Baked Chicken Tacos

2 cups shredded chicken (1 pint jar of canned chicken)

1/2 pkg taco seasoning

1 cup salsa

1/2 can black beans (drained and rinsed) optional

1 cup frozen corn  optional

Shredded cheddar cheese

10 stand and fill taco shells (the old El Paso nacho cheese shells are fantastic)

Preheat oven to 425 degrees.

In a skillet, heat all ingredients except cheese and shells. 

Spray a 9x13 baking dish with cooking spray. Line with taco shells. Spoon chicken mixture evenly into shells. Top with shredded cheese. Bake uncovered for 5-7 minutes until cheese is melted. 

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup butter slightly softened 

1 cup sugar

3/4 cup brown sugar 

3/4 cup creamy peanut butter 

2 large eggs

1 tsp vanilla 

2 cups flour

1 1/2 cup old fashioned oats (not instant)

1 tsp baking soda

1 tsp salt

1 cup chocolate chips (I like milk)

1 cup peanut butter chips

1/2 cup sweetened coconut flakes

Preheat oven to 350 degrees. Line cookie sheets with silicone liners or parchment paper. In a mixer with paddle attachment, mix butter and sugars until smooth. Mix in peanut butter. Add in eggs and vanilla. Add in the dry ingredients and mix until just combined. Add in the chips and coconut. Scoop into cookie sheets. Bake for 9-12 minutes until slightly brown on top and edges of cookies. 

Blueberry Streusel Cookies

1 box blueberry muffin mix (I use Krusteaz)

3/4 cups water Brown old fashioned oats (not instant)

1/3 cup + 2 Tbls oil

1/4 cup brown sugar 

1 egg

2 Tbls milk

For Lemon Butter glaze:

1 1/2 cups water Brown powdered sugar

2 Tbls melted butter

1/2 tsp lemon zest

2 tsp lemon juice

1-2 Tbls milk

Preheat oven to 375 degrees. Line 2 baking sheets with silicone liner or parchment paper. Set aside.

In large bowl, combine muffin mix (just the dry mix), oats, oil, brown sugar, egg and milk. Stir together until a soft dough just barely comes together. Drain and rinse blueberries, gently fold into dough.

Scoop dough onto cookie sheets. Bake 8-10 minutes rotating half way through baking. Cool completely cookies on cookie sheets.

Meanwhile, make the glaze. Mix all ingredients except the milk. Only using milk if needed until smooth and pourable. Drizzle the glaze over each cookie. Let sit until glaze sets. These cookies freeze well. 

Mexican Rice Casserole

1 lb hamburger

1/2 onion diced

1 Tbl jarred garlic (or 1 clove)

1 cup rice

1 pkg taco seasoning

1 cube chicken bouillon 

1 can (15 oz)corn drained

1 can (15 oz) black beans drained & rinsed

1 can rotel

1 can (15 oz) diced tomatoes 

1-2 cups water

1-2 cups shredded cheddar cheese

Brown hamburger with onion, salt, pepper and bouillon. Drain off fat. Add in remaining ingredients (including 1 cup of water) and bring to a boil. Reduce to simmer, cover and cook until rice is cooked through. You can add more water as needed. Sprinkle top with cheese. Turn off heat and let cheese melt. Serve with sour cream if desired.