253. A first! Recipes to Glazed Apple Cookies, and White Chicken Enchiladas

As a change of pace today, I'm including 2 recipes that look good!  Since I have had my shoulder operation I haven't felt like cooking.  Also for several months before that when I had gastritis I didn't cook much.  I was getting into the mental idea of going to an assisted living, getting meals on wheels, or something like that.  Our meals were so routine and uninteresting, and I got so tired of cooking.  After 59 years of marriage, it is something I get tired of!   

 I have had a change of medicine that seems to be helping me feel better, and yesterday I wanted to cook!  I did make the cookies, and they were delicious.  I plan to make the White Chicken Enchiladas on Sunday.  We usually have a family dinner at our house with local family, but I've relied on the same few easy recipes for so long.  I imagine they are tired of them!

Both recipes don't use very unusual ingredients.  I won't do this often, but hopefully some of you may enjoy them!   If you copy and paste the recipes to print them, the 1 1/2 cups packed light brown sugar printed -- 1 ? -- on my printer.  Make sure the recipe prints right!

Glazed Apple Cookies

Glazed Apple Cookies are extremely scrumptious, soft, gooey, and chewy! They are a perfect fall treat!

Author: Stacey

Recipe type: dessert

Ingredients

• ½ cup shortening
• 1⅓ cups packed light brown sugar
• 1 egg
• 2 cups all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 cup apples, peeled, cored, and finely diced
• 1 cup raisins
• ¼ cup milk
• 1½ cups powdered sugar
• 1 tbsp butter
• ½ tsp vanilla extract
• 2½ tbsp half and half

Make a Low-Calorie Apple Pie Smoothie

Instructions

1. Preheat oven to 400 degrees
2. Beat shortening, brown sugar, and egg together until light and fluffy
3. In a separate bowl, stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg
4. Stir half of the dry ingredients into creamed mixture
5. Stir in apples and raisins, then stir in remaining half of dry ingredients and milk
6. Mix well
7. Drop batter (from about a big tablespoon) 2 inches apart onto a lightly greased baking sheet
8. Bake for 10-12 minutes (I did 8-9 minutes because we like them soft and they were perfect)
9. Make glaze: combine powdered sugar, butter, vanilla and half and half and beat until smooth
10. Remove cookies and put on cooling racks
11. Spread glaze on warm cookies
12. Enjoy

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WHITE CHICKEN ENCHILADAS

Description

The sauce is sooooo good

Details

Ingredients 

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 chilies

Directions

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
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.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

Read more at http://myfridgefood.com/recipes/entree-chicken/white-chicken-enchiladas/#2pm1j08bqtU63xwA.99