Orzo with Parmesan

1 cup orzo
1 tbsp butter
1/3 cup heavy whipping cream
1/4 cup parmesan cheese, grated
salt and pepper

1. Cook orzo according to package directions. Drain and return to pot.
2. Over very low heat, add butter and cheese and stir until melted. Slowly add whipping cream until desired consistency is reached. Add salt and pepper to taste.

Pumpkin Pie Smoothie

1/2 cup pumpkin puree
1/2 frozen banana
1 cup milk
3/4 teaspoon pumpkin spice
1/2 cup vanilla yogurt

1. Put all ingredients in blender. Blend until smooth.

Enchilada Stuffed Shells

1 rotisserie chicken, de-boned
2 bell peppers (any color)
1 small red onion
1 jalapeño pepper
1 package jumbo shells
1 can refried beans
1 large can enchilada sauce
4 green onions
1 teaspoon garlic salt
2 cups shredded cheese

1. Cook shells according to package instructions.
2. Dice chicken, set aside.
3. Dice peppers, onion, jalapeño. In large pan, sauté peppers, onion and jalapeño. Add Garlic salt towards end of sautéing.
4. Add chicken, refried beans, and 1/3 enchilada sauce. Toss to coat. Remove from heat, add 1 cup of cheese, mix well.
5. Slice green onions, green parts only. Add to chicken mixture.
5. In large baking dish, coat bottom with 1/2 cup of enchilada sauce.
6. Spoon chicken mixture into shells and place, open side up, in baking dish. Pour remaining enchilada sauce over shells.
7. Bake at 350 for 20 minutes.
8. Sprinkle remaining cheese over shells and bake for 5 more minutes.

Special Yogurt

1 container Cool Whip
1 container Vanilla Yogurt
1 package frozen mixed berries
1 box cheesecake pudding mix

1. Combine all ingredients, mix thoroughly.

Salsa Verde Chicken Enchiladas

De-boned meat from 1 rotisserie chicken, coarsely chopped
2 cups plain yogurt
1 cup heavy cream
18 corn tortillas
1 jar Salsa Verde
6 ounces chopped green chilis
1 cup shredded Monterey Jack cheese


1. In medium bowl, combine yogurt and cream.
2. In medium cakepan/casserole dish, layer 6 tortillas, half of salsa, half of chicken, half of chilis, 1/3 of cheese. Repeat.
3. Cover with last 6 tortillas and remaining cheese.
4. Bake at 375 for 20 minutes.

Irish Potato Casserole

8 large russet potatoes
1 small brown onion
1/2 cup melted butter
1/2 cup heavy whipping cream
1/2 cup half and half
garlic salt
pepper
paprika

1. Boil potatoes for about 10 minutes. Drain, peel skins off potatoes.
2. Let potatoes cool in fridge. Finely chop onion, dividing into 4 equal parts.
3. Heat oven to 350. Spray casserole dish with Pam.
4. Grate 2 potatoes, spread evenly in bottom of casserole dish. Sprinkle with onion, garlic salt, and pepper. Repeat until all potatoes and onion are used.
5. Pour butter, whipping cream and half and half over casserole.
6. Sprinkle with paprika.
7. Bake for 30 minutes.

**One alteration I like is to saute the onions before putting them.

Bailey's Pistachio Fudge

1 14 oz can sweetened condensed milk
1/2 cup Baileys Irish Cream
36 oz white chocolate chips
1/2 cup chopped raw pistachios

1. Use aluminum foil to line 9x9 pan.
2. In a medium saucepan over low heat. Combine milk, Irish cream and chocolate chips. Continuously stir until chocolate is completely melted.
3. Remove from heat. Add pistachios and stir to combine.
4. Pour mixture into lined pan and allow to cool. Remove and cut into bites.