Black Bean/Salsa Chicken Burritos

1 Can Black Beans
1 Cup Salsa
1 lb Chicken Breasts
Cumin to taste

Put in crock pot and cook 6 hours on low or 3-4 hours on high or 8-10 hours on low. Shred chicken right in the crock pot. Put in flour tortillas with cheese, lettuce, tomatoes, sour cream, guacamole and anything else you'd like.

:::Emily:::

No Rise Pizza Crust

This is so quick and easy!

1 c WARM water
1 T yeast
1 T veg oil
pinch of salt
2 c flour

Mix ingredients together and roll out on a greased pan. Put pizza toppings on and bake at 400 degrees for 15-20 minutes.

:::Brittainey:::

Lion House Taco Soup

We had this at enrichment one night and I thought it was super yummy. I hope you enjoy it as much as I did!

1 lb ground beef or chicken
1 med chopped onion
1 pkg Mild Taco seasoning mix
1 16 oz can cut corn
1 16 oz can Kidney beans, drained ( can use black beans too. I like these better)
1 28 oz can stewed tomatoes ( some like crushed better)
1 8 oz can of tomato sauce

Brown ground beef with chopped onion and taco seasoning. In a soup pot add ground beef, corn, kidney beans, tomatoes and tomato sauce. Warm through. Serve with tortilla chips, grated cheese, guacamole, sour cream whatever else you like. Eat and enjoy!

:::Brittainey:::

Perfect Snickerdoodles

I got this recipe from Fig.  They really are perfect snickerdoodles!

1 cup shortening (I know butter usually is the best way to go, but I ALWAYS use shortening for snickerdoodles)
1 1/2 cups sugar
2 eggs
3 cups flour (last cup scant - very close to, but not quite, a cup)
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar

1/4 cup sugar
1 Tbsp cinnamon

Combine shortening and sugar in stand mixer, beat until fluffy. Add eggs one at a time, blending completely after each egg.

Combine flour, baking soda, salt, and cream of tartar. Add half of dry mixture to egg mixture, beat to combine, then add remaining dry ingredients and combine. Dough will be pretty stiff.

Transfer dough to refrigerator to chill for 15 minutes or so, while you preheat the oven to 375 degrees, lightly spray the cookie sheet(s), and combine the 1/4 cup sugar and the cinnamon in a shallow bowl.

Roll the dough into large balls (I measure with a large-size Pampered Chef dough scoop), between a ping pong ball and golf ball in size. Roll the dough balls in the cinnamon sugar and transfer to cookie sheet.

Bake at 375 for exactly 8 minutes. Cookies should still be pretty round and smooth, barely glistening. Hold the cookies on the baking sheet for 20 to 30 seconds, then carefully remove them to a cooling rack.

If you're reusing the same cookie sheet for the next batch (like I did), stick it in the freezer for a couple minutes before putting dough balls on it. The hot pan could make them flatten more than you want them to.

Makes about 30 cookies.

One cookies is 2 points+.

:::Emily:::