Easy Summer Dessert

Recipe from Jenni

Use a 9X13 pan

10 twinkies
4 cups sliced strawberries (1 16oz tub should do, or you can use other fruit)
8 oz cream cheese
1 can sweetened condensed milk
8 oz. cool whip

Beat cream cheese and condensed milk. Stir in Cool Whip. Slice twinkies in half and place in pan. Pour cream cheese mixture over twinkies. Place strawberries on top.

Turns out best if you make it the night before you plan on serving it.

Dorito Enchilada Bake

Recipe from Imzahdi

Ingredients:

1 family pk of Chicken Thighs, boiled, de-boned & shredded
1 Lg can of Enchilada Sauce, (i use mild)
1 14.5 oz bag of Nacho Cheese Doritos
3-5 cups of shredded cheese (a mix of Colby Jack, Sharp Cheddar and Mozzarella is good)
1/2 cup chopped onion
1 Can of medium black olives, chopped

Directions:

Boil Chicken until done (season water if desired), usually about 30-40 min. Set aside and let cool for 15 min or so. De-bone and shred meat. In a LARGE bowl mix chicken, olives, onions, dorritos,1-2 cups of cheese and half your enchilada sauce together by hand (Yes you WILL get MESSY!!). Pour a little sauce in the bottom of two 9x13 glass pans (or ONE large “throw away" turkey pan) and spread it around. Put meat & chips mixture in the pan in a 1 inch layer. Add a layer of cheese and then put in the rest of the meat & chips mixture (or split evenly between both pans). Cover with remainder of sauce and the rest of your cheese.

Bake at 375* for 30 minutes or until top layer of cheese is totally melted.

Serve with sour cream on top if desired. Spanish Rice makes a great side dish. ENJOY!!

Lemon Pepper Cheese Orzo

Ingredients

One lemon

Feta cheese

1 bag of orzo

Olive oil

Salt and pepper

Boil the orzo as directed. Drain and add 2 tablespoons of olive oil, crumbled feta, squeeze of half a lemon and 1/2 tsp of lemon zest. Salt & Pepper to taste.

Grilled Fish Tacos with Pineapple Coconut Rice

(recipe from DJJulia)

Ingredients

(Tacos)

1-2 LBS Any kind of firm white fish (Cod, tilapia etc..)

One bunch of cilantro

1/2 large red onion

Small red cabbage

2 avocados

3 limes

3 cloves of garlic

Olive oil

Salt & Pepper

Sour cream

Shredded queso fresco cheese

1 package of handmade corn tortillas

(Rice)

2 cups jasmine rice

1/2 can pineapple chunks or 1/2 fresh pineapple

1 can coconut water

Boil can of coconut water plus 2 cups of water (4 cups total) in a medium size pot. Add Jasmine rice, cover and cook for 20 minutes. Turn stove off, leave top on rice and let sit until read to serve. (don't open)

Squeeze the juice of two limes in a bowl, add minced or grated garlic cloves, 1/8 olive oil, half of the bunch of cilantro finely chopped and salt and pepper into a medium bowl. Mix and pour over fish to marinate for at least 30 minutes up to 2 hours. (I use a big ziplock and remove the air)

To a large bowl add 3/4 of a finely shredded small red cabbage or 1/2 large red cabbage. 1/2 minced red onion, the other half of the cilantro bunch finely chopped, 3 tablespoons of olive oil and the juice of 1 lime. Add salt and pepper to taste. Mix and let sit.

Slice avocados lengthwise.

Grill fish. Fork rice into a large bowl and add butter, pineapple and salt and pepper. Fold to mix.

Put two corn tortillas on a plate, top with fish, queso cheese, avocado slices and cabbage & cilantro mixture, add sour cream.

(The cabbage mix was awesome the second day once the flavors had time to marry)