Mrs. Claus' Chocolate Chip Cookies...

3/4 C. Sugar
the giggle from an elf
3/4 C. Packed Brown Sugar
found high on the shelf
1 C. Butter
a reindeer's shy wink
2 Eggs
fairy dust colored pink
1 tsp. Salt
a wish from a child
1 tsp. Baking Soda
one elf smile - wild
2 1/2 C. Flour
one gallon of joy
the twinkle that's found
in a small girl or boy
1 C. Chopped Nuts if you like them
if not, leave them out
1 1/2 C. Chocolate Chips
remove all signs of doubt
1 tsp. Vanilla
a huge dash of love
a sprinkle of peace
from the wings of a dove

Cream the butter and sugar, 5 minutes for sure. Mix the giggles and winks, add the eggs and beat more. Add salt, soda, flour, fairy dust and the wish. The elf's sweet smile and beat well - what a dish! Add the chips and vanilla, and nuts if you will. Scoop with small ice cream scooper and your cookie sheets fill. Bake 350 degrees 10 minutes 'til done. Eat with peace, joy and love and have bundles of fun!
Merry Christmas!
(These are suspiciously similar to Toll House Cookies...We got this recipe from Mrs. Claus herself as we rode the Polar Express - Heber, UT - December 2008. Be sure to serve these with Hot Chocolate as "thick as melted chocolate bars". I believe...)

Peppermint Trifle...

1 Red Velvet Cake Mix
1 Large Pkg. Instant Chocolate Pudding
12 oz. Pkg. of Cool Whip
25 Starlight Peppermints (Crushed)

Make cake according to package instructions. (If you can't find a red velvet mix, add 1 Tbsp. Red Food coloring to a German Chocolate Cake mix.) Bake in a cookie sheet with sides for 20 minutes. Cool Completely, cut into 1" cubes. Make pudding according to package directions but add 1 extra C. milk. It will be a little thinner. In a trifle dish or punchbowl layer 1/3 cake cubes, 1/3 pudding, 1/3 cool whip and 1/3 of the crushed mints. Repeat 2 more times. Garnish with a whole candy cane.

(This was a fun holiday twist on our favorite dessert.)

Chocolate Trifle...(Punchbowl Cake)

1 Pkg. Chocolate Fudge Cake Mix

1 Large Pkg. Chocolate Fudge Instant Pudding (or two small pkgs.)

4 C. Milk

12 oz. Pkg. Cool Whip

3 Skor Candy Bars (crushed)

Make cake mix according to package directions, but cook in a larger pan than a 9x13. (I use a lasagne pan or a cookie sheet with sides.) Bake for the amount of time of CUPCAKES on the box, usually about 20-22 minutes. Let cool completely, then cut into 1" squares. Make pudding by adding 1 C. more milk than the pkg. calls for. You want it a little thinner and more of it. In a trifle dish or punchbowl cover the bottom with 1/3 of the cake cubes. Cover cake with 1/3 of the pudding. Next is 1/3 of the cool whip and you guessed it, Sprinkle 1/3 of the crushed skor candy bars over the top. Repeat 2 more times, ending with a sprinkling of skor candy bar.

(This is my favorite, and most requested, dessert to take places. My family even requests it as their birthday cake sometimes. This Christmas 2008 I created the Holiday Version - Peppermint Trifle. It's fun for the holidays, but we like the original best. I have made this using COOKED CHOCOLATE PUDDING AND REAL WHIPPED CREAM... Don't do it. It's just as good, or better even, and it's certainly EASIER to use the instant and the cool whip! But I'm not a believer in cool whip so I had to try. I still don't use cool whip, except in this recipe!)

(Printable Recipe Card)

Chicken Tacos...

3 Chicken Breast Halves

1 1/2 C. Your Favorite Salsa

6 Flour Tortillas

1 C. Shredded Monterey Jack Cheese

Shredded Lettuce

(Optional: Sour Cream, Avacados, Tomatoes, Sliced Olives)

Cook, cool and shred chicken. Add salsa to chicken and mix well. Heat the chicken mixture through and spoon into warm tortillas. Add cheese, lettuce and any optional items you enjoy.

(I created this recipe years ago and whenever I serve it, people are so surprised at how simple the recipe is. Add salsa to cooked chicken. I originally added 1 C. corn to the chicken mixture, but found that people like their corn served on the side better. The key is WHITE CHEESE, you may substitute mozarella for the jack but keep it white! Serve with corn, beans and hispanic rice for a yummy meal. )

Hispanic Rice...

1 14.5 oz. Can Chicken Broth

1 C. Water

1/4 C. Tomato Sauce

1 Garlic Clove (minced)

1 1/2 C. White Rice

1/2 C. Sharp Cheddar Cheese (shredded)

In a pot bring broth, water, tomato sauce and garlic to a boil. Add rice and cheese. Stir until evenly mixed and returned to a boil. Cover; reduce heat to lo. Do not stir or remove lid for 15 minutes. Remove from heat but let stand with lid on for 5 minutes. Fluff with fork.

( I love the rice at Mi Ranchito. This looks exactly like it. I got the color right, but theirs still has a little more flavor. Next time I make it, I will substitute red enchilada sauce for the tomato sauce. This rice is good, but it's still a work in progress...)

Jell-O Cream...

1 Large Box Orange Jell-O
1 Large Box (NOT INSTANT) Vanilla Pudding
2 1/2 C. Water
1 Pint of (UN WHIPPED) Whipping Cream
1 Can Mandarin Oranges

In a medium saucepan combine the jell-o and pudding powders. Mix together and add water, stir until well dissolved. Turn on the stove and heat to boiling. Boil 1 minute; stirring constantly. Remove from heat. Let cool and refrigerate. Chill at least 4 hours, better if overnight! In a mixing bowl transfer the hard chilled Jell-O mixture and add whipping cream. Beat on low until well mixed. Then beat on high until creamy and smooth. Fold in oranges. (Strawberry jell-o and fresh strawberries & bananas can be substituted for the orange jell-o and mandarin oranges.)
(This is melt in your mouth delicious. I got this recipe from a friend in PJ's playgroup when we lived in Las Vegas, 17 years ago...)

Chicken Enchiladas...My Way

2 Full Chicken Breasts (4 halves)

1 Family Size Can Cream of Chicken Soup

1 C. Sour Cream

1 Large Can Diced Mild Green Chilies

2 C. Shredded Monterrey Jack Cheese

6 Large Flour Tortillas

Cook and shred the chicken. In large bowl combine soup, sour cream and UNDRAINED chilies. Mix well. At this point you can either make a casserole or take a whole tortilla and add some chicken, filling and cheese and roll up. Place in casserole dish. Repeat. For the casserole I use a pizza cutter and cut the tortillas into 1" squares. Layer a greased 9x13 casserole dish with 1/3 of the tortillas strips. Spread chicken and filling over the top. Layer about 1/3 of the cheese. Repeat until all the ingredients are gone. Bake either way at 350* until hot and bubbly in the center. (about 45 min.)

(I usually make this casserole style. I also usually make 2 smaller ones and freeze one for later.)