Creamy Chicken Taquitos

I got this recipe from my Our Best Bites cookbook and I loved it. If you make the filling ahead of time, you can whip them together in a flash.

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 {I used Colby Jack}

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.

I served mine with their Creamy Lime Cilantro Ranch Dressing.

Pineapple Pork Tacos

cook pork roast in crock pot all day...i cooked mine in a little water with lime juice, honey, and garlic. (i don't know why, just cook it however you want.)
shred it.
put it back in crock pot with a 1/2 c. brown sugar and keep a little of the jucie so it doesn't go dry...cook for another 30-60 min.

Pineapple Salsa
in Cuisinart chop up:
3-4 green onions
1 jalapeno
1/2 bunch cilantro
1 fresh lime juice
1 t. salt
 then add:  8 oz can pineapple chunks with the juice drained.

fry up your tortillas..put sour cream, shredded pork and then pineapple salsa on top. (cheese if you want)

*you may not want to use one whole jalapeno depending on how big or spicy it is.
*you could also use a fresh mango instead of pineapple.  YUM!

Chicken Noodle Soup

My sister got this from a friend, passed it on to me and it is too yummy not to pass on to all of you! It is the best chicken noodle soup I have ever had! Isn't it perfect soup weather right now too?!

Chicken Noodle Soup
(Charmayne Orton)

-cook 4 half breasts and shred to the size you like (I used rotisserie chicken)

1 Tbsp. butter
lrg. onion chopped
5-6 cans chicken broth
1 can cr. of chicken soup
7 stalks chopped celery
6 med. carrots chopped
1 tsp. pepper
touch of salt
~ 4 cups of the dried wide homestyle noodles (Do not use egg noodles) I've seen them called Mrs. Miller's Homemade noodles at Woodman's I believe. (I couldn't find these so I used Trader Joes Egg Pappardelle Pasta (shown above) and just broke them into smaller pieces....So yummy!)

Melt butter in pot and sautee onions. Stir in broth, carrots and celery. Cook for 10 min and add chicken, soup, noodles, and seasoning. Bring to boil. Reduce and simmer 45 min stirring frequently. When ready to serve, add 1 cup sour cream and 2 cups sharp cheddar cheese.

(honestly, I don't think you need the sour cream and cheese...BUT it does make it super delicious and creamy!)

Buffalo Chicken Dip

I had a couple of people ask me for this recipe and thought I should post it in time for the Superbowl.  It's definitely got some kick to it, which usually isn't my thing- but I think this really hits the spot! Plus it's ridiculously easy.

Ingredients:
2 cooked, shredded chicken breasts
2- 8 oz. packages of cream cheese
1 cup ranch dressing
3/4 cup Frank's Original Red Hot sauce
1 cup shredded sharp cheddar cheese

Instructions:
Let the cream cheese, ranch dressing, and red hot sauce simmer together in a crockpot on low until they blend together well.  Add the chicken and the cheese before you plan to serve it- give it long enough for the cheese to melt in.

Serve with tortilla chips and celery.

Yummy Chicken Pot Pie

This is the yummiest pot pie recipe. Every time I make it for someone they ask for the recipe. I found this on all recipes, but I have made it dozens of times and changed it around a lot. Enjoy!

Ingredients:
About 1/2 rotisserie chicken de-boned (depending on size and how meaty you want it)
1 cup red skinned potatoes chopped
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon poultry seasoning
2 cups chicken broth
1 cup milk
4 chicken bullion cubes

2 (9 inch) unbaked pie crusts


Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine potatoes, carrots, peas, and celery. Add water to cover and 2 chicken bullion cubes, boil for 15 minutes or until vegetables are tender. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning, and celery seed. Slowly stir in chicken broth, milk. Add 2 chicken bullion cubes. Simmer over medium-low heat until thick. Remove from heat
4. Add vegetables and shredded rotisserie chicken Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


* You don't have to prebake your bottom crust, but if it's going to sit in your fridge for a few hours before cooking I recommend baking the bottom crust for about 10 minutes or until golden brown. Also don't forget to poke holes with a fork so that it doesn't puff up.

Chicken Balls (sorry, don't know what else to call them)

Mix:
6 oz Cream Cheese

1/8 tsp Cumin

1/8 tsp Chili Powder

1/4 C Red Bell Pepper

1 Can Diced Green Chile

2 C Shredded Chicken

Note: (I use two cans of costco's kirkland canned chicken and the whole 8 oz block of cream cheese)

Next:

4 cans of Crescent Rolls

-Each can makes 4 "rectangles", so just overlap and pinch dough of two "rolls" together forming one rectangle

- Place a large spoonful of mixture on each of your rectangles and form the dough around it to make a "ball"

- Roll the balls in bread crumbs (plain or italian is fine)

-You can roll the balls in melted butter first, but I found that the bread crumbs stick great to the dough without it and it spares a few calories. I don't notice a difference in taste by skipping it either.

Bake:

At 350 for 20 minutes.

Makes:

16 Chicken Balls

Serve with:

Richie and I are horrible at side dishes but usually some beans,

Reese's Peanut Butter Bars

Sadie Keller brought this dessert to the ward Christmas Party. I totally loved them! They tasted a lot like Buckeyes so the ingredients are probably very similar. Sadie got the recipe from ourbestbites.com

1 1/2 C graham cracker crumbs

1 lb (3 1/2 C) powdered sugar

1 1/2 C creamy peanut butter

1 C (2 sticks) real butter, melted

1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)

2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9×13 pan.Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

*Tip: Love this tip from one you! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!