Easter Bunny Cookies

Hello!
I know Easter was a long time ago...But, I got this Easter Bunny because it looked really good and I thought I would eat it. However, it just sat there. I knew I wasn't going to eat it. So I started thinking if I could do something with it or if I should just throw it away.
One day, I wanted cookies but didn't have any chocolate chips. I decided instead of chocolate chips, I would try the Chocolate caramel Easter bunny I got!
Ingredients
For the cookies

• 3/4 cup Granulated sugar (White)
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract--We make our vanilla extract
• 2 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 Easter bunny

For the Caramel Sauce

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
•  1/4 cup milk
• 1 teaspoon of Vanilla Extract

Directions
1. Preheat oven to 375 Degrees.
2. Mix both of the sugars and butter together in a large bowl. 
3. Add Vanilla and eggs until everything is combined. Stir in flour and salt.
4. Chop your Easter bunny into little chunks. Stir the Easter bunny chocolate into the cookie mix with a spoon.
5. Drop spoon size balls of dough onto a greased cookie sheet. Bake for about 8-10 minutes or until the edges are golden brown.
6. While the cookies are cooking, you can start on the caramel sauce. (This is optional) in a pot, melt the butter. Add both sugars. Let this all melt together but constantly stir so this mix doesn't stick to the bottom of the pan. Slowly add your milk and vanilla extract. You will cook this on high heat for about 3 minutes. Let it cool.
7. Once the cookies are done cooking, let the cool. Put your cookies on a plate and drizzle the caramel sauce over the cookies.
8. ENJOY!

Tamale Bake

You can probably tell we like Mexican food by now..
This Enchilada Bake is so delicious. We made it thinking we would only eat a bowl of it... and we finished the pan. And then made it agin the next day. And then made it for our friends. It's really good!
I was looking through Family Circle Magazine (January 2014).
And I came across this recipe.

(Cant you see that the page is all worn out? ;))
For some reason... I read this recipe wrong. I thought it said green sauce,but it says enchilada sauce. The bad thing about this is I didn't even notice it until around the 5th time I made this! Anyways... I have never even tried it with enchilada sauce because the green sauce is so good in it!
We have changed some of the original recipe around.



Ingredients

• 1 package Corn Muffin Mix (We use Jifffy)
• 1 can of Cream Corn
• 2 Eggs--Beaten
• 1/2 Cup of Milk
• 1 pkg of Shredded Taco Cheese
• 2lb of Chicken 
• 1 bottle of Green Sauce (Or homemade Green sauce--which is what we normally use to make this)
• 1 medium onion- Chopped 
• 1 clove of garlic (or 1tsp garlic)
• 1 tsp Chili Powder
• 1/2 tsp ground cumin
• Cilantro (Optional) 
• Toppings, such as Sour Cream, Tomatoes, Guacamole... 

Instructions
1. Preheat oven to 400 degrees. In a LARGE bowl, mix your eggs, muffin mix, corn, milk, cumin,chili powder and about 1 cup of cheese together. Spoon mixture into a GREASED 9x13 dish. Make sure its greased or buttered so it doesn't stick. (This makes it easier to clean when you are done :)) Bake for 20 minutes or until the Corn bread mix is golden brown.
2. While the corn bread mix  is baking in the oven, cook your chicken in a pan with a little bit of oil. Once the chicken is cooked throughout, you need to shred your chicken. I do this with two forks. (If you don't want to shred it, chopped chicken is also good on top) I then put garlic and onions into the pan. This time we also put bell peppers in.  Let the onion and garlic cook with the chicken for at least 5 minutes (or until the cornbread mix is done)
3. When you take the corn bread out of the oven, poke small holes in the corn bread with a knife or fork. Spread the green sauce over the top. Make sure you cover every spot of the corn bread. (I missed a spot!) Scatter the chicken, onions and garlic mix over the top. Spread this out evenly over the top.Sprinkle the rest of the cheese over the top of the chicken mix. Now, put this back in to the oven and cook for about 20 more minutes or until the cheese is nice and melted. I also put cilantro on the top.
4. Let this cool for about 10 minutes, because it will be very hot! Put some Tamale Casserole in a bowl along with your favorite toppings and enjoy!




How did this picture get in here... 
This is when he wants you to scratch his belly.

Enchilada Stuffed Shells

Hey Guys! 

So I was on pinterest the other day. I came across this Enchilada Stuffed Shells recipe. I like Mexican food, and I love pasta, so I figured I might try it.

This came from Lifewiththerustcutoff.com (http://www.lifewiththecrustcutoff.com/enchilada-stuffed-shells --if you want to see the original recipe) I love her blog! 

I did change the original recipe just a little bit. 

(Side note-- sorry that some of these pictures are a little bit blurry!)
Ingredients

• 1 box of Jumbo Pasta Shells
• About 1-2 pounds of Ground Beef (I just use a small package)
• One Large can of Refried beans
• 2 cans of Enchilada Sauce
• 1 two-cups bag of mexican cheese
• 1 onion diced
• 1 clove of Garlic diced finely
• 1 bushel of Cilantro (optional)

So in the original Recipe, you only used one kind of enchilada sauce. I just wanted to try two different kinds, so I used red enchilada sauce and green sauce. I love green sauce I did have to use two different casserole dishes for this.

Instructions to make Enchilada Shells
1. Preheat your oven to 350. Boil a pot of water for your noodles. Cook the noodles as directed on the box.
2.Brown your Ground beef. Once cooked, drain the grease. Season your ground beef with taco seasoning. (My sister makes taco seasoning homemade, but you can buy taco seasoning at your grocery store) Add your onions and garlic to your Ground beef. Let them cook until the onions are nice and Golden brown. You can use a separate pot to cook your beans, but I just stirred them in with the ground beef. Also, you need to add about 1 cup of your cheese to the bean and meat mixture.
3. Once your noodles are done cooking, strain them and rinse them with water. This will make it easier for you to stuff the shells.
4. Like I said, I used two different kinds of sauce. If you use one kind, you will need one 9x13 casserole dish. If you use two different kinds of sauce like I did, I used one circle dish and one 8x8 square casserole dish. These are the only two we had! In your dish, you will pour a little bit of the enchilada sauce onto the bottom. Make sure it does cover all of the bottom of the dish. This will prevent the sticking of the noodles to the dish.
5. Spoon your bean, cheese, and bean mixture into your shells. Place them in to your dishe(s). Pour your remaining enchilada sauce over the noodles. Pour the rest of your cheese over the noodles.
6. Bake until the cheese is melted. (About 20 minutes) I do not bake this covered.
7. Top this with cilantro.--I love cilantro   I also top this with sour cream. You can really top it with any taco fixings you like.

Enjoy

 I really have to say that this is delicious! The good thing is this recipe doesn't cost a lot of money in my opinion. It was roughly around 10 dollars for everything I bought. It also can be very flexible. You can add anything you want or take any ingredient away. It's really good and I highly recommend it!