EASY CHICKEN & CHEESE ENCHILADAS

This is good. It is from CampbellsKitchen.com. Prep: 10 min. Bake: 40 min. Serves 6

1 can condensed Cream of Chicken soup. 1/2 c. sour cream. 1 c. picante sauce. 2 tbs. chili powder. 2 c. cooked diced chicken. 1/2 c. shredded Mex. cheese. 6 flour tortillas (6"), warmed. 1 small tomato, chopped. 1 green onion, sliced.

1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.

2. Stir 1 c. picante sauce mixture, chicken and cheese in large bowl.

3. Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2-qt. shallow baking dish. Pour remaining picante sauce over the filled tortillas.

4. Cover and bake at 350 for 40 minutes or until hot and bubbling.

5. Top with tomato and onion.

LEMON BUTTERMILK CHESS PIE

I was reminded how long it has been since I posted something, so here is a new recipe I found while I was in Indiana visiting my Mother who is not well. Anyway, I would read the Louisville paper every morning and came across this recipe. I made it this afternoon and it is GREAT. We ate half of the pie already. There was a recipe for the pie crust, but I used a prepared one and it worked fine. So here is the recipe for the filling.

INGREDIENTS: 1-1/2 cups brown sugar, 1 tablespoon yellow cornmeal, 1 tablespoon all purpose flour, 1/4 tsp sea salt, 4 eggs (room temperature), 1/2 cup unsalted butter (melted), 1 tablespoon finely grated lemon zest, 1/3 cup lemon juice, 1/2 cup buttermilk (room temperature), 1/2 tsp of vanilla. 1 tablespoon powdered sugar for garnish (optional). Note: I did not use the eggs or buttermilk at room temperature and it worked fine.

PREHEAT OVEN TO 350.

PROCEDURE: In a bowl, combine the brown sugar, cornmeal, flour and salt. In another bowl, whisk the eggs until light and lemon-colored. Add to the dry ingredients, blending well. Add the melted butter, lemon zest, lemon juice, buttermilk and vanilla. Mix well. Pour into the chilled crust, and place on middle oven rack. Bake until top is golden brown and jiggles just a bit, 45-60 minutes. I baked our pie 60 minutes and it was perfect. When cool you can garnish with the powdered sugar. We ate 1/2 of the pie before it cooled. Ha. This is good stuff. This is supposed to serve 8-10, but make that 4, if you like it as much as we did. BRIAN

SCOTTSBURG TRIP TO SORT MOTHER'S STUFF

Mother, Lucy Rogers, moved into assisted living in June or there abouts, and is enjoying the good life at The Hampton Oaks in Scottsburg, Indiana. She is 92 and enjoys having someone cook for her and look in on her and really enjoys her many visitors. She said she wanted her furniture and antiques collected over the past 70 years to go to us and to our daughters. We arranged for ABF to spot a trailer in Scottsburg and we packed, loaded and bulkheaded the treasures and they were delivered a few days later to Norfolk, Nebraska. This was so much easier than renting a truck an driving all the way to Norfolk. Well, we are all enjoying our "new" treasures and the house has been listed for sale. Here are some pictures of our packing session.

LEMON POPPY SEED BREAD

This is a great easy recipe taken from the pages of the Taste of Home Cake Mix Creations cook book (a book of east deserts that start with a mix). INGREDIENTS: 1 pkg (18-1/4 oz) white cake mix, 1 pkg (3.4 oz) instant lemon pudding mix, 1 cup warm water, 4 eggs, 1/2 cup canola oil, and 4 tsp of poppy seeds. PROCEDURE: In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. Beat on low for 30 seconds; beat on medium for 2 minutes. Fold in poppy seeds. Pour into two greased 9-in. x 5- in. x 3-in. loaf pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. YIELD: 2 loaves (16 slices each). Depends on how pick a slice you cut for yourselves. Enjoy! BRIAN

FRUITY CHICKEN SALAD

I found this recipe in the September/October issue of Nebraska Life Magazine. The recipe from Dorothy Rieke from Julian NE and is GREAT. I made it tonight and it is YUMMY!

INGREDIENTS: 2 large chicken breasts cooked, cut into bite size pieces and cooled. 1 can (8 oz.) of mandarin oranges, drained. 1 cup of pineapple chunks, drained (save 1 tsp juice). 1 large eating apple, cored and diced just before serving. 1/4 cup of slivered almonds, toasted. I added the apples with the rest of the ingredients and did not toast the almond slivers. DRESSING: 2/3 cup mayonnaise, 1/3 cup whipped topping, 1 tsp grated orange peel, and 1 tsp of pineapple juice.

DIRECTIONS: In a large mixing bowl, mix dressing ingredients and fold into well-drained fruits, almonds and chicken. Chill. Wait to serve before adding apples. As I said, I don't think this is a big deal. Serves 8. Well, Rose Ann and I ate about half of it and we used 3 chicken breasts. ENJOY!

BAKED DIJON CHICKEN

This is a great, simple recipe that is really good.

INGREDIENTS: Nonstick spray, 3-4 tbs. of Dijon mustard, 1/4 cup grated Parmesan cheese, 1/4 cup of evaporated fat free milk, 1/4 cup of plain, dry bread crumbs, and 4 boneless, skinless chicken breast halves. I needed more of the Parmesan cheese and bread crumbs to get the 4 breasts coated.

DIRECTIONS: Preheat oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Combine evaporated milk and mustard in a shallow bowl. Combine bread crumbs and cheese in a separate shallow bowl. Dip chicken in the milk mixture, coating both sides, then into the bread crumb mixture. Place in prepared dish and bake for 15-20 minutes or until chicken is golden brown and no longer pink inside. We baked ours for 15 minutes and the chicken was done, but maybe not brown and crispy enough. Your call. It was very good. Enjoy! BRIAN

FAMILY VACATION ON OUTER BANKS NC

We just returned from a wonderful family vacation in North Carolina on the Outer Banks.  We all drove the many miles there, but the road trip was great driving through the mountains to get there.  We rented a wonderful large home and just had a GREAT week creating memories.  Here are a couple of pictures from our trip.