Chicken Enchilada Dip Roll-Ups

 2 - 8 oz. packages cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
Cooked shredded chicken
  1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

  Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges 
 Roll and cut into slices

Peach cake

1 large can sliced peaches, drained and mashed 
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl.  Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. 

 ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake

Berry Cheesecake Pudding Salad

Berry Cheesecake Pudding Salad
(Recipe source: Gourmified)

Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
... 1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated

Dr. Pepper Pulled Pork in the Slow Cooker

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork shoulder
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker.
Place the pork shoulder on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce.
Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
Remove the meat from the slow cooker and shred.
Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
Recipe from www.somethingedible.com! Check out her site.

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar
 2 cans pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
 1 cup sugar
 1 teaspoon vanilla
 1/4 cup butter (melted)
 Cinnamon & sugar

Instructions:

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes

Banana cake recipe (Sis Jenkins recipe)

½ c butter
1 ½ c sugar
2 eggs
1 c sour cream
1 t vanilla
2 c flour
1 t soda
¼ t salt
2 bananas (med sized), mashed

Cream butter and sugar. Add eggs, sour cream, and vanilla. Mix. Add flour, baking soda and salt. Mix. Stir in bananas. Spread in 9 x 13 greased pan and bake at 350° for 30 to 35 minutes or until done.

Frosting:
4 oz. Cream cheese
¼ c butter
1 t vanilla

Soften butter and cream cheese in microwave. Add vanilla and mix well. Beat in powdered sugar (approximately 2 – 3 cups) until right consistency. Frost cake and store in refrigerator.

Taco Pasta Salad

1 package (16 ounces) spiral pasta
1 pound ground turkey or sausage
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina dressing

Directions:

Cook pasta according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
 Drain pasta; place in a large bowl. Add sausage mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.