2 Cups shortening
3 Cups sugar
4 Eggs
5 1/2 Cup flour
4 tsp. cream of tartar
2 tsp. soda
1/2 tsp. salt
Roll into balls and then into cinnamon / sugar mixture. bake at 350* for 10-12 minutes, or until lightly browned.
Wednesday, September 16, 2015
Baked Creamy Chicken Taquitos
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, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
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 are coming 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.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole.
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, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
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 are coming 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.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole.
Cheese Cake (Cooked)
Crust:
9 Tbsp Melted butter
9 Tbsp. sugar
18 graham crackers crushed
10 in. spring form pan
Combine all the ingredients and Press firm on bottom of pan, I usually line the pan with foil before pressing the crust, helps remove from the pan easier.
Bake at 325 for 8-10 min
Filling:
5 packages of cream cheese (ROOM TEMP)
1/4 C. Flour
1 1/4 sugar
1 1/2 Tbsp Vanilla
5 large or extra large eggs (ROOM TEMP)
1 1/4 heavy whipping cream
Whip the cream cheese first by itself til smooth. Add flour sugar and vanilla and mix well. Slowly add the eggs and whipping cream while mixing. Be sure to scape the bottom and mix until all is blended, do not overblend or blend on high, this will produce air bubbles making cracks during the baking. Another thing to prevent the cheesecake from large cracks, place a pan of water on the rack under you're cheesecake's rack. Bake at 325 for 65 min. Turn off oven and keep in there for 30 min....very important not to open the oven throughout this process because it will crack. Remove from oven and let it sit out on wire rack to cool for at least 1hour until it has completely cooled. Cover then refrigerate 24 hours. Release from spring form pan right before serving.
It's okay if it cracks, usually every 1 out of 3 I've made tends to crack. It will still taste great and there are plenty of toppings out there to cover it.
Evan & Robyn Sleight
9 Tbsp Melted butter
9 Tbsp. sugar
18 graham crackers crushed
10 in. spring form pan
Combine all the ingredients and Press firm on bottom of pan, I usually line the pan with foil before pressing the crust, helps remove from the pan easier.
Bake at 325 for 8-10 min
Filling:
5 packages of cream cheese (ROOM TEMP)
1/4 C. Flour
1 1/4 sugar
1 1/2 Tbsp Vanilla
5 large or extra large eggs (ROOM TEMP)
1 1/4 heavy whipping cream
Whip the cream cheese first by itself til smooth. Add flour sugar and vanilla and mix well. Slowly add the eggs and whipping cream while mixing. Be sure to scape the bottom and mix until all is blended, do not overblend or blend on high, this will produce air bubbles making cracks during the baking. Another thing to prevent the cheesecake from large cracks, place a pan of water on the rack under you're cheesecake's rack. Bake at 325 for 65 min. Turn off oven and keep in there for 30 min....very important not to open the oven throughout this process because it will crack. Remove from oven and let it sit out on wire rack to cool for at least 1hour until it has completely cooled. Cover then refrigerate 24 hours. Release from spring form pan right before serving.
It's okay if it cracks, usually every 1 out of 3 I've made tends to crack. It will still taste great and there are plenty of toppings out there to cover it.
Evan & Robyn Sleight
Pumpkin Crunch Recipe
15 oz. can pumpkin
3 large eggs
12 oz. evaporated milk
1 1/2 cup sugar
1/2 t. salt
4 t. pumpkin spice
2 t. cinnamon
1/4 t. ginger
1/4 t. cloves
1/2 t. nutmeg
1 box yellow cake mix
1 cup chopped pecans (optional)
1 cup melted butter
Preheat oven to 350. Grease 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, salt and spices in a bowl. Mix. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50 - 55 min. or until golden and firm. Cool completely. Serve with whip cream. Refrigerate leftovers. Enjoy!
Slow Cooker Orange Chicken Recipe
The Ingredients.
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
updated 9/20/09: I've heard from a few readers that 1 tablespoon of salt is too much. If you are using iodized or table salt, this will be the case. Kosher salt doesn't taste as "salty" as regular salt, and since the granules are larger, you don't get as much in the tablespoon as you would with regular salt. Adjust accordingly. xoxo steph
The Directions.
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
Homemade Crayons
Have you ever wondered what to do with all the little broken pieces of crayon? The paper has come off and they are so small they are hard to color with. Well, wonder no more. Here is a fantastic (and easy) thing to do with all of those left over pieces.
* Make sure all the paper is removed
* You can use any kind of baking pan. I chose the silicone ones because I have shapes in them. But the metal pans would work great too.
* Add like colors. As you can see we added some whites to them and mixed them up a little. It makes for a cool effect!
* Bake in a 200 degree oven for about 30 minutes. The bigger the pieces the longer the cooking time.
* Remove from the oven and let them cool completely!
* Once cool, pop them out of the pans and start coloring!
They make great gifts too!
Chocolate Frosting
1/2 cup butter
2 T shortening
1 cup caking cocoa
8 ounce cream cheese
3 cups powdered sugar
1 tsp. vanilla
Melt butter and shortening. Whisk in cocoa and stir until smooth. Let cool until it is cool enough to touch. Add cream cheese and mix thoroughly. Add powdered sugar and vanilla. Mix well
will cover a 9x13 cake
Yummy with Devils Food cake!
2 T shortening
1 cup caking cocoa
8 ounce cream cheese
3 cups powdered sugar
1 tsp. vanilla
Melt butter and shortening. Whisk in cocoa and stir until smooth. Let cool until it is cool enough to touch. Add cream cheese and mix thoroughly. Add powdered sugar and vanilla. Mix well
will cover a 9x13 cake
Yummy with Devils Food cake!
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