Apple Crisp for Two

 So what happened to all those apples we picked? Well, I made an apple crisp, and another, and another, and another until I realized I had made one every day for almost a week. The good news is that they were mini apple crisps so I couldn't just go back for seconds once my little bowl was gone, the bad news is my refrigerator is full of apples so I would just make another one. Seriously, these things are addicting and so easy to make. They are also great because one apple makes two mini crisps which is perfect for Adam and me. We don't need some huge dessert hanging around the house all week waiting to be eaten. Besides, I think baked apple desserts are best when they first come out of the oven. So would you like to know how I made apple crisp for two? Ok :)

You will need one firm baking apple, 3 tablespoons light brown sugar, 2 tablespoons all purpose flour, 2 tablespoons quick cooking oats, 1/2 teaspoon cinnamon, a dash of nutmeg, and 3 tablespoons of butter at room temperature.

Peel, core, and dice the apple. Divide it evenly between two ramekins.

Using a fork, mash together the other ingredients until they are crumbly.

Pile half of the crumble mixture on top of the apples in one ramekin, and repeat with the other.

There! Now it's ready to go into the oven!

Let's admire it a moment more shall we? These are just too easy! Bake at 350 for 15 minutes.

Here they are!

How cute are they?

The only thing that would make this better would be some vanilla ice cream right on top.

Thanks for reading my friends! Stay warm tonight, Love ya!

Apple Picking

     Here is another fun activity Adam and I did over his break: apple picking! I had been every kinda fruit pickin' you can think of-- except apple pickin'! The place we went was called Johnson's Orchard. When we drove up we quickly got out of the car and paid to start picking because it looked like the sky would start pouring rain any minute. It held off just long enough for us to pick half a bushel-- that equals about 3 X's more apples than I know what to do with! I will be sharing a few apple recipes soon that these pretty little apples were used in. Enjoy the pictures!

This was a HUGE crate of apples that the workers had been picking.

I love this picture :) Look at all the apples on the trees behind us!

See the John Deere tractor in the background?

Here is our half-bushel...

and my man :) in the rain.

This is where you paid for the apples.

Inside they sold LOTS of jellies, jams, and butters.

The lady sitting down was peeling and chopping apples. From the pile she had it looked like she had been there a while!

Thanks for reading today friends! Love ya!

Creamy Chicken Enchiladas

This is a recipe my sister-in-law Karla used to make for us every time we came over to their house. Karla is a fabulous cook and can cook a lot of other great things-- we just always requested that she make her creamy chicken enchiladas because they are SO GOOD! She graciously shared her recipe with my mom and me. Here is what you will need:

8 oz pack cream cheese

1 pint Heavy Whipping Cream

1 Taco Seasoning packet

3 cups white meat chicken, cooked and cubed

8-10 Large Soft Shell Tortillas

1 Pack Lipton Brand Spanish Rice, cooked according to package direction.

1 can ROTEL

Honestly, I have made this recipe so many times now I no longer need to look at a recipe. The ingredients are engrained into my memory! Although, as I have said before, I am my mother's child and every time I make something I always do something different. It's in my blood! Karla's original recipe does not call for ROTEL--but I decided to change it up and added a can of ROTEL into the mix. It was so good! 

This stuff is sooooo yummy.

Start by melting together the cream cheese, 1/2 cup of the heavy cream, and the packet of taco seasoning.

It will look like this when melted.

In a large bowl add the ROTEL and cooked Spanish rice. Also, grab the chicken-- you'll be adding it in shortly.

Pour in the melted cream cheese mixture...

and the chicken...

and mix till well combined.

It's time to get an assembly line set up! You'll need a 9X13 casserole dish, the tortillas, and the chicken/cream cheese mixture. Grab a tortilla and start stuffin'!

I had 10 tortillas, so I spooned about 1/10 of the chicken/cream cheese mix down the middle of one tortilla.

Fold one side...

then the other.

Place seem side down into the casserole dish. 

Continue this process until all of the tortillas are filled.

They will be packed tight! If you are not cooking these right away this would be the time to stick the dish, covered, into the fridge. That's what I did! If not, continue to the next step.

Pour the remaining heavy cream over the top of the filled tortillas.

Mmm, mmm, mmmm. Sinful.

Then lightly sprinkle with cheese if you so desire-- I did. Bake at 400 degrees for about 20 minutes, or until golden brown and the heavy cream has thickened to the consistency of white queso.

Like this!

Serve with chips...

or my personal favorite: smothered in velveeta cheese dip!

Yum!

I hope you are having a great Wednesday my friends! Love ya!

Chateau Morrisette Winery

So I guess when I said I was taking a week vacation I really meant a THREE week vacation. Wow how time flies when you are busy! And let me tell you, I have been one busy little bee. I started my job... And I love it! There is never a dull moment. Although, amidst all the craziness and busy-ness of life I have not forgotten about you nor my blog. I could never do that! After all, you and my blog were what kept me entertained those months I didn't have a job.  I have been taking lots of pictures and still cooking all the time so that when I did get the chance to write I would have plenty to write about. I wanted to pick up where I left off and show you some pictures of mine and Adam's mini staycation. Our first big activity was a trip to Chateau Morrisette Winery. We woke up one morning and hopped on the Blue Ridge Parkway to explore this gem of a vineyard. We first went to their restaurant-- which was absolutely delicious-- and then we took a tour of the winery. The pictures are below:

Adam was a happy man when they brought out his lunch...

a blue cheese wedge...

and buffalo chili. It was soo amazing!

And I was a happy girl when they brought out my favorite dish in the world: beef tips and rice!

And then of course we had to order the dessert trio. Of course.

Pumpkin crumble. OMG.

Vanilla bean creme brulee. OMG.

And flourless chocolate cake. Could it be any more perfect? I think not.

This is the outside of the restaurant.

And this was the winery.

The architecture and the bare wood inside the winery was magnificent. 

Here is a truck loaded down with grapes.

Here is the machine that smashed the grapes to release the juice. They called their grape smashing machines Lucy and Ethel. Get it!

All of their barrels had cute little paw prints on them. The Chateau Morrisette logo is the family's black lab. 

This picture is of the copper counter top where they had their wine tastings. I WANT THIS!

One of the best parts of our trip that day was the drive. The Blue Ridge Parkway is absolutely breathtaking. Here are some pictures:

We stopped off at a little look-out spot to snap a few pictures :)

We had a wonderful time that day! If you every get the chance to go there or drive the Blue Ridge Parkway in the fall I highly suggest you do it. It is amazing!

Till next time friends. Thanks for reading!