Chop potatoes and finely dice
onions. Throw all ingredients in a zip-lock bag and mix thoroughly. Pour
mixture out onto a foil-lined baking sheet sprayed with cooking oil. Bake at
400 for 35-45 minutes.
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup diced jalapeno peppers
1 1/2 tablespoon minced fresh parsley
1 1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1 teaspoon salt
1 dash ground cayenne pepper (or to taste)
2 1/4 shredded Monterey Jack cheese
30 eggroll wrappers
Heat 3 tablespoon vegetable oil in a medium saucepan over medium heat.
Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Finely
shred chicken and mix into the pan with onion and red pepper. Mix in corn,
black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and
cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove
from heat and stir in Monterey Jack cheese so that it melts.
Spoon even amounts of the mixture into each eggroll wrapper. Secure
eggrolls with a bit of water to seal them shut. Arrange eggrolls on a lightly
greased cookie sheet. Bake at 350 F° for 12-15 minutes or until lightly golden
Freeze uncooked ones to reheat as an easy snack!
Serve with ranch or avocado ranch as a dipping sauce.
I'd never had Snickerdoodle Cookies before, and seeing as they are the boyfriend's favorite, I decided to give it a try.
cookies were delicious fresh out of the oven when they were soft and
and melted in your mouth. But the next day they were a bit too hard and
crunchy for my taste.
Solution? Eat them immediately :)
1 stick salted butter (room temp)
1 cup sugar
2 tbs milk 1 egg
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp cinnamon 1/2 tsp baking powder
Cinnamon Sugar Mixture
oven to 375 F°. Cream butter and sugar with an electric mixer until smooth. Next,
add milk, egg and vanilla, mixing until combined. Add in flour, 1/2 teaspoons cinnamon and baking powder. Mix until dough forms. Refrigerate dough
for 30 minutes.
In a separate
bowl, combine ¼ cup sugar and 1 tablespoon cinnamon to make your cinnamon sugar mixture. Remove dough from fridge
and roll into 1 1/2 inch balls. Roll each dough ball in cinnamon sugar mixture
and place on lightly greased baking sheet. Press down on dough with a fork in a
crisscross pattern to flatten. Bake at 375 for 10-12 minutes.
Bake cupcakes; allow them to
cool completely. Separate your frosting into 3 bowls. Dye one red, one blue,
and leave one white. Place each frosting into it's own piping bag. Do not
overfill. Twist the tops of each of the three bags closed; trim the bottom of
each pipping bag off with scissors. Place all three bags into a fourth bag
fitted with a decorating tip at the end. Make sure all three colors are placed
evenly in the bag, and twist the bag closed at the top. Test your frosting
until the appropriate color combination comes out. It is best to use a bigger
decorating tip for this, so that the colors can all be visible and don't get
mixed together. Squeeze your decorating bag to frost your cupcakes, moving in a
circular pattern around the cupcake.
For Fondant Stars:Roll out fondant with
a lightly flour dusted rolling pin. Cut out shapes with star cookie cutters and
decorate with silver edible glitter.