Monday, January 25, 2016
This is what we had for New Years Day. Usually we have some sort of big meal, either Ham, Roast Pork or sometimes even Turkey....but this year we just weren't in the mood for all that. I myself was really craving something Mexican and I haven't made Taquito's in some time. I also made some of these with white corn. I used white corn tortillas, chicken breast and the list of other ingredients follows:
4 large boneless skinless chicken breast
1 large onion diced
1/2 can of mild rotel
2 tsp chilli powder
queso cheese for filling, didn't really measure
1/2 cup white corn (canned) drained)
4 oz cream cheese
Hatch green chilli
White Corn Tortillas (warmed, makes it easier to roll them)
*** warm the tortilla in a dry skillet, it makes them so much easier to roll and they don't break **
Saute some chopped onion in pan, add chicken *I put the breast in and cooked then cut*, return the chicken to the pan add seasoning, rotel, corn and the green chilli, if you use it. Cook until all combined. Warm tortilla and then fill, don't over fill, roll and place on a greased lined parchment paper baking sheet. Spray the tops of tortilla then top with cheese. Bake 375° for about 15-20 until
shells are golden and cheese is melted. Serve with avocado and sour cream and of course more cheese.
Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the Things YOU L♥ve.
Monday, January 11, 2016
I found this on Pinterest and made them for Christmas treats this year. They were a
- 2 tablespoons light corn syrup
- 4 teaspoons Market Pantry Granulated Sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- Dash ground nutmeg
- Dash ground cloves
- 1 cup Market Pantry Shelled Walnuts or Pecans
Heat oven to 325 degrees F. Spray rimmed baking sheet with cooking spray.
Combine corn syrup, sugar, salt, cinnamon, nutmeg and cloves in medium bowl; stir well. Add nuts; stir gently to coat. Spread on baking sheet.
Bake about 12 minutes, stirring every 4 minutes, until nuts are medium brown and sugar mixture is bubbling, about 12 minutes. Cool completely on baking sheet, stirring occasionally to separate nuts.Tip: Make up to 5 days ahead; store in an airtight container at room temperature
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do All the things You L♥ve.
Monday, January 4, 2016
I made these for Christmas this year. They were a big hit and oh so easy to make. These were on the list to make this Christmas, and as it turns out they were a favorite. Everyone that I gave treats too really liked them, so guess they will be one that I make every year and the best part is they are sooooooooooooooo simple to make. A big plus at Holiday Time. Everyone that I have cookies to I asked to please be honest and tell me what they liked and didn't like. I don't want to be making things that people don't really enjoy. ☻ So give these a try and see if you like them too.
Magic Cookie Bars from Eagle Brand
- non-stick cooking spray
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (14 oz.) can sweetened condensed milk
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts