Claudean's Perfect Cherry Jello

1 large box red jello
2 cups boiling water
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, not drained
2 cups heavy whipping cream
1 cup milk
1 small box instant vanilla pie filling

1. Boil water, dissolve jello. Pour in 9 x 13 glass casserole dish. Add pie filling and pineapple. Mix well.
2. Let set in refrigerator at least 2 hours to set firmly.
3. Whip cream in large bowl until stiff peaks form. In a separate bowl,  whisk milk and pudding until well blended. Gently, fold pudding mixture into whipping cream.
4. Spread over jello mixture and return to the refrigerator to set.

Serve

Ellie's Chicken Coconut Curry

2 chicken breasts, skinned, cubed small
2-3 cloves garlic, finely minced ( may use powdered)
1 piece fresh ginger, finely diced (may use powdered)
1 liter chicken broth
1 1/4 c. smooth peanut butter
1/4 c fresh peppers, (can use a little Pepe), opt.
1-2 small onion, finely diced
2-3 carrots, peeled and sliced
2 c. fresh cabbage, sliced
1 can coconut cream
2-3 tbsp. curry powder
Salt and Pepper to taste
juice of 2 limes

In large skillet. Saute onions, garlic, ginger until translucent. Add diced chicken and brown nicely.
Add broth, peanut butter, peppers, carrots, bring to slight boil. Add cabbage, coconut cream and curry powder. Bring to soft boil and simmer about 15-20 minutes, or until vegetables are crisp tender.
Add salt and pepper, then add lime juice.

Serve over jasmine rice

Fruit Enchilada Dessert

2 (21 oz) apple, cherry, peach, or other pie filling, chopped
3/4 teas. cinnamon
1/4 teas. nutmeg
1 c. cream cheese
1/3 c. confectioner's sugar
1/4 teas. cinnamon
10 small flour tortillas.
Topping:
1/2 c. granulated sugar
1/2 c. brown sugar
1/3 c. water
1/3 c. butter
1 tbsp. cornstarch
1/2 teas. vanilla

1. Preheat over to 400 degrees
2. In a separate bowl, mix pie filling, 2/4 teas. cinn. and 1/4 teas. nutmeg.
3. In another bowl, beat cream cheese, conf. sugar and 1/4 teas. cinn. until light and smooth.

**At this point you can prepare them 2 different ways!

Way #1: My favorite
Spread cream cheese mixture evenly over all tortillas.
Top with apple mixture evenly distributed on all tortillas.
Roll and place seam side down in 9 x 13 baking dish.

Way #2: The fast way
Fold apple mixture into cream cheese mixture and spread evenly among tortillas.
Roll and place seam side down in 9 x 13 pan.

4. Combine remaining sugars, water, butter, cornstarch and vanilla in a saucepan. Bring to full boil over medium heat, stirring constantly. reduce heat, simmer for about 3 minutes or until sugars are fully dissolved.
5. Evenly pour sauce over tortillas.
6. Bake 50 minutes or until enchiladas are bubbling.

Cherry Pie Bars

3 cups flour
2/3 cup granulated sugar
1 teas. salt
1 1/2 c. cold butter, cubed
2 cans cherry pie filling (21 oz. cans)
3/4 c. chopped pecans

Topping:
1 cup Powdered sugar
4-5 teas. milk
1/4 teas. almond extract

1. Preheat oven to 375 degrees.
2. Line 13 x 9 inch pan with parchment paper, allowing edges to extend over the sides.
3. Combine dry ingredients in medium size bowl. using a mixer or pastry blender, blend in cold butter until mixture is well blended and crumbly.
4. Reserve 1 cup for topping. Press remaining mixture into bottom of prepared pan.
5. Bake until lightly brown, about 25 minutes.
6. Spread pie filling over crust in pan.
7. Toss together remaining pie filling and chopped pecans. Sprinkle mixture on top of pie filling.
8. Bake an additional 40-45 minutes until golden brown.
9. Cool completely.
*10. At this point you may lift it out of the pan or leave it in the pan for transport.
11. Combine topping mixture. Drizzle over top of bars.

Makes approx. 36-48 bars

Spinach Artichoke Dip

1 large yellow onion, diced fine
3-4 cloves garlic, minced fine
1/2 c. Unsalted butter
1/3 c. Flour
1 can artichoke hearts, drained and flaked
1 bag frozen chopped spinach, thawed and excess water squeezed out
1 c. Feta cheese
8 oz. cream cheese
1/2 c. Mozzarella cheese
1/2 c. Swiss cheese
1/2 Parmesan cheese
1/2-3/4 teas. Nutmeg
1/4 sugar
1/2 c. Sour cream
1/4 c Mayo
3-4 c. Combined cream and milk, you decide the richness
1/4 teas. Pepper
1/2 teas salt optional
Sauté onions and garlic in butter until translucent. Add flour and spices. Cook until four and vegetable are bubbly for about 1 minute, stirring constantly,    Add remaining ingredients, stirring constantly until blended and cheeses are melted and smooth.
Pour into 1 large or 2 small casserole dishes. Garnish liberally with sharp cheddar.
Bake 325 until hot and cheese is melted.
Serve with tortilla chips, pita chips, plantain chips, crisp baguettes, or baguette slices

Linda’s Yummy Rice Pudding

4 Tablsp. Custard powder
5 Tbsp. Sugar
21/2 c. Milk.
Mix above and cook until thick
Add. Cooked rice and raisins. 

Sweet Potato Spinach Quinoa Salad

2 large sweet potatoes, peel and diced
2-3 large beets, cooked, peeled and diced
Olive oil
Salt and pepper to taste
1 cup multi color quinoa, rinsed, cooked, cooled
5 oz. baby spinach, rinsed and chopped
1 large avocado, chopped
1/2 c. Craisins
1 small package feta cheese, crumbled
1 c. Organic pumpkin seeds, roasted
 Preheat oven to 425 degrees
Place sweet potatoes in ziplock bag, drizzle with a little olive oil and salt and pepper.Close bag and toss until well coated. Place potatoes on a cookie sheet. Roast for about 15 minutes. Flip and roast for another 10-20 minutes. Let cool.
Repeat procedure with beets.
At this point I put all ingredients in separate bags.
Right before serving toss all ingredients together in a large bowl
Serve with your favorite vinaigrette. I have tried onion, maple and a Dijon vinaigrette and love all of them.
****can add grilled chicken breast as well!