For my son, Mike's, New Year's Eve birthday dinner, I had a Mexican theme for the family. I was telling my friend Bea about the menu and she told me that she had a great Mexican inspired dessert. She sent me the recipe and oh my goodness, is it ever fabulous! We were so full after the meal, that we all could only eat a small portion.
I love using my snowflake dishes during the month of January. I bought these at Kroger, several years ago. The Brown Betty Sadler teapot is a recent Ebay purchase and I love the simplicity of the design and function.
Luckily for me, there were leftovers of the apple enchiladas to enjoy. I happen to think that they were even better when reheated in the microwave. I'm having half of one with a cup of salted caramel tea. They are wonderful with a scoop of ice cream or whipped cream on top, and the sauce is lick-the-plate I can't wait to make these again and I hope you'll try them soon.
Here's the recipe:
1 21 ounce can apple pie filling
6 8 inch flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup water
Spoon filling down the center of each tortilla; sprinkle evenly with cinnamon. Roll up and place seam side down in a lightly greased 2 qt. baking dish.
Bring butter and next 3 ingredients to a boil in a medium sized saucepan. Reduce heat and simmer, stirring for 3 minutes. Pour over enchiladas and let stand for 30 minutes.
Bake at 350 degrees for 20 minutes.
I made another snowy scene with a darling candle that my grandson, Riley, gave me for Christmas. This time I used some Epsom salts for the snow and put the candle under a cloche. It's nestled in my wooden salad bowl with pine cones and my battery operated lights. I just love it!
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Thank you for your visit! xo