Orange-Cherry Chex Mix

Orange-Cherry Chex Mix

• 3 c Corn Chex cereal
• 3 c Rice Chex cereal
• 3 c Wheat Chex cereal
• 1 c sliced almonds
• 1 t ground cinnamon
• 3/4 t ground ginger
• 1/4 t ground nutmeg
• 3/4 t ground cumin (optional if you want some heat and spiciness)
• 1/2 t ground red pepper (cayenne) (optional if you want some heat and spiciness)
• 1/4 c butter
• 1/4 c packed brown sugar
• 1/4 c frozen (thawed) orange juice concentrate
• 1/2 c dried cherries (may use dried cranberries or raisins)

1. Preheat oven to 300 F.
2. Mix cereals, almonds and spices in large baking pan.
3. Heat butter, brown sugar, and orange juice concentrate in microwave until melted ( 30 - 60 seconds on high - testing after 30 seconds).
4. Pour butter mixture over cereal mixture; stir until evenly distributed.
5. Bake uncovered 30 minutes, stirring after 15 minutes.
6. Add cranberries; cool.
7. Store in airtight container or plastic food-storage bag.

Baileys Irish Cream Liqueur

Baileys Irish Cream Liqueur

• 1 C light cream
• 14 oz sweetened condensed milk
• 1 2/3 C Irish whiskey
• 1 t instant coffee
• 2 T Hershey's chocolate syrup
• 1 t vanilla
• 1 t almond extract

1. Blend all ingredients on high speed in a blender 30 seconds.
2. Refrigerate in a tightly sealed container.
3. Shake before each use. It will keep for 2 months.

Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

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