Chicken Enchilladas

1 whole chicken
12 flour tortillas
1 2.5 oz can diced olives
1 2.5 oz can diced green chilies
¼-1/2 c. onions
1 10oz cream of chicken
1 5 oz. salsa
½ cup water
2 cup grated cheese

Bake or boil chicken and pull apart. Mix in the olives, green chilies, and dice onions.

Create sauce with cream of chicken soup, salsa, water and grated cheese. Mix in with the chicken mixture but save a little for the top. Sprinkle with cheese.

Bake at 325 for 30 mins. covered, 10 min. uncovered. Let stand and serve.

Beverly Beef Stew

Beverly Beef Stew

1 lb. stew meat sprinkled with meat tenderizer
Layer of carrots, celery, onion, potatoes
Add 1 can tomato soup, salt and pepper
2 cans water
2 Tbs. sugar
2 T. tapioca

Pour over meat and cover with foil
Bake 325 for 40 mins.
Can simmer all day in crock pot.

Mar-a-Lago Key Lime Pie from Oprah

Mar-a-Lago Key Lime Pie
Recipe created by Jeff O'Neill

This refreshing Key Lime Pie is the most requested dessert on the menu at Donald Trump's Mar-a-Lago Club in Palm Beach, Florida.
Ingredients:
Serves 8Graham Cracker Crust:
· 3/4 pound graham crackers
· 4 Tbsp. granulated sugar
· 2 sticks melted butter
· 1/4 tsp. sea salt
Filling:
· 4 egg yolks
· 1 can (14 ounces) condensed milk
· 2/3 cup fresh Key lime juice
· 1 lime , grated zest
Topping:
· 1 cup heavy or whipping cream , chilled
· 2 Tbsp. confectioners' sugar
· 1/2 tsp. vanilla extract
To make graham cracker crust: Preheat the oven to 325°.Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool. To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

Mar-a-Lago Turkey Burger from Oprah

Mar-a-Lago Turkey Burger
Recipe courtesy of Jeff O'Neill

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.
Ingredients:
Serves 6
· 1/4 cup thinly sliced scallions
· 1/2 cup finely chopped celery
· 3 Granny Smith apples , peeled and diced
· 1/8 cup canola oil
· 4 pounds ground turkey breast
· 2 Tbsp. salt
· 2 Tbsp. black pepper
· 2 tsp. Tabasco® chipotle pepper sauce
· 1 lemon , juiced and grated zest
· 1/2 bunch parsley , finely chopped
· 1/4 cup Major Grey's Chutney , pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

LuJean Biscuit Peach Cobbler

Cinnamon Biscuit Peach Cobbler

1 ½ cups flour
1 Tbsp. plus
1/3 cup packed brown sugar
2 tsp. baking powder
¼ tsp salt
¼ tsp baking soda
6 Tbsp. cold butter
½ cup milk
2 Tbsp. butter, melted
¾ cup chopped walnuts
¾ tsp. ground cinnamon

Filling:1 cup packed brown sugar
2 Tbsp. cornstarch
¾ tsp grated lemon peel
1 cup water
9 cups sliced peeled peaches

Combine flour, 1 Tbsp. brown sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surface; knead 10-12 times. Pat into a 12-inch square. Brush with melted butter.

Combine walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within ½ in. of edge. Roll up jellyroll style.

Seal dough; set aside.In a large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended.

Add peaches. Bring to a boil, Cook and stir for 2 minutes or until thickened and bubbly.

Transfer to a greased 13x9x2 baking pan.Cut biscuit dough into twelve 1-inch slices; arrange biscuits over filling. Bake uncovered, at 400o for 20-25 minutes or until golden brown.

SHORTCUT: Substitute refrigerated biscuits and sprinkle with the cinnamon-walnut mixture.--