Mini Gingerbread Trifle

When making this recipe please use the mix listed below.  I used a mix (the only one I could find) and it was terrible.  So I improvised and used Little Debbie gingerbread men.  I think also I would add a layer of plain cool whip.  The caramel whip is VERY sweet.

Do not use this.. LOL  Terrible

Ingredients

Crisco® Original No­Stick Cooking Spray

1 (14.5 oz.) package Pillsbury® Gingerbread Mix

1 cup water

1 large egg

1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping

1 (8 oz.) container frozen whipped topping, thawed

1/4 cup chopped pecans

Preparation Directions

HEAT oven to 350°F. Coat 13 x 9­inch pan with no­stick cooking spray.

PREPARE gingerbread mix according to package directions using the water and egg. Pour into prepared pan.

BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut gingerbread into 1­inch cubes.

 Stir 1/2 cup caramel topping into thawed whipped topping until well blended.

LAYER 1/3 of gingerbread cubes in bottom of 3­quart trifle or serving dish. Spread 1/3 of topping mixture over cubes. 

Drizzle with 2

tablespoons caramel topping. Repeat 2 times to make 3 layers.

 Sprinkle nuts on top. Drizzle with remaining 2 tablespoons caramel

topping. Chill 1 hour or until ready to serve.

Simply Sour Cream Chicken Enchiladas

I am not a fan of sour cream but I LOVED these.. so good!

Ingredients

• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 (8 inch) flour tortillas, softened
• 1 1/2 cups grated Monterrey jack cheese or 1 1/2 cups Mexican blend cheese, divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15 ounce) cans chicken broth
• 1 cup sour cream
• 1 (4 ounce) cans chopped green chilies

Directions

1. In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Cheesecake Puffs

These are so easy to make...

Jello Cheesecake Mix

Puff Pastry Shells

Fresh Strawberries

Bake the Puff Pasty shells according to package.  After they are cooled, mix up cheese cake mix and pipe into puffs... cool in fridge.  You can add any topping.. chocolate...pecans.. etc..