Angela's Creamy Chicken Enchiladas

½ lb. chicken breasts

½ (10 oz.) package frozen, chopped spinach thawed and well drained

¼ c. thinly sliced green onion

1 8 oz. carton light sour cream

¼ c. plain fat free yogurt

2 T. flour

1/4 t. ground cumin

¼ t. salt

½ c. skim milk

1 four oz. can diced green chiles

7 or 8 Flour tortillas

1/3 c. shredded cheddar cheese

Chopped tomato or salsa

Cook and shred chicken, which should be about 1 ½ cups. In a large bowl, combine chicken, spinach and green onion; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.

For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish. Spoon reserved portion of sauce over tortillas. Bake, uncovered, at 350 degrees about 25 minutes or until heated through. Add 10-15 min. baking time if prepared ahead and chilled. Sprinkle with cheese; let stand for 5 minutes.

Angela's No-Boil Lasagna

1 lb. ground beef

½ c. chopped onion

1 clove garlic, minced

1 32-oz. jar spaghetti sauce

¾ c. water

½ package (8 oz.) extra wide lasagna

2 c. ricotta cheese or cottage cheese

½ c. grated parmesan cheese

1 T chopped parsley

3 c. shredded mozzarella cheese

Heat oven to 375 degrees. In skillet brown ground beef, onion and garlic; drain. Return beef mixture to skillet; stir in spaghetti sauce and water. In 13x9 in. baking dish layer 1/3 of sauce mixture, half of uncooked lasagna noodles, half of combined cottage cheese, ¼ c. parmesan cheese and parsley, and half of mozzarella cheese; repeat layers ending with sauce mixture. Cover lightly with foil. Bake 1 hour. Uncover, sprinkle with remaining parmesan cheese. Let stand 10 minutes before serving.

Angela's Quick Hamburger Stroganoff

6 c. (8 oz.) extra wide egg noodles, uncooked

1 lb. ground beef

1 c. chopped onion

½ c. milk

4 oz. can mushroom pieces, drained

½ t. salt

¼ t. pepper

1 ½ c. sour cream

Cook noodles, drain. Brown beef and onion, drain, stir in milk, mushrooms, salt and pepper and cooked egg noodles. Cook over low heat, stirring occasionally, until thoroughly heated. Remove from heat, stir in sour cream.

Cousin Becky's Chocolate Chip Cookies

2 c. shortening

2 c. sugar

1 c. brown sugar

Mix these together and then add:

4 eggs

2 t. salt

2 t. soda

2 t. vanilla

6 c. flour

Chocolate chips and nuts to taste

Bake at 375 degrees for 8-10 min. until light, light brown on heavy cookie sheet.

Angela's Fudge Brownies

1 1/3 c. flour 2/3 c. vegetable oil

2 c. sugar 4 eggs, lightly beaten

¾ c. cocoa 2 t. vanilla

1 t. baking powder 1 c. chopped nuts (optional)

½ t. salt

½ c. chopped nuts (optional

In a mixing bowl, combine the first six ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. Spread in a 9x13 pan. Sprinkle with nuts if desired. Bake at 350 degrees for 25-30 minutes until toothpick inserted in the middle comes out clean. Sift powdered sugar on top when hot if desired.

Snickerdoodles

Mix thoroughly:

1 c. shortening

2 eggs

1 ½ c. sugar

Sift:

3 c. flour

1 t. soda

2 t. cream of tartar

¼ t. salt

Stir together. Make into balls. Roll in a mixture of 2 T. sugar and 2 t. cinnamon. Bake at 400 degrees for 10 minutes on an ungreased cookie sheet.

Angela's Cheesecake Pie

1 9-inch graham crust

1 8 oz. pkg. cream cheese

1 15 oz. can sweetened-condensed milk

1/3 c. lemon juice

1 t. vanilla

1 can cherry pie filling

Soften cream cheese to room temperature; whip until fluffy. Add sweetened condensed milk gradually while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into crust. Chill 4 or so hours before garnishing with cherries.