super Beefy Enchiladas

3/4 lb ground beef

1 Med chopped onion

2 C grated cheddar cheese

10 corn tortillas

1 can Old El Paso Enchilada Sauce

1 can Cream of Mushroom Soup

1 can tomato soup

Crumble and cook ground beef with onion until meat is browned. 

Add 1/2 Cheese. Stir until cheese is melted

Mix sauce and soups in large pan and heat just til boiling.  Remove from heat

using tongs, dip tortilla's in sauce, lay on a plate, drop 2 TBSP meat mixture along center of tortilla and roll up. Place in baking pan, fold side down. Repeat with remaining tortillas. Pour remaining sauce over top and sprinkle remaining cheese over sauce.

Bake at 350   30 minutes

Creamed eggs on toast

1/2 C butter
1/2 C flour
1 tsp salt
1/2 tsp pepper
4 C milk
10-12 hard boiled eggs sliced
1/2 onion diced
dash dry mustard

melt butter over low heat, add onions and cook till tender. Gradually add flour, salt and pepper. Cook until smooth and bubbly. Add milk and bring to a boil over med heat, stirring constantly.  Boil 1 minute, fold in eggs. Serve over toast

Banana Muffins

3 bananas
3/4 C sugar
1 egg
1/3 C melted butter
1 1/2 C flour
1 tsp B soda
1 tsp B powder
1/2 tsp salt
*chocolate chips
Blend all together. Pour evenly in muffin pans. Bake at 350 20 minutes (poke with fork or toothpick)

Peanutbutter Playdough

1/4 C honey
1/2 C peanut butter
  1  C powdered sugar

mix all together, refrigerate when  not being used

Coconut Chicken with Apricot Sauce

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard
Preheat the oven to 400˚F.  Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.  Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  Chill in the refrigerator until ready to serve.

4 servings