The Sweet Magnolias Cookbook by Sherryl Woods Page B

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    Dulce De Leche Cheesecake Bars
    CRUST
    1¼ cups finely crushed Mexican “Maria” cookies, vanilla wafers or graham crackers
    Â½ cup butter, melted
    FILLING
    1 (8-ounce) package cream cheese, softened
    1 cup sugar
    3 eggs, room temperature
    1 tablespoon vanilla extract
    Â½ teaspoon salt
    1 (14-ounce) can dulce de leche
    CRUST
    Preheat oven to 350°F.
    Grease a 13" x 9" x 2" baking pan.
    Combine ingredients and press into bottom of prepared pan. Bake 15 minutes. While crust is baking, prepare filling.
    FILLING
    Cream together cream cheese and sugar. Beat in eggs.
    Stir in vanilla and salt, then spread the mixture on the hot baked crust.
    Heat dulce de leche until very hot and melted, then drizzle it over cheesecake layer. Using a skewer or the tip of a knife, swirl dulce de leche into cheesecake layer.
    Cover pan tightly with foil and place in a large roasting pan. Add boiling water to roasting pan until water comes halfway up the sides of the baking pan. Bake 1 hour.
    Remove from oven. Carefully lift pan out of water bath and place on a cooling rack, then remove the foil. Let cool to room temperature.
    Cover and store in the refrigerator until ready to serve. Cut into 24 squares.
    MAKES 24

    Chicken Enchilada Casserole with Speedy Mole Sauce
    CASSEROLE
    6 boneless, skinless chicken breast halves (about 2¼ pounds total)
    1 envelope dry taco seasoning
    2 tablespoons vegetable or canola oil
    12 ounces shredded Mexican cheese blend
    1 (15-ounce) can black beans, rinsed, drained well
    1 (15-ounce) can whole-kernel corn, drained well
    10 (6-inch) corn tortillas
    1½ cups sour cream
    SAUCE
    1 large medium-diced sweet onion
    2 tablespoons vegetable or canola oil
    3 tablespoons cocoa powder
    1 envelope dry taco seasoning
    2 (10¾-ounce) cans tomato soup concentrate
    2 (10-ounce) cans mild RO·TEL tomatoes
    1 milk chocolate Hershey’s bar (no nuts)
    GARNISHES (OPTIONAL)
    Finely diced fresh jalapeño peppers
    Minced fresh cilantro
    Sour cream
    Guacamole
    CASSEROLE
    Place chicken breast halves on a plate. Sprinkle both sides of each breast with taco seasoning.
    In a skillet over medium heat, heat oil until hot but not smoking. Add chicken breast halves to skillet. Brown chicken on both sides, turning halfway through cooking, for a total cooking time of about 10 minutes.
    Remove chicken from pan, and let stand 5 minutes before cutting into thin slices.
    SAUCE
    Sauté onion in oil until crisp tender. Add cocoa powder and taco seasoning.
    Stir together tomato soup and tomatoes. Add to the sauce, and blend well.
    Cook over medium heat 5 minutes, stirring often.
    Remove from heat, and crumble chocolate bar over top. Let stand for several minutes, then stir melted chocolate into the sauce.
    ASSEMBLY
    Preheat oven to 350°F.
    Grease a 13" × 9" × 2" baking pan.
    Combine half of the sauce with the thinly sliced chicken breasts. Add half of the cheese blend along with the black beans and corn. Stir to combine.
    Spoon half of the remaining sauce in the bottom of the prepared pan. Set aside remaining sauce.
    Divide chicken mixture among the 10 tortillas. Roll tightly.
    Crowd the filled enchiladas in the pan on top of the sauce. Spoon all remaining sauce over top. Drop sour cream in dollops over the sauce.
    Cover tightly with foil, and place in center of oven. Bake 40 minutes.
    Remove casserole from oven, and remove foil. Raise oven temperature to 400°F. Scatter remaining cheese over top of casserole. Return casserole to oven, and cook an additional 10 minutes, until cheese melts and begins to brown.
    TO SERVE
    Remove casserole from oven, and let stand at least 5 minutes before serving with desired garnishes.
    SERVES 6–8

    Jacked-Up Tex-Mex Macaroni & Cheese
    1 pound breakfast sausage
    1 cup chopped onion
    1 envelope taco seasoning
    1 (14-ounce) can spicy RO·TEL tomatoes
    1 cup sour cream
    1 pound elbow macaroni, cooked in salted water until al dente, drained well
    8 ounces grated cheddar