Strawberry Heart Oreo Cookies

I just mixed these up for my kids for when they get home from school today. They were super easy and because I am such an awesome baker...I messed one up taking the pan out of the oven as a result I had an ugly one to "sample". They are yummy.

I didn't make homemade frosting because I am lazy and I find that the butter cream flavor in the tub is sufficient. So give em a whirl :)

Tip...when they are barely out of the oven and still super hot, I took a butter knife and cleaned up the shape a little so the heart shape was a little more precise.

Strawberry Heart Oreo Cookies

• 1 package of strawberry cake mix
• 2 eggs
• 3/4 cup of shortening

Frosting:

• 8 oz. cream cheese
• 1/2 stick of butter, softened
• 2 tsp. vanilla
• 4 c. powdered sugar

Instructions

1. Mix together.
2. The dough will be pretty stiff-
3. it’s supposed to be that way.
4. Roll into balls.
5. Place two next to each other.
6. Pinch the bottom to create a heart.
7. Bake at 350 degrees for 8 minutes.
8. Immediately transfer to a cooling rack.
9. When cookies are cool, frost them and then
10. sandwich them like an Oreo.
11. This will only make about 12-15 cookies total
12. depending on how big you make them.
13. Mix frosting ingredients together. Spread onto cool cookies. Sandwich together.

Here is what they look like before going into the oven:

White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce. This was so easy to make and delicious. Justin wanted it spicier so next time I'll add jalepenos to the sauce. I also added a can of white beans to the filling because I add beans to anything I can.

8-10 flour tortillas

2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
1 can white beans
3 Tbsp. butter
3 Tbsp. flour

2 cups chicken broth

1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Petite Lasagnas

I made these for our "Super bowl party". Tyler loves lasagna but I really don't like making it. This was a great substitute. I was leary of the wontons, but it really worked out. Kenny liked it that I let them bake for awhile so the tops of the wontons got crunchy. And...I am lazy and I didn't make the sauce from scratch, I just used bottled pasta sauce. But this give you an idea of you can work with. There are additional pictures of how to put them together here.

(makes 12)

12 oz raw ground turkey (I used a pound of hamburger, it doesn't matter)

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

Baked Chicken Taquitos

I found this recipe on OurBestBites.com. They looked really good and relatively easy to make, but I got a little worried as I was making the chicken filling because it smelled a lot like tamales, and I HATE tamales. But the finished product was completely tamale free and delicious! Plus they're baked, not fried so they're healthy, right?Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small corn or flour tortillas
kosher salt

I left out the cilantro because I hate cilantro. I used flour tortillas because I like them better. And I don't have kosher salt, so I just sprinkled them with regular salt. And we dipped them in our secret dipping sauce (sour cream and salsa mixed together).

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 (or on the stove) until they are soft enough to roll without cracking. Place 2-3 Tbsp 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.

Original post here: http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/