Mini Chicken, Bacon, Cream Cheese Taquitos

1/3 of a 16-ounce package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or leftover cooked chicken)
8 flour tortillas (10-inch)
Vegetable oil

1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.

2.Stir the bacon, cream cheese and chicken in a medium bowl.

3.Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks.

4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.

5.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.

 

*This recipe is one that I had pinned and ACTUALLY made it!! I found it here on the "Mommy, I'm Hungry!" blog. It is a VERY EASY recipe to put together. You could have the kids help put them together and then an adult do the frying.

**We definitely will be making these again. I would suggest adding some seasoning to the chicken mixture. I added a little onion powder and some chives. My Girls loved them...especially dipped in some Ranch.

Cheesy Garlic Twists

Pizza Crust Dough

       I used THIS recipe for the dough.

Garlic Butter

     (1/4-1/2 cup butter or margarine softened. Stir in 1/4 tsp garlic powder.) 

1-2 cups Mozzarella Cheese

Italian Seasoning

On a lightly floured surface, roll dough out in a rectangle shape.  Spread Garlic Butter over dough. Top with Mozzarella Cheese. Starting with long edge of dough, roll dough up like you would when you make cinnamon rolls. Slice rolls off end (about 1 1/2" thick). To make into stick/twist, grab a hold of opposite sides of the roll (not the edges that have been cut) and genlty pull to stretch it. When it's long enough to put a twist in it, then twist it once and place on a greased baking sheet. Sprinkle lightly with some Italian Seasoning. Let rise till almost doubled in size. Bake at 350 degrees for 20 minutes or until golden brown. Serve with warmed pizza sauce. 

*These are so yummy! And easy! A big hit with the kiddos too!

Meat Balls

This recipe was shared with me from a friend back home.  It is great for feeding a large group. I prepared 100 meatballs and took to a friend's potluck dinner.  I thought for sure there would be leftovers.  The pan was empty by the end. It is very quick and easy!!

This recipe is also found at Kraft Foods . Com 

2 lb. lean ground beef

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

2   eggs

1 bottle (16 oz.) KRAFT Original Barbecue Sauce

1 can  (16 oz.) whole berry cranberry sauce

**More sauce recipes listed below.

Make It

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.
BAKE 16 min. or until done (160ºF). Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
ADD meatballs to sauce; stir to evenly coat.

*Serving Suggestion

-Meatballs in sauce can also be served in a slow cooker set on LOW.

-If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.

*How to Freeze Meatballs

-Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

**Sauce Recipes

3/4 cup ketchup

1/2 cup brown sugar

1 1/2 tsp mustard

Combine in saucepan and heat til bubbly.  Pour over fully cooked meatballs.

**This recipe is the sauce that goes over my mini meatloafs.

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1/2 cup BBQ sauce

1/2 cup canned undrained crushed pineapple in juice

Combine 30 fully cooke meatballs with BBQ sauce and pineapple in a large saucepan. Bring to a simmer and heat til completely warmed.

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1 jar (12 oz) grape jelly

1 bottle (12 oz) chilli sauce

Combine ingredients in saucepan and heat through....till it bubbles good. Pour over fully cooked meatballs and stir til evenly coated.

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1 jar (12 oz) grape jelly

2 Tblsp mustard (or more if you like)

Combine ingredients in a saucepan and heat through. Pour over fully cooked meatballs and stir til evenly coated.

Fruit Dip

1 (7 oz) container of Marshmallow Creme

1 (8 oz) container of Strawberry Cream Cheese

Mix Marshmallow Creme and Cream Cheese together in a bowl.  Stir well and serve with your favorite fruit.

So quick and easy and YUMMY!  It goes well with Strawberries, Apples, Bananas, Pears, Pineapple.  I'm sure it is great with many other fruits.  These are just the few I have had with it.  

Dilly Dip

1 cup sour cream
1 cup mayonnaise
1 Tbsp. grated onion (I use dehydrated minced onions)
1 Tbsp. dill weed
1/2 tsp. seasoned salt
1 Tbsp. dry parsley

Combine all ingredients, stirring well.  Let stand overnight to blend flavors. 

*This recipe came from the Koosharem Relief Society Cookbook.  Use it for a veggie dip, chip dip, or with your turkey!
**This is our always "go to" dip.  It is at almost every family get together.  So easy to make....my kids make it for me and the kids love it too!