One VERY Snowy Day!

Well, they predicted it ... and it came. A HUGE snow storm. inches upon inches of snow and it is still falling. They say we could get anywhere from 6" to 11" depending on what area of the metro you are in. I ran ALL my errands this morning and even picked Peanut up a little early since it was starting to get slick. I don't normally do the trash but I did it today since Jeremy is still injured and there would be no way for him to get it out in the snow. So, what do you do on cold and snowy days? You make food that will warm you up! Tonight's meal was Creamy Chicken Enchiladas with Hot Cocoa Cupcakes as dessert. So, I have already started having requests for the recipes so I am putting it in my blog, with the picture of the final result! Please enjoy.



Creamy Chicken Enchiladas
Reynolds Wrap® Heavy Duty 18" Wide Foil
2 1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) cream of chicken soup
1 cup sour cream, divided
1 1/2 cups shredded cheese
1/4 cup chopped cilantro
12 (6-inch) flour tortillas
1 1/2 cups salsa
PREHEAT oven to 350°F. Line a large baking pan with Reynolds Wrap® Heavy Duty 18" Wide Foil. Combine chicken and soup with half of sour cream, cheese and cilantro.
SPOON 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.
BAKE 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream
Number of Servings: 6

Now, since we are olive fans, I added about a cup of sliced olives to the mix to put inside the enchiladas, and then topped the enchiladas with more olives. The picture is before the sour cream topping.

HOT CHOCOLATE CUPCAKES

CUPCAKES:
1/2 cup milk
2 large eggs
6 tbs unsalted butter, softened
1/2 tsp baking soda
1 cup flour
1 tsp vanilla
1/2 cup sugar
1/4 tsp salt
1/4 cup unsweetened cocoa powder
TOPPING:
3 candy canes
1 1/4 cups mini marshmallows
1/4 cup solid vegetable shortening
2 tbs + 2 tsp milk or water
2 cups powdered sugar

Heat oven to 350 degrees. Line indents of a 12 cup muffin pan with cupcake liners. CUPCAKES---In a bowl, combine flour, cocoa, baking soda and salt. In a bowl, beat butter and sugar until smooth and creamy. Beat in eggs and vanilla until fluffy, 1 min. Beat in flour mixture alternately with milk. Fill each cupcake liner 2/3 full. Bake 25 min. or until done. Remove cupcakes from pan to cool.
TOPPING---In a bowl, beat powdered sugar, shortening and milk until smooth. Spread over cupcakes. Top each cupcake with 9 marshmallows. Cut wrapped candy canes into 2" pieces. Unwrap and tuck a piece into each cupcake, then serve.
MAKES 12 CUPCAKES (mine only made 10)

The big kicker ... kids LOVED the dinner and really thought the cupcakes tasted like hot cocoa in solid form. Pretty awesome!