Homemade Baked Taquitos

These are awesome, easy, and a great way to use left over meat. (Sorry no picture, we ate them all and I forgot to take one before we started eating)

You will need:

Shredded meat - We just use whatever leftover meat we have (chicken, pulled pork, a roast, etc)

Shredded cheese

Tortillas (corn or flour, doesn't matter)

Oil

Whatever you like to dip them in (salsa, sour cream, guacamole, etc)

1. Shred whatever meat you'd like to use.

2. If you think the meat needs more of a taco seasoning then just add your favorite taco spices. You can also just mix in salsa. We did that with pork and it turned out good.

3. Shred a bunch of cheddar cheese (or buy a bag of shredded cheese)

4. Warm a tortilla, add about 1/4 cup meat, and sprinkle cheese on the meat. Beware, too much filling will break the tortilla (duh, but I always do this).

5. Roll up tortilla and place on baking sheet seam side down

6. Repeat steps 4 and 5 until you are out of meat or tortillas.

7. Brush oil onto each taquito.

8. Bake at 400 F for about 8 to 12 minutes (until they are as crispy as you want them).

Seriously, these are my new favorite food. You barely use any oil, they are super fast and easy to make, and they are delicious. I could seriously eat 100 if my stomach could fit them all. Lucy loves them, too, which is always good :)

The difference between flour and corn tortillas is just taste. If you warm them up well they both are soft and easy to roll. Flour ones tend to be bigger and taste like the outside shell of a crunch wrap supreme from taco bell if you've ever tried one of those (Ben and I love them I know for sure). The corn ones are smaller and taste more like a traditional taquito and are also really good. We usually make both kinds to use up leftover tortillas we have.

And if I spelled taquito wrong I am sorry. I'm too lazy to go look it up.

best cupcakes ever

Our neighbor just shared this awesome cupcake making secret with us. You can use it to make cakes too. They are super moist and delicious.

Combine:

1 box cake mix

1 cup flour

1 cup sugar

1/8 cup oil

1 1/3 cup water

1 cup sour cream

3 eggs

* if you make chocolate then add some cocoa powder to help it taste more chocolately. The sugar and flour might lessen the flavor. For some reason this only happens with chocolate.

Only fill tins half way at most or they'll overflow when baking.

Bake at 350 F for 15 minutes.

Healthy Strawberry Pie

Ingredients:

Crust:
9 sheets honey graham crackers
2 Tbs butter (melted)
2 Tbs sugar
4 tsp water

Filling:
2/3 cup non fat greek plain yogurt
1/4 cup splenda
1/4 tsp almond extract
1/2 tsp vanilla

Topping:
3-4 cups fresh strawberries (cut up)
splash of lemon juice (to toss)

Directions:
Preheat oven to 350.  Crumble graham crackers in food processor.  Add butter, water, and sugar and pulse until just moist.  Press crust mixture into greased pie pan and bake for 10 minutes.  Allow to cool completely on wire rack before adding filling.

In small bowl mix yogurt, splenda, almond extract, and vanilla.

In another bowl toss diced strawberries in a little bit of lemon juice.

Once crust is cooled add filling then top with strawberries.  Cover and chill for 3 hours.

Nutrition Info (1/8th of pie):
Calories: 130
Total Fat: 4.4 g
Saturated Fat: 0.5 g
Carbs: 20.9 g
Fiber: 1 g
Sugars: 10.2 g
Protein: 3.3 g

Note: You can replace the splenda with sugar and it will add 22.5 calories per slice. The original recipe called for light cream cheese instead of greek yogurt.