Baked Creamy Chicken Taquitos

 

Ingredients:

• 1/3 cup (3 oz.) low-fat or regular cream cheese (I used low-fat.)
• 1/4 cup green salsa (Herdez mild salsa verde is perfect.)
• 1 tablespoon fresh lime juice (I just used one whole lime to avoid measuring!)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 Tablespoon chopped cilantro (I didn't bother.)
• 2 Tablespoon sliced green onions (I didn't bother.)
• 2 cups shredded cooked chicken (Use this for easy prep!)
• 1 cup grated pepperjack, Mexican, or plain jack cheese 
• small flour, "fajita" size tortillas (For little kiddos, try putting the filling into the "street taco" size!)
• kosher salt
• cooking spray or olive oil

Directions:

1. 1. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.
2. 2. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.
3. 3. Stir to combine and then add cilantro and green onions (if using).
4. 4. Add chicken and cheese and combine well.
5. (I did all of these steps early in the day AND also rolled them and kept in fridge until close to dinnertime.  I took them out of the fridge about 30 minutes prior to baking.  If you'd like to make them in advance, skip to step 6 (below), but do not brush/spray with oil until ready to bake.)

1. 5. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. 6. Warm your tortillas for 10 seconds so they're easier to roll after adding the chicken mixture.
3. 7. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. (If you're using "street taco" size, I'd use 1-2 tablespoons of mixture.). Roll up tortillas and place seam down on a baking sheet, not touching one another. 
4. 8. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream (or my favorite salsa)!

1. To freeze: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

*www.ourbestbites.com

THE BEST Sprinkle Sugar Cookies

 

Ingredients:

• 1 cup salted butter AT ROOM TEMP
• 1½ cups granulated sugar
• 1 large egg AT ROOM TEMP
• 2 tsp. vanilla
• ½ tsp. almond extract
• ½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 2¾ cups all-purpose flour (380g; don't pack tightly in measuring cup.)
• ½ cup rainbow jimmie sprinkles (My fave are these from target.)
• ¼ cup granulated sugar (for rolling cookies in)
• BUY THIS (number 12) cookie scoop (measures 4 tablespoons).  It makes the best-sized cookies.

Directions:

• Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Place the butter and sugar in a stand mixer fitted with a paddle attachment (or in a large bowl using a mixer/beaters. Beat on medium-high speed until light and fluffy, about 3 minutes.
• Add egg, vanilla, and almond extract and mix on low until smooth, about 30 seconds. 
• Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in sprinkles.
• Scoop the dough (using the cookie scoop I linked). Roll in sugar and add more sprinkles to the top if you like. (I didn't add more sprinkles.)
• Place 6 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a light golden brown around the edges, and some crackling along the top. Be careful not to overbake, or you will lose the chewy factor we are going for.
  *www.thesaltedsweets.com

Thick and Chewy M&M Blondies

 

Ingredients:

• ¾ cup butter, softened to room temp
• 1 cup brown sugar
• ½ cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1⅓ cups milk chocolate M&Ms, divided

Feel free to add additional candy/cookies to the recipe. Some suggestions include:

• chocolate chips
• chopped Oreos 
• chopped Snickers bars
• chopped Twix bars
• sprinkles
• chopped Butterfingers

Directions:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with non stick cooking spray.
• In a medium sized bowl, combine the softened butter and both sugars and mix until combined.
• Add in eggs and vanilla into the butter/sugar mixture.
• In a separate bowl, mix together the flour, baking soda, and salt.
• Add the flour mixture to the sugar mixture and stir until all combined.
• Fold in 1 cup of M&Ms + any cookie/candy add-ons (if desired)....no specific measurements, but save a little bit for step 8. 
• Place batter into the prepared pan and smooth the top so the batter touches the edges.
• Press in extra 1/3 cup M&Ms + any cookie/candy add-ons (if desired) onto the top of the batter.
• Bake for about 23-25 minutes or until golden brown. You can also insert a toothpick to see if it comes out clean to test for doneness.
• Cool completely and cut into squares.
  *www.sixsistersstuff.com