Shredded Beef Taquito's

Taquito's are one of my favorite go to foods in the whole entire world. They are just a roll full of gooey, hearty, delicious crunchy yum. They are so easy to make and a great meal, snack or party favor. Enjoy, spread the love!

Whatcha need:

2-3 tablespoons canola oil
10 corn tortillas (I used white, but you can use yellow as well)
2 cups cooked shredded beef (recipe follows)
2/3 cup shredded cheddar cheese
shredded lettuce
Guacamole- Make your own, please (recipe on blog)
non-stick spray

How to roll um:

Preheat oven to 350 degrees.  Spray baking  sheet with non-stick spray.

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.

To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake in oven for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven.

Top with shredded lettuce and guacamole. Serve with salsa for dipping.

For Shredded Beef:

• 1 tablespoon salt
• 1 teaspoons pepper
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 (3.3 pound) beef roast
• 1 tablespoon olive oil
• 3 cups beef broth
• 2 cups water
• 1 onion quartered
• 3 garlic cloves

In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.

Rub mixture all over beef roast to completely coat.

In a large pan heat olive oil. Brown roast on all sides, about 5 minutes per side.

Place in slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours.

Remove from slow cooker and shred.

Churro's

Its 10pm on a Saturday night and i decided to get inventive. I made homemade Churro's because they are so delicious and i never ever thought it was possible to make! They are super easy, super delicious and a perfect snack for my plus 3.  Ive learned that nothing is impossible! I found 2 recipes and combined them to make what i thought would be perfect. And oh was it.

Whatcha Need:

1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar & 2 TBS
1/2 to 1 tsp. ground cinnamon, depending on taste

How to do it:

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F.
In a separate dish mix the 1/4 cup sugar and cinnamon and set aside
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In a 3 qt. sauce pan add the water, brown sugar, salt, 2TBS sugar and butter and heat to a good boil.

Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.

Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.

Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.

Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.

You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

Pickle, Cream Cheese and beef roll's

No, I'm not pregnant, i swear. But let me tell you... This has to be the most wonderful, delicious, treat i have ever had. I first experienced this little bit of heaven at a birthday party for my nephew a few years ago and now i make it mandatory for any family gatherings, My sister in law makes these the best. Maybe its because she puts a whole bunch of cream cheese or the fact that i didn't have to make them, but either way, this is my favorite go to snack. I will make you a believer. I swear! Just try it.

Whatcha need:

Whole Dill Pickles - As many as you want to use (1 makes about 4-5 rounds once cut)
Room Temperature cream cheese
Beef lunch meet ( i use Carl Budding because it tastes so good!)


How to make it:

With paper towels, pat your pickle dry on each side then evenly spread a layer of cream cheese on one side of the your beef.

Place the pickle at one end of the beef slice and roll it up. Slice the pickle into 1-inch slices, lay flat on a plate, and stick a cocktail pick or toothpick in the center of each slice.

 Repeat until you have all you need.

Chicken Rosemary turn-overs

We admit it, we love things stuffed in a crescent roll and oozy with hearty goodness. So i have created lots of stuff with crescent rolls. So easy yet so satisfying. This is just one of those dishes that makes you go ahhh. I came across a similar recipe but it was turkey and all i had was chicken. I altered it to my plus 4's liking.

Whatcha Need:

Cooked chicken- I wouldn't recommend can.
Black pepper
Poultry seasoning
Seasoned salt
Dried rosemary
Cream cheese- room temperature
Crescent Roll- I recommend Pillsbury

How to make these balls of delight:


1) Smush your cream cheese so its creamy

2) Add all the seasonings

3) Mix the Cream cheese and seasonings so they are incorporated completely

4) Add your chicken and mix well, again

5) Pull out your cookie sheet, lightly grease it and separate arrange triangles on sheet

6) Place a spoonful of the mixture on the wide end of the dough

7) Close the corners and edges around the filling

8) Pinch it closed really well! Crescent roll dough is very stretchy, just make sure you don't tear it

9) Bake at 350 and the time length on package. Please tack a few extra minutes on to the recommended or until brown & golden!

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