Heather's Recipes
In a large bow, beat all ingredients except tortillas with an electric mixer on medium speed until well mixed. Divide mixture evenly among the tortillas, spreading evenly. Tightly roll up tortillas. Cut into 1/2″ slices & serve.
Note: I usually freeze my bananas for future use. Remove the skin/ peel before freezing. Thaw in fridge the night before baking.
Mix ingredients together. Bake @ 350 for 1 hour
Makes 1 regular loaf; 3 small loaves; 12 muffins
You can use the same recipe for apple muffins by replacing the bananas with 1-2 C applesauce. Add cinnamon to taste. You can also grate fresh apples in the mix, 3-4 depending on the size. Nuts can also be added.
from Clara Schreck
In a large bowl mix together
Add
Beat until light & fluffy
Add in & mix with spatula until combined
Cover with plastic wrap & put in fridge for at least 1 hour.
Put in small bowl & mix together.
Take cold dough & shape into 1″balls & roll in sugar mixture. Put on parchment paper on a cookie sheet. Bake @ 350 for 9-10 minutes (10-12 cookies per sheet). Remove from over & let stand 1 minute. Transfer to cooling rack & cool completely.
Prep time: 10 minutes
Chill: 1 hour
Bake: 9-10 minutes @ 350; makes 30 cookies
from Clara Schreck
Place frozen or thawed chicken breasts in bottom of slow cooker. Sprinkle taco seasoning over chicken. Spread black beans, tomatoes, & corn over chicken. Slowly pour in chicken broth. Cook on high 3-4 hours. Remove chicken from soup & shred with 2 forks. Return chicken to soup & add shredded cheese & heavy cream. Cook an additional 30-60 minutes; stirring occasionally until cheese is fully melted & combined & the soup is thickened slightly. You can add the tortilla chips directly to the soup along with the shredded cheese & cream; cooking for the final 30-60 minutes. Serve with sour cream, cheese, and more chips.