Chicken Cordon Bleu Bake

2 packages reduced sodium Stuffing mix

1 can (10 3/4 oz) cream of chicken soup

1 cup milk

1/2 tsp pepper

3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded

2 cups cheddar cheese shredded

2 cups cooked chicken, cubed

Prepare stuffing mixes according to directions on box. In a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and bake at 350º for 45 minutes. Uncover and bake 10-15 minutes longer.

Chewy Ginger Snaps

2 c. sugar

1 1/2 c. shortening

2 eggs

1/2 c. molasses

4 c. flour

2 tsp. cinnamon

2 tsp. ginger

1 tsp. cloves

1/2 tsp. nutmeg

1 tsp. baking soda

1 tsp. salt

1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Bake at 350º for 11 to 13 minutes.

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 C honey

1/4 C lime juice

1 T chili powder

1/2 tsp garlic powder

1 1/2 to 2 (10 oz) cans green enchilada sauce
shredded monterey jack cheese

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray, depending on how thick you stuff your enchiladas. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350º for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Flaky Buttermilk Biscuits

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

1. Preheat oven to 400°

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Homemade Liquid Laundry Soap

Here is the recipe for the laundry soap I have been using....and it is so cheap and works really well! I am really posting it here so I can have a quick place to refer back to the recipe each time I run out:) Thanks Lacie!

1 Bar Fels Naptha Laundry Bar Soap
1 Cup Arm & Hammer Washing Soda
1/2 Cup Borax
Water

Grate the bar soap & dissolve in 4 cups water on medium-low heat in medium saucepan. Pour melted soap into 5 gallon bucket. Add washing soda & borax, stir. Fill to top with hot water and mix well. Cover. Let set overnight. Stir again. Fill a 1 gallon jug (milk jug works well) 1/2 full of concentrate, 1/2 water. Shake a couple times. Ready to use 1/2 cup-1 cup per load.