Pam's Super Easy Enchiladas

A K. family favorite, modified by me. This is now our absolute favorite dinner and we count down the days between when we can have it again (because if we didn't care about a balanced diet, we'd probably eat it daily).

1 package flour medium flour tortillas (10 count) (We prefer the Don Julio brand...)

Enchilada sauce (red or green) - 1 large (20 oz.) can or 2 small (approx. 10 oz.) cans

Shredded Mexican Cheese blend (16 oz. total)

~ 1 cup sour cream

2/3 cup black olives

1/3 cup green olives

2 boneless, skinless chicken breasts

Cube chicken into small pieces and fry in pan with a little olive oil.

Chop black and green olives (I use my food processor because I'm too cheap to buy pre-chopped olives).

Mix cubed, cooked chicken, chopped olives, and sour cream in a bowl.

Pour a small amount of the enchilada sauce on the bottom of a 9 x 13 casserole dish - just enough to cover.

Fill tortillas with chicken mixture and cheese and roll them up. Place in baking dish, seam down. You'll have to fit them in fairly tightly for 10 enchiladas to fit but they should just fit. Pour remaining enchilada sauce over the enchiladas and top with cheese.

Bake at 350 degrees for about 30 minutes - or until heated through and cheese and sauce is bubbling.

Allow to sit for a few minutes after removing from oven. These are excellent as left-overs, also.

Sherri's Banana Bread

2 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1/4 cup soft butter

1 beaten egg

1 cup mashed ripe bananas (3 small)

1/2 cup milk

1 cup coarsely chopped walnuts and pecans

Makes 1 loaf

Preheat oven to 350°. Grease 9"x5"x3" loaf pan. Mix flour, baking powder, and salt- set aside. Beat sugar, butter, and egg until smooth. Add bananas and milk. Mix well. Add flour mixture, beating till smooth. Stir in nuts. Bake about 1 hour. Let cool 10 minutes. Remove and cool completely on rack.

Creamy Pumpkin Soup

Creamy Pumpkin Soup

Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 6

INGREDIENTS:

1 medium onion, chopped (or 1 Tablespoon dried onion flakes) 2 tablespoons butter or margarine 2 (14.5 ounce) cans chicken broth 2 cups sliced peeled potatoes 2 cups canned cooked pumpkin 2 cups milk

1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 teaspoon salt 1/4 teaspoon pepper 1 cup sour cream 1 tablespoon chopped fresh parsley 3 bacon strips, cooked and crumbled

DIRECTIONS:

1.

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, ginger, cloves, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.