Summer Trifle

1 c. sweetened condensed milk (14 oz) 1 angel food cake, cut into 1” cubes

8 oz. lemon yogurt 1 c. sliced strawberries

1/3 c. lemon juice 1 c. blueberries

2 tsp. grated lemon peel 1 c. raspberries

8 oz. cool whip (divided) 2 Tbls. Slivered, toasted almonds

Combine sweetened condensed milk, yogurt, lemon juice and peel. Fold in 2 c. cool whip. In deep 3 qt. bowl, layer 1/3 cake, 1/3 sauce and 1/3 berries. Repeat layers, top with remaining cool whip and almonds. Chill.

All Around Good for You Smoothie

1 ½ Tbsp. flaxseed (ground for best nutrition) ½ c. milk

2 Tbsp. protein powder ½ c. frozen strawberries

½ c. plain yogurt ½ frozen banana

Blend and enjoy. This is very filling and makes a great breakfast.

Caramel Syrup

Absolutely decadent!

2 c. sugar 1 tsp. soda

3 Tbsp. white corn syrup 1 c. buttermilk

½ c. butter/margarine 1-2 tsp. vanilla

Mix all ingredients except vanilla in large saucepan. (If it is not large enough, it will boil over.) Bring to a rolling boil and boil for 3 min., stirring constantly. Remove from heat and add vanilla. Serve over waffles, pancakes, german pancakes, etc.

Creamy Chicken Enchiladas

4 c. cubed chicken 10 oz. green chile enchilada sauce

½ c. minced onion ½ c. sour cream

2 cloves garlic, minced 10 flour tortillas

8 oz. cream cheese shredded cheese

1 egg (helps keep filling moist)

Cook chicken and sauté with onion and garlic. Once cooked, mix with cream cheese and egg. In a different bowl, mix enchilada sauce and sour cream. Pour 1/3 sauce mixture in 9x13 pan. Place chicken mixture in tortillas and roll. Once pan is full of rolled tortillas, pour remaining sauce on top and sprinkle with shredded cheese. Cook at 350 for 30 min.