Homemade Taco Tortilla Bowls

6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars

Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.

Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn't need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too). I softly pressed the sides down a bit to help them form more of a bowl shape.


Bake the tortilla bowls for about 8-10 minutes, checking often so they don't burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.


Recipe Source: melskitchencafe.com

Ham Fried Rice

found on real mom kitchen
from allrecipes.com

4 eggs, lightly beaten
1 tablespoon canola oil or vegetable oil
1-1/2 cups cold cooked rice
1-1/3 cups diced fully cooked ham
1-1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
Dash pepper
2 dashes chili powder
1 tablespoon soy sauce
In a small skillet, cook and stir eggs in oil over medium heat until eggs are completely set. Remove and set aside. In same skillet, cook the rice, ham, garlic powder, ginger, pepper and chili powder if desired until heated through. Stir in soy sauce and reserved eggs. Serve immediately.

Ham and Cheesy Noodle Casserole

found on real mom kitchen
from The Open Pantry

Saute:
2 tbsp butter
1/4 cup chopped onion
1/2 cup chopped green pepper (I left the green pepper out)
Stir in:
1 can cream of mushroom soup
2 cups Swiss or cheddar cheese (I used cheddar)
1 cup sour cream
2 cups cubed ham
1 8 oz package egg noodles, cooked (I used shell macaroni because that’s what I had)

Mix all of the ingredients together. You can sprinkle additional cheese on top if you like (I did of course). Bake at 350 degrees until bubbly or golden brown.

Cinnamon Bun Pancakes

from real mom kitchen & pioneer women

1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cups Butter, Melted
1 Tablespoon Vanilla
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
Serve warm with maple-butter icing drizzled over the top. Makes 12 pancakes.


Maple-Butter Icing (I recommend doubling the recipe)
1 cup Powdered Sugar
¼ cups Butter, Melted
Dash Of Salt
1 Tablespoon Maple Syrup
¼ cups Whole Milk (more If Needed)
Whisk all ingredients together until smooth, adding the milk slowly. Add enough mil for desired consistency.

Speical: Granola Bars

from mealplanning mommies

Ingredients
4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips

Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
Lightly press mixture into the prepared pan. (I used aluminum foil under it so that it would be easy to pick up later)4. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Mint Brownies

Recipe by Sarah @ Our Best Bites

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1-2 T milk
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9x13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.


Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.


With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.


Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.


While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.

Golden Buttermilk Syrup

from my sisters kitchen

1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon baking soda


Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately over pancakes or waffles.

Caramel Buttermilk Syrup

3/4 c. buttermilk

1 1/2 c. sugar

1 stick real butter

2 Tbsp. corn syrup

1 tsp. baking soda

1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes.
When it's done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.Give it a good stir to mix in the foamy top. Enjoy!

*Either of these are amazing on ice cream or chocolate waffles, or both together!*