Nuclear Fudge

1 pkg white chocolate chips
1 pkg milk chocolate chips
1 1/2 sticks butter (no margarine)
1 t. vanilla
1 can sweetened condensed milk
chopped nuts (optional)

Melt butter completely in glass bowl in microwave. Remove from microwave and immediately add white chocolate chips and stir until melted. Then add milk chocolate chips and condensed milk. Place in microwave on High for 5 minutes. Remove and add vanilla and stir till blended. Add nuts, if you want, and pour into container to set up. Enjoy!

Microwave caramels

1/2 c. Karo Syrup
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. sweened condensed milk
1/2 c. butter

Cook on High in microwave for 3:30 minutes. Butter will come to top. stir and cook again another 3:30 minutes. Pour onto buttered cookie sheet. Cool, cut, wrap in wax paper.

Chocolate Gingersnaps

3/4 c. sugar
1 package chocolate cake mix (without pudding in mix)
1 T. ground ginger
2 eggs
1/3 cup vegetable oil

Preheat oven to 350. Spray cookie sheets with cooking spray. Put sugar in a shallow bowl. Combine cake mix and ginger in a large bowl. Add eggs and oil, stir until well blended. Shape dough by tablespoonfuls into 1-inch balls; roll in sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake about 10 minutes, transfer to wire racks to cool completely.

Makes about 3 dozen cookies

Enchilada Bake

I haven't made this yet, but got it off of Carly's food blog. It sounds easy and good.

4 1/2 c. cubed, cooked chicken
1 can green enchilada sauce
1 1/4 c. (10 oz) sour cream
9 corn tortillas (6 in.) cut into pieces
4 c. shredded cheese

Spray a 9x13 pan with cooking oil. Layer half of each ingredient, then repeat. Cover and bake at 375 for 40 min, uncover and bake 10 more minutes.