Baked Chicken Flautas

Back a few weeks ago I made these flautas on a whim.  I was looking at pinterest and saw some similar but I did not have the ingredients they used.  So I just used what I had that I thought would go together good.  It was kinda time consuming the way I did it, but they were yummy!

Ingredients
12-14 chk tenders
4 oz cream cheese
1/3 of 2lb block velveeta
1/2 can rotel
1/4-1/2 cup chicken broth (reserved from boiling the tenders)
2 lg jalapenos seeded & chopped
1 slice onion chopped
20 sm tortillas
2 Tbsp butter
Salt
Pepper
Garlic & Onion Powder
Montreal Steak Seasoning
Lawry's Seasoned Pepper
Canola Oil
Olive Oil

Preheat oven to 450 dergrees

Boil chicken tenders with chicken bullion and seasonings.  While chicken in boiling chop jalapeno & onion.
Once chicken is done, remove from broth and shred chicken.

Pour broth out of pot until you have 1/4 - 1/2 cup still remaining.  Place on low to med heat, add butter, cream cheese, velveeta, rotel, jalapenos, and onion, stirring constantly until all is combined and smooth like.  Then add the shredded chicken to sauce.

Mix some Canola & Olive Oil together and spread on baking sheet.

Place chicken mixture in tortilla  and place on baking sheet.  Brush all tops of tortillas with oil mixture, and bake about 10 minutes.  Turn flautas over, brush lightly with oil mixture, place back in oven and bake about 10 minutes.  

Use some remaining Velveeta and rotel for dipping flautas in if you'd like.

Double Ghiradelli Chocolate Chip Cookies

I found this Triple Chocolate Cooke recipe at For The Love of Cooking blog about a year ago.  I fell in love with these cookies, believing they are the best chocolate cookies ever.  The recipe has been listed in my shared favorites all along, but I decided to go ahead and post it to my blog giving the link and credit to the original recipe.  I title mine as only double chocolate because I only use two kinds of chips, but everything else is the same.  Also, I truly believe it makes a difference using the Ghiradelli chips!

Double Chocolate Chip Cookies: 

• 1 cup of butter, softned
• 1 cup of white sugar
• 1/2 cup of packed brown sugar
• 2 eggs
• 1 tsp of vanilla
• 2 cups of flour
• 1/2 cup of unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup Ghiradelli Milk Chocolate Chips
• 1 cup Ghiradelli semi sweet chocolate chips

 

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Beat together the butter, white sugar, and brown sugar until creamy. Add the vanilla and one egg at a time until well beaten.

Combine the flour, cocoa powder, baking soda, and salt then mix thoroughly. Slowly add the flour mixture to the butter mixture until just combined. Add the chocolate chips and gently stir until evenly mixed. Drop a heaping spoonful of the cookie dough on the baking sheet, two inches apart.

 

Bake the cookies for 9-11 minutes, it will depend on how big you make them. Cool on baking trays before moving to a rack to finish cooling. Enjoy.

I also bake these for Christmas goodies to give away as gifts!

Pumpkin Bread

I am finally getting around to posting my Pumpkin Bread recipe I make every year around Christmas time.  I usually bake some goods for my kids teachers and let the kids pick out an ornament as Christmas gifts.  Many times the teachers have asked for this recipe and I never seem to make the time to get it to them.  This year I made labels for my blog website and put on the goody bags.

About 11 years ago I worked at The First Baptist Church child program in Jasper, TX, and one of the child's mother made this bread and attached the recipe with it as a Christmas gift.  I have come to realize that Pumpkin Bread is my favorite, and this one is always moist being a big plus for me.  This is the only recipe I've ever tried and there is no reason to try another!

I use the 9x5 loaf pans, & bake 45min to hour, or mini loaf pans for gifts.