Chili Colorado Beef Burritos

From Six Sisters (it is no longer on the website)

2lb cubed stew meat
1 lg can enchilada sauce (at least 19oz)
2 beef bouillon cubes
refried beans
6-8 burrito-size flour tortillas
2 c. shredded cheese of your choice

Spray crock pot with non-stick cooking spray.  Put in beef, bouillon cubes, and enchilada sauce.  Cook on low for 7-8 hours or until meat is tender (you can cook on high for 3-4 hours).

When beef is done turn oven onto broil.  Build burritos with a spoonful of beans, beef (strain off sauce), and cheese (optional for the inside).  Roll burritos, place in pan.  Pour remaining enchilada sauce over burritos and top with cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Makes 6-8 burritos depending on how full you make them.  Enjoy!

Easy Fajitas

2 frozen (or thawed) chicken breasts
1 red pepper, sliced
1/2 onion, sliced
1/4 c. taco seasoning
1/4 - 1/2 c. water (depends on how runny you like the sauce)
Tortillas
Salsa
Sour cream
Other toppings you like

Place chicken, pepper, onion, seasoning and water in crock-pot.  Cook on low for 5-6 hours or high 3-4 hours. May take longer with frozen chicken.

Shred or cut chicken before serving.  Build fajita in tortilla and top. Enjoy!

No Bake Cookies

2 cups sugar
1/2 cup cocoa
1/2 cup shortening
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla
3 cups rolled oats

Bring the first 4 ingredients to a full rolling boil stirring the whole time.  Remove immediately from heat.  Stir in peanut butter and vanilla.  Stir in rolled oats, mix well.  Drop by teaspoonful on wax paper, to cool and set.

Lemon Pies

8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (6 oz) can frozen lemonade concentrate, thawed
12 oz whipped topping
1 (9-inch) graham cracker pie shells

Combine the cream cheese, condensed milk and lemonade concentrate in a bowl and mix well.  Fold in the whipped topping.  Spoon into the pie shells.  Chill for 3 hours before serving.

Serves 16.

Roasted Asparagus

1 pound fresh asparagus
3 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
14 teaspoon freshly ground pepper

Snap off the tough ends of the asparagus.  Arrange in a 10x15 inch baking pan with sides.  Drizzle with the olive oil.  Broil 5 to 6 inches from the heat source for 4 minutes.  Sprinkle with the sugar, salt and pepper.  Use other colorful vegetables in this recipe if desired: ie cherry tomatoes, snow peas or small onions.

Light Fruit Salad

1 can mandarin oranges, drained
2 cans pineapple chunks, drained
1 small package sugar-free vanilla instant pudding mix
3 bananas, sliced
1 cup orange juice

Combined all ingredients in a bowl and mix well.  Chill until serving time.

Ham-stuffed Chicken Breast

6 chicken skinless, boneless chicken breasts
6 thin strips of cooked ham
6 slices sharp cheddar cheese
1 can cream of celery soup
1 (5 oz) can evaporated milk

Preheat oven to 375.
Pound the chicken between layers of waxed paper until thin.
Top each piece of chicken with 1 piece of ham and 1 piece of cheese.  Roll up, making sure the cheese is completely covered by the chicken.  Secure with wooden picks.  Place in a baking dish.
Mix the undiluted soup and evaporated milk in a bowl.  Spoon over the chicken.
Bake, covered, at 375 for 1 hour.  Bake, uncovered, for 15 minutes.  Remove the wooden picks before serving.  Tasty with hot cooked rice.

Serves 6.