Amanda's Chicken Taquitos with Black Beans and Rice

Not the healthiest recipe, but it makes up for it in yumminess!

DIRECTIONS FOR THE CHICKEN TAQUITOS:

Bake Chicken in oven and cut into pieces when done (or pull apart an already made rotisserie chicken from the grocery store). Preheat oil in a pan on medium low-medium, enough to cover the bottom plus a little bit more). I use olive oil because I don't care for the other kinds, but you may use whatever oil you usually cook with. Place about 5 tortillas in a closed Ziploc bag and microwave for 40-45 seconds (this makes it easier to roll without breaking). Place chicken on a tortilla and roll it up. Place seam-side down in the pan. Repeat directions with however many you plan to make. Be sure to flip when the bottom side turns a golden tan.

DIRECTIONS FOR THE BLACK BEANS:

I saute onion in olive oil and add canned black beans. I have tried making the bag kind before without any success :(

Pair with any of the following: rice, salsa, guacamole, and Cojita cheese.

Lynn's Soft Pumpkin Cookies

INGREDIENTS:
1 (15 ounces) can pumpkin, about 1 2/3 cups
4 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup light brown sugar, packed
1 cup (8 ounces) butter, softened
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon maple extract
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
4 eggs
1 cup pecan halves

DIRECTIONS:
Into a large mixing bowl, measure all ingredients except pecans. With hand held mixer at low speed, beat ingredients until blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.Preheat oven to 350°. Using 2 tablespoons of batter for each cookie, spoon batter into mounds on ungreased baking sheets, keeping mounds about 2 inches apart. Press a pecan half into the center of each cookie dough mound. Bake cookies for 18 to 20 minutes, until golden brown. Loosen cookies with spatula and move to wire rack to cool. Store in tightly covered container for up to 4 days. Freeze in portions, if desired.Makes 6 to 7 dozen cookies. (I have kept them a little longer than 4 days - just put a slice of bread in the container with them to keep them soft.)

Bryony's Apricot Jam

18 cups of apricots - pits removed
8 cups of sugar
4 teaspoons of "Fresh Fruit" this can be found near the canning section, it stops the jam from oxidizing, you can also use Ascorbic Acid or crushed Vitamin C.

*Place in stainless steel pan, bring to boil, reduce to simmer and cook until desired consistency

Lynn's Olive Garden Zuppa Toscana

INGREDIENTS:
• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

DIRECTIONS:
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.

*Makes: 6-8 servings

Lynn's Seafood Medley

INGREDIENTS:
1 lb. shrimp, peeled and deveined
1 lb crabmeat (I have used real and imitation)
1 lb bay scallops
2 10 3/4 oz cans cream of celery soup (I prefer campbell's)
2 soup cans of milk
2 tbsp butter, melted
1 tsp Old Bay seasoning
1/4 -1/2 tsp salt
1/4 tsp pepper

DIRECTIONS:

• Layer shrimp, crab, and scallops in crock pot/slow cooker
• Combine soup and milk.
• Pour over seafood.
• Mix together butter and spices and pour over top.
• Cover.
• Cook on low 3-4 hours.
• Serve over rice or noodles.

*This makes a lot - about 10-12 servings

Lynn's Tortilla Rolls

INGREDIENTS:
1 8oz block of cream cheese
12 oz sour cream1 pkg
Hidden Valley Ranch
½ bottle bacon bits
2 boxes frozen spinach (thawed and drained)
Green onion
10 tortillas

DIRECTIONS:
Combine all ingredients. Spread on tortillas, roll, and refrigerate 5 hours or overnight. Cut into slices before serving.

Lynn's Egg Bake

INGREDIENTS:
24 oz bag shredded potatoes
½ cup butter
7 eggs
1 cup milk
2 ½ cups shredded cheddar cheese
Diced ham (optional)
Onion (to taste)

DIRECTIONS:
Combine potatoes and butter (melted) in pan.
Bake at 400o for 25 minutes
Combine the remaining ingredients.
Pour over potatoes.
Cook for 30 minutes at 350o

*I have also just mixed it all together and baked at 375 for about an hour and that worked also.