Carla's French Bread

1 lg. loaf French bread, cut lengthwise

Mix and spread over both halves:
1 cube butter, softened
1 can (4 oz.) chopped green chiles
1/2 tsp. garlic or onion powder

Mix and spread over top:
2 cups grated sharp cheese
1/2 cup Miracle Whip, (not light)

Sprinkle with fresh grated Parmesan cheese. Wrap in foil and heat in oven to melt. Can place under broiler to slightly crisp just before serving.

Earthquake Cake

Grease and flour a 9x13 pan, cover the bottom with chocolate chips, chopped walnuts, and coconut.

Prepare a German chocolate cake mix as directed on the package and pour over the nut mixture.

Melt and combine:
1-8 oz. cream cheese
1 cube butter
2 c. powdered sugar

Pour over the cake mix and bake as instructed on cake mix.

Fresh Cranberry Relish

1 - 12 oz. pkg. fresh cranberries
1 unpeeled orange
1 c. sugar

Rinse and drain the cranberries. Cut the orange into small chunks and remove the seeds. Do in several batches in blender with orange sections in the bottom then cranberries. Stir in sugar and let set overnight. Leftovers freeze well.

Creamy Beef Enchiladas

2 lbs. lean ground beef
1 c. chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
1 cup sour cream
1 can (4 oz.) chopped green chilies
3 c. shredded cheddar cheese, divided
3 cans (10 oz. each) enchilada sauce, divided
12 flour tortillas (8 in.), warmed

In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 c. cheese and 1/2 c. enchilada sauce; heat through.

Spread 1/4 c. enchilada sauce into each of two ungreased 9x13 baking dishes. Place 1/2 c. beef mixture down the center of each tortilla. Roll up and place seam side down in each prepared dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Serves 12 or one pan can be frozen.

Tasty turkey meatloaf

1pound lean ground turkey
1/2 cup dry stovetop stuffing mix
1egg beaten
1/4 cup cranberry sauce
Salt and pepper to taste

Mix all together and place in loafpan. Bake at 350 for about 50 minutes or until done. Slice and plate and top with remaining cranberry sauce.

Chocolate Peanut Butter Brownie Bites

1 brownie mix such as Pillsbury

2 Cups semi sweet chocolate chips
1/4 Cup peanut butter

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

Crispy Ranch Chicken

2 cups crispy rice cereal, crushed
1/2 cup freshly grated parmesan cheese
1 envelope ranch salad dressing mix
2 egg whites, beaten
8 skinless boneless chicken thighs (or tenders)
1/4 cup melted butter

Preheat oven to 350 degrees. Spray baking pan with cooking spray. Combine in a medium bowl, rice crispies, parmesan cheese, and ranch salad dressing mix. Mix well. In another bowl, beat the egg whites. Dip each chicken thigh in egg whites, then roll in rice crispies mixture. Place on baking pan. Drizzle with melted butter. Bake until golden brown and juices run clear, about 25 minutes.