Peach Pie Squares|
l roll refrigerated sugar cookies
1/2 cup quick cooking oats
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
3 tablespoons cornstarch
4 cups sliced peeled ripe peaches
l tablespoon lemon juice
Heat oven to 375º. Spray 9-inch square baking pan with cooking spray. Break up three-fourths of cookie dough in pan. Press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown.
In a medium bowl, crumble remaining cookie dough. Add oats, brown sugar, pecans, 1/4 teaspoon cinnamon and remaining 1/4 teaspoon of the nutmeg; toss and set aside.
Mix granulated sugar, cornstarch, remaining 1/4 teaspoon cinnamon and remaining 1/4 teaspoon nutmeg. Stir in peaches and lemon juice until thoroughly coated. Heat to boiling over medium-high heat, stirring constantly. Boil and stir l minute.
Spoon peach mixture evenly over partially baked crust. Top with oat mixture. Bake 25-30 minutes longer or until topping is golden brown and filling is bubbly. Cool hour before serving. Cut into squares. 9 servings.
Chicken Cheese Enchiladas
l package Old El Paso® taco seasoning mix
l tablespoon olive or vegetable oil
1/2 cup water
l lb. boneless skinless chicken breasts, cut into bite-size pieces or strips
3 cups shredded Monterey Jack cheese (12 oz.)
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
l container (15 oz.) ricotta cheese
l can (4.5 oz.) chopped green chiles
l jar (16 oz.) thick ‘n chunky salsa
12 (6-inch) flour tortillas
Heat oven to 350º. Mix taco seasoning mix, oil and 1/4 cup of the water. Add chicken pieces; turn to mix. Refrigerate at least 5 minutes but no longer than 12 hours.
Mix 2 1/2 cups of Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg.
Heat skillet. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center. In ungreased 9x13 baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish. Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese. Bake 20 to 25 minutes or until cheese is melted. 6 servings.
Mild Fresh Salsa
3 fresh tomatoes, peeled, seeded and finely chopped
1/2 cup minced fresh cilantro
2 to 3 garlic, cloves, minced
1 can (4 ounces) chopped green chilies
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
In a bowl, combine all ingredients. Chill before serving.
Yield: 3 cups. Serve with meat dishes or chips.