King Chicken Hotdish by CK

10 3/4 ounces Cream of Mushroom Soup
3/4 cup Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
Sliced green onion
Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl. Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onion. Serve with additional picante sauce and sour cream.

 
Cherry Tassies by BDM

In a large mixing bowl beat 1 ¼ c butter for 30 seconds
Gradually beat in:
1 ½ c powdered sugar
1 t baking powder
½ t salt
Add and beat in:
1 t vanilla
1 t cherry extract
1 egg
Beat in as much of 2 ½ c flour as you can; stir in the remaining
Place ¾ c powdered sugar in a small bowl. Shape dough into 1 inch balls, roll in powdered sugar and place into mini muffin pan. Drain maraschino cherries and pat dry with paper towel. Press a cherry into each tassie Bake at 350˚ for 10 to 12 minutes.  Sprinkle with coarse sugar. Let cool 5 minutes then remove from pan.