Recipes

2 2/3 cups - Crushed pretzels (not too fine.)

3 tablespoon - Sugar for the pretzel mix

1 cup - Butter melted

8 oz package - Cream cheese (at room temperature)

1 cup - Sugar

2 small boxes - Strawberry Jell-O

2 cups - Boiling water

• Mix first three ingredients together and press into bottom of 9 X 13 greased pan.

• Bake at 350 degrees for about 10 minutes. Let cool.

• Blend the next three ingredients together and carefully spread on the pretzel layer.

• Refrigerate, letting the cream cheese mixture become firm.

• Dissolve the jello in the boiling water and refrigerate until it becomes syrupy.

• Mix the fruit (juice and all) into the syrupy jello and spoon over cream cheese layer.

• Refrigerate until jello layer is firm.

• Preheat oven to 350 degrees. 

• In bowl, combine 1 lbs. ea. of Monterey Jack and Cheddar Cheese, onions, and olives, mix well. 

• Spray pan with Pam.  Put one corn tortillas at a time in the heated vegetable oil and then in the sauce and line the pan with six sauced up corn tortillas. 

• Spread a layer of the combined mixture over the corn tortillas. 

• Put stripes of chicken in rolls. 

• Pour a little of the hot sauce over the first layer of corn tortillas, enough to cover. 

• Start second layer with 6 sauced up corn tortillas, spread mixture on and then stripes of chicken and another layer of 6 sauced up corn tortillas. 

• Pour remaining enchilada sauce over the corn tortillas. 

• Sprinkle with shredded mild cheddar cheese, in rolls with olive slices. 

• Bake 20 to 30 minutes or until hot.

Suggestion:  You can use Green Chile Enchilada Sauce.  Chicken, shrimp or crab can be substituted.

• Combine ground beef and spaghetti sauce

• Combine egg and cottage cheese

• Layer half the ground beef mixture, the dry noodles, the cottage cheese mixture, and the mozzarella cheese in the crock pot. Repeat layers with other half.

• Cover. Cook on High 4-5 hours or on Low for 6-8 hours.

makes 6-8 servings