Katrina Flegel

Sour Cream Enchiladas – you can omit the chicken and just use cheese in these, or you can replace the chicken with turkey

16 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
4 oz can green chili peppers, diced
3 cups sharp cheddar cheese, divided
1 1/2 cups cooked chicken, chopped
20 flour tortillas
Olives, if desired

Mix sour cream, soups, chilies, and 1/2 cup cheese. Spread half of mixture in bottoms of a 9x13 pan and a 8x8 pan. Roll some chicken and cheese in each tortilla and arrange in pan, crease down (I usually can fit 12 in the 9x13 and 7-8 in the 8x8 pan). Spread remaining sour cream mixture over top of both pans. Sprinkle with remaining cheese. Add olives if desired. You can refrigerate a few hours until you are ready to cook it. Cover with foil and bake 30 minutes at 350 degrees. Remove foil and continue to bake 15 more minutes or until it bubbles.


Cheese Ball

1 pkg cream cheese (8 oz), softened
1 cup shredded cheddar cheese
1 tsp Worcestershire sauce
4 slices bacon, cooked and crumbled
1 cup chopped nuts (any kind)

Mix all ingredients except nuts with hand mixer until well blended. Cover and refrigerate at least 1 hour. Shape into ball or log and roll in nuts until covered. Serve with crackers.


Corn Bread – recipe also works well halved in an 8X8 pan

2 cups baking mix
¾ cup corn meal
¾ cup sugar
½ teaspoon baking powder
1 cup milk
2 eggs, slightly beaten
¾ cup melted butter (1 ½ sticks)

Combine dry ingredients. Mix in milk, eggs, and butter. Pour into greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.