Apple Bars

1 ¾ cup sugar

1 cup butter

4 eggs

1 tsp. vanilla

1 ½ tsp. baking powder

3 cups flour

½ tsp. salt

2- 20 oz. cans apple pie filling (or filling of your choice.  I like peach.)

Cream sugar and butter together until fluffy.  Add eggs and vanilla, beat well.  Stir together flour, baking powder and salt.  Add to creamed mixture stirring until blended.  Spread half dough in ungreased cookie sheet.  Carefully spread pie filling over dough.  Drop remaining dough over pie filling.  Bake at 350 for 30 minutes.  While warm, spread with lemon frosting.

Lemon frosting

1 ¼ cup powdered sugar

1 tbsp. melted butter

2 tbsp. lemon juice

Blend well.  Add a little milk if necessary.

Pretzel Berry Salad

8 oz. cream cheese

1 cup sugar

2 cups pretzels (broken into pieces)

1 cube butter

1 large cool whip

1 bag frozen berries (thawed and drained)

Mix ½ cup sugar and butter in pan on stove.  Coat broken pretzels with butter and sugar mixture and spread on cookie sheet.  Bake at 350 for 8 minutes.  Cool and break into pieces again.  Mix remaining 1/2 cup sugar, cream cheese and cool whip.  Mix berries into cream cheese mixture.  Add pretzels just before serving.

Honey Lime Chicken Enchiladas

We had these tonight for the Relief Society Birthday dinner.  They are AMAZING!

3/4 cup honey
juice from 3 limes
1 T. chili powder
1/2 t. garlic powder
3 chicken breasts, cooked and shredded
10 flour tortillas
1 lb. Monterrey jack cheese, shredded
2 cups cooked rice
16 oz. can green enchilada sauce
1 cup heavy cream

Mix first four ingredients and toss with shredded chicken.  Let marinate for 30 minutes.  Pour 1/2 cup of enchilada sauce on the bottom of 9 x 13 pan.  Fill tortillas with marinated chicken, rice, and shredded cheese.  Save about 1 cup of cheese to sprinkle on top.  Roll tortillas and place in pan.  Mix the remaining enchilada sauce with the cream and leftover marinade.  Pour this mixture on top of enchiladas and sprinkle with cheese.  Bake at 350 for 30 minutes.