Pretzel Bites

Ingredients: 

• 1 Tbsp. vegetable shortening
• 1-1/3 cup hot water {As hot as you can get it out of the tap, without boiling it.}
• 1 pkg (2-1/4 tsp.) yeast
• 1 Tbsp. granulated sugar
• 1/2 tsp. salt
• 3-1/4 cup flour
• 3 Tbsp. salted butter
• 2 Tbsp. coarse salt

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Grease a baking sheet with the shortening.
3. In a small bowl, add the yeast to your water and let sit for five minutes, until foamy.
4. Add sugar and salt to yeast and stir well.
5. Combine yeast mixture and 3 cups flour until completely mixed. {At this point, it may still be a little sticky. That's just fine.}
6. Knead in the extra 1/4 cup of flour until your dough is smooth and elastic.
7. Rip the dough and form one inch balls.
8. Melt your butter in a small bowl and roll the dough balls in it. {Lather 'em up nice and good!}
9. Sprinkle with salt.
10. Bake for 9-11 minutes.
11. Eat warm and enjoy

Easy Sour Cream Chicken Enchiladas

Adapted from food.com
Makes 8 yummy enchiladas
Ingredients: 

• 1 Tbsp. vegetable oil
• 1 lb. skinless, boneless chicken breast, diced {I found this to be about 2 medium sized breasts}
• 1/2 white onion, chopped
• Salt and pepper to taste
• 8 {8 in} flour tortillas
• 1 & 1/2 cups monterey cheddar cheese, divided
• 1/4 cup butter, salted
• 1/4 cup all-purpose flour
• 1 {14.5 oz.} can chicken broth
• 1 cup sour cream
• 1 {4.5 oz.} can chopped green chiles

Directions:

1. Preheat oven to 400°F.
2. In a large skillet, heat oil on medium-low heat. {How long do you heat it? Here's a fun trick - Use a wooden spoon and dip the handle in the oil periodically. As soon as bubbles begin to form around it, that's when you know it's hot enough.}
3. Add the chicken, onion, salt, and pepper and cover, stirring occasionally; cook until chicken is no longer pink inside.
4. Distribute the chicken evenly between the 8 tortillas and top each one off with 1 & 1/2 Tbsp. of cheese.
5. Roll tightly and place, seam side down, in a greased 9x13 inch baking dish.
6. Meanwhile, melt butter in a medium saucepan.
7. Add flour and stir until mixture begins to bubble.
8. Add chicken broth slowly and bring to a boil.
9. Remove from heat and add sour cream and chiles.
10. Pour your sauce evenly over the enchiladas and top with remaining 3/4 cup cheese. {Or more...no judgements here.}
11. Bake uncovered for 17-20 minutes. 
12. Use any additional toppings you might like - sour cream, green onions, etc.