Cookie Salad

Cookie Salad

Ingredients

• 2 (3.4 oz) packages Vanilla Instant Pudding
• 2 cups buttermilk
• 12 oz. cool whip
• 1 (20 oz) can pineapple tidbits drained
• 2 (11 oz) cans mandarin oranges drained
• 1 packaged fudge striped cookies

Instructions

1. In a large bowl, stir pudding packages with buttermilk until well combined.
2. Fold in cool whip.
3. Stir in pineapple tidbits and mandarin oranges.
4. crumble cookies up into bowl (not too small) and stir into salad. Reserve a few cookie crumbs for garnish on top.

watermelon slushies

3 Cups watermelon (cubed and frozen)
1 banana (peeled, sliced, and frozen)
2 limes (use juice and zest)
2 TBSP agave nectar
1/2 cup water

1. Add frozen cubed watermelon, frozen banana slices, zest and juice from 2 limes, agave nectar and water to blender. Blend until smooth. Add more water if needed to keep the mixture flowing.

Chocolate Chip Cookie Dough Bars

Ingredients:

Cookie Dough:

1/2 c. unsalted butter, softened

3/4 c. packed light brown sugar

1 tsp. vanilla extract

2 c. all purpose flour

1 (14 oz.) can sweetened condensed milk

2 c. mini chocolate chips

Topping:

1 c. creamy peanut butter

2/3 c. milk chocolate chips

Directions:

1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.
2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula.
3. Line 8x8-inch pan with parchment paper.  Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.  
5. For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.  Spread the mixture over the cookie dough bars.  Chill the bars for 1 hour or until topping is firm.  

Yield: 16 large bars

Honey Lime Chicken Enchiladas

INGREDIENTS

• ⅓ cup honey
• Juice from 2 limes
• 1 tsp. minced garlic
• 2½ cups cooked and shredded chicken (I use a rotisserie)
• 1 cup corn, frozen
• 1 cup black beans, drained and rinsed
• 2 cups Monterey Jack cheese, divided
• 10 (8-inch) flour tortillas
• 1 (28 oz) can Green Chile Enchilada Sauce
• AVOCADO CREAM SAUCE
• ¼ cup butter
• ¼ cup flour
• 1½ cups half and half
• 1 cup chicken broth
• ½ tsp. garlic salt
• ½ tsp. onion powder
• ½ tsp. salt
• 2 avocados, peeled, pitted and diced
• ¼ cup chopped fresh cilantro
• juice from one lime

INSTRUCTIONS

1. In a small bowl, combine honey, lime juice and minced garlic and stir until well combined.
2. Place cooked and shredded chicken in a large zip lock bag and pour sauce over the top. Seal up the bag and toss/shake gently to coat all the chicken. Place sealed bag in fridge and let marinate for at least 30 minutes.
3. After chicken has marinated, preheat oven to 350 degrees F.
4. Dump marinated chicken into a large bowl. Add corn, black beans and 1½ cups shredded Monterey Jack Cheese and stir to evenly combine.
5. Spray a 9x13 pan with cooking spray and then pour about ¼ cup of green chile enchilada sauce evenly over the bottom of pan. Pour remaining enchilada sauce into a large bowl.
6. Dip tortilla into the enchilada sauce and gently squeegee off the excess sauce with fingers.
7. place 1/10th of chicken mixture into the center of tortilla and spread out evenly length wise. Roll up the tortilla enchilada style and scoot to the edge of the pan. Repeat for remaining tortillas and filling.
8. Make the Avocado cream sauce: In a large skillet over medium heat, melt butter. Once butter has melted, add flour and stir to combine and continue stirring over heat for about 2 minutes. Slowly and gradually add in half and half and chicken broth. Continue stirring over medium heat until sauce has thickened. Remove from heat and add garlic salt, onion powder and salt. Stir to combine. Let sauce cool down completely then pour sauce in blender. Add avocado, cilantro and lime juice. Cover and beat/pulse until smooth consistency.
9. Pour sauce over the top of the enchiladas. Sprinkle remaining ½ cup of Monterey Jack cheese over the top of sauce.
10. Bake at 350 degrees for 25 minutes.