Baked Chicken Toquitos

I crave these now. My family really like them. I did have to double the recipe to feed my large and hungry brood.

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time (which I did - I made it the morning of). Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

Anything and Everything Granola

Well I've been looking for snacks that are sweet but good for you too. So I came upon a granola recipe and tried it out. I've added and taken things out, but no matter how I've made it, it's been really yummy! We actually really like to have it as cereal, since it isn't like a gooey granola. Also it's very helpful for the digestive system:) Any way, you can add or take out stuff, but I'll just tell you what I've been doing.

4 cups regular rolled oats
1 1/2 cups sliced almonds
1 cup chopped pecans (or walnuts would taste good too)
1/2 cup wheat germ
1/2 cup coconut
1/2 cup roasted pumpkin seeds
1/3 sunflower seeds
1 tbsp sesame seeds
1/2 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup coconut oil (the recipe called for cooking oil, coconut is healthier, but a lot more expensive. I'm sure it would taste great with regular)
1/8 cup agave nectar
1/4 cup honey (if you don't have agave nectar just use all honey)
2 tbsp. maple syrup
2 tbsp. molasses (sometimes I don't add this)
1 1/2 cup craisins or raisins or both

Preheat oven to 300 degrees. In a large bowl mix oats, nuts, wheat germ, coconut, seeds, brown sugar, cinnamon, and salt.

In a saucepan combine oil, honey, agave nectar, maple syrup, and molasses. Heat until warmed. Carefully pour over oat mixture. Stir gently with a wooden spoon; finish by hand.

Spread evenly on a cookie sheet. Bake for 40 minutes or until lightly browned, stirring every 10 minutes. Cool slightly, then add dried fruit.