Endzone Enchiladas

From:  Mission Flour Tortillas

1 lb. ground beef

16 oz. can mild enchilada sauce

12 oz. can tomato sauce

2&1/4c. shredded cheddar cheese

2&1/4c. shredded mozzarella cheese

2 oz. can sliced black olives, drained

1 lg. chopped onion

6 flour tortillas (fajita sized)

2 green onions, thinly sliced

Brown beef in a large frying pan on medium heat, using spatula to break up beef while it's browning.  Drain grease.  Set beef aside.  Heat enchilada and tomato sauce in pan until hot.  Wrap tortillas in foil; place in a 400℉ oven for 10 min to soften.  In a bowl, combine ground beef, 1/4c. enchilada sauce, olives, onions, and 2c. of each of the cheeses.  Divide mixture among each of the flour tortillas.  Roll up and place seam side down in a greased 6x10-in. casserole dish.  Pour remaining sauce over enchiladas.  Cover with foil and bake at 400℉ for 25 min.  Remove foil and sprinkle the green onions and the rest of the cheese onto enchiladas; bake an additional 5 min., uncovered.   Make 6 servings.

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High Fiber Cookies

1c. butter or margarine
1c. honey
2 eggs
3t. vanilla
1t. baking soda
3&3/4-4c. whole wheat flour
1c. chopped nuts (optional)
1-2c. chocolate chips for taste (optional)

In mixing bowl, cream butter and honey.  Add eggs and beat.  Add vanilla, baking soda, and flour, slowly, and blend well.  Stir in nuts and chocolate chips, if desired.  Cut 2 sheets of waxed paper.  Divide dough in half, placing a half on each sheet.  Shape dough into logs, using paper to help you shape.  Wrap paper around logs and chill dough at least 1 hour in refrigerator or 10 min. in freezer.  Slice cookies 1/8-1/4 inch in width.  Place on greased cookie sheet and bake at 350℉ for 8-10 min.  Makes 6-8 dozen.  

**If you're feeling adventurous and want to add more fiber, try adding some oatmeal (maybe 1c.) to the cookie dough--may need less flour.

**Feeling more adventurous and want to add more fiber?  Try adding flaked coconut (maybe 1c.) to the cookie dough.  (Do some experimenting of your own.)

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Apple Cranberry Cookie Cobbler

From:  The Pampered Chef

4 Granny Smith apples, peeled, cored, and sliced

1 can (16 oz.) whole berry cranberry sauce

1/3c. brown sugar

3T. flour

1t. cinnamon

1 pkg. (20 oz.) refrigerated sugar cookie dough, cut in half (you only need 10 oz. for this recipe--about 1&1/4c. sugar cookie dough)

Peel, core, and slice apples.  Cut apples in half; place in deep dish baker.  Combine cranberry sauce, sugar, flour, and cinnamon in 1-qt. batter bowl; mix well.  Pour over apples; mix well with scraper.  Cut cookie dough in half (so you're only using 10 oz.); reserve the other 10 oz. for another use.   Slice cookie dough into 1/4-inch thick slices.  Arrange evenly over apple mixture.  Bake at 400℉ for 30-35 min. or until apples are tender and top is golden brown.  Yields:  10 servings.

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Three-Cheese Garden Pizza

From:  The Pampered Chef

1 pkg. (10 oz.) refrigerated pizza crust

2 garlic cloves, pressed

1c. (4 oz.) shredded mozzarella cheese

1c. (4 oz.) shredded cheddar cheese

*1 med. tomato, sliced*

1 med. zucchini, sliced

1 sm. onion, sliced

1c. mushrooms, sliced

1 oz. (1/4c.) fresh parmesan cheese, grated

1t. Italian seasoning

Using lightly floured dough and pizza roller, roll pizza crust into a 14-in. circle on 15-in. round baking stone.  Bake crust at 400℉ for 7 min.  Remove from oven; place on nonstick cooling rack.  Using garlic press, press garlic over partially baked crust; spread using skinny scraper.  Sprinkle mozzarella and cheddar cheese evenly over crust.  Using vario-slicer, thinly slice tomato, zucchini, and onion.  Slice mushrooms using egg slicer.  Layer vegetables evenly over crust.  Grate parmesan cheese over vegetables.  Sprinkle with Italian seasoning.  Bake at 400℉ for 15-18 min. or until crust is golden brown and cheese is melted.  Cut with pizza cutter.  Serve warm.  Yield:  8 servings.

*1 can (8 oz.) pizza sauce may be substituted for the tomato, if desired.  Spread on the crust before adding any cheese.

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Fast & Easy Treats Kids Can Do

Taster's Table-Child picks a variety of pastries, fruits, nuts, etc.  Cut them into bite-size pieces for everyone to sample.

Frozen desserts-Child can bake and serve.

Fruit Torte-Purchase a torte shell.  Let child spread with whipped cream and arrange sliced fruit on top.

Frozen bananas-Put a popsicle stick or fork into the end of a half banana.  Roll in melted chocolate and chopped nuts (nuts optional).  Put on cookie sheet and freeze.

Make jello-Child can beat in whipped cream or let them make a "fancy" layered treat in dessert dishes (layer of pound cake, layer of jello, layer of fruit, and top with whipped cream) or before jello sets completely put little gummy bears or fish in to float in the jello.

Ice cream clowns-Spread cupcake paper flat on plate (for ruffled shirt), one scoop of ice cream on top (for head), cone on top (for hat), and candy for face.

Milkshakes-Put milk and ice cream in blender.  Add fruit and/or chocolate if desired.

Orange Julius-In a blender put orange juice, milk, vanilla, and ice.

Banana Smoothie-1c. milk, 2c. strawberries, 2 bananas, and 1c. plain yogurt blended together in blender.

Muffins-Fill muffin cup half full, put a note with a message.  Let one corner stick out as you cover with batter.

Fruit Kabobs-Dip fruit in yogurt.

Strawberry Shortcake-Have kids spoon strawberries and whipped cream on a small shortcake or sliced pound cake.  (Can use other fruit, i.e. blueberry shortcake, banana shortcake, peach shortcake, etc.)

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"Bon Appetite" Cheese Ball

A McCormick brand seasonings recipe

16 oz. cream cheese at room temperature

1t. mustard

3 sm. green onions, diced

2-3t. McCormick brand "Bon Appetit" seasoning

1c. finely chopped nuts (optional)

Mix cream cheese, mustard, onions, and seasoning together well.  Refrigerate for about 1 hour, then shape into a ball.  Roll in nuts. Refrigerate until serving.  Serve with crackers or vegetables.  Enjoy!!!  If avoiding nuts, may roll cheese ball in toasted bread crumbs or finely chopped pretzels or leave cheese ball bare.

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Buttermilk-Strawberry Scones (baked)

From:  Better'n Eggs (Real Egg Product)

2c. flour

1/4c. sugar

1&1/2t. baking powder

1/2t. baking soda

1/4t. salt

1/4c. margarine

1/2c. non-fat buttermilk

1/4c. Better'n Eggs or 1 egg

3/4c. strawberry preserves

1/4c. chopped nuts (optional)

Sift together dry ingredients in a bowl (flour, sugar, baking powder, baking soda, and salt).  Cut in margarine with a pastry cutter or fork until mixture resembles coarse meal.  Add buttermilk and Better'n Eggs and mix until ingredients are moistened.  Turn dough out onto lightly floured surface.  Knead 4-5 times with floured hands.  Pat dough into a 1/2-inch thick circle.  Cut 2-in. circles from dough with a biscuit cutter or water glass.  Place circles on a baking sheet that has been sprayed with non-stick cooking spray.  Place 1T. of strawberry preserves on top of each and sprinkle with nuts.  Bake at 400℉ for 12 min. or until golden.  Yield:  1 dozen.

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