Instant Green Chili Smothered Burritos

2 cups green chili enchilada sauce

1 can cream of chicken soup

1 cup sour cream

6 to 8 frozen burritos

2 to 3 cups Monterey Jack cheese, shredded

Mix enchilada sauce, soup and sour cream. Pour a little of the sauce in the bottom of a 9X13” pan. Place burritos in a single layer on top of the sauce. Pour the rest of the sauce over burritos. Top with cheese and bake at 350° for 30 to 40 minutes or until burritos are heated through and cheese is melted and bubbly. 

Chocolate Brownie Trifle - Cameron Stromness

Ingredients:

1 box of instant chocolate pudding (1.3 oz, around that size)

1 box of brownie mix

1 tub of whipped topping

Let the whipped topping thaw on the counter so it is easily spreadable.

Bake brownies according to the box in a 9x13 pan.

While brownies are cooling, mix the pudding in a bowl per box directions and spread over the brownies.

Spread whipped topping over pudding.

Chill for at least 1 hour.

A cuter presentation of the trifle would be to let the brownies cool completely, cut a circle size of one half of the brownies (the same size of the trifle bowl) and put in a trifle bowl. Spread half of the pudding on top of brownies. Spread half of whipped topping on top of pudding. Cut another circular shape out of the other half of the brownies and put it in the bowl. Spread the rest of the pudding over it and finish it off with the rest of the whipped topping. Chill for at least 1 hour. This way you get a cool layered look.

Red Hot Cinnamon Candy - April Elzinga

2 2/3 cup sugar

1 cup white karo syrup

1 cup water

Boil above ingredients over medium heat until it reaches the "hard crack" stage (300 degrees) Remove from heat.

While mixture is boiling prepare the following:

Mix together and set aside

1 teaspoon cinnamon oil

1 teaspoon red food coloring

Add cinnamon oil mixture to the candy mixture...stirring well. Don't inhale

Pour over large cookie sheet sprinkled with powdered sugar. (don't use teflon cookie sheets, it will take the teflon off and will be on the candy)

When cooled, break into desired sizes...you can use the end of a knife if you like.

You can get peppermint oil or cherry oil in place of the cinnamon if preferred. I also do a variation...I melt white bark (for candy making) in the microwave and add pieces of the cinnamon to that.

(real cinnamon oil...you can ask a pharmacist if they carry it or you can get it at Gygi's in Salt Lake, 3500 S. 300 W.)

Bread Pudding with Fruit - Judy Brown

1 small loaf French bread cut into 1-inch pieces with crust

Place bread in a greased 9 x 13 pan and top with:

1 - 15 oz can of peaches, cubed

1 - 15 oz can of pears, cubed

1 small package dried cherries or raisins or cranberries

Mix together:

2 eggs

2 c sugar

1 tbsp vanilla

1 cube butter, melted

1 lg can evaporated milk

Pour over the bread and let soak for at least 15 minutes. Bake at 350 degrees for 40-45 minutes.

Sauce

1/2 c butter

1 c sugar

1/2 c cream

Cook over low heat for 10 minutes until thickened. Don't boil. Add 1/2 tsp vanilla and a dash of nutmeg. You can pour the sauce over the entire baked pudding or spoon individually on top of each serving. Serve with whipped cream or vanilla ice cream.

Hot Chocolate Mix

1 lb. (16 oz) powdered sugar

16 oz container of Creamora, Coffeemate or any coffee creamer

1 box (about 25 oz) of instant powdered milk

16 oz Nestle Nesquick (the type you put in a glass of milk, not the cocoa mix)

Mix together in a large bowl and store in an airtight container. When ready to drink, fill your cup half full of the cocoa mix and add boiling water. (It won't look too chocolaty, but it is wonderful). Enjoy.

Christmas French Toast - Colleen Parker

French toast:
Combine and beat
6 eggs
1 c milk
½ c sugar
¼ tsp baking powder
¼ tsp cinnamon
2 tsp vanilla
Dip 12 thick slices of bread in above mixture. Place bread slices on a cookie sheet, cover with saran wrap, and refrigerate overnight. Grill the bread in butter.
Syrup
1 c sugar
½ c light karo syrup
¼ c water
½ c heavy cream
½ tsp cinnamon
Combine and boil for 7 minutes

I only make this ONCE a year at Christmas, otherwise, my family would eat it every day.

Buttery Breadsticks

16 Rhodes dinner rolls

½ c parmesan cheese

½ cube butter (1/4 cup)

Schilling’s Salad Supreme

Thaw rolls until soft (about 1 hour when set out in a warm place and covered with plastic wrap). Melt ½ cube of butter. Stretch each roll to about 4 inches and roll it in melted butter until coated. Place rolls in a 9” x 13” pan. After all 16 dinner rolls are in the pan, sprinkle with Salad Supreme and grated Parmesan cheese. Cover with plastic wrap. Let rise until double in bulk. Bake at 350 degrees for 20 minutes.