Chicken Enchiladas

from the kitchen of Stephanie

uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)

Cook chicken until tender, cut or shred into pieces.  Mix chicken, salsa and cheese in a bowl.  Cook tortillas on skillet.   Pour whipping cream in a large shallow dish.  Dip each tortilla in whipping cream and fill with chicken mixture.  Place in baking dish, cover with cheese then pour the rest of the whipping cream over top.  Bake at 350 for 30-40 minutes or until cheese is melted and heated through.   SOOO YUMMY!

Wonderful Garlic Mashed Potatoes

from the kitchen of Stephanie

8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper

Wash and scrub potatoes.  Boil unpeeled potatoes in pot of water until tender.  Drain water, mix with beaters.  Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away.  It is good to have small pieces of the skin left in the potatoes.  Add butter, cream cheese, sour cream and  seasonings and serve hot- Oh SOOOO YUMMY!!

Pumpkin Roll

from the kitchen of Ann-Marie

3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt

Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla

Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,

Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill