sour cream enchiladas

1 lb lean ground beef
1/2 c. chopped onion
8" flour tortillas
1 c shredded monterey jack cheese
1/4 c butter
1/2 c taco sauce
6 T flour
2 tsp instant chicken bouillon granules
2 c water
1 c sour cream
1/4 c chopped green chilies

cook meat and onion until meat is brown; drain grease. spoon equal portions of meat onto tortillas. top with T of taco sauce and cheese. roll up; place seam side down in greased baking dish. in medium sauce pan melt butter. add flour and bouillon and stir until smooth. add water and cook over medium heat until thick. remove from heat and stir in sour cream and chillies. pour mixture over tortillas. bake at 400 for 15 minutes.

this makes a lot more than a 9x13 pan so you may want to put it into several pans and freeze for another meal. the recipe calls for corn tortillas but i like flour better.

from sheila sanders

baked oatmeal

1/3 cup oil
1/2 cup sugar
1 large egg, beaten
2 cups dry quick oats
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk

pour oil into the slow cooker to grease bottom and sides. add remaining ingredients and mix well. bake on low 2 1/2 - 3 hours.

makes 4-6 servings

lilli's apple butter

7 cups unsweetened applesauce
2 cups apple cider
1 1/2 cups honey
1 tsp cinnamon
1/2 tsp. ground cloves
1/2 tsp. all spice

combine all ingredients in slow cooker, mix well with whisk. cook on low 14-15 hours.

makes 2 pints.

sheila's butterscotch muffins

1 3/4 cup flour
1/2 cup light brown sugar, packed
1/2 cup sugar
1/2 tsp. ground ginger
1/2 tsp. ground mace
1 tsp. cinnamon
1/8 tsp. ground cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)

in a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture. in another bowl, whisk together eggs, pumpkin and butter. stir in the butterscotch chips and pecans and pour in the well of dry ingredients, fold together just until dry ingredients are moistened. do not overmix. preheat oven to 350. spoon batter evenly into greased muffin tins. bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. place on a rack to cool. makes 18-20 muffins.

i had these muffins at sheila's cookie exchange in 2008. she made them in a mini-muffin tin. yummy!!