Chocolate Velvet Pie

Chocolate Velvet Pie

1 (8-inch) chocolate crumb crust
1 (11.5-ounce) package NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Sweetened whipped cream, optional
Chocolate curls, optional
Chopped nuts, optional

1. Microwave morsels in a medium, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool to room temperature.
2. Beat melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whip cream, chocolate curls and nuts.

Makes 8 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 min
Cooling Time: 2 hrs refrigerating

Sour Cream Enchilada

- 1 1/2 lb. ground beef, browned with salt and pepper, chopped onion
- 1 8 oz. can tomato sauce
- 1 pkg. taco or enchilada seasoning mix
- dozen flour tortillas

Mix meat, tomato sauce, and season mix in pan. Simmer together for a few minutes. Put scoop of meat mixture in center of each tortilla, roll up, and place in large baking dish.

Sauce:
- 2 cans cream of chicken soup
- 2/3 can water
- 8-12 oz. sour cream

Put above in sauce pan, boil. Pour soup mixture over enchiladas, sprinkle with Cheddar cheese and bake 350 degrees for 20-30 minutes.

Sour Cream Ritz Chicken

Sour Cream Ritz Chicken

Ingredients:

• 4 pieces of boneless skinless chicken
• 1 can of cream of chicken soup
• 16 oz sour cream
• 1/2 pack of Ritz crackers (the cheap version works)
• 1/2 stick melted butter

Directions:

Preheat oven to 400

Use any cake pan and put your chicken in there.

Mix sour cream and cream of chicken soup then put in the pan over the top of the chicken.

Cook for about 1 hour then mix melted butter and crackers and sprinkle on top of the chicken and bake 5 or 10 more minutes