Creamy Chicken Enchilladas

From: Campbell's Kitchen
Prep: 20 minutesBake: 40 minutes
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(8 ounces) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)
Directions:
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Decadent Peanut Butter Pie

Ingredients:
•1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided
•1 (8 oz.) package cream cheese, softened
•1/2 cup sugar
•1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
•1 prepared chocolate pie crust
•1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided
Directions:
1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Yield: 1 pie (6-8 servings)

Recipe from Jif site.

Lisa's Oatmeal Chocolate Chip Cookies

This recipe is one that technically belongs to Lisa. These are by far the best oatmeal chocolate chip cookies EVER! If you can get Lisa to make them they are even better. Don't know why, but hers always taste better. This makes a huge batch so it is great for neighbors or company.
4 cubes margarine*fleichmans if you can find it
2 cups brown sugar
2 cups white sugar
4 eggs
*mix above ingredients together then add:
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons baking powder
*mix again then add:
5 cups flour
5 cups quick oats
1 bag 11.5 oz. milk chocolate chips *Ghirardelli are best
Bake at 400 for 10-12 minutes.

Pumpkin Pie Dip

This recipe came from Taste of Home website.
TIP: It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread.
Ingredients:
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
Directions: In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
Recipe sent by: Kathleen