Chicken Cordon Bleu

This recipe is from Paul's side of the family. It takes kind of a long time, but is so worth it.

1/2 cube of butter
1/4 c. of flour
1 pinch of salt
1 dash of pepper
1 pkg. of swiss cheese
2 pkgs. of ham lunchmeat
1 pkg. boneless, skinless chicken breasts
1 large tub of sour cream
3 cups milk

Cut the chicken breasts into 3/8" strips. Cut the cheese and ham into thirds. Place a piece of cheese and a piece of ham onto the chicken and roll it and secure with toothpick. Place rolled chicken in 9 x 13 pan.

Make a white sauce using 1/2 cube of melted butter & 1/4 c. flour. In sauce pan and heat until flour and butter melt together into a paste. Add 3 cups of milk and cook until thick. Add sour cream then pour over chicken, covering the chicken completely. Cover the pan with aluminum foil and bake at 350 for 2 hours. Uncover and bake for another 1/2 hour.

Lime Fruit Dip

I got this recipe from the one of the Taste of Homes-Quick Cooking magazines. It is very delicious and perfect for Summer BBQ's and get togethers

1 pkg. (8 ounces) cream cheese
1 jar (7 ounces) marshmallow creme
1 carton (6 ounces) lime custard-style yogurt
1 drop green food coloring optional
Assorted fresh fruit

In a small mixing bowl, beat the cream cheese until smooth; beat in marshmallow creme. Fold in yogurt and food coloring if desired. Cover and refrigerate until serving.

Bean Dip Burritos

I kinda made this recipe up because, well, I just did.

• Take a can of bean dip (or refried beans) & rotel (the diced kind with green peppers).
• Mix together so it's not all dry and nasty. In my opinion, the more rotel, the better!
• Spread down the middle of a tortilla shell.
• Add shredded cheese to top of mixture before rolling tortilla up.
• Spray PAM in glass baking dish.
• Slice cheese over the top. 30 minutes @ 350*. When done they will be light brown and crispy on top.
• Add tomato, avocado & green onion (Mike doesn't do the avocado or green onion so he has sour cream instead).
• Serve with queso & chips or spanish rice or both!

*Note: If your tortillas are dry, they won't roll up very easily and things can get pretty messy. It also helps if you do a fold at the bottom of the burrito so your goodies don't leak out. :o)

*Images for burritos:

Paradise Bakery Sugar Cookies

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Plain or colored sugar, for decorating

Heat oven to 375 degrees. In medium bowl, cream together sugars and shortening using electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing. In separate bowl, combine cake flour, baking soda, baking powder, and salt. Gradually add flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not overmix. Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand. Bake 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, do not ket edges brown. Makes about 3 dozen.