Chocolate Turtle Cheesecake

7 oz. Caramels

1/4 C. Evaporated Milk

3/4 C. Pecans, chopped & divided

1 (9 in) Chocolate Crumb Piecrust

6 oz. Cream Cheese, softened

1/2 C. Sour Cream

1 1/4 C. Milk

1 (3.9 oz) pkg. Chocolate Pudding Mix

1/2 C. Fudge Topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium low heat, stirring continually, until smooth. About 5 minutes. Stir in 1/2 C. pecans. Pour into pie crust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set. About 15 minutes. Drizzle fudge topping over pudding and sprinkle with remaining pecans. Chill until time to serve.

Chicken Fajita Burrito (Carolyn's Version)

**Ted was so distrught that he didn't get to eat at Chilpolte (yum!) that I tried to figure out their recipe. They listed their ingredients online for the rice, but not how much so to be honest, I don't measure any of this. I couldn't find any Chilpolte seasoning here in Kemmerer but I did find some frozen fajita strips in the frozen isle that are called "Baja Chilpolte" it tastes good.**

1 pkg. Chicken Fajita Strips Baja Chilpolte Flavored, thawed

1 Onion

1 Bell Pepper

Butter

2 C. Cilantro Lime Rice (recipe to follow)

Flour Tortillas

Cilantro Lime Rice: 1 C. uncooked rice, 2 C. water, a splash of lime juice and about a tbsp. of chopped cilantro. Add to sauce pan. Cook rice according to package directions. Saute onion and pepper in butter. Follow directions for heating up the chicken. When all components of the meal are finshed cooking. Wrap them in a tortilla and enjoy! -Not quite as good and Chipolte's but it is good. You can check out their website at www.chipolte.com

Resurrection Rolls

1 can of refrigerated crescent roll dough

8 Large marshmallows

Melted butter

Sugar and cinnamon mixture

Open the can of crescent rolls and separate into triangles. Dip and roll each marshmallow into melted butter. Roll the marshmallow in the cinnamon/sugar mixture. Place the one marshmallow into the center of each triangle. Fold and pinch the edges of the dough tight (make sure it is tight or the marshmallow will ooze out.) Place rolls on a slightly greased cookie sheet and bake as packaging directs. Cool. When cooked, the marshmallow melts leaving only a puffed roll!

The rolls represent the tomb Jesus was placed in. The Marshmallow is Jesus' body. The butter represents the oils used in anointing the body, the cinnamon/sugar mixture is the spices used in burials. The Empty roll, of course, the Empty Tomb.

Fried Ravioli

2 (9 oz) Pkgs. Refrigerated Cheese Ravioli

3 Tbsp. Olive Oil

1 tsp. Garlic, minced

1/2 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh Parsley, minced

1/4 C. Marinara Sauce

Cook ravioli according to package directions just until pasta is very firm; drain well. In a large skillit over medium heat, brown ravioli in oil, in batches, until crispy, turning often. Sprinkle with garlic, salt and pepper while ravioli is frying. Drain on paper towels. Sprinkle with parsley. Serve with warmed marinara dipping sauce.