MENU:   Chicken Enchilada Dip    Apple Pie Moonshine

CHICKEN ENCHILADA DIP

1 lb chicken breast

1 tsp Uncle Chris seasoning

1/2 tsp cumin

1/2 tsp ancho chili powder or regular chili powder

1 small onion chopped

1 pod garlic

1 (8oz) cream cheese

1 (8oz) jar mayonnaise

4-8oz of shredded cheese (any flavor you like - cheddar, jack, combo)

1 (4oz) diced green chilies

1 fresh jalapeno chopped finely

1 fresh tomato chopped finely

small amount of fresh cilantro chopped

1 (4oz) sliced black olives

Preheat oven to 350 degrees.  Cook chicken tenders in skillet with onion, garlic and seasoning.  Let cool, then cut into extra small pieces or shred.  Combine chicken with all other ingredients and mix well.  Place into medium baking dish.  Bake for 30 minutes or till edges are golden.  Serve with tortilla or frito chips.  Yummo!

APPLE PIE MOONSHINE  

1/2 gallon apple cider

1/2 gallon apple juice

3/4 cup white sugar

1 1/4 cup brown sugar

3-4 cinnamon sticks

625 liters ever clear or moonshine

1 T vanilla

Boil first 5 ingredients very well.  Let cool down before adding the alcohol and vanilla.  Pour into clean glass containers.  Can be “sampled” right away, but better after aging a few weeks.  Store in cool dark place.

NOTES:

I only use 4 oz of cheese in the dip mix, then sprinkle a small amount on the top to melt when removed from oven.  If you don’t like olives or cilantro - take that out!   Or I sometimes use as a garnish so they are easily removed by guests.

The moonshine is very sweet and tasty - but it has a kick!!  Don’t let it sneak up on you! 

I drop the cinnamon sticks into the bottles for extra zing. 

    

EAT, WHEEL AND BE MERRY!