Barrel of M&M Cake

Self explanitory: Bake a 2-layer cake. Frost it on top and sides. Wrap Kitkats around it in 2-bar pieces. Cover top with M&Ms. YUM! and FUN!

Chicken Taquitos

1 tablespoon olive oil, more for brushing tortillas
1 cup chopped onion
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro
2 cups shredded cooked chicken meat
2 cups low-sodium, gluten-free chicken broth
12 (6-inch) flour or corn tortillas
1 cup crumbled queso fresco or shredded Monterey jack or cheddar

(***** IDEA! ***** Make my sour cream crockpot chicken and put it in taquitos!!!)

Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

IF YOU'RE USING FLOUR TORTILLAS:
Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

IF YOU'RE USING CORN TORTILLAS:
If you're using corn tortillas, bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

Shepard's Pie in Crockpot

3 cups mashed potatoes
1 lb ground beef
2 cloves garlic, chopped
2 cups frozen vegetables
1 medium onion, chopped finely
1/2 tsp seasoned salt
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp paprika (then a bit more for garnish)
1 cup water
2 cups shredded cheese

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.

Brown the meat, onion and spices on the stove, and drain any fat.
Spray the inside of your crockpot with cooking spray.
Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water.
Add two cups of cheese on top.
Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top.
(Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.)

Fun Finger Snacks

Take a mini pretzel twist, put a Hershey kiss on it, bake at 275 for 3 minutes. Immediately press in M&M. YUM!! Refrigerate until eating for maximum solidness.

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Peanut Butter Cup Bars

1/2 cup butter
1 3/4 cups powdered sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips

(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store peanut butter cup bars in refrigerator.

The Best. Salsa. Ever.

16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
2-3 yellow onions
20-25 jalepeno peppers (remove caps) remove seeds to reduce heat
8-10 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro

Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.
Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them.
Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches).
Stir it all together and eat with abandon.

Jello Balls

1 large package flaked coconut.
1 large box jello gelatin. (any flavor)
1 can sweetened condensed milk
1/4 teaspoon almond extract

1 small box Jello gelatin (for coating finished balls)

Mix first 4 ingredients.
Roll into small balls.
Roll to coat in the small package of jello.
Refrigerate in an air-tight container.

Tip... wet hands for rolling to help control the sticking.
Think red & green for Christmas. (Cherry & Lime)