Sour Cream Enchiladas

These are just plain easy and good.

2 Cups Sour Cream
2 Cups cooked shredded chicken
1 4oz can Green Chilis
1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1 1/2 - 2 Cups Grated Cheese
8 Flour Tortillas or 12 Corn Tortillas

In 13x9 pan spread 1/2 Cup Sour Cream in the bottom, set aside.

Combine Chicken, 1/2 Cup Sour Cream, chilis, salt, onion powder, garlic powder, pepper in a saucepan and cook over low heat until warm.

Microwave flour tortillas until warm, and evenly divide chicken mixture into each tortilla. (If using corn, fry tortilla in oil to soften.) Roll tortillas and place seam side down in the pan. Top with remaining cup of Sour Cream and sprinkle with the Cheese.

Bake at 450 for 8 Minutes.

Chicken and Dumplings

I love dumplings... I've always wondered how to make them. Uh.... so easy!!!!


3 boneless skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1/2 medium onion diced
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits
OR you can half THIS biscuit recipe like I did. Worked perfectly!!!! (I hate store bought gross dough.)

Place thawed chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth, onions, and parsley. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.

Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. (I just rolled out my dough and cut it up into quarter size pieces.) Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. (This really seems unnecessary, because my just shredded apart on it's own.) Return to slow-cooker and stir everything together. Serve hot.

Makes about 6 servings.

Cherry Chocolate Kiss Cookies

These are my new favorite cookie. Seriously. SO GOOD.

Ingredients
1 cup butter, softened, but still cool
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for rolling the cookies in
28 dark chocolate kisses, unwrapped (okay so the original recipe said to use milk but I think the dark is better. YUM)

Instructions

1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, roll in sugar, and place the balls on a baking sheet, approximately 2 inches apart.
8. Bake the cookies for 13 minutes.
9. Take out of the oven and place the kiss in the center and press it into the cookie.
10. Put the cookies back in the oven for 1 to 1 1/2 more minutes.
11. Transfer the cookies to a wire rack to cool completely. The kiss will be EXTRA soft so don't touch them. :)