Southwestern Chicken Egg Rolls

Ben and I loved these! and the dipping sauce. Yum!

Southwestern Chicken Egg Rolls

2 boneless skinless chicken breasts, cooked & cubed
1/2 red bell pepper, diced
2 T. green onion, sliced
1 can or 1 c. frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t. cumin
1/2 t. chili powder
1/2 t. salt
Dash of cayenne pepper
2 c. shredded cheddar cheese
Flour tortillas

Avocado Dipping Sauce:
1 c. ranch dressing
1 avocado, seeded and mashed
Juice of 1 lime
Salt, pepper and cayenne to taste

Directions:
Cook chicken breasts. Cut the chicken into pieces and place in a large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions and diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at 400 degrees until golden brown. Dip the rolls in the dipping sauce that has been pureed until smooth.

Cake Batter Crispy Treats

Cake Batter Crispy Treats

3 TBSP butter
1-10 oz bag of mini marshmallows
1/4 cup yellow cake mix
6 cups rice krispies cereal
1-1.75 oz container of sprinkles


Melt butter in large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so it's combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. (spraying a knife with non-stick spray helps when cutting)

Recipe and picture from howsweeteats

Cake Batter Truffles

Cake Batter Truffles

1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1 cup yellow cake mix
1 tsp vanilla
1/8 tsp salt
about 1/4 cup milk

Hand mix:
2 Tbsp sprinkles

Also needed:
Vanilla Melting Chocolate

Beat together butter and sugar using an electric mixer until combines. Add remaining ingredients (add milk slowly til it makes a dough-like consistency) Mix in sprinkles by hand.
Roll into 1" balls and place on wax paper or tinfoil lined cookie sheet. Chill in fridge for 15 min.

While dough balls are chilling, melt vanilla melting chocolate and dip each one. Place back onto lined cookie sheet, top with additional sprinkles if desired.

Chill cake batter truffles in fridge until serving. Makes about 30 truffles.