Dessert Taquitos

After making a batch of Creamy Chicken Tacos for dinner I had a few corn tortillas left and decided to make dessert too. Traditionally, a Taquito is a small, meat-filled corn tortilla, rolled up and then deep fried.

Small Corn Tortillas

cooking oil

Filling (I had some strawberry-rhubarb pie filling left over)

Cinnamon & Sugar

Additional toppings, Hershey's syrup, Powdered Sugar, etc.

Warm tortillas in microwave enough to handle without tearing. (I do about 90 seconds). Spread desired filling onto tortilla. Roll up and then press into cinnamon-sugar mixture. Heat cooking oil in skillet. Ready when drop of water sizzles. Place each Taquito in skillet and brown on all sides. Drain for a few seconds onto paper towel. (Don't leave too long on paper towel and the sugar mixture becomes sticky and will adhere to the paper.) Top with additional toppings if desired and enjoy!

Creamy Chicken Tacos

Have I ever told you about my roommate from my early college years when I lived in Hawaii? Ardis was, and still is, like a sister to me, and boy, that is one sister who can cook! We swap recipes from time to time and some of my family faves have come from Ardis. You may remember her Hawaiian Shoyu Chicken or her Simple Salsa Fresca. Well, today I am gonna share with you another family fave. I love this one because it is simple and tasty and my kids always ask for more! Hope you like it as much as we do! Thanks, Ardis!

1 pkg corn tortillas

1 12 oz canned chicken, drained (can also use turkey chunks)

1 8oz Cream Cheese

Shredded Cheese, optional

cooking oil

Warm tortillas on paper towel in microwave until they can be rolled or folded without tearing. (I usually do about 90 seconds.) Spray bottom of saucepan lightly with cooking spray. Add chicken and cream cheese. Melt cream cheese over MED heat and stir well to combine. Turn heat to simmer. Heat cooking oil in large skillet on MED heat. Ready when droplet of water sizzles. On each tortilla spoon a little bit of the cream cheese mixture. My family is a bunch of cheese-heads, so I also sprinkle a little shredded Colby Jack on top too. Fold taco in half and place in warm skillet. Brown on both sides and drain on paper towel. Makes about 12-14 tacos. Serve with Fresh Salsa if desired.

Rice Krispy Pops

Yield: 24-30 treats

6 C Rice Krispies cereal

1/4 C butter

1 bag (10 or 10.5 oz) marshmallows

additional butter

melting chocolate

toppings

Measure out cereal and set aside. In heavy stockpot melt butter over med-high heat, and then let turn golden brown. Add in marshmallows and melt, stirring frequently. Remove from heat and stir in cereal. With buttered 1/4 measuring cup, scoop out mixture onto cookie sheet lined with parchment or waxed paper. (I usually scoop out about 4 or 5 at a time.) Let sit on paper for about a minute or two. Then with buttered hands, pack each scoop together to form balls. Let sit another minute or two and then pack again. If needed, repeat a third time.

Melt chocolate in double broiler --or if you're lazy like me, buy some of those microwavable melting chocolate cups like these:

Dip each ball into the chocolate and return to paper. Refrigerate until chocolate is set, about 15-20 minutes. For variety, dip into other toppings after the chocolate. I used candy sprinkles, toasted coconut, crushed Oreos, mini chocolate chips, and a crushed Butterfinger. If desired, use candy sticks and turn into pops. Store by individually wrapping in plastic or in an airtight container.

For a party I like to place each treat in a mini muffin liner and place on serving tray or cupcake stand. Very cute.

Enjoy!