Chicken Enchiladas

Serves 6

1 (16 oz) can tomatoes
1 (4 oz) can green chile peppers, rinsed and drained
1/2 tsp coriander seed
1/2 tsp salt
1 cup dairy sour cream
2 cups finely chopped cooked chicken or turkey


1 (3 oz) package cream cheese, softened
1/4 cup finely chopped onion
3/4 tsp salt
2 Tbs cooking oil
12 6-inch corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)

Place undrained tomatoes, chile peppers, coriander seed, and the 1/2 tsp salt in blender container. Cover; blend till mixture is smooth. Add sour cream; cover and blend just till combined. Set aside.

Combine chicken or turkey, cream cheese, onion and 3/4 tsp salt.

In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. Drain on paper towels.

Spoon chicken mixture on tortillas; roll up. Place seam side down in 12 by 7 1/2 by 2 inch baking dish. Pour tomato mixture atop. Cover with foil; bake in 350°F oven about 30 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts.

Gingersnap Cookies

Today is National Gingersnap Day . . .



3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1 1/2 cup butter
2 c. white sugar
2 eggs
1/2 c. molasses

Cream butter until fluffy. Gradually add sugar. Add eggs and molasses, add flour mixed with spices and soda.

Drop by teaspoon onto an ungreased baking sheet. Allow for spreading.

Bake 10 to 12 minutes at 350 degrees. Cool a minute or two before removing from baking sheet.

Crab Cocktail Dip

by Tracey Seaman

From Every Day with Rachael Ray
August 2008


Spread 1 pound of softened cream cheese in a 5-by-9-inch baking dish.

Layer with 1 cup of cocktail sauce and 1 pound of lump crab meat.

Sprinkle chopped chives on top and serve with crackers.

Watermelon Cooler

Recipe courtesy Paula Deen, 2008 Show: Paula's Home Cooking Episode: Garden Delights

4 cups sliced seedless watermelon, rind removed 1 cup lemon sorbet 1 lemon, zested 1 1/2 cups cold water Watermelon wedges and mint, for garnish


In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.

Recipe from the Food Network