Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

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 or flour 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.

Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

Orange Julius

1/2 cup milk
1/2 cup water
1/4 cup O.J. concentrate
1/4 cup sugar or less
1 tsp. vanilla

Put in blender with 4-5 ice cubes and blend

Lemon Water

5 qts. water
1 TBS. lemon extract
1 tsp. + a little more citric acid
2-3 cups sugar to taste
Ice- lots
lemon slices

Mix first 4 ingredients add ice and float lemon slices on top

Cadbury Egg Cookies

I got this recipe off of ourbestbites.com and they were really good!

1/2 C Crisco
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs- chopped up

Preheat oven to 350. Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies. Drop onto a cookie sheet and cook for about 8-10 minutes.

Creamy Italian Chicken

Ingredients:

6 frozen chicken breasts
1 can cream of chicken soup
1/2 can milk
1 package dry Italian dressing mix
8 oz. cream cheese

Cook on low in crock-pot for 8 hours and serve over rice or egg noodles

Bay Biscuits (Red Lobster)

2 1/2 cups Bisquick
4 TBS. cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 tsp. garlic powder


Topping:
2 TBS. melted butter
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes
pinch of salt

Preheat oven 400*. Combine Bisquick with cold butter in med. bowl using a pastry cutter. Don't overmix, there should be small chunks of butter about the size of peas. Add Cheese, milk and 1/4 tsp. garlic powder. Mix by hand until combined, but don't overmix. Drop onto greased cookie sheet, using an ice cream scoop. (1/4 cup) Bake 15-17 min.

Melt 2 TBS. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and parsley and salt. Use a brush to spread over tops of baked biscuits.

Rachel's S'more Pie

1 cup semi- sweet chocolate chips
1/2 cup milk
1 tsp. vanilla
16 large marshmallows
1 1/2 c. heavy whipping cream
Graham Cracker Crust

Reserve 1 T. chocolate chips. Melt remaining chips, milk, and marshmallows on stove on low heat stirring often. When mixture is melted and smooth, stir in vanilla and chill until cool.
Whip 1 cup cream until light and airy. Fold into cooled chocolate mixture.
Turn into pie crust. Whip remaining cream and carefully spread over top of pie. Press remaining morsels into the cream.
Chill until firm.
*Pie may be frozen for future use; remove from freezer 30 min. before serving