Wednesday, November 14, 2012

Pilgrim Hats

 So we made these last year and I forgot to post them on my blog.  So I thought I'd go ahead and post them before I forgot again this year.  My 3 yr. old and 5 yr. old put these together pretty much all by themselves and thought they were super fun! Buy the supplies and let your kiddos go nuts!

Pilgrim Hats
1 bag of the small Reese's Peanut Butter cups
1 box chocolate striped shortbread cookies
1 cup frosting (I used homemade buttercream)
decorative fall sprinkles (optional)

Place cookies upside down on a tray.  Using a small dollop of frosting glue the unwrapped peanut butter cups onto the cookies.  Pipe frosting around the bottom edge of the peanut butter cup and make a little square on the front for the buckle.  Add decorative sprinkles if desired.  Enjoy!

Sunday, November 4, 2012

Apple Enchilada Dessert

I had seen a few pictures of these on facebook and pinterest and decided to give them a whirl!  I just kind of made up a recipe using my normal apple pie filling and here's what I came up with! It ended up making a 9x13 pan but you could definitely cut it in half and make an 8x8.  They are huge and we each only ate half of an enchilada (with some vanilla ice cream of course!) so there was a ton of leftovers. Give them a try!

Apple Enchilada Dessert
4 cups thinly sliced apples (peeled and sliced)
2 tsp. lemon juice
3/4 cup sugar
3 T. cornstarch
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
2 cups water
4 oz. fat free cream cheese
6 taco sized flour tortillas
2 T. butter (melted)
Cinnamon and sugar for sprinkling on top

In a large bowl mix apples and lemon juice and set aside.  In a large stock pot or dutch oven combine 3/4 cup sugar, cornstarch, cinnamon, salt and nutmeg.  Add water and whisk together.  Cook over medium- high heat until thickened (about 2 minutes of boiling).  Melt in cream cheese.  Add apples and cover.  Simmer over medium heat until apples are tender.  Pour 1/6 of mixture into a tortilla and roll.  Continue with each of the tortillas placing each one in a 9x13 pan. Brush tops of enchiladas with butter and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 15-20 minutes or until heated through and tortillas are slightly crispy. Serve with vanilla ice cream.