Enchilada Soup

2 cans Enchilada sauce (I use old El Paso because it's a little spicier than La Victoria- the hotter the better!)
1 can Cream of Chicken soup (if you like it a little thicker- Jared does- use one more can)
3 cans chicken broth
1 large can chicken
1/2 cup crushed tortilla chips
Heat and serve with sour cream, cheese, and more tortilla chips!

(This is also very easy to do in the crockpot, which Mom does a lot)

Cheesecake Brownies

1 pkg Brownie Mix

1 8 oz. pkg cream cheese, softened

1/3 c. sugar

1 egg

1/2 tsp. vanilla

Make brownies as directed on box, pour into 9 x 13 inch pan.

Beat cream cheese until smooth, mix in sugar until blended. Add egg and vanilla. Pour mixture over brownies and cut through with knife to make swirling effect.

Bake at 350 degrees for 35 to 40 minutes.

Key Lime Pie

If you like tangy,Key Lime Pie, like they serve at the Blonde Giraffe in Key West , (One trip we spent $75 there eating just pie), you'll like this. And it, seriously, couldn't be easier to make. I have my brother-in-law, Phil, to thank for this great recipe! One 9" graham craker pie shell
One 14 oz. can sweetened condesnsed milk
3 egg yolks (whites not used)
1/2 cup Nellie &Joes Key West Lime Juice (Find it by the lemon juice at Smith's, Target, Lees)

Combine milk, egg yolks and lime juice. Blend until smooth. Pour into shell and bake at 350 for 15 minutes. allow to stand 10 minutes before refrigerating. Just before serving, top with whipping cream and garnish with lime slices.

Maple Blondies

If you've ver had these at Applebees you know how delish they are.

3/4 c. butter, softened

2 c. brown sugar

4 eggs

2 tsp. vanilla

2 c. flour

2 tsp baking powder

1 tsp salt

Mix together, put into 9 x 13 pan and bake at 350 degrees for 30 min.

Sauce: 1 c. maple syrup

2 Tbs. butter

1/4 evaporated milk

Bring syrup and butter to boil. Cook for 3 min. Remove from heat and stir in milk.

To serve: pour sauce over blondie and ice cream, top with chopped pecans.

Sugar Cookie Recipe

1 cup sugar

1 cup powdered sugar

1 cup butter

2 eggs

1 tsp vanilla

1 cup sour cream

5 cups flour

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 or 2 drops Almond extract (optional)

Mix together then put in refrigerator until cold, about an hour

Bake at 350 degrees for 8-10 min.

Frosting recipe:

4 oz cream cheese

1/2 cup butter

2 tsp vanilla

3 cups powdered sugar

Beat together until smooth

Quiche Lorraine

1 9-inch unbaked pie crust
1 cup shredded Swiss cheese
6 slices of bacon or ham, cut into pieces
3 eggs, slightly beaten
1 cup canned milk
2 green onions, sliced (optional)

Bake unpricked pie shell for 5 minutes at 425 degrees
remove from oven and arrange cheese, meat and onion (if desired) in bottom of shell.
In medium bowl combine eggs and milk. Pour evenly over cheese mixture. Bake at 325 for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Avgolemono (Greek Lemon Soup)

4 (14 oz. each) cans Chicken Broth
1/3 cup uncooked Orzo pasta or rice
2 eggs
1 1/2 lemons, juiced
salt and pepper to taste

Bring broth to a boil, add pasta or rice, reduce heat and simmer (covered) for 15 minutes. Remove from heat. In large bowl beat eggs until frothy. Continue beating and slowly add lemon juice in a small, steady stream. Gradually ladle hot broth in lemon-egg mixture, until bowl is full. Pour hot mixture back into soup pot. Bring soup to a simmer at medium heat until slightly thickened. Add salt and pepper. Serve.