Favorite Recipes of Maverick Swaniel Harrienger

3 c chopped cooked chicken breast
1 rinsed + drained 15 oz can black beans
.67 cup canned diced tomatoes + green chilies
1 t garlic powder + ground cumin
.5 t pepper
1 10.75 oz can fat free cream of mushroom soup
1 10.75 can fat free cream of chicken soup
1 10 oz can enchilada sauce
Vegetable cooking spray
9 6″ corn tortillas
1 c shredded Monterey Jack cheese
1 c shredded low fat cheddar cheese
Shredded lettuce, nonfat sour cream, mild chunky salsa (toppings)

Cook 1st 6 ingredients in saucepan over med heat 10 m.

Stir together chicken + mushroom soups and enchilada sauce in saucepan #2.  Cook, stirring often, 10 m.

Spoon .33 sauce into 13″ x 9″ baking dish coated with cooking spray.  Top with 3 tortillas.  Spoon .5 chicken mix + .33 sauce over tortillas.  Top with 3 tortillas.  Repeat layers once with last of chicken, sauce, cheddar cheese, + tortillas, ending with tortillas.  Sprinkle with Monterey Jack cheese.

Bake @ 350°F 30-40 m.  Serve with desired toppings.


1 soft 8 oz pkg cream cheese
.33 c sugar + all purpose flour
1 large egg
1 t vanilla extract
.25 t almond extract
1 drained 15 oz can dark sweet cherries
1 21 oz can cherry pie filling
.25 c melted butter, divided
20 crushed vanilla wafers

Beat cream cheese, sugar, + flour @ low speed with electric mixer.  Add egg and extracts, beating until smooth.  Set aside.

Stir together cherries, cherry pie filling, + 2 tbl melted butter in large saucepan.  Cook over med heat 5 m, stirring often.  Spoon hot cherry mix into lightly greased 9′ deep dish pieplate.  Spoon cream cheese mix evenly over hot cherries.

Combine crushed vanilla wafers and last of melted butter.  Sprinkle mix evenly over cream cheese mix.

Bake @ 350°F 30 m.  Let stand 15 m before serving.

1 14 oz divided pkg gingerbread mix
.75 c water
.25 c firmly packed light brown.sugar
.5 c butter, divided
.5 c chopped pecans
2 21 oz cans apple pie filling
Vanilla ice cream

Stir together 2 c gingerbread mix + .75 cup water until smooth.  Set aside.

Stir together last of gingerbread mix + brown sugar.  Cut in .25 c butter until mix is crumbly.  Stir in pecans.  Set aside.

Combine apple pie filling and last of butter in large saucepan, + cook, stirring often, 5 m over med heat.  Spoon hot apple mix evenly into lightly greased 11″ x 7″ baking dish.  Spoon gingerbread mix evenly over hot apple mix.  Sprinkle with pecan mix.

Bake @ 375°F 30-35 m.  Serve with vanilla ice cream.

Barbecue Pot Pie:

1 diced large sweet onion
1 tablespoon vegetable oil
2 tablespoons all purpose flour
1.5 cups thick barbecue sauce
1.5 cups beef broth
1lb shredded barbecued pork or beef

Sauté onion in hot oil in large skillet over med high heat 5 m.  Stir in flour + cook 1 m, stirring constantly.  Gradually stir in barbecue sauce + beef broth.  Cook 3 m, stirring constantly.

Stir in pork.  Bring to boil.  Remove from heat.  Spoon mix into lightly greased 13″ x 9″ baking dish.

Cheese Grits Crust:

2 c water + milk
1 c quick-cooking grits
2 c shredded sharp Cheddar Cheese
.75 t salt
.5 t seasoned pepper
2 lightly beaten large eggs

Bring water + milk to boil in large saucepan.  Add grits + cook 5 m, stirring often.  Stir in cheese, salt + pepper, + remove from heat.

Stir in about .25 grits mix gradually into beaten eggs, + add to last of grits mix, stirring constantly.

Spoon batter evenly over hot barbecue mix.

Bake @ 425°F 20-25 m.

Barbecue Pot Pie with Mashed Potato Crust:

Prepare 22 oz pkg frozen mashed potatoes as directed on pkg.  Stir in .5 pkg soft cream cheese until melted.  Spoon hot potato mix evenly over hot barbecue mix.  Sprinkle with 1 c shredded Cheddat cheese.  Bake @ 425°F 15 m.

et cetera