Crispy Southwest Chicken Burrito

I got the idea for our crispy burritos here. I tweaked it to fit our family. We've made them several times now & changed one thing here or there. And they've been amazing every time. Hope you enjoy them, too.

This recipe made 12 burritos total. We made up as many as we needed the first day and then used the leftover ingredients for more the next day.

Chicken, cooked & shredded (instructions below)
1 can Mexican RoTel (it has lime & cilantro)
1/2 pkg Taco Bell taco seasoning
1 pkg Knorr Rice Sides Spanish Rice
1 can black beans, drained and rinsed well
Uncooked tortillas, as many as you need for your family
Shredded cheese
Sour Cream
1 can Green Chile Enchilada Sauce

In crockpot:
2 lbs chicken (I use mine from frozen)
1 can Mexican RoTel
A little water to cover the bottom of the crockpot

Cook on high for 3 hours.
Do not drain the juices. Push the rotel into the crockpot and remove chicken. Shred chicken with forks and return to crockpot. I always add about a 1/2 pkt of Taco Bell taco seasoning and stir until all the chicken is coated. Put the lid on and let the crockpot "keep it warm."

On the stovetop:
Cook 1 pkt of Knorr Rice Sides Spanish Rice according to pkg directions. Let sit when it is done. It's okay if it cools off a little.

On the griddle:
Heat griddle to 400. Cook tortillas according to pkg directions. It is usually about 30 seconds on each side. Ours are from Costco and are Tortilla Land brand. I can cook 2 at a time on our griddle. Don't turn off the griddle. You're going to use it soon to "crisp" the burritos. Keep it at 400 degrees.

Now it is time to build the burrito. Place the tortilla on a plate. Starting at the bottom of the tortilla, add:
spoonful of rice
spoonful of chicken
few dollops of sour cream
spoonful of black beans
Sprinkle with shredded cheese

Carefully wrap it up and place seam side down on the griddle. Once that side is "crisped," rotate to the back side, and continue with the remaining 2 sides.
I can do quite a few burritos at a time on the griddle. I just build the other burritos while the others are "crisping."

Serve hot with green chile sauce on the side. We use a spoon and drizzle it on!

I couldn't get a good picture of a cross section of these and didn't think about it until they had cooled off. But this gives you an idea....

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Snickerdoodle Cookies

I got this recipe from a lady in my community. I had one of these cookies at an open house and couldn't stop eating them! Had to have the recipe! So glad she shared! Here's a link to her recipe blog. She's got great stuff on there. We'll definitely be trying out some of her recipes.

The great thing about these cookies is that they aren't flat like all other snickerdoodle cookies I've had. They "stand up." They're super soft and so good!

In a medium bowl, combine 1/2 cup sugar and 2 tsp ground cinnamon...

Preheat your oven to 350 degrees.

In a large mixing bowl, combine:
1 cup butter, softened
2 1/2 cups sugar

Beat until light and fluffy.

4 eggs
1 teaspoon vanilla
2 1/2 Tbsp water

Beat until combined.

6 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Mix well.

Shape dough by rounded tablespoonfuls. You can do them any size. (I made mine larger sized and baked for 11 minutes. I got 8 cookies to a pan.) Drop dough in cinnamon sugar mixture and roll around to coat the ball of dough. (I prefer to use a ziploc bag and shake!) Place on a cookie sheet. I use parchment paper. Bake 10-12 minutes or until they are golden brown. Cool on a wire rack. If there are any left, store in a tight container.

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Corn Bread

I've been looking for a good corn bread recipe for a long time now. I found this last year and we've been making it ever since. However, I didn't realize it wasn't on the blog until somebody asked me for the recipe. This is where I found the recipe. I love this recipe blog and have made several recipes from her site.

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. (This doubles perfectly for a 9X13-inch pan.) I prefer to make an 8" pan for just my family, but if I am taking it somewhere, I either make 2 - 8" pans or I put it in a 9x13. Personally, I think 2 - 8" pans cook better.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened). This honey butter is so good! Mmmm......

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