Fajitas

Fajitas Marinade

1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1/2 t liquid smoke* (may add up to 2 t)
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder

Marinade meat at least 4 hours

From ourbestbites.com

Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2-1/2 cups flour
1-1/2 tsp soda
1 tsp baking powder
1/2 tsp salt

Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and eggs. Blend in flour, soda, baking powder and salt. Cover and chill.

Heat oven to 375 deg. Shape dough into 1 inch balls. Place 3 inches apart on a lightly greased baking sheet. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Bake 10 to 12 minutes or until set, but not hard.

Granola Crunch

12 cups oats
3 cups coconut
2 cups wheat germ
2 cups raw sunflower seeds
1 cup sesame seeds
2 cups honey
1 cup oil

Mix together oats, coconut, wheat germ. sunflower seeds, and sesame seeds. Warm together the honey and oil. Pour honey and oil over oat mixture and mix thoroughly. Spread mixture onto two cookie sheets with sides. Bake at 225 deg for two hours, stirring a couple of times. If you want to add almonds, do so for the last hour.

Peanut Brittle

1-1/2 t soda
1 t water
1 t vanilla
1-1/2 cups sugar
1 cup water
1 cup light corn syrup
3 Tb. butter
1 lb shelled unroasted peanuts

Butter 2 cooking sheets, keep warm. Combine soda, 1 t water and the vanilla, set aside.

Combine sugar, 1 cup water and the corn syrup. Cook over medium heat, stirring occasionally, to 240 deg. on candy thermometer (or until a small amount of syrup dropped into very cold water forms a soft ball which flattens when removed from water).

Stir in butter and peanuts. Cook, stirring constantly, to 300 deg. (or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle). Watch carefully so mixture does not burn.

Immediately remove from heat; stir in soda mixture thoroughly. Pour half the candy mixture onto each warm baking sheet and quickly spread evenly about 1/4 inch thick. Cool; break candy into pieces.

Apple Betty Pudding

6 cups pared cored apples
1/3 cup granulated suger
3/4 cup hot water
4 T vegetable shortening
2 T butter
1/2 cup brown sugar
1 cup flour
1/2 t cinnamon
1 t baking powder
1/4 t salt

Combine apples, sugar and water in a pan. Cover and simmer for 10 minutes. Turn into a greased square cake pan. Work shortening and butter with the back of a spoon until soft. Grandually add brown sugar, continuing to work with spoon until creamy. Sift together cinnamon, flour, baking powder and salt. Add to shortening mixture, working in with a pastry blender until thoroughly mixed. Sprinkle over apples. Bake at 350 deg. for 40 minutes.

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted


Directions
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Easy Chicken Enchiladas

2 C chopped cooked chicken
2 C sour cream
1 can cream of chicken soup
1 1/2 C shredded Monterey Jack Cheese (6 oz)
1 1/2 C shredded colby jack cheese (6 oz)
1 (4.5 oz) can chopped green chiles, drained
2 Tb finely chopped onion
1/4 tsp pepper
1/8 tsp salt
10 (10-inch) corn tortillas
vegetable oil
1 C (4 oz) shredded colby Jack cheese)
salsa

combine first 9 ingredients; stir well. Fry tortilla's, 1 at a time in a skillet 5 seconds on each side or until softened; drain.
Place heaping 1/2 C chicken mixture on each tortilla; roll up each tortilla and place, seam side down, in 13X9 baking dish.
Cover and bake at 350 degrees for 20 min. sprinkle with 1 C cheese and bake, uncovered 5 min more. Serve with salsa.
yeild: 5 servings

NOTE: I usually just use a mexican blend of cheese, or just cheddar and mozerella. Also,
i cook it at least 30 min. - or until bubbly.