Suiza Enchiladas

Las Palmas Green Chile Enchilada Sauce
1 can Cream of mushroom soup
shredded cheddar cheese to taste
cooked chicken chunks
1/4 C. diced onions
corn tortillas

Mix enchilada sauce with cram of mushroom soup. Divide in half. Add chicken chunks, onions and small amount of cheese to mixture. Put a spoonful of chicken fixture into each tortilla, roll and put into cake or casserole pan. Pour remaining sauce over the enchiladas. Bake for 25 minutes on 350 cover with shredded cheese and bake for 10 minutes more. Serve with lettuce, black beans, diced tomatoes, sour cream etc.

Zucchini Bread

3 eggs
1 C. oil
2 C. sugar
2 C. grated zucchini
3 t. vanilla
3 C. flour
1 t. salt
1 t. soda
1/4 t. baking powder
2 t. cinnamon
1/2 chopped nuts

Beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Add flour, salt, soda, baking powder, and cinnamon together. Mix until blended. Pour into 2 greased loaf pans. Bake 325 for one hour.

Seasoned Eggs

Chopped Onions
Chopped Basil
Chopped Cilantro
Eggs
Chopped Ham

The time saver is that I like to have these already chopped and bagged frozen in the freezer so, all I have to do is crack some eggs, chop a little ham and as the eggs are cooking throw in some of my seasoning and voila! Tasty eggs in under 5 minutes.

BBQ Glaze

makes approx.1 cup/prep 5 min

Combine

3/4 cup apricot preserves
2 Tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Brush the sauce onto meat toward the end of grilling to add flavor.

Recipe: Family Circle Magazine

Bread Maker Rolls

1 cup water
1/4 cup sugar
2 eggs ( slightly beaten)
1 t. salt
2 T. oil
4 cups flour (I usually use 1/2 white 1/2 wheat but all wheat or all white is good too)
2 t. yeast

Follow directions for bread machine dough. Form into balls and let raise for another hour on greased (spray is great) cookie sheet. Bake 375 for 12 minutes.

Avocado Salsa

makes 3 cups/prep 10 minutes

3 ripe avocados, peeled, pitted
1 medium tomato, seeds squeezed out, diced (love Roma tomatoes in recipes like this)
1/4 cup diced red onion
1 small jalapeno, seeded, diced (leave seeds if you want more heat)
2 Tablespoons lemon or lime juice
1 Tablespoon olive oil
1/2 teaspoon garlic salt
fresh cilantro

In a medium-sized bowl, use a fork to mash avocados to the consistency you like (I like mine chunkier) then add remaining ingredients. Gently mix. Can be refridgerated for a few hours with plastic wrap placed directly on the guacamole. Also helps to keep a pit in the bowl if storing for a bit to help reduce risk of browning.

Can use as dip or serve as a topping for grilled burgers or hot dogs or sandwiches.

recipe: tweaked from original found in Family Circle Magazine

Homemade Lemonade

makes 12 cups/prep 5 minutes/chill 1 hour

12 large lemons
1 1/4 cups sugar
1 lemon sliced for garnish

Microwave the lemons for 10 seconds before cutting them to get more juice easily from them. Cut them in half and juice until there is 3 cups of lemon juice. In a large pitcher combine juice and 8 cups cold water and sugar. Chill at least 1 hour. Stir and garnish with the lemon slices and ice.

recipe: from the Family Circle Magazine