Use the shredded beef from the previous post for these.
12 corn tortillas
non stick spray
3 cups shredded beef
1/2 cup shredded cheddar cheese
In a medium bowl stir together shredded beef and cheese, set aside.
Place 6 tortillas in a folded wet paper towel and microwave 30 seconds, turn over and warm another 30 seconds. Warm the other set of tortillas.
Spread beef mixture on tortillas and secure with toothpick. continue with all tortillas.
Spray air fryer with non stick spray, place 6 taquitos in basket, (I make sure toothpick go into the holes in basket to keep in place. Spray with non stick spray and set air fryer to fry setting and cook for 5 minutes, turn, spray and cook another 5 minutes. Continue with the other half of taquitos.
This recipe is almost as good as the candy bar at the store!
Yield: 48 bars
Prep: 20 min
Bake: 20 min
Cook: 10 min
Chill: 2 hrs
2 tsp vanilla
1/2 cup unsalted butter, softened
1 1/4 cup all purpose flour
1/4 cup powdered sugar
3/4 cup unsalted butter
1/2 cup sugar
1/4 cup corn syrup
1 14 oz cansweetened condensed milk
11.5 oz milk chocolate chips
Preheat oven to 350 F. Line bottom and sides of a 9×13 pan with parchment paper. You can also use a 7×11 or 8×8 pan, this depends on the thickness you like.
In a mixing bowl, cream together butter, vanilla and powdered sugar. Add in flour until well mixed. Press into the bottom of pan and flatten out, covering the entire bottom. Bake for 20 minutes, 25 for 7×11 and 8×8 pan.
Begin to make the caramel when crust has about 10 minutes left to bake.
In a medium saucepan, add butter, sugar, corn syrup and canned milk. Cook on medium-low heat until all ingredients are dissolved. Increase heat just a little, stirring frequently, bring to a boil, then reduce heat back to medium-low heat, stir frequently and cook for 8-10 minutes. Caramel will be thick and begin to pull from the sides, do not let this burn, stir frequently.
Pour caramel over the cookie crust and spread evenly. Let cool for 10-15 minutes.
In a medium sauce pan, melt chocolate chips on low heat, stirring constantly, pour over caramel layer and spread evenly. Chill.
This recipe is easy and can easily changed up. I usually will make these bars with leftover Halloween candy or leftover bars from my husband’s meetings.
Yield: 36-48 bars (depending on size)
1 cup unsalted butter-softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 tsp salt
1 tsp baking soda
2 1/4 cup all-purpose flour
2 cups of any filling you want or have on hand. Chocolate chips, chopped up candy bars or mini bars, Kisses, Cups, Rolos, M&M’s anything will work, this recipe is easy, just chop up your candy and mix in.
Preheat oven to 375 degrees F. Line a jelly roll pan with parchment paper.
In a large mixing bowl, cream together butter, sugar and brown sugar. add in eggs and vanilla.
Add salt and baking soda. slowly add flour and continue mixing. Add in chopped candy of your choice.
Spread evenly onto baking pan.
Bake for 20-25 minutes or until golden brown.
Cool on wire rack before cutting into bars.
Picture on the left is with Rolos and topped with sprinkles. Picture on right is made with chopped up Hershey bars.
Have you made this recipe? What filling did you try? Let me know!
In a small bowl, melt 1/2 cup butter in microwave, set aside.
In a another small bowl whisk yeast into warm water an set aside.
In a large bowl whisk eggs, sugar and salt. Add in the yeast water.
Add milk and melted butter, whisk together.
Add flour 1 cup at a time, stirring well. Dough will be slightly sticky, not firm. Turn onto floured counter and knead a few times. Return to bowl, cover and let rise 4 hours or overnight in fridge.
Melt 1/2 cup flour and set aside. Line 2 baking sheets with parchment paper. Separate dough in half. Roll each section into a 12-14 inch circle. Brush circle with half of the melted butter. Using a pizza cutter, slice the circle into 12 sections. Beginning at wide end, roll each piece and place on a baking sheet 2 inches apart. Repeat with other half of dough.
Boil chicken until no longer pink. Shred or chop and set aside.
Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray, set aside.
In a large pan, melt butter on med to high heat. Add flour and whisk together. Let this cook for 1 minute until browned, whisking constantly. Whisk in half of the chicken broth, keep whisking for another 2 minutes. Slowly add in the remaining broth, green chiles and cumin. Let this cook and thicken for about 2-3 minutes, then add in the sour cream. Whisk until blended. Remove from heat.
Cut tortillas in half. Line the bottom of pan with tortillas 4 total, cut in half. Doesn’t need to be perfect.
Spread a ladle or 2 of sauce over tortillas. (you will use the sauce over 3 layers, you will have extra) Spread half the chicken over sauce and sprinkle with 1/3 of the cheese. Layer 4 more tortillas, cut in half and repeat with a ladle or two of sauce, remaining chicken and 1/3 of the cheese.
Top with remaining tortillas, cover with sauce and remaining cheese.
Cover with foil and bake for 20 minutes. remove foil and bake another 20 minutes uncovered.