This recipe came from Taste the Joy and via Eat it Up and it is SO, SO good!

Ingredients:

6 tablespoon honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 lb. cooked, shredded chicken ( about 3 small chicken breasts)

8-10 wheat flour tortillas

1 1/2 cups shredded cheese (your favorite)

16 oz. green enchilada sauce

1 cup fat-free sour cream

1. Mix the first 4 ingredients together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

2. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with marinated chicken and cheese. (reserve about 3/4 cup cheese for top)

3. After the tortillas are filled and placed in dish, mix the leftover marinade, remaining enchilada sauce, and sour cream together. Pour sauce over the top of enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes and broil the last few minutes to make the cheese nice and golden brown. Pair these yummy enchiladas with a side of spicy black beans (add a little garlic, onion, and cumin powder to them) and a green salad, and there you have it! A nice healthy dinner!

Homemade Fruit Leather

Found on The Lil' Peanut Patch
The Patch originally posted about Homemade Fruit Leather here.

Ingredients:
1 1/2 pounds Strawberries
1/2 cup Sugar

Directions:
Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a saucepan.

Bring puree to a boil, then simmer over medium-low heat, stirring occasionally, until thick enough to mound slightly (about 45 mins - 1 hour).

Preheat oven to 200° F, with the rack in the middle. Line a large baking sheet with parchment paper (or spray with non-stick cooking spray). Pour hot puree onto liner and spread thinly (as evenly as possible) into a 15 x 10 inch rectangular pan using a spatula. Dry puree in oven until it feels drier, but is still slightly tacky, about 2 hours.

Cool until completely dry for at least 3 hours (up to 24). Place a sheet of parchment paper over leather then peel off liner and roll up in parchment.

Cinnamon chips with Apple Dip

Found on the Lil' Peanut Patch
This is a great after school snack your kids will love. To see the original post click here.

Ingredients for Dip:

1 1/3 cups peeled, cored, and diced apples. (I used 3 golden delicious)
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves
1/8 teaspoon cinnamon

Ingredients for Chips:

5 (6 inch) flour tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

Directions:

Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.
Brush the tortillas with butter, then cut them into wedges. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350 until golden brown, about 10 mins. Let them cool before serving.

Halloween Goodies!

Our Best Bites has some AWESOME treat ideas for Halloween! Some scary lookin, some just fun.There are a whole bunch on the site, but here are a few of my favorites.

here are some more found via Skip to My Lou. GROSS!

Pumpkin Pie Milkshake

Delish. That's all I have to say just by looking at the picture.
Our Best Bites seems to love it !

Flaky Buttermilk Biscuits

Found on The Sisters' Cafe

"...They turned out so well for me this time because I broke my pastry blender so I had to cut the butter into the flour with two knives. I was so bugged with the tediousness of it that I thought I quit a little early since the butter seemed to be in kind of big chunks! Obviously it was just right and to be honest I think I usually cut it in way too much... ok I admit it, I definitely do! I remember Mom telling me often "oh honey, that's a little too much but it's ok - I'm sure it will still be delicious"!! :) So learn from my mistakes and don't cut the butter in too much. Also minimize how much you handle the dough, otherwise you'll end up with tough biscuits!"
My poor square little biscuits... I need a round biscuit cutter!!

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Chicken Cordon Bleu Bundles

Found on Taste The Joy

This is an original recipe created by me. The idea came from pigs in a blanket. An adult version with chicken cordon bleu instead of hot dogs!

1 tube Grands! Flaky Layers Buttermilk Biscuits
8 chicken tenders {if you want even easier, you could buy those crispy chicken strips and cook them in the oven instead}
8 pieces thinly sliced, cooked ham
8 slices swiss cheese
In a skillet add 1-2 TBS oil. Place chicken tenders in the oil and sprinkle with lemon pepper. Cook on medium-high heat till done and juices run clear. {I used a lid to keep oil from splattering}
Roll biscuits out in a rectangle. Place one slice ham, one slice cheese and one chicken tender on top of each.Fold ends and edges and pinch to seal. Place on a greased baking sheet and cook at 350 for approximately 20 minutes. Serve with dipping sauce:
1/4 C mayonaisse
1 TBS honey
1/4 C Smuckers Simply Fruit Apricot Spread
1/2 - 1 TBS mustard
1 TBS sour cream
1/4 tsp poppy seeds