Apple Enchiladas

Apple Enchiladas

Ingredients
1 (21 ounce) cans apple fruit filling and topping ( or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water

Directions
Spoon fruit filling evenly down centers of tortillas.
Sprinkle with cinnamon.
Roll up, and place, seam side down, in a lightly greased baking dish.
Bring butter and next 3 ingredients to a boil.
Reduce heat, and simmer, stirring constantly, 3 minutes.
Pour over enchiladas: let stand 30 minutes.
Bake at 350 for 20 minutes.
Recipe Courtesy of Food. com

✻ღϠ₡ღGOD BLESS YOUR HOME THIS CHRISTMAS SEASON!✻ღϠ₡ღ✻
**.°★。˛ °. *★* *˛.
˛ °_██_*。*.../ \ .˛* .˛.*.★* *★ 。*
˛. (´• ̮•)*˛°*/.♫.♫\*˛.* ˛_Π_____. * ˛*
.°( . • . ) ˛°./• '♫ ' •\.˛*./______/~＼ *. ˛*.。˛* ˛. *。
*(...'•'.. ) *˛╬╬╬╬╬˛°.｜田田 ｜門｜╬╬╬╬ ....
✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.

Easy Peanut Butter cups

MY Friend Lorinda is sharing this with us today !!

Easy Peanut Butter cups
(Photo by Lorinda Fleming)

2 cups semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter or almond butter
1 tsp. vanilla
mini marshmallows (optional)

In a small glass bowl, heat 1 cup of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips have started to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a mini muffin tin with mini cupcake papers. Dip brush into melted chocolate and coat each liner with a thick coating. (You can skip this step if you don't have a kitchen brush)

If you would prefer not painting the chocolate on, you can spoon a small amount (about 1 teaspoon) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate.

Place the pan in the freezer for 10 minutes to harden the chocolate.

While chocolate is in freezer, prepare the peanut butter:

In a small bowl, beat together peanut butter, butter, vanilla and confectioners sugar until smooth and fluffy.

Remove the pan from the freezer, and spoon a small amount of peanut butter on top of the chocolate layer. With back of spoon, press mixture into each cup. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner.

Place one miniature marshmallow in each cup. Spoon the top chocolate layer over the peanut butter and marshmallow and return to freezer for about 1 hr to fully set firm. Remove and place in container. You might want to remove liners at this point. Then when you want a candy, you already have paper off.

If you prefer not freezing your candies, you can keep in refrigerator. DO NOT STORE AT ROOM TEMPERATURE!

Serve very cold, and enjoy!

Makes 20 using mini muffin liners
Calories: 122
Carbs: 13
Fat: 8

Find me on Facebook and send me a friend request --> https://www.facebook.com/kimmalonejudge

To learn more about Skinny fiber ---> CLICK HERE

MINI ZUCCHINI PIZZA

For when you are craving Pizza but want to avoid all those carbs!

heart emoticon MINI ZUCCHINI PIZZA heart emoticon

Ingredients
1 Zucchini
Shredded Mozzarella
Spray Olive Oil
Shredded Parmesan
Salt and pepper
Dried Oregano
Fresh Basil chopped
Pizza Sauce

Cut zucchini about 1/8 inch thick. Spray each side with olive oil and season with salt and pepper. Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!) Cook for 2 more minutes, or until cheese is lightly browned. Sprinkle with Parmesan before serving. Enjoy!

Find me on Facebook for daily tips and recipes. https://www.facebook.com/kimmalonejudge

Learn about Skinny Body Care ----> Click here