FOOD MATTERS

WHITE CHICKEN ENCHILADAS yum yum yum

Oh my goodness! Found this recipe on my friend's facebook wall.  It looks out of this world yummy.  AND SOOOOO SIMPLE.

White chicken enchiladas
slightly adapted from mommas kitchen
8 flour tortillas
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Red Velvet Crinkle Cookies

by TWOPEASANDTHEIRPOD.COM offers this wonderful recipe for sweet heart treats.

Cookies cut into heart shapes for Valentine's Day. Your sweetheart will love these festive cookies.  Make the round cookies then cut them with a cookie cutter while still warm.

Ingredients:

1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack.

3. Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps:)

Note-you don't have to cut the cookies into heart shapes. They are great round too!

SEE MORE PHOTOS INSTRUCTIONS AT http://www.twopeasandtheirpod.com/red-velvet-crinkle-cookies/

Pecan Caramel Cheesecake Cupcakes

I love my Facebook friends. Years and years ago, I was the youth leader for a sweet and beautiful girl named Diana. Diana and I reunited via Facebook after 30 some years. Today she posted this recipe and I am giddy with excitement about trying it out and having friends over to consume them.  Only 10 minutes prep time and 10 minutes cook time.  How great is that?  And you get 24 of these delectable things.  

• 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough
• 2 packages (8 ounces each) cream cheese, at room temperature
• 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup caramel ice cream topping
• 1/2 cup chopped pecans
• 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

Very Best Baking Recipes.../link 

Lemon Butter Snow Peas

Ingredients
1/2 pound fresh snow peas
1 tablespoon water
1 teaspoon minced garlic
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
Directions
In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.