1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces

1 can cream of mushroom soup (10 3/4 ounce)

1 can cream of chicken soup (10 3/4 ounce)

10 ounce can Rotel (drain excess liquid)

1/2 cup sour cream

1/4 cup milk

1 teaspoon garlic powder

1 1/2 cup shredded Mexican blend cheese (divided in half)

12 flour tortillas

fresh lime (optional) cut into wedges

fresh cilantro (optional)

Preheat oven to 350 degrees F.  Spray a 9×13 baking dish with non-stick cooking spray.

In a large bowl mix the soups, rotel, sour cream, garlic powder and milk.

Reserve 3/4 of the mixture and set aside. With the remaining 1/4 of mixture, add the cooked chicken and 3/4 cup shredded cheese.

Next, add a little sauce to the bottom of the baking pan, enough to coat the bottom lightly.

Spoon chicken mixture into each tortilla, roll and place seam down in baking dish, side by side.

Spoon the reserved sauce evenly over rolled tortillas and top with remaining cheese.

Place in oven on middle rack and bake for approximately 30-35 minutes until cheese bubbles.

Serve hot with fresh cilantro sprinkled on top and fresh squeezed lime juice. Enjoy!

1/2 pound bacon strips, chopped

1/4 cup chopped onion

1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed

1 can (14-3/4 ounces) cream-style corn

1 can (12 ounces) evaporated milk

1/4 teaspoon salt

1/4 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.

Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

2 pounds ground beef

1 envelope taco seasoning

1-1/2 cups water

1 can (16 ounces) mild chili beans, undrained

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomato with green chiles

1 can (4 ounces) chopped green chiles, optional

1 envelope ranch salad dressing mix

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Nutrition Facts

1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.

1 cup diced ham

2 c tater tots…still frozen

1 dozen whisked eggs

1 can (8) Pilsbury Grands biscuits..diced up

2 c. Cheese…your choice…I used Cheddar

1/4 c milk

Mix all together. Put in greased bundt pan.

Bake on 400 degrees for 45 mins.

When done flip onto platter and cut and serve

24 large marshmallows

1/2 cup whole milk

1 teaspoon vanilla extract

1/8 teaspoon salt

6 drops peppermint extract

6 drops red food coloring

2 tablespoons plus 1 teaspoon crushed peppermint candy, divided

1 cup heavy whipping cream, whipped

1 chocolate crumb crust (8 inches)

In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.

Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.

Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.