.
Sprinkle sausage and Swizz cheese evenly over bagel pieces.
In a large bowl, combine eggs, milk, and cottage cheese. Pour over layers in dish.
Press down gently using the back of a wooden spoon to moisten all the ingredients. (I like to smoosh it all together with my fingers so the cottage cheese, sausage, and cheese aren't just sitting on the top of the bagels.)
Cover and chill in the refrigerator for 4 to 24 hours.

Preheat oven to 350 degrees. Bake, uncovered, about 45 minutes to 1 hour or until set and edges are puffed and golden. Let stand for 10 minutes before serving.
Makes 12 servings.

Chantal made this for Baby Lucy's Blessing Brunch. It was very delicious, I had to have the recipe!! Instead of layering the ingredients in the pan, I just mixed everything in a large bowl then poured in into the baking dish. Worked out great!

BYU Mint Brownies

Submitted by Christy Escobedo, courtesy of BYU Food Services

1 cup margarine
1/2 cup cocoa
2 Tablespoons honey
4 eggs
2 cups sugar
1 3/4 cups flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts, opt.
12 oz. chocolate frosting

Mint Icing:
5 tablespoons margarine
dash of salt
1 Tablespoon light corn syrup
2 1/3 cup powdered sugar
1/2 teaspoon mint extract
1-2 drops green food coloring
3 tablespoons milk

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9 x 13 inch baking pan. Bake at 350 degrees for 25 minutes. Cool

Prepare Mint Icing: soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread Mint Icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. remove from freezer. Carefully spread a layer of chocolate icing on top.

I was fortunate enough to find this in the newspaper. These are such a yummy tradition, always a crowd pleaser, and well worth the effort!

Chocolate Chip Cookie Bars

Submitted by Christy Escobedo

1 cup butter
1 cup sugar
1 cup brown sugar
2 tablespoons vanilla
2 eggs
1 teaspoon soda
1 teaspoon salt
3 cups flour
2 bags Hersheys milk chocolate chips (any kind will do, but these are great)

Mix ingredients together, one at a time. Bake at 320 degrees for 18 minutes. If not done, check every 2 minutes, but don't over bake or let get brown.

A favorite of Mahonri, and all kids, really! Would be amazing made into a cookie cake with the vanilla frosing!

Apple Cinnamon Crumb Cake

Submitted by Christy Escobedo

MIX: 4 cups gala apples diced small ( I just put 4 apples, cored but not peeled, into the food processor), 2 cups sugar

MIX and ADD to APPLES:
2 cups flour
1/2 teaspoon baking soda
2 teaspoons salt

MIX and ADD to PREVIOUS:
2 eggs
3/4 cup vegetable oil
2 teaspoons

Spread onto greased 9 x 13 pan.
Combine and sprinkle on top of cake:
1 cup brown sugar
4 teaspoons cinnamon
4 Tablespoons butter
1/4 cup Bisquick

Bake 50 minutes. When it comes out of the oven, top with glaze:
Bring the following to a boil:
1 c sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla

My dear friend, Jennifer Barrett, gave me this recipe. She is an amazing cook and we have known each other since the 8th grade! This is a great dessert served in the fall, but would be nice anytime. Also great to bring to church functions or to anyone needing a meal.

Sour Cream Puond Cake

Submitted by Christy Escobedo

1/2 pound (2 sticks) butter 1/2 teaspoon baking soda
3 cups sugar 6 eggs
1 cup sour cream 1 teaspoon vanilla
3 cups all-purpose flour

Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternating with eggs, one at a time, beating after each. Add vanilla. Pour into greased and floured tube (or Bundt) pan--again, I always grease with Crisco, and bake for 1 hour 20 minutes.


This is another of Josh's most requested desserts. It is always moist and so yummy. I like to use it for strawberry shortcake, too. Just serve on a plate with sweetened strawberries and real whipped cream.

Tunnel of Fudge Cake

Submitted by Christy Escobedo

3/4 pound (3 sticks) butter
6 eggs
1 1/2 cups sugar
One 12 1/2-ounce can creamy double Dutch
frosting ( I use dark chocolate with Hersheys syrup)
2 cups all-purpose flour
2 cups chopped walnuts or pecans

Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter into a well-greased and floured Bundt pan ( I always use Crisco and flour instead of spray Pam so I know it will come out cleanly). Bake for 60 to 65 minutes. ( I usually bake 60 minutes, don't check on it or insert a knife, it will be great!) Cool 2 hours before removing from pan. cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.

Right now, this is Josh's FAV dessert. He asks me to make it all the time. Good thing is a cinch to make and you really can't mess it up! And, from what I hear from Josh and my brothers, the leftovers make for a delighful breakfast!

Christy brought this to a family dinner recently. It is a very simple looking bundt cake but wait til you try it you won't be able to stop after just one slice!!! Soooo delicious, with it's smooth dense consistency, it is a cross between a brownie and pound cake. And I was surprised the recipe was so easy too.