Baked Tortilla Chips

I like this recipe because the chips are not fried they are a healthier alternative to the normal tortilla chip!
  • 12 corn tortillas
  • Parchment Paper
  • Cooking Spray
  • Salt (Optional)

  1. Line cookie sheet with parchment paper
  2. Using a pizza cutter cut corn tortillas into 1/4’s
  3. Place corn tortillas on parchment paper, then lightly spray with cooking spray add salt if desired
  4. Cook on 350 degrees for 12-15 minutes

    Chili con Queso Dip

    I love love love this recipe. This is another family tradition. My Mom acquired this recipe from a restaurant that was located in Houston, TX when I was a kid. My parents where good friends with the owners and were there all the time.  

    When the restaurant went out of business, the owners gave my Mom the recipe as a parting gift for my parent’s patronage throughout the years. The original recipe makes about 50 gallons. My Mom cut the recipe down to a regular recipe.
    • 1/2 large bell pepper diced
    • 1/2 large onion diced
    • 1 tabs margarine
    • 10 ounces cheddar cheese
    • 12 ounces Velveeta
    • 1 cup of milk


      This recipe requires a double boiler.

      Sauté onion and bell pepper in the margarine for 4 minutes on the top half of the double boiler while the bottom half of the double boiler is

      coming to a boil on another burner. *By the way if you see this horrible scale at Ikea don’t buy it… yes, it’s that bad!*
      add milk and cook for 3 minutes
      Place the top half of the double boiler on the bottom half
      add the Velveeta cheese and the cheddar cheese

      Stir until all the cheese is melted then cook to a smooth constituency.
      Serve on tortilla chips

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      Family Tradition Taco’s Meat

      This is a staple in our home. Tacos are such a favorite of everyone’s. I grew up with my mom making this recipe, and just love it!! I think it’s better than most restaurants. You can spice it up or cool it down easy enough by adjusting which type of Rotel you use. I use the mild Rotel but whatever works for you!
      • 2 pounds ground beef (90/10)
      • 1 medium diced onion
      • 1 medium diced green bell pepper
      • 3 small cloves of garlic minced
      • 1/4 tsp. cumin
      • 1/8 tsp. pepper
      • 1/4 tsp. salt
      • 1 can Rotel 
      • 1 14oz can diced tomatoes
      Lightly brown 2 pounds of ground beef then drain off any fat

      Add onion, bell pepper, and garlic cook until the vegetables are tender

      Add Rotel, diced tomatoes, salt, pepper, and cumin

      Cook until the liquid cooks down around 45 minutes on medium

      Serve in Taco shell or flour tortillas or on chips! This makes a great taco salad too

      Don’t forget the toppings we like lettuce, tomatoes, cheese and sour cream

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      Pumpkin Spice Muffins

      I would have loved to feature the entire pan of these muffins,
      but I was doing good to get them out of the oven before my family
      snarfed them all down. This is a wonderful recipe, and the smell is
      devine! I made these last night, and they are all gone today.
      Thank you so much for this recipe Jmelyn. If you would like to have
      your recipe featured please email me at
      along with a picture when possible.

      Makes two loaves or up to 24 muffins

      • 2 cups canned pumpkin
      • 3 cups sugar
      • 1 cup water
      • 1 cup vegetable oil
      • 4 eggs
      • 3 1/3 cups all-purpose flour
      • 2 teaspoons baking soda
      • 2 teaspoons cinnamon
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1/2 teaspoon nutmeg
      • 3/4 teaspoon ground cloves


      1 Heat oven to 350.

      2 in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.

      3 Beat until well mixed.

      4 Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.

      5 Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

      6 Grease two 9 x 5 inch loaf pans and dust with flour.

      7 Evenly divide the batter between the two pans.

      8 Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.

      9 Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

      10 Slice and serve plain, buttered, or with cream cheese.


      White Chicken Chili with PAZAZZ

      My original intention was to make the Bush’s recipe.
      After looking it over I decided it didn’t have enough “pazazz”!
      This recipe on the other hand is loaded with pazazz and fantastic!


      • 3 tablespoons margarine
      • 1 medium onion, finely chopped
      • 1 medium bell pepper, finely chopped
      • 1 (4 ounce) can chopped green chiles, drained
      • 3 tablespoons all-purpose flour
      • 2 teaspoons ground cumin
      • 1/2 teaspoon garlic powder
      • 1/2 teaspoon onion powder
      • 2 (16 ounce) cans great northern beans
      • 1 can of Rotel  
      • 1 (14.5 ounce) can chicken broth
      • 2 cups finely chopped cooked chicken breast


      1. In large skillet, saute onion and bell pepper in margarine for 5 minutes or until transparent.
      2. Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.
      3. Add beans, Rote, and chicken broth; bring to a boil.
      4. Reduce heat; simmer for 10 minutes or until thickened.
      5. Add chicken; cook until hot.

      You can garnish with cheese, tortilla chips, sour cream or salsa.


      Sweet Cornbread Muffins

      • 1 1/2 cups flour
      • 2/3 cup sugar
      • 1/2 cup cornmeal
      • 1 tablespoon baking powder
      • 1/2 teaspoon salt
      • 1 1/4 cups milk
      • 2 large eggs, lightly beaten
      • 1/3 cup oil
      • 3 tablespoons butter or margarine, melted

      1. Preheat oven to 350°F Grease 8-inch square baking pan or 12 muffin tins
      2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
      3. Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
      4. For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.


      Roasted Garbanzo Beans/Chickpeas

      This is a really interesting recipe. I had never had Garbanzo Beans/Chickpeas in my life until tonight. Roasting them turns them into a nice healthy crunchy snack. I would compare them to a corn nut. Not as good as a corn nut, but still a very good healthy snack. Be sure to watch them really well the last 20mins because they tend to get done quickly. Some of mine got over cooked. The bad part is they are different sizes so it can be difficult to get them all cooked and not have some of them over cook.
      • 2 (15 ounce) cans garbanzo beans (chick peas)
      • cooking spray/Olive oil
      • 1 tablespoon cajun seasoning, heaping
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • cayenne, to taste

      1. Drain garbanzo’s in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
      2. Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
      3. Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
      4. Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
      5. Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!