Tasty Treats a la Pinterest!

This week I tackled making two of my pins from Pinterest that I've had for a little while now.

With Sean's "special day" at daycare today I knew I wanted to make a healthy-ish treat for the kiddos considering some of the other moms opted to bring in frosted sugar cookies (thanks!) and sourdough pretzels.  One of Sean's favorite snacks is applesauce, so I decided to make some applesauce spice muffins.  It was a very quick and easy recipe.  Total preparation, cooking, and clean-up time totaled to 35 minutes.  And the smell when they came out of the oven brought Scott up from watching the NFL Draft in the basement just to check it out!

Scott picked up Sean from daycare today and was told that the muffins were a hit with the kids and the staff!

Recipe via Lemon Drop's Blog 

WHAT YOU NEED
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs
1 cup turbinado sugar (not coarse ground)
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
1 cup unsweetened applesauce

coarse turbinado sugar and cinnamon for topping

MAKE IT

PREHEAT oven to 400F
LINE 12 muffin cups with paper liners

IN LARGE BOWL, whisk together first 7 ingredients
IN MEDIUM BOWL, whisk together eggs and sugar
ADD butter and applesauce to egg mixture and whisk until thoroughly combined
FOLD wet ingredients into dry ingredients blending just until combined

USING your ice cream scoop, add one scoop of batter to each muffin cup
SPRINKLE tops with turbinado sugar and ground cinnamon
BAKE 20 minutes or until toothpick inserted in center comes out clean

REMOVE immediately from muffin tray and place muffins on cooling rack.

The next recipe from Pinterest I tried was for dinner tonight.  It's called White Chicken Enchiladas and my goal was to fulfill my craving for Mexican food and use up the rest of the Rotisserie chicken that Sean didn't finish this week.  Both tasks were fulfilled!  Scott gobbled up two quickly, Sean had his typical few bites (darn teeth!), and I ate my quota as well.

Recipe via Joyful Momma's Kitchen's Blog

10 soft taco shells

2 cups cooked, shredded 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 chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Great week of cooking!  Next week I plan on making a Teriyaki chicken recipe for the Crock-pot and Smores Cookies!