Not to brag, but here's the Christmas potluck dinner I had:

It's got to be location - Skyline Chili - need I say more?

I took ingredients for enchilada sauce with me when we went there for Christmas 26 years ago. While I made scratch sauce, my SIL raved about Skyline Chili as she sipped her cup of instant coffee...and began to wonder if my DH really shared chromosomes with this woman.
Here are a few lifesavers for the future (and eat well, like Scarlett O'Hara, before any food oriented party!) ~

http://www.skylinechili.com/recipes2.php

 
If I didn't think they'd be stale by the time they got to you, I'd certainly send them! I'm one of

those people who toss cookies and cakes after 3 days.

 
I kinda agree with her, but would certainly NEVER say no to homemade cookies.

I bag all mine individually or they all end up tasting like pb cookies (not a BAD thing in my opinion, but people can get picky) smileys/smile.gif

 
I kinda agree with her too, but also would never say so. My SIL used to mail a huge

box to us of a most WONDERFUL collection of homemade cookies and goodies and sadly they alllll tasted like the spice cookies included within. It was such a shame because she went to so much work and was so proud of her baking. The years we went home for Christmas were the best because then we got to eat all the cookies individually and appreciate them that way.

I'd love to learn a good way to package the goodies so the cookie flavors don't transfer.

 
Dawn, I would love to have the Chicken enchilada soup recipe for New Years Eve.

My family likes to just graze on appitizery stuff all evening, and I just make a big pot of soup to go with it.

 
I usually package each type of cookie in a cello bag, and tie it with a pretty ribbon...

Then I place all the baggies into a container (this year, it was the Lean Cuisine lunch bags).

In Hawaii, cookies have to be well sealed, or they'll get soggy. Plus I want to avoid mixing crunchy and soft cookies.

Given that limitation, I only make 4-5 varieties of cookies, and put about 6-8 cookies in each baggie.

But I always admire those beautiful Christmas cookie platters, with 1 or 2 cookies of dozens of varieties. A co-worker made a beautiful plate, with a rummy Christmas tree bundt cake, with about 20 different kinds of cookies on a beautiful platter. I'm always in awe at the variety she offers in her plates!

It works if it's for immediate consumption, since the workplace has so many people to eat it - the entire platter is cleared in a few hours smileys/smile.gif

But if I'm going to give the cookies to families, I guess I'll stick with the individual baggies, to avoid the flavor transfer and the sogginess.

I would also love to hear if there's another way to avoid the flavor transfer. What if you individually wrap each kind of cookie?

 
Sure, here you go. REC: Chicken Enchilada Soup (large and small batches)

I don't have the source, but I am pretty sure it is supposed to be a knock-off from Chili's. I just don't remember where I got the recipe from. Don't let the Velveeta put you off. This is a delicious soup, but very rich and filling.

* Exported from MasterCook *

CHICKEN ENCHILADA SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

2 tablespoons vegetable oil
2 lb. chicken breast fillets (approx. 3 fillets)
1 cup diced onion
2 cloves garlic -- pressed
2 quarts chicken broth
2 cups masa harina
1 1/2 quarts water
2 cups enchilada sauce
2 pounds Velveeta
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon cumin
Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
salsa
sliced green onions
cilantro

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to
pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat
and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish.

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* Exported from MasterCook *

CHICKEN ENCHILADA SOUP(small)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method1 tablespoon vegetable oil
1 lb. chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic -- pressed
1 quart chicken broth
1 cup masa harina
1 1/2 pints water
1 cup enchilada sauce
1 pound Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
salsa
sliced green onions
cilantro

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to
pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat
and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish.

- - - - - - - - - - - - - - - - - - -

 
I love canned frosting! Is it that much different than homemade? (Remember, I'm not a baker.) Have

a favorite, easy white/vanillia/cream cheese one?

 
I think the Skyline Chili Dip sounds great! There are times when you just want

something good but also quick and easy, especially some foods where you can't taste a difference (like dip). In fact I have a whole range of simple-to-fussy foods in my stash. Don't we all?

I will say, however, that after making my own Mexican food, Taco Bell just doesn't do it for me anymore! Tooooooo salty and processed- tasting.

 
The chili dip does sound good right now - I'm freezing! Sometimes I love some

real junk food, and that definitely fills the bill - with some Fritos for dipping!

 
No such thing as a get-together w/ the high school friends w/out Skyline dip.

Definitely gotta like Cincinnati chili for that one but the ratio of cheese to chili is 2-1 so even if you're not that into the chili you still have all that cream cheese and cheddar to fall back on.

 
It's totally selfish...

I miss cooking for people so much, that I am forcing the PTO to let me cook for the. smileys/smile.gif

 
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