Chocolate Cookies n' Cream cookies

These cookies are so delicious. I found them on a blog and tried them and I was amazed at how delicious they are. Here is the link to the original recipe. http://bakingbites.com/2010/09/chocolate-cookies-n-cream-cookies/ I changed the semi sweet chips to milk chocolate chips. I also think it would be good to use mint oreos.

Chocolate Cookies n’ Cream Cookies
2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk chocolate chips
3/4 cup white chocolate chips
1 1/4 cups chopped oreo-type cookies

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, salt, baking soda and baking powder.
In a larger bowl, cream together butter and sugars. Beat in eggs one at a time, followed by vanilla extract. With the mixer on low speed or by hand, stir in the flour mixture, mixing just until no streaks of dry ingredients remain. Stir in chocolate and crushed cookies until evenly distributed.
Drop 1-inch balls of dough onto prepared baking sheet, allowing a little room for cookies to spread.
Bake for 9-11 minutes, until cookies are set at the edges.
Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 1/2 dozen cookies.

Baked Creamy Chicken Taquitos

I made these the other night and they were very yummy. They were actually pretty easy, especially if you already had the chicken cooked and shredded. These would be easy to make a TON before hand and freeze for later.

***Got recipe from ourbestbites.com


Ingredients:
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (about 2 small boneless breasts)
1 C grated pepperjack cheese ( I used chedder instead and it was still good)

small corn tortillas (I actually used more of a small-medium size and did FLOUR)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.


Then roll it up as tight as you can.


Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.



Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.


I got about 10 fairly large taquitos out of this, but if you did it in the small tortillas it would make a lot more.