Green Enchiladas

Ingredients:
*10 tomatillos (remove stems and boil until they are a transparent green, about 5 minutes)
*bunch of cilantro
*3 to 6 serrano peppers (6 will make it pretty hot, a bit too hot for me. Apparently, even 4 is too hot for Cory)
*chicken bouillon (powder form) (she didn't say how much...maybe 2 tsp or less)
*4 green onions
*1 jalapeño (optional) (I did not use this)
*1 normal sized cream of mushroom

I toast all the peppers and onions on the grill or on a pan to get them nice and dark. Take off the stems and throw in the blender with everything else listed above. Add the chicken bouillon and some salt to taste.

For this part you need:
*corn tortillas
*shredded cheese (I prefer munster, but also tastes good with colby jack)
*cooked chicken, shredded (probably 3-4 chicken breasts)

I then use a casserole dish and begin the first layer with tortillas, then on top of that shredded chicken and cheese and some of the salsa. Repeat until you have the desired amount of layers. Pour remaining salsa on top of the last layer of tortillas (remaining salsa should be about 60% of the original amount). Sprinkle another layer of cheese on top and stick in the oven at 350 for 15 minutes.

I'm sure you could also put chicken, cheese, and sauce inside individual tortillas and roll them up and then pour the remaining sauce and cheese and top.  We used flour tortillas and it was amazing!

Soft Pretzels

1 1/2 cup warm water

1 TBSP yeast

1 Tb sugar

1 tsp salt

4 cups flour

Add sugar to warm water then sprinkle yeast on top. Cover with a towel and let sit for 6-10 minutes as yeast activates and starts to foam and then stir to dissolve. In a large mixing bowl combine flour and salt. Stir in yeast mixture and knead 5-10 minutes. Add more flour as needed to reduce stickiness.

Divide dough in to 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg white and a TBSP of water, lightly beaten together. For salty pretzels, brush pretzels with egg wash then sprinkle liberally with Kosher salt. For sweet pretzels, brush with egg wash and don't do anything else until they're done baking.

Bake at 425 degrees for 13 minutes or until lightly browned. Remove from oven and liberally brush with melted butter. Take the sweet pretzels and brush top with melted butter and then dip/sprinkle in cinnamon/sugar mix. These are best when served fresh from the oven and soooo good.

Pink Cloud

1 c. flour
1/2 c. brown sugar
1/2 c. softened butter
1/2 c. chopped nuts (I like pecans)

Combine well (I mixed it with my hands) and pat into a 9x13 baking pan.  Bake at 350 for 20 min. Stir after 10 minutes.  When cool, take a hand full and set aside to sprinkle on top later.

2 egg whites
1 pint Cool Whip or 1 pint real whipped cream
1 10-oz. pkg. strawberries, chopped
2/3 c. sugar
2 T. lemon juice

Beat egg whites till stiff, add strawberries, sugar, and lemon juice; beat. Fold in Cool Whip.

Make sure the baking dish and crust is cool before pouring in the strawberry mixture.  Freeze.

I also tried it with blueberries (one pint).  I had to mash them down a lot (an electric mixer just threw them around the bowl) and I added the same amount of sugar as with the strawberries, but I think it was too much.  However, I didn't add as much lemon juice, and I think it would have been better if I'd added the whole amount of lemon juice.  It was still good, just too sweet for me!  If anyone else tries it feel free to edit this.  Also, it didn't really come out blue, it was a little brownish after it was all mixed together.