It's spring today and I can already hear the sounds and smell the burning wood of a Ranch Bonfire ...

I was reading a few of my friends' food blogs last night and I thought about each of you and what I have learned from, it seems like, a million missionary celebrations, showers, bonfires, and ranch dinners. The woman (and sometimes men) of Pine Valley are the best cooks, and I am always asking for recipes. So, scattered geographically as we are, I thought it would be fun to blog. I hope you will find it fun too ... I am always amazed at your collective talents. So, cousins get ready, we are all in for culinary treats from the "valley." My first post is a recipe that my sister-in-law Ann made last year and Ashlyn choose for her 20th Birthday dinner at the Ranch ... a new family favorite. When Ann married Spencer she was a self-proclaimed culinary "mess," but she is now an amazing cook and I love her for lots of things, including her delicious meals. Stephanie told me she made it a few weeks ago. It is refreshing and delicious!

Ann's Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoon chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded ( I often cook it in the crock pot)
8-10 flour tortillas (I actually use whole wheat)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup sour cream

Mix the first four ingredients and toss with the shredded chicken. Let it marinate for at least 1/2 an hour. (I tossed mine together in a ziploc bag and let it marinate overnight). Pour about 1/2 cup enchilada sauce in the bottom of a 9x13 baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of the enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. BUENO! (and my kids think I don't know Spanish!) Sharon