"Don't knock it till you try it" Spaghetti-O Casserole

Ingredients:
1/4 cup onions-chopped
3/4 pound ground beef
1 small can spaghetti-0 original
1/4 cup sour cream
1 small can chili with beans
shredded cheddar cheese
crushed tortilla chips (my kids like lots of chips, gives it that Mexican flavor)

Brown the ground beef with onions. Drain. Spread in the bottom of an 8x8 baking dish. Layer with the spaghetti-o, sour cream, chili and sprinkle with cheese.

Cook at 375 degrees for 25 minutes or until bubbly.

Sprinkle with crushed tortilla chips and bake another 5 minutes.

Texas Gold Bars

Crust:
1 box yellow cake mix (w/o pudding)
1 stick margarine or butter
1 egg
1 cup chopped pecans

Filling:
8 ounces cream cheese, softened
3 eggs
1 pound confectioners powder sugar

With steel blade, mix the crust ingredients in food processor to form a ball of dough. Spread and press onto an ungreased jelly roll pan. (deep cookie sheet)

Mix filling ingredients in a food processor. Pour on top of crust.

Bake at 325 degrees for 35-40 minutes, until golden and firm.

Baked Oatmeal - Amish style

Ingredients:
3 C. rolled oats
1 C. brown sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
1 C. milk
2 eggs
1/2 C. melted butter
2 tsp. vanilla
3/4 C. dried cranberries

Directions:
Preheat oven to 350 degrees. In a large bowl mix together oats, brown sugar, cinnamon, baking powder and salt. Beat in milk, eggs, melted butter and vanilla. Stir in cranberries. Spread into a 9x13 baking dish. Bake 40 min. Enjoy warm!

*I substitute applesauce for the butter and sometimes egg beaters for the eggs. It makes it lower in fat, but does not taste different. I also add chopped pecans, sliced almonds and shredded coconut. It is delicious. Try it with half n' half, yummy!

Chicken Enchiladas Suizas

Ingredients:
6 skinless, boneless chicken breast halves
1 Tbs. butter
1 C. chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 C. shredded cheddar cheese
1 (4oz) can diced green chiles
1 C. green salsa
1 C. chopped fresh cilantro
4 tsp. ground cumin
2 chipotle peppers in adobo sauce, chopped
salt and ground pepper to taste
12 (7 inch) flour tortillas
10 oz. shredded Monterey Jack cheese
1 C. whipping cream
1/2 C. chicken broth

Directions:
1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15-20 minutes; drain cut up into small pieces and set aside.

2. Preheat oven to 350 degrees. Lightly grease a 10x15 baking dish.

3. Melt the butter in a skillet over madium heat. Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5-8 minutes; transfer to a large bowl. Add the chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle peppers to the bowl. Season with salt and pepper; mix well.

4. Place about 1/3 cup of the mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle monterey jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiliadas. Cover the dish with aluminum foil.

5. Bake in preheated oven for 30 minutes. Remove foil and continue baking until cheese is melted completely (about 10 minutes).