Honey-Lime Chicken Enchiladas

6 Tbs honey
5 Tbs lime juice (or 1 large lime)
1/2 Tbs chili powder
1/2 tsp garlic powder
2 c cooked, shredded chicken
1 c (approx. - 1/2 can white beans like Great Northern)
3 c. montery jack cheese/or cheddar--2 c in the mixture, and 1 c. for the top.**
16 oz. green enchilada sauce
1 c. heavy whipping cream
about 9 flour tortillas or about 15 corn tortillas

Mix the honey, lime juice, chili powder, and garlic powder in a small bowl.  Place the chicken and beans in a medium bowl and marinate with the sauce at least a half hour.

Stir in 2c. of cheese to the chicken mixture. (**Try 1 1/2c)

Pour 1/2 c. enchilada sauce on the bottom of a 9x13 pan.

Fill tortillas with about 1/2 c. chicken mixture and roll up.  Place in pan.  (1/4 c for corn tortillas)

Mix remaining enchilada sauce with whipping cream.  Pour over enchiladas.  Sprinkle with 1 cup cheese on top.

Bake at 350 for 30 min. uncovered until brown and crispy.

Slightly adapted from my good friend, Haylee Gunnerson

Raisin Bran Muffins

(Makes about 20 muffins from Martha Stewart)

3 c raisin bran cereal
1 1/2 c milk
1 c whole wheat flour
1 c. white flour
4 tsp baking bowder
1 tsp cinnamon
1/2 tsp salt
1/2 c oil
2 eggs, slightly beaten
1/2 c packed brown sugar

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1. Preheat oven to 400. Lightly oil about 20 muffin tins, or use paper liners. 
2. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
3. Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. 
4. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Sour Cream Sugar Cookies

Sugar Cookies- Jenny Poulsen

Cream:

1 cup softened margarine or butter

1 cup sugar

2 beaten eggs

2 tsp vanilla

Dry:

3 cups flour

1/2 tsp soda

1/2 tsp salt

1 tsp baking powder

Mix all, add 1/2 cup sour cream

(the dough will be really soft, so refrigerate it for at least an hour before rolling out)

Roll out about 1/4" thick an bake at 375 for 8-9 min.

Cream Cheese Frosting (from Brittany Mitchell)

Cream together:
1 stick butter
8 oz cream cheese

Add:
abt 6 c. powdered sugar
1/2 tsp vanilla
1/4 tsp almond

Beat 5 min.