Rocking at Robin's

Thanksgiving Potatoes

This is one family tradition my kids won't ever let me forget to make.

9 large baking potatoes, peeled and diced

1 stick unsalted butter, room temperature

12 ounces cream cheese, room temperature

3/4 cut sour cream

1/2 teaspoon ground nutmeg

S & P to taste

Place diced potatoes in large saucepan with water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender. Drain.

Place potatoes in mixer. But butter and cream cheese into small pieces and add cooked potatoes. Beat until light and fluffy.  Add sour cream. Season with nutmeg and salt & pepper.

Serve immediately with a Smile.

Pumpkin Rolls

3 eggs beaten
1-cup sugar
Beat in mixer for 5 minutes.

Add:
2/3 c. pumpkin filling (1-16 oz. can makes 3 rolls)
1 tsp. salt
1/2 tsp. cinnamon
1 tsp. soda
3/4 c. flour
Beat for addition 5 minutes.

Line greased jelly roll pan with greased wax paper. Pour in pan and Bake 15 minutes in 350-degree oven. DO NOT OVERBAKE.
While still warm, take out of pan and lay on a powdered-sugar coated tea towel. Dust top of cake with powdered sugar also and roll up from the sides to make one long roll. When cool, unroll and fill with cream cheese filling.

FILLING:
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
2 tbsp. butter
1 c. sifted powdered sugar Blend all together
.
Optional: Sprinkle nuts on top of filling – cinnamon sugared pecans are killer on this!

Chick-N-Chiladas

Great recipe I've used since the 80's. It's been updated to reflect my family's tastes.

CHICK-N-CHILIADAS

1. 2 cloves garlic, minced
2. 4 T. olive oil
3. 1 (24 oz) can tomatoes, crushed
4. 2 C. chopped onion
5. 2 (8 oz) can mild green chilis, chopped
6. 1/2 t. oregano (I use Greek oregano)
7. 3/4 C. water
8. 3 C. bite-sized chicken, store-bought, roasted
9. 2 C. Monterey Jack cheese
10. 2 C. sour ream
11. 1 pkg. flour tortillas (15)

Make the sauce by cooking the garlic and onion in the oil, until tender. Add the tomatoes, green chilis, garlic, oregano and water. Continue to cook on low until thickened.

Combine chicken, cheese and sour cream and fill the tortillas with 1/3 cup of the chicken mixture and roll up.

I usually freeze the tortillas and the sauce separately at this point. My kids love to pop them in the microwave, without the sauce, for a snack.

Should you be lucky enough to save some for dinner, place them in a baking dish and spoon warm mixture on top. Bake at 325 for 20 minutes or until hot.

Makes 15

Use this recipe and tell me what you think!