Four Layer Delight

This delicious dessert was first introduced to me by my friend Tiff. It has been a family favorite ever since.

First layer:

• 2 graham cracker crusts (make your own or prebuy)

Second layer:

• 8 ounce cream cheese
• 1 cup powdered sugar
• 1 cup cool whip

Mix, divide into two pie shells.

Third layer:

• 2 small packages chocolate pudding
• 3 cups milk
• 1 teaspoon vanilla

Mix, divide, layer on top of first layer.

Fourth layer:

• Cool whip

Chill and serve!

Buttermilk Syrup

For Thanksgiving morning, we like to have croissant french toast, it is so yummy, but it tastes especially delightful with buttermilk dressing. This recipe was given to me by Jeremy's mom, Laura.

• 1 cube real butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 cup buttermilk

I usually double this recipe. Melt everything in a saucepan and serve warm! Happy Thanksgiving!

Mama's Chicken Enchiladas

This is a Body for Life recipe. Which means very healthy. So people who are used to eating chicken enchiladas with lots of cream and cheese may not think these are very good. We made that mistake once of sharing it with some missionaries, we couldn't understand why they didn't ooh and ahh over them! HAHA! I actually love these--even if I am not trying to eat healthy!

• 4 portions chicken breast (about 1 lb) cooked and shredded
• 4 green onions, sliced
• 2 Tablespoon fresh cilantro, chopped (I love cilantro so use the whole bunch)
• 1 jalapeno, seeded and minced (I leave the seeds in)
• 3 cans (10 oz each) green enchilada sauce
• 8 corn tortillas

Saute the green onions, cilantro, and jalapeno. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally until heated through, about 5 minutes.

Pour remaining two cans of enchilada sauce in a pie plate and microwave until warm, 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in a greased 9 x 13 baking dish. Repeat.

Pour remaining sauce over enchiladas and sprinkle on top with either 1 cup fat free cheese if you are going way healthy OR regular cheddar cheese because it's yummier. Bake until enchiladas are heated through and cheese is melted, about 15 minutes. Top with whatever you want. I do salsa. YUM and guilt free!