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!

Prophet Cookies

This is an absolute family favorite, so good even Aaron bakes it! This was given to us by my friend Tiff, and I am so glad she left a comment, because, yep, I had lost the recipe... I think they are President Gordon B. Hinckley's favorite cookie recipe. Maybe that's a myth.

• 1 cup brown sugar
• ¾ cup white sugar
•  Mix
• 2 eggs
• ½ lb. of butter/ 2 sticks
• 1Tbs. vanilla
• Mix
• 3 cups flour
• ¾ tsp. salt
• ¾ tsp. baking soda
• Mix
• 2- 2 ½ cups milk chocolate chips (preferably Giradelli )
• (1 ½ milk chips/ 1 cup butterscotch)
• Mix

Bake at 350* 10 min. then check.

These are truly heavenly. Nothing like them.

Mrs. Zink's Moist Banana Bread

This recipe has stains all over it due to how much I use it. This is in a book that my mom in law gave to me. It's the only banana bread recipe I have used and liked.

• 1 cup sugar
• 2 eggs
• 1/4 cup shortening
• 4 overripe bananas
• 1 1/2 teaspoon baking soda
• dash of cinnamon and nutmeg
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup chopped walnuts (I rarely have walnuts, so I use chocolate chips instead).

Cream sugar, eggs and shortening in large bowl. Add bananas to mixture. Beat until creamy. In separate bowl, combine baking soda, cinnamon, nutmeg, salt, flour and nuts. Add dry ingredients to creamy mixture. Mix just until not lumpy. Put in greased bread pan. Bake for 60 minutes in 350 degree oven.

Taco Soup

Yet another favorite from Jennifer. This one is healthy, fast, and easy.

• 1 onion chopped
• 1 lb. ground turkey (or less)
• 1 can black beans
• 1 can kidney beans
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can water
• 2 Tablespoons taco seasoning
• 1-2 cups frozen corn

Cook the onions and ground turkey. Add the rest, and simmer. If I don't have frozen corn, I just add a can of corn.

Chicken Tortilla Soup

This delicious soup was shared by my friend Deb via Facebook.  I make it a lot because the ingredients are all items I store in my pantry.

• 3-4 cans chicken broth
• 2 cans chicken
• 1 cup salsa
• 1 can diced tomatoes (or three fresh, chopped)
• 1 can black beans
• 1 can corn (I use frozen)
• 6 Tablespoons rice
• 1 Tablespoon cumin
• 1 lime, squeezed

Throw everything in a crockpot on slow for 4 hours or high if you want it done faster. Serve with lots of fresh cilantro and tortilla chips. We did not have any tortilla chips tonight, but it was still so YUMMY! Some of my fam like to grate some cheese on top...I don't like cheese so much, and trying to be healthy here!