Baked Chicken Taquitos

These can be made ahead and frozen for a quick meal later.....


Baked Chicken Taquitos
4 ounces cream cheese, softened
1/4 cup green salsa or green enchilada sauce
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (use all of the white and most of the green part)
2 cups shredded cooked chicken 
1 cup grated cheese
small yellow or white corn tortillas or small flour
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately with salsa, guacamole or sour cream. If you plan on freezing them, let them cool completely on the pan. Place whole pan into the freezer to flash freeze them. Chill for 1-2 hours. Place taquitos into a freezer bag. Will last up 2-3 months. To reheat, place on baking sheet and cook at 450 for about 15-20 minutes. Or microwave for 2-3 minutes.

Black Bean Baked Taquitos

For the low fat, high fiber and no meat diet......

Black Bean Baked Taquitos
1 T. oil
1 medium onion, diced
2 cloves garlic
1 t. paprika
1/2 t. cumin
1/2 t. cayenne pepper or chili powder
1 t. salt
15 oz. black beans or refried beans or a combination of both
1/4to 1/2 c. cilantro
10 to 12 corn tortillas
1 c. cheese
cooking spray or oil for brushing

Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Salted Caramel Bark

This is fun and delicious....


Salted Caramel Bark

12 ounces white chocolate, broken into pieces (or white chocolate chips)
Pinch of sea salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup thin twisted pretzels, broken into small pieces
1/4 cup toffee bits

Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.

Evenly spread the 12 ounces of broken white chocolate (or white chocolate chips) onto the lined baking sheet. Place in the oven for 40 to 60 minutes, stirring every 10 minutes. The easiest way I found to stir the white chocolate as its melting, is to use two spatulas, one in each hand.

Once the white chocolate is melted and reaches the color of peanut butter, remove the pan from the oven and toss in a pinch of sea salt then stir one last time. Careful spread the caramelized white chocolate evenly over the parchment paper to a little less than 1/4-inch thick. Sprinkle the toffee bits and pretzel pieces on top, then gently press them into the caramelized white chocolate with the palm of your hand. Allow to cool completely (preferably in the fridge).

Melt the semi-sweet chocolate chips in a microwave-safe bowl, then drizzle over the top of the cooled caramelized white chocolate. Place back in fridge to cool and harden. Meanwhile, melt the 1 cup white chocolate chips in the microwave, then drizzle over top the bark. Place back in fridge again to cool and harden for at least 15 minutes.

Break into pieces and serve. Keep stored in the fridge.

http://penniesonaplatter.com/2011/12/19/salted-caramel-bark/

Salted Caramel Hot Chocolate Mix

This sounds yummy and makes 32 servings....so I think it would be great to fill lots of little jars and give this as a little gift.....

Salted Caramel Hot Chocolate Mix    
2 1/2 c. sugar
3 T. pure vanilla extract
1 1/2 c. Dutch cocoa powder
1 T. good sea salt 
1 c. dry milk powder
3/4 c. packed light brown sugar
10 oz. good quality bittersweet chocolate or chocolate chips

Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Takes 15-20 minutes, so be patient.)

Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.

When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.

Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.

Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Source: Adapted from Mom It Forward

Laundry Stain Remover

This one is especially great for saying goodbye to those yellowed under arm stains. Finally!!!
For normal stain removal simply wet the stain and rub with a bar of Fels Naptha.  This is all I have used for years.  It works wonderful and is so much cheaper than all those expensive strays and sticks that don't really work anyway.  But I haven't been able to remove those stubborn arm pit stains no matter what I've tried.


Laundry Stain Remover
1 part Dawn Dishwashing Liquid
2 parts Hydrogen Peroxide
Pour directly on to the stain and watch them disappear.  For especially stubborn stains.....Scrub solution into stains with a scrub brush (can sprinkle on some baking soda for added scrubbing power).  Let sit 1 hour.  Wash as usual.

Root Beat Cake

Here's a fun recipe I recently found....gonna give it a try soon.

ROOT BEER CAKE

3/4 c. butter

1 1/2 c. packed brown sugar

3 eggs

2 t. ground cloves

3 c. cake flour

1 1/2 c. A&W root beer

2 t. baking soda

3 T. cocoa powder

1 T. vanilla extract

Mix together all dry ingredients.  Mix together all wet ingredients.  Incorporate slowly together.  Pour into sprayed pan.  Bake at 350. 

Fresh Strawberry Yogurt Bundt Cake

my first pinterest pin.....http://aspicyperspective.com/2010/05/farmstand-fresh.html

I think this looks yummy....it could also be made with raspberries....a great addition for my bundt cake collection

Recipe: Fresh Strawberry Yogurt Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, greek yogurt
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Spaghetti Soup

Last weekend Steve and I met my sister, Kristen and her husband Gary in Twin Falls.  It was a fun little winter escape.  We played Farkle, went bowling, shopping and enjoyed some good food.  One of the things that we enjoyed was the Spaghetti Soup at Montana Steakhouse.  So this evening I decided to see if I could come up with my own version.  Steve says mine is even better than their's.  So here it is......

Spaghetti Soup
1 lb. hamburger, browned
1 medium onion, diced
2 - 3 cloves garlic
1 t. Italian Seasoning
1/2 t. garlic & herb seasoning
1/2 t. salt
1/4 t. pepper
2 T. spaghetti sauce mix
1 T. sugar
1 qt. tomatoes, pureed
26 oz. spaghetti sauce
3 c. beef broth or water & 3 beef bouillon cubes
6 to 8 oz. spaghetti, broken in pieces
2 T. Parmesan cheese
Brown hamburger in large soup pot.  Add onion & garlic and saute about 3 minutes, while adding seasonings.  Stir in pureed tomatoes, spaghetti sauce and broth.  Bring to a boil and stir in spaghetti.  Simmer 12 to 15 minutes, until spaghetti is tender.  Stir in Parmesan cheese and remove from heat.  Serve.

Garlic Chicken Noodle Casserole

I think this sounds like a creamy winter-time dinner.


Garlic Chicken Noodle Casserole
2 c. egg noodles
1 roasted chicken
1 c. frozen peas
4 cloves or 2 t. minced garlic
1 3/4 c. whipping cream  OR milk and flour roux
1 slice bread
3/4 c. Parmesan Cheese (divided)
2 T. butter, melted
Boil noodles for 10 minutes until tender.  Drain.
Remove chicken from bones and shred it.
In sauce pan combine chicken, peas, garlic and milk; heat through.  Cover & keep warm.
Place bread in food processor and make into crumbs.  Stir in 1/4 c. parmesan and melted butter.
Stir noodles and remaining parmesan into chicken mixture.  Heat and stir until bubbly.  Place in casserole dish.
Top with bread crumb mixture.  Bake 5 minutes at 450 until top begins to brown.  Serve.

Favorite Recipes of 2011.....

Just thought I ought to post a few new favorites that I discovered in 2011!!!
Hope you enjoy them as much as I have....


I changed up this recipe a bit and it has been a hit.  The perfect way to perk up  pancakes.  It is delicious over ice cream too! 
Grape Syrup

place in 4 qt. saucepan:
1 1/2 c. sugar
2 heaping T. regular clear jel
whisk together and add:
1 1/2 c. grape juice
1/4 c. corn syrup
1 t. lemon juice
Cook over high heat stirring occasionally.  Once mixture reaches a full boil cook for 2 minutes while stirring.


Dad did really like this Grape Syrup on his Christmas Pancakes.  He took a bottle of it home with him.  I think I will try some other flavors too.  Dad really likes apricots and I have some apricot juice that would work perfect for this too!

White Beans and Ham

Through the years I have developed this recipe.  I make these for Steve to take to work for the crew every once in a while.  I did that this week and decided that this crumpled recipe should be put here for safekeeping.

White Beans and Ham
Soak overnight 1 lb. of small white beans (can use up to 2 lbs. in my large crock pot - approx. 2 cups = 1 lb.)
Place beans in crock pot covered with water.
Add:
1 t. salt
1/4 t. pepper
1 T. ham base or bouillon
1 t. garlic powder
1/4 c. dried onions
1/2 t. dry mustard
2 T. apple cider vinegar (helps make them not so gasey?)
1 can of chicken broth or bouillon
1 ham bone or ham pieces
Cook in crock pot for 4 to 6 hours on High or 8 to 10 hours on Low.
1 hour before serving time:  remove the ham bone and remove meat and break into pieces.  Drain off some of the water, if needed ( I try to make sure I don't add too much water to start with so that I don't have to drain off all my flavor).  Stir in the ham pieces and add:  1 can of evaporated milk.  This thickens it and makes it creamy and good.  You don't have to add this but this is my secret ingredient.  Cook about 30 to 40 minutes more.  Serve with cornbread.  Steve has to have fresh onion and dill pickles chopped up in his too.

If you use 2 lbs. of beans I would double the seasonings but 1 can of evaporated milk will probably still be enough.