Peppermint Marshmallows

Peppermint marshmallows are one of our holiday favorites and I made a double batch this year just so we have plenty!

• 4 envelopes of unflavored gelatin
• 1 1/2 c water
• 3 c sugar
• 1 1/4 c light corn syrup
• 1/4 tsp salt
• 1/2 tsp peppermint extract
• red paste food coloring
• powdered sugar
  

Oil a 13X9 baking pan and line with foil and then oil the foil well.

In the bowl of an electric mixer soften the gelatin in 3/4 c water. In a heavy saucepan combine the remaining 3/4 c water, sugar, corn syrup and salt. Bring to boil and stir constantly until it reaches 234 degrees on a candy thermometer.

With the whisk on the mixer at full speed drizzle the sugar syrup slowly into the gelatin and then beat on high for 15 minutes until very stiff. Put in peppermint extract and food coloring paste until you get the desired color. Mix until combined and then pour into the prepared pan. Let set for 24 hours until firm and slightly dried.

Prepare a board covered in powdered sugar and invert the marshmallows and then cover the other side with more powdered sugar. With a sharp knife cut into squares and roll the cut sides in more sugar. Store in a air tight container or plastic bag. Best in the first week or so but will keep for much longer.

I will often dip them in chocolate for a little extra sweetness.

Turkey Enchiladas

Right after Thanksgiving I made this gorgeous turkey and I froze the leftovers and tonight I made my favorite enchiladas. I am very excited for dinner tonight. I have been quite the slacker on the blog front but I am back in business now and will be posting more often for sure.

Turkey Enchiladas

• 
  
  8 flour tortillas


• 
  
  14 oz of your favorite enchilada sauce


• 
  
  2 c chopped, cooked turkey


• 
  
  1 c shredded cheese


• 
  
  1 c sour cream

Preheat oven to 350 degrees and spray non stick spray in the bottom of a casserole dish. In a large skillet warm up the enchilada sauce and make your assembly line of all of your ingredients. You can use beef, pork, chicken whatever you like just make sure it is cooked and cubed into bite sized pieces.

Once the sauce is warm take a tortilla with tongs and dip it in the warm sauce until covered. Let the excess sauce drip off and place on a plate and fill with a handful of meat and top with a sprinkling of cheese. Roll up and place in the pan. Keep doing this until you have all of your tortillas filled and placed in the pan. With the leftover sauce in the pan whisk in the sour cream until it is blended together and a pretty pink color. Pour over the enchiladas and cover loosely with foil. Bake for 30 minutes and then remove the foil and bake for 10 more minutes. Serve with additional sour cream and a salad and you are all set! Enjoy.