It's still winter.
I know February is the shortest month. I know it in my mind. In my psyche, however, it seems to drag on and on. We've had snow, polar vortexes, snow, sleet, snow, school closures, super cold temperatures, and snow.
|Hockey rink - Ridgefield style|
|This is just on my deck. I hope it holds up|
|My mail box.|
|One of the snow mountains (there are more than 6) at the grocery store.|
I really should remember this when I get super excited for the first snowfall.
It is pretty, though. I do like winter - just not at the end of February. Maybe it is because all the seed catalogs start coming and I begin to dream of gardens and flowers.
I actually ordered more chicks in February. They are living in my basement. I know. Good times.
|Emily with her red hair|
My 14 year old had cabin fever and dyed her hair red. It turned out pretty good! Maybe February isn't so bad.
Anyhow, a while back I was craving something sweet for after dinner, but didn't want to go to the store for needed ingredients (see the first paragraph for the reasons.) I did have tortillas and home canned apple pie filling.
I remember seeing a picture of apple enchiladas on Pinterest.
This is what I did. The really did turn out quite nice - easy and fast, too. I think you could use any kind of pie filling that you want. I just happened to have apple.
Apple Pie Enchiladas
1 quart (or so) of apple pie filling
12 (or so) flour tortillas
1 1/2 teaspoon ground cinnamon
1 cup butter
1 cup white sugar
1 cup brown sugar
1/2 cup water
Preheat oven to 350 degrees.
Spray a 13x9 baking dish with non-stick spray.
Spoon about 1/4 cup of apple pie filling down the center of each tortilla. I use a medium size ice cream scoop.
Roll up the tortilla, folding in the edge and place seam side down in the prepared baking pan. Do as many as your pan will hold.
In a medium saucepan, combine butter, sugars, cinnamon and water. Bring to a boil, stirring frequently. Reduce heat and simmer for 3-4 minutes, stirring constantly.
Pour the sauce over the enchiladas. Let the enchiladas stand for 30-45 minutes. I don't know if this is super important, but I did it.
Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy.
I served mine with a scoop of vanilla ice cream with some of the caramel sauce drizzled on top.