Super Bowl Sunday School

Super Bowl Sunday I was signed up to bring cookies to the Sunday School kids.  I searched online and found an easy but cute idea.

This is from Betty Crocker and slightly adapted by me.
 Frosted Peanut Butter Football Cookies

2	pouchs Betty Crocker® peanut butter cookie mix
	Oil, water and egg called for on both cookie pouches
1	container Betty Crocker® Rich & Creamy chocolate frosting
1/2	cup creamy peanut butter
1	tube Betty Crocker® white decorating cookie icing

What they look like finished.

What they look like when they've been finished by Joanna!

1. Make cookie dough as directed on package. Shape dough into 1 1/2–inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4–inch thick.
2. Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
3. In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting. 

Cheater Chicken Tacos, Enjoyable Enchiladas and other Mexican Munchies

I've been on a Mexican food kick lately.  Maybe because I'm missing heat.  Here's what we had for dinner the other night.

Cheater Chicken Tacos. . .so called because I use canned chicken so it literally takes no time at all.

2 12.5 oz cans of chicken
Taco seasoning
3/4 c. water

Drain the chicken and warm in skillet.
Add the taco seasoning and water and then as they simmer together shred the chunks of chicken with forks.  Turn heat down and let simmer while covered until ready to serve on chips or tortillas.
Add whatever tacoy toppings you like. . . lettuce, tomatoes, onions, cheese, sour cream, salsa, hot sauce etc.
I serve these with Spanish Rice (Rice and Beans).  Feel free to top a tortilla with the rice and beans or add them to your chicken or beef tacos! 

Enchiladas
Package of 8 8" tortillas (fajita size)
1 lb ground beef
2 16 oz jars salsa
8 oz shredded extra sharp cheddar

Brown beef.  Drain and add one jar of salsa and half the cheese.
Simmer for 10 minutes.
Take a 9x13 pan and spread the bottom with salsa.
Scoop about 1/3 of the meat mixture into each tortilla and roll it up (place seam down in pan).
Drizzle with more salsa (or hot sauce if desired) and top with the remaining cheese.
Bake for 20 minutes at 350.

Serve with tacoy toppings.
Also try different salsas to see which you like. . .Fig REALLY likes peach salsa in these.  It makes them sweet but gives it a little heat.