They brought us cheese enchiladas (served in a disposable container), a green salad (lettuce in a big ziploc bag, and all veggies cut up to go on it in their own separate snack size baggies- great idea!), homemade strawberry dressing for the salad (the most amazing dressing ever- my husband said he wanted to just drink it straight up!), and chocolate chip cookies for dessert. :)
2 ¼ lbs. grated Cheddar or Monterrey Jack Cheese
1 28 oz. can of Macayo Enchilada Sauce (Use only Macayo brand)
12 medium Corn Tortillas
Preheat oven to 350 degrees.
Heat enchilada sauce on low.
Prepare 13x9 oven baking pan by spraying with Pam and placing a ladle full of sauce on the bottom.
Heat 3 tortillas at a time in microwave for 30 seconds (repeating until all 12 heated).
Dip each tortilla in the warmed sauce, place in pan add desired amount of cheese, roll and place seam side down. Repeat this step with each tortilla.
Bake 15-20 minutes.
Strawberry Salad Dressing
2/3 c. sugar
1 tsp. dry mustard
pinch of salt
1/3 c. honey
5 tbsp. cider vinegar
1 tbsp. lemon juice
1 tsp. grated onion (this will make you cry :))
1 tsp. celery seed
**1 cup oil….to be added later
Combine all but oil in blender & whirl until smooth. Gradually add oil with blender running. Add a few strawberries for color.
Ultimate Chocolate Chip Cookies
¾ stick Crisco Butter Flavor shortening
1 ¼ cups firmly packed light brown sugar
2 tbsp. milk
1 tbsp. vanilla
1 large egg
1 ¾ cups all purpose flour
1 tsp. salt
¾ tsp. baking soda
1 6 oz. package of semi-sweet chocolate chips (1 cup)
Heat oven to 375 degrees.
Beat shortening and brown sugar in large bowl with mixer at medium speed until light and fluffy. Add milk, vanilla and egg. Mix well. Stir in flour, salt and baking soda. Mix well. You will need to stir the chocolate chips in by hand.
Drop rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes. Makes 3 dozen.