Chicken taquitos

These are a family favorite. When I am in the mood to cook a make a bunch and put them in the freezer for quick meals. They are also great to take to families with kids so they can do the same. When my friends have babies I make them a batch to keep in there freezer for those nights that people need to eat and you simply can't get enough time, energy, or up off your feet long enough to cook.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Dinner rolls

I have looked forever for a roll recipe that is just what I like. And this is one of my favorite. I use it specifically for the cresent rolls since it is the best one for those. A lot of others I have tried just get to heavy.

Here is the link to the recipe you can print off!

HOW DOES SHE ROLLS RECIPE

Cookies and Cream Cupcake

OH MY GOSH SO STINKING GOOD!!!! I made these for my birthday and fell in love. They take a bit of work which is why I didn't make them for a kids birthday but for mine, I thought since I had to cook them they should be extra special! So worth it though!

INGREDIENTS
Cupcakes:
1 box Duncan Hines White Cake Mix
1 stick of butter, melted
1 cup water
3 eggs
24 whole Oreos
Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.

In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.


While cupcakes are baking, make your filling.


Filling:
13 oz jar Marshmallow Creme
1 stick salted butter, softened
1/4 teaspoon vanilla
4 Tablespoons heavy cream
1 1/2 cups powdered sugar


In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.


Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes. You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a bismarck tip and piping it in through the top of the cupcake.


Frosting:
4 sticks salted butter
1/4 cup heavy cream
2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed VERY FINELY


In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.


Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.


Store uneaten cupcakes in the refrigerator.

Cilantro Lime Chicken

We use this recipe a lot for our quick mexican dishes. We put the chicken in burritoes, on a green salad, in chicken enchiladas, or just eat it as the main dish. It isn't spicy so the kids like it a lot!

Ingredients

24-ounce jar medium salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

6 boneless chicken breast halves, defrosted

Directions:

1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.

Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the

slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,

or shred and use as a taco filling.

Chocolate Chip Cookie n' Oreo Fudge Brownie BOMB

Me and the girls saw this one night and thought we had to try it out and give it a shot. OH MY GOSH talk about the worlds greatest sugar high and it is SO GOOD!!!! I think I ate a half a pan myself of course with trying to watch my sugar it took me about 2 weeks but still it was my fix everyday after working so hard at growing a small human! I thought it was a good reward!

Here is the recipe-

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!
To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.


Read More http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz1nQ0iAPAS

Oreo and Fudge Ice cream cake

This is one of our go to desserts in the summer/spring since it is SO GOOD and is super easy! We love Kraft recipes just for that reason!

What You Need

1/2

cup hot fudge ice cream topping, warmed

1

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8

OREO Cookies, chopped (about 1 cup)

12

vanilla ice cream sandwiches

Make It

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours or until firm.

Loving Pinterest these days~

I don't know if anyone ever checks this blog anymore but I thought since I have been using pinterest so much lately and it seems that many of you have made your way there too I would post a few of our favorite recipes from there that we have tried and loved! It is fun to see that everyone in the family has been catching onto the site since I have been on there for over a year and thought I might be the only crazy one obsessed. Anyways I will be posting a bunch over the next few weeks that we try and like that way  you can hopefully sift through them a bit easier and know someone you know has already cooked them and found them to be willing of posting and sharing!

You are totally welcome to do the same!

Spinach Salad

1 to 2 bags of fresh spinach

1 large mandarin orange

1 large cartoon of fresh strawberries

½ cup sliced almonds or ½ cup honey roasted sunflower seeds

Dressing:

4 Tbsp heaping sugar

¼ tsp paprika

¼ tsp salt

¼ tsp Worcestershire sauce

Combine

1/8 tsp dry mustard

½ cup salad oil

¼ cup cider vinegar

1 tsp grated onion

2 Tbsp dry roasted sesame seeds (heated)

Baked French Toast

1 stick of melted butter
1 cup brown sugar
-Combine together and smooth over the bottom of a 9x13 glass pan

1 loaf bread (the recipe calls for texas toast, but I never have it so I just use regular bread)
-Put 2 layers of toast in the 9x13 pan on top of butter/sugar mixture

6 eggs
1 tsp cinnamon
1 1/2 cup milk
1/2 tsp salt

Pour over bread. Bake uncovered at 350 degrees for 30-45 min or until it looks like French toast. Take out and flip over to see the brown sugar sauce-no syrup needed.

Chicken Tortilla Soup

2 skinless, boneless chicken breasts (can also use a rotisserie chicken)
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup canned black beans
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Top with tortilla chips and cheese.

The Pioneer Woman Cooks

If you love good tasting food, and don't care one bit about calories, then please get this cookbook. Her food is amazing and she has some great recipes. I've been reading it cover to cover and I want to make everything! I figure I'll be able to find substitutes for any wine or alcohol, which means I really can try all of these recipes.

Just a suggestion. But I promise it's worth your money!

Baked Ziti coutesty of Martha Stewart

Serves 4

• FOR BAKED ZITI
• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
• FOR GARLIC BREAD
• 1/2 loaf Italian bread (5 ounces)
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• FOR CRUNCHY ITALIAN SALAD
• 1 tablespoon sherry vinegar or red-wine vinegar
• 1 tablespoon olive oil
• 1 head Belgian endive, stem end trimmed, thinly sliced
• 2 bunches arugula (3 1/2 ounces total), thick stems removed

Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Chicken Tortilla Soup

This is healthy and has an excellent flavor. The whole family liked it since they could customize it with toppings they liked. (Healthy depending on which/how much toppings you use.)


1 Tbsp Olive Oil
1 Onion, diced
1 Tsp Salt
1 Green Bell Pepper or Red Bell Pepper, diced
1 Garlic clove, minced
1 Tsp Cumin Powder
1 32 oz Box Chicken Broth
1 Bay Leaf
1 1/2 Cups Frozen Corn Kernels
1 15 oz Can Tomato, diced (used fire roasted tomatoes)
1 Lb Chicken Breast, boneless and skinless
Juice of 1 Lime
Crushed Tortilla Chips

Accompaniments: Shredded Monterey Jack, Mexican Cheese Blend, Avocado, Sour Cream, Cilantro, Green Onion, diced

1. In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.

2. Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.

3. Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.

4. After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.

5. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

Notes:
- added black beans when returned shredded chicken to pot
- made pico de gallo, excellent topping
- some kids preferred adding tortilla chips a bit at a time to keep them crunchy
- I threw an extra chicken breast in to boil. Then shredded. Now I have delicious seasoned chicken ready to go for a lunch or quesadillas.

Fruit Pizza

I've never made fruit pizza before - this was a first.
(It was Simon's Family Night treat so he got to hold it for the pic.)

It was really good, and very easy. I used a boxed sugar cookie mix - I'm sure it would be good from scratch, but take more time.

Ingredients:
1 box sugar cookie mix
4oz reduced fat cream cheese, softened
4oz frozen lite whipped topping, thawed
1 TBS confectioner's sugar
Assorted fruit

Prepare cookie mix for "rolled sugar cookies" according to package directions (my mix required flour). Roll into shape of pizza, about 1/4" thick - if too sticky chill for 30 minutes before rolling. Bake until golden brown and set. I did 375 for about 10 minutes. Cool.

Combine cream cheese and sugar. Fold in whipped topping til combined. Spread on top of cooled pizza. Top with your choice of fruit.

The Best Rolled Sugar Cookies

INGREDIENTS

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

DIRECTIONS

1.     In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2.     Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3.     Bake 6 to 8 minutes in preheated oven. Cool completely.

Oatmeal cookies

Softest Ever Oatmeal Cookies

Marilee’s friend Kristi Clews

Ingredients:

1 cup shortening

1 cup white sugar

1 cup brown sugar

2 eggs (5 if doubled)

1 tsp vanilla

1 tsp baking soda

½ tsp salt

½ tsp baking powder

2 cups quick oats

2 cups flour

Directions:

Cream together shortening and sugar. Add eggs. In a separate bowl mix vanilla, soda, salt and baking powder. Add to creamed mixture. Mix flour and oats together. Mix with creamed mixture. Stir in chips of your choice. Bake at 350⁰ for 8-10 minutes. 

Aunt Michele's Rolls

I absolutely love this recipe and once again I use my kitchen aid to knead and it comes out perfect. I also use the exact amount of flour instead of adding more, I know it is a bit sticky but it comes out perfect I swear!

Marilee's Aunt Michele’s Basic roll and Bread dough 

Small batch-

1 pkg dry yeast

¼ cup warm water

1 cup hot milk

¼ cup sugar

¼ cup shortening

1 tsp salt

3 ½ cups all-purpose flour

1 egg

Large Batch-

4 pkgs dry yeast

1 cup warm water

4 cups hot milk

1 ¼ cup sugar

1 cup shortening

4 tsp salt

14 cups all purpose flour

4 eggs

First—

Add yeast to warm water  with 1 Tbsp sugar in bowl and set aside.

Combine Milk, sugar, shortening, salt, and then slowly add flour while mixing with hands. Add egg and yeast and mix into a soft dough. Cover and let rise one hour. Punch it down and form into rolls or loaf. Place in greased bread pan or sup cake pans or cookie sheet until about double in size. Bake at 375 until deep golden brown. Cool for 5 minutes then put in plastic to prevent drying.

Bread – 40 minutes

Rolls—15 minutes

Cinnamon Rolls—15 minutes

Cinnamon Rolls

These are the best and simply the EASIEST rolls ever. I just put all the ingredients in my kitchen aid (after raising the yeast of course) attach the dough hook and let it knead for about 5 to 7 minutes. Then roll, rise once, bake, frost, and sit and get fat with goodness!

Cinnamon Rolls

Ingredients

• 1/4 cup warm water
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
•  
• 1/4 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans
•  
• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Directions

1.     In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.

2.     When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.

3.     Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4.     Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Stacey's Fall Fun Recipes!

I'm just going to post the links since I have a lot that I have tried lately. They are AMAZING though!

• Pumpkin Pie Pumpkin Bread (I have made 10 loaves in the last 2 weeks. It's that good!)
• Pumpkin Oreo Cheesecakes (Don't put the chocolate on top and then they aren't for Halloween)
• Dark Magic Chocolate Cookies (Now my new favorite cookie. I didn't use the dark cocoa powder and they still turned out amazing!)
• Easy Chicken Pot Pie (Takes basically NO time. I usually add more chicken.)

Okay, I found these recipes today and I'm going to try them next. They look really good.

• Cranberry Pie
• Pumpkin Doughnut Muffins
  
• Pumpkin Chocolate Chip Cookies

I really like Tasty Kitchen which is hosted by The Pioneer Woman (another site that I would recommend because she has her own cooking blog).
Have fun! Maybe next time I'll put up less sweet recipes and more dinner ones :)

Stacey

UPDATE: The Cranberry Pie is A-MAZ-ING! If you love cranberries then you will most certainly love this, plus it is really easy to make. The Pumpkin Doughnut Muffins were pretty good, I think I needed to cook them just a little longer because they were too soft in the middle.

Pumpkin Pancakes

I've tried a couple of pumpkin pancake recipes lately. This one is the best so far.


Ingredients:

2 cups all-purpose flour

3 Tbs brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1 1/2 cup milk

1 cup pumpkin puree

1 egg

2 Tbs veg. oil

2 Tbs vinegar


Directions:

1. In a bowl mix together the milk, pumpkin, egg, oil and vinegar. In separate bowl combine all the dry ingredients. Stir the dry ingredients into the pumpkin mixture until just combined.

2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approx. 1/4 cup for each pancake. Brown on both sides.


Makes about 12 pancakes.


Notes:

- Batter will be thick; don't thin with extra liquid or will dilute the pumpkin/spice flavor.

- Cook slowly on low-med heat (4) to insure insides fully cooked without overcooking outsides. Pancakes will be dark.

- Batter does not taste good - but pancakes do.

- I didn't have allspice so I used 1 tsp cinnamon + 1 tsp pumpkin pie spice