4 cups nonfat dry milk powder
1 1/2 cups sugar
1 cup non-dairy coffee creamer
2/3 cup unsweetened cocoa powder
1 (4 ounce) package instant chocolate fudge pudding

Mix all the ingredients together in a large bowl. If a finer consistency is desired, you can pour the mix into a blender or food processor and run it through that. Store in an airtight container. Add 1/4 to 1/2 cup (depending on your cocoa preference) of the mix to an 8 ounce mug of boiling water.

4 cups confectioners sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
Food coloring

In a large bowl, cream together confectioners sugar and shortening until smooth. Gradually mix in milk and vanilla with an electric mixer until smooth and stiff, about five minutes. Color with food coloring if desired.

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.

3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas

Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9×13″ baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.

Fast Enchilada Sauce

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.

Creamy Stovetop Mac ‘N’ Cheese

Bring two quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm tot he bite. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted. Stir int he egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring the remaining milk and cheddar, until the mixture is hot and creamy, about five minutes. Season with salt and pepper to taste.

This is great for your pizzas, for making bagel & English muffin pizzas for the kids, or as a dipping sauce. Visit this entry for more details on streamlining that homemade pizza routine.

Easy Pizza Sauce

Place all of the ingredients in the slow cooker (This is ideal when making large batches). Cook on low for six to eight hours.