Cinnamon Sugar Pretzels

1 (16 oz) bag pretzel twists

⅔ cup butter, melted
vanilla, a dash or two
1 cup sugar
2-3 tbsp cinnamon

Preheat oven to 300 degrees. Combine pretzels, melted butter and vanilla into a gallon size Ziploc bag and toss to coat. In a bowl mix together the cinnamon and sugar and pour half of the mixture in the Ziploc to coat the pretzels.  When well-coated, spread the pretzels into a roasting pan. Place in oven and bake for 30 minutes, removing twice (after ten minutes and again after twenty minutes) to stir, adding more cinnamon sugar mixture each time.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken taco meat

1 C grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with baking paper.  Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels, usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

The Best-Ever Banana Bread

The original recipe makes 4 7x3 inch loaves, but I have always halved it.

1/4 cup white sugar

1 teaspoon ground cinnamon

3/4 cup butter, softened

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container sour cream, Greek yogurt or whatever yogurt is in the fridge

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 teaspoons baking soda

4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

Directions:

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.