Four simple ingredients packed full of delicious flavor make this recipe one to keep handy for busy weeknights.

Ingredients:

4 boneless skinless chicken breasts
16 white corn tortillas
3 (10 ounce) cans green enchilada sauce
4 cups grated Monterey jack cheese

Directions:
 
1. Boil chicken until cooked through and tender. Shred.

2. Mix 1/2 can enchilada sauce and 1 cup cheese with chicken.

3. Pour remaining 1/2 can enchilada sauce evenly on bottom of 9x13 baking dish.

4. Microwave corn tortillas until soft.

5. Roll chicken mixture into tortillas. Place snuggly into pan.

6. Cover with remaining 2 cans sauce and remaining cheese.

7. Bake at 350 F until cheese is fully melted and top is slightly browned (about 20-25 min). Serves 8. 

  

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1 block cream cheese

2 ounces sliced pepperoni

2 cans of pillsburry flackey ccrescent rolls

have cheese at room temp    shred pepperoni into very small tiny pieces.   Mix it all up with the cheese

take your cresent rolls and lay them flat.  cut each triangle into 3 smaller trianges.    put about 1/2 teasoon of cheese mixture into each triangle and seal it up like a diaper  and place on your baking dish.  bake untill golden brown according to package instructions.   makes about 2 - 3 dozen

These are SO delishious and I guarantee everyone will ask for the recipe!!!!

sparkle and shimmer: more than the ring and dress in the wedding ::::

Visually, weddings are usually about the sparkle and colors, the bringing together of two into one, the uniting of families. Behind the scenes, there are months of preparation: wedding bands to choose, invitations to address, engagement parties to attend, and The Dress. There are some who expect the assembly of every friend and relative in their lives to the event. There are others who slip off to the courthouse and get it done for $30. No matter your choice of wedding, there is one really important piece:  the food.

Even the inexpensive weddings I’ve attended seem to understand the fundamental, if not obligatory, need for wedding mints at the reception. Among the platters of mango shrimp, mini spinach quiches, and phyllo-wrapped asparagus, these mints are like little packages of glitter, reminiscent of a bride’s sparkling engagement ring.

One might mistaken these mints for the nubby pebbles sitting at the bottom of a cheerful, bubbling fish tank. If that fear is also yours, it is imperative that the mints be served in a stunning dish, away from any 10-gallon tanks or guppies gracing the gift table. You could also spring for a candy mold, creating cute flowers, swirls, and even seaside-themed sweets, if you want to really confuse the issue.

While I liked these mints, I didn’t love them. I would definitely add more peppermint extract for a wind-through-your-hair mintiness. The subtle mint flavor and texture of the mint was too similar to Crest toothpaste for me. (Yet I still managed to sample quite a few without difficulty.) After two days of dry time and the dainty size of each, I expected them to dry out a little more, rather than have a minimal sugar crust on the outside and still soft inside. Keeping them in the fridge actually helps, giving them a more firm bite and cool minty flavor.

Give yourself about 15 minutes of mix time, 1 hour (or more, depending on the size of your mints) of shaping, and 2 days to dry. My yield was dozens of mints (at least 200 mints total) and yours will depend on your sizing or candy mold use.