Thanksgiving Turkey Treats

Ingredients:
1 Box Nilla Wafers
1 Carton Malted Milk Balls
1 bag of Candy Corn
1 tube of each Red, Yellow, Green Frosting
Decorative frosting caps/tips

Directions:
Place the star shaped decorative tip on the green frosting tube. In the middle of one wafer, swirl around the green frosting. This will be the "grass" the turkey is sitting on.

Place 1 chocolate milk ball on the green frosting.

Next, place the cross shaped decorative frosting tip on the yellow frosting tube. Place a small amount of yellow frosting on the bottom third of each of 3 pieces of candy corn and attached to the back of the turkey in a fan-like manner.

Last, attached the smallest decorative tip on the red frosting. To create a gobbler and beak on the turkey's face, in one fluid motion, start with a squiggly line down toward the grass (but not all of the way to the grass) and back up to where you started. Then, while still gently squeezing the frosting out of the tube, pull the tube of frosting straight out towards your body to create the beak.

Repeat for as many turkeys as you would like to share!

Delicious White Chicken Enchiladas

I created this dish by semi-combining two recipes I found on the internet. I wasn't crazy about either of the individual dishes so I combined bits and pieces of both of them to create my own unique recipe! Lucky for me it turned out amazing because I was making dinner for a few friends that evening! I hope you find it as delicious as we did!!


Kelsi’s White Chicken Enchiladas
Serves 5-7
Prep Time: 30 minutes
Bake Time: 35 minutes

4 large chicken breasts, cooked, shredded
1- 4oz. can green chilies
1 can cream of chicken soup, low fat, reduced sodium
1 8oz block of pepper jack cheese, shredded
4oz cream cheese, fat free, softened
1/2c cheddar cheese
8 oz sour cream, fat free
2 tbsp skim milk, 1 cup skim milk
3-4 jalapeños diced or 1/3cup jalapenos
Bundle of green onions diced
10 small flour tortillas
Dash of cumin
1 tsp paprika
¼ tsp cayenne pepper

Directions:

Preheat oven to 350. Wrap tortillas in foil and warm in heated oven for 10 minutes

In bowl 1, mix softened cream cheese, milk, and cumin until smooth, set aside

In bowl 2 (larger mixing bowl), mix sour cream, cream of chicken soup, milk, cayenne pepper, green chilies. Add ¼ of total shredded pepper jack cheese, add ¼ cup cheddar cheese. In medium sauce pan, heat until cheese is melted.

In small sauté pan, combine green onions, ½ of diced jalapeños, and ½ of green chilies with a dash of olive oil. Heat and set aside.

Combine shredded chicken with contents of Bowl 1. Add contents from sauté pan (green onions, jalapeños, and green chilies) to chicken mixture.

Lay out 5 tortillas and fill 1/3 of each tortilla with chicken mixture from Bowl 1.

Top with tablespoon of warm cheese mixture.

Roll up tortilla and place in 9x13 pan with seam down.

Repeat with other 5 tortillas.

Top with remaining cheese mixture.

Cover and bake for 30 minutes

Top with remaining pepperjack and cheddar cheese and bake for an additional 5 minutes uncovered.


Serve with Spanish rice for a tasty side dish!

About me

Hello!
Welcome to Scissors and Spatula- a blog about two of my favorite things- crafts and food!

I recently got engaged and in the midst of wedding planning. So, needless to say, Scissors will contain some wedding crafts. I can't claim to be a DIY (do-it-yourself) bride, but I am going to craft a few aspects of my wedding...and I can't wait! Other crafts will include cards, picture frames, scrapbooks, quilts, and ideas for that special someone.

The other half of this site, Spatula, is dedicated to food. I love delicious food. When my fiance proposed he gathered a collection of my favorite things...over half of the items were food!! Anyways, I have gathered recipes from my childhood, friends, and family and look forward to sharing them with you. My fiance and I love to cook together so I will also be sharing some new recipes that we have recently tried.

ENJOY!