Taffy Apple Tartlets

These are some yummy apple treats that I had planned on making for a pampered chef show but things didn't work out and I wasn't able to make them. However, I still wanted to try them because they looked so good. They were really easy to make and they seriously taste like apple pie. This is a recipe I got from pampered chef.

1/4 cup dry-roasted peanuts

2 large Granny Smith apples, peeled

3/4 cup butterscotch caramel sauce, divided

2 Tbsp. all-purpose flour

1 pkg. refrigerated pie crusts (2 crusts), softened according to package directions

12 caramels, unwrapped

Preheat oven to 400 degrees. Unwrap caramels.

Coursely chop the peanuts; set aside for later use. Cut peeled apples lengthwise into quarters. Lay each quarer cut side down; angle knife, cut out and discar core (or just use an apple corer). Corsely chop apples. Combine apples, 1/2 cup of the caramel sauce and flour in a microwave-safe bowl; mix well. Microwave apple mixture on high 5-6 minutes or until bubbling and thickened; stir and set aside.

Unroll one pie crust onto lightly flour cutting board. Spacing closely together cut 12 disks from the crust. There should be nine on the outside and three in the center. Press disks into wells of a mini muffin pan with either a mini-tart shaper or your fingers, and ruffle the edges as you do. Repeat with remaing crust.

Cut caramels in half; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan onto a cooling rack. Drizzle with remaining 1/4 cup caramle sauce. These are really good served warm.

Family-Friendly Chicken Enchiladas

I love enchiladas and these were very easy to make and they turned out great. This was my first time making these and we will definitely be having them again.

3 cups cooked and shredded chicken

2 cans cream of chicken soup, condensed

1 cup sour cream

1 can diced green chiles, drained

1/4 cup dried minced onion

2 1/2 cups grated cheddar cheese, divided

10 medium flour tortillas

1/3 cup milk

Preheat oven to 350 degrees.

Combine chicken, 1 can soup, sour cream, chiles, onion, and 1 1/2 cups of cheese. Fill tortillas with 1/3 to 1/2 cup chicken mixture. Roll filled tortillas and place seam sice down in greased 9x13 inch pan. Combine remaining soup withh milk and spread over tortilla rolls. Sprinkle remaining cheese over top. Cover and bake 25 minutes. Uncover and bake 5-10 minutes more, or until heated through. Makes 6-8 servings.

I got this recipe out of the cookbook, "101 things to do with a casserole"

Cinnamon pull-apart bread

These are super easy to make and really good. They were gone in about three days at my house. I got this recipe from the website kraftfoods.com they have some really good recipes.

2 cans refrigeratedbuttermilk biscuits

3/4 c. granulated sugar

1 Tbsp. ground cinnamon

1/2 stick (1 stick) butter or margarine, melted

4 oz. (1/2 of 8 oz. pkg.) cream cheese, softened

1/2 c. powdered sugar

1 - 2 Tbsp. milk

Heat oven to 350 degrees. Cut each biscuit into quarters. Mix granulated sugar and cinnamon in a medium bowl. Add dough quarters, in batches; toss to coat. Place 1/2 the biscuit pieces in greased fluted tube pan; drizzle with 1/2 the butter. Repeat. Sprinkle with any remaining cinnamon/sugar. Bake 40-45 minutes or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan for 5 minutes; invert onto serving plate. Remove pan.

Beat cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.