To make these I take some flour tortilla shells (homemade or storebought, homemade recipe is on this site if you’re interested), some shredded cooked chicken (usually leftovers from a roasted chicken), shredded cheddar cheese, some mild salsa and melted butter. Grease a cookie sheet with the melted butter, and layer chicken, salsa and cheese (in that order) on a tortilla shell and put another one on top. Brush the tops with butter and bake in a 425 degree oven for 5-7 minutes.

Simple, quick, and yum. Can be frozen (unbaked).

1 loaf of French bread
1 stick butter (8 tablespoons), softened
1 clove of garlic
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1/2 teaspoon of oregano
1/2 teaspoon of dried parsley
Mozzarella Cheese (if desired)

Preheat oven to 350 Degrees (F)

Combine softened butter and seasonings, mix well.

Slit one loaf of French bread about 1 inch thick, almost to the bottom. You want the slices to still stick together a bit at the bottom (UNLESS you’re using cheese on top of the butter spread - then seperate completely). If using just the butter spread, spread butter between each slice, and on top of the bread. If using cheese, seperate each slice, spread on the butter on each slice and top with cheese.

Wrap loaf in foil, or cover slices with foil (but don’t let the foil touch the bread, make a tent with it over the slices, otherwise your cheese will come off when you pull the foil off). Bake for 20 minutes. Remove the foil after about 15 minutes so the cheese can brown slightly on the top during the last 5 minutes.

Combine:
2 Cups sugar
1/2 Cup Cocoa Powder
1/2 C Butter

Combine in a pot on the stove over medium-high heat. Stir to prevent burning, I like to use a whisk when things start breaking down. The sugar and butter will melt. Once butter has melted,

Add 1/2 C. Milk

bring to a boil and boil for 1 minute. Remove from heat and add:
1/2 C. peanut butter and
1 Tsp. vanilla extract.

Stir until peanut butter is broken down and mixed in well.

Then add this mixture to 3 cups of traditional (NOT quick cooking) oatmeal in a large bowl. Line a cookie sheet with wax paper and drop small spoonfulls on the wax paper, then stick the cookie sheet in the fridge to chill until hardened.

Super simple and beats microwave popcorn any day!

You’ll need:

• A metal bowl (a big one, kind of like a mixing bowl)
• Tongs or some other means of moving your HOT metal bowl across your stovetop burner
• Foil to cover the top of your bowl with a lot of TINY holes poked in it (too big and popcorn kernals will start popping out at you.  All I can say is OUCH)  If your bowl is tall, the foil can lay flat across but if your bowl is kind of on the shorter side, leave a bubble in the foil to give the popcorn plenty of room to pop.

Then you’ll want to add:

1/2 cup of popcorn (buy these in a bag from your grocery store or grow them yourself)
3 ounces of peanut or olive oil (to measure this we use 1 oz. shot glasses - we don’t drink but at least this way they’re getting some use, right?)

Salt to taste (we use about 1 tsp)

Combine all ingredients, cover bowl with foil and turn your burner on high.  Constantly move your bowl to shake up the oil and popcorn - if you let it sit still the popcorn will burn.  You don’t need to move it fast until it starts popping, then get a little frisky and move the bowl back and forth over the burner quicker.  Once the popping slows down to one every few seconds it’s safe to pull the bowl off (so you don’t burn the already popped ones), and you’ll still have a couple kernals pop once off the heat.  Remove the foil with your tongs and either let the bowl cool or carry the bowl with oven mitts to your snack area and dig in!  Just watch out, the bowl will remain hot for a while.

You can also add butter, caramel and other traditional popcorn toppings.