Baked Creamy Chicken Taquitos

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: 1 dozen, or about 6 servings

Ingredients

• 2 1/2 cups cooked, shredded chicken breast
• 12 small corn tortillas*
• 1 1/2 Tbsp canola oil, divided 
• 1/2 cup finely chopped yellow onion
• 1 clove garlic, minced
• 1/4 cup + 2 Tbsp salsa verde
• 3 oz cream cheese, diced into 1-inch pieces
• 3/4 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1 Tbsp fresh lime juice
• Salt and freshly ground black pepper
• 2 Tbsp chopped cilantro
• 1 cup shredded monterey jack cheese

Directions

• Preheat oven to 425 degrees. Heat a non-stick skillet over medium high heat. Once hot add one corn tortilla at a time and cook 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to a plate and cover with a skillet lid (to seal in moisture. Be sure it's a lid that will basically seal on bottom, as in there shouldn't be any space between the plate and the lid. This should prevent tortillas from cracking). Repeat with remaining tortillas and set aside.
• In a large non-stick heat 1/2 Tbsp of the canola oil over medium-high heat. Once hot add onions and saute until soft and slightly golden, about 3 - 4 minutes, adding in garlic during last 30 seconds of sauteing. Remove skillet from heat, then add salsa verde and diced cream cheese. Reduce heat to medium-low, and return skillet to heat. Cook stirring constantly until cream cheese has melted. Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and monterey jack cheese (you can add in another 1 - 2 Tbsp if of the salsa verde if you think it needs it, you want it to be creamy but not too wet or it will keep the taquitos from getting perfectly crisp).
• Spread about a scant 1/4 cup (about 3 Tbsp) of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then snuggly roll tortilla to opposite side. Place on a parchment paper lined baking sheet. Repeat process with remaining tortillas and chicken mixture, spacing tortillas at least 1-inch apart on baking sheet for even toasting.
• Brush tops and sides of rolled tortillas lightly with remaining 1 Tbsp canola oil. Bake in preheated oven until edges are golden brown and taquitos are crisp, about 18 - 20 minutes. Serve warm with dipping of choice (i.e. sour cream, salsa verde, guacamole, tomato salsa, hot sauce).
• *I wouldn't recommend using the corn tortillas they've recently come out with that are now "softer and improved." Some brands still stick with the regular kind (they are more firm and not as pliable) and I tested out both for these and the regular version worked out better and didn't break at all whereas the newer kind did.
• From Cooking Classy

Quinoa Coconut Granola Bars

Instructions

1 cup uncooked quinoa

1 cup oats

1/2 cup coconut

1 cup nuts(I used slivered almonds)

1/4 tsp. salt

1/2 cup peanut butter

3/4 cup honey

1 TBL oil

3 TBL brown sugar

Preheat oven to 350. Grease a glass 9x13 inch baking dish. Spread oats and quinoa on a cookie sheet and toast in oven for 8 minutes. Return mixture to a large bowl and add coconut and nuts. In a medium saucepan combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan and bake for 20 minutes. Let cool for up to 2 hours. Cut and serve.

For a tastier treat take:

1 cup semi sweet chocolate chips

1 TBL oil

Melted in the microwave at 30 second intervals until smooth. Dip each granola bar in the chocolate and let set on parchment paper until hardened.

Blueberry Buckle Breakfast Cake

I got this off the back of my frozen blueberry package and it was SO good!

Vanilla Oatmeal No Bake Cookies

No bake cookies are so addicting. I start eating them for breakfast, lunch, and dinner which is awful haha but i just can't help it:)

2 c. sugar

3/4 c. butter

2/3 c. milk

1 (3.4 oz.) box instant vanilla flavor pudding mix

3 1/2 c. quick cooking oats

1/2 tsp. vanilla extract

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats and vanilla. Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.

 

 

source : auntpegsrecipebox.blogspot.com

 

Sugar Cookies

I got this recipe from Leesa.

1 cup shortening (I use the butter flavor)

2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla

1/2 tsp baking soda

4 tsp baking powder

1/2 tsp salt

5 cups flour

Cream shortening & sugar together. Add eggs,sour cream, & vanilla. Mix dry ingred. (Soda, salt, bkg powder) with 1 cup flour. Add to creamed mixture, then add the remaining flour, or as much as needed to form soft dough. 

Roll out on floured surface, fairly thick & cut in desired shapes. 

Place on greased cookie sheets & bake 350 9-12min. 

Watch them closely. I personally like mine almost doughy:)  

Frosting:

1 tablespoon butter

2 cups powdered sugar

Pinch of salt

Enough milk to make desired consistency

1 tsp almond or vanilla extract

Perfect chocolate chip cookies

Ingredients

2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
3/4 cup dark brown sugar, packed
1/2 cup sugar
12 Tbsp unsalted butter, melted
  1 egg + 1 egg yolk, large
  1 Tbsp vanilla
  1 cup Hershey's Mini Kisses

Instructions

1.In a large bowl, sift together the flour, baking soda, corn starch and salt. 2.In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth. 3.Add the eggs and vanilla and whisk until incorporated. 4.Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined. 5.Add the mini Kisses and fold together. 6.Cover with plastic wrap and refrigerate for at least 8 hours or overnight. 7.When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper. 8.Roll 6 large balls of dough and place evenly on the prepared cookie sheet. You'll use 2-3 Tbsp of dough for each ball. Press 3-4 mini kisses onto each ball. 9.Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately. 10.Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely. 11.Repeat process with all the cookie dough. 12.Eat warm! Store cookies in an air tight container for up to 5 days.

source: javacupcake

Pumpkin Cinnamon Rolls

Ingredients

2-3/4 to 3-1/4 cups all-purpose flour, divided

1 pkg (1/4 ounce) active dry yeast

1/2 cup solid-pack pumpkin

2/3 cup milk

2 Tbsp sugar

4 Tbsp butter, divided

1/2 tsp salt

1 egg, beaten

1/2 cup packed brown sugar

1 tsp cinnamon

Caramel Frosting

( I doubled this cuz we like more glaze than less):

2 Tbsp butter

1/4 cup packed brown sugar

1 Tbsp milk

1/4 tsp vanilla extract

Dash salt

1/4 cup confectioners' sugar

Directions

1. In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 Tbsps butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with the egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lighly floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to greast top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 minutes(do not overcook or they will not be soft), or until golden brown. Cool on a wire rack.

2. For frosting, melt buter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

Yield: 1 dozen