Honey Lime Chicken Enchiladas. . .

I made these enchiladas last night and they were so good!
I loved the sweet, yet spicy flavor.
The best news was that Isaac and Seth liked them too. :-)


Honey Lime Chicken Enchiladas
adapted from The Sisters' Cafe

1 pound chicken, cooked and shredded (I used 4 large chicken breasts)

6 tablespoons honey
5 tablespoons lime juice
1 tablespoons chili powder
1/2 teaspoon garlic powder

8-10 flour tortillas
1 pound monterey jack cheese, shredded
2 10oz cans green enchilada sauce


Cook and shred chicken and set aside.
Mix the honey, lime juice, chili powder and garlic powder till blended, then toss with shredded chicken and let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Pour remaining enchilada sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Top with shredded lettuce, diced onions, diced tomatoes, sour cream, guacamole etc. or just eat them as is.

Apple Crisp

This is such a yummy Fall Dessert!

Apple Crisp:

-4 medium tart cooking apples (like rome or granny smith),
when sliced it should be 4 cups
-3/4 cup packed brown sugar
-1/2 cup all-purpose flour
-1/2 cup quick-cooking or old fashioned oats
-1/3 cup butter, softened
-1 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-cream or vanilla ice cream

1. Heat oven to 375. Grease bottom and sides of a 8 by 8 by 2 pan with butter.
2. Peel apples, then slice them (I like mine sliced thinly)
3. Spread apples in pan.
4. Mix the remaining ingredients (except cream) with a fork, until crumbly. Pour mixture over the apples.
5. bake for 30 minutes (you don't want to bake it for longer, or the apples will be mushy)
6. cool for about 15 minutes then serve with cream or Vanilla Ice Cream.

creamy chicken soup

I really debated on whether or not to even put the picture...I always forget to take it the night of, so here it is in my tupperware container, straight out of the fridge...but I promise, this soup is delicious!CREAMY CHICKEN SOUP:

3 cups chicken (cubed or shredded)*

3 carrots sliced

1 1/2 cups celery, diced

2 onions, chopped

1/2 cup fresh parsley

salt and pepper to taste

3 cups milk

1/2 cup butter

1/2 cup flour

*My mom usually just plops a small chicken in, but as a time factor, I usually just cut mine up)

Combine uncooked chicken, carrots, celery, onions, parsley, salt and pepper in large pot. Cover with water and boil apprx. 20 min, or until chicken is cooked and veggies are tender. Drain liquid, reserving 3 cups. Set chicken and vegetables aside. Combine reserved liquid and milk into large pot and bring to a boil. In a different pan, melt butter and stir in flour. Mix until smooth. Add to boiling liquid. Boil until thick. Add chicken and veggies.

When I made this last night I decided to add homemade noodles to it, which tasted amazing!

NOODLES:

1 egg beaten

1 Tbl. milk

pinch of salt

flour

Mix egg, milk and salt together. Add flour unti you have a stiff ball. Knead until it is mixed well. Roll out with rolling pin until pretty thin. Once you have it rolled out, (I use a pizza cutter) cut the noodles into thin strips, or whatever shape you want them! Let sit for 20 minutes.

(I added my noodles to the chicken/milk liquid, while I was waiting for it to boil.)

If you are going to add noodles, I would recommend adding a little more liquid. I added about 3 cups of chicken broth and dumped a little powdered milk in at the end. (Just kinda make it up as you go!)

BYU Mint Brownies

I am usually not a big fan of brownies, but I love the BYU Mint Brownies! I got the recipe from one of my mom's friends. I hope you enjoy!



MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

- Brownies:

• 1 c. margarine
  1/2 c. cocoa
  2 Tbsp. honey
  4 eggs
  2 c. sugar
  1 3/4 c. flour
  1/2 Tbsp. baking powder
  1/2 tsp. salt
  1 c. chopped walnuts12 oz (optional)

- Chocolate Icing: (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

- Mint Icing:

• Dash of salt
• 5 Tbsp. Margarine
  3 Tbsp. milk
  1 Tbsp. light corn syrup
  2 1/3 c. powdered sugar
  1/2 tsp. mint extract
  1-2 drops green food coloring

1.Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.