Last night I made some Baked Creamy Chicken Taquitos. It’s a recipe I got from my cousin Natalie Burt when we visited her in Colorado. It was so yummy.

The chicken mixture 

Baked Creamy Chicken Taquitos

Natalie Burt

1/3 c. (3oz) cream cheese
1/4 c. green salsa
1 T. fresh lime juice
1/2 t. cumin
1 t. chili powder
1/2 t. onion powder
1/4 t. granulated garlic
3 T. chopped cilantro
2 T. chopped green onions
2 c. cooked, shredded chicken
1 c. grated pepper jack cheese
6 inch corn tortillas

I made mixture and then baked on a cookie sheet at 350 until bubbly.

If you want to freeze these, you can place the unbaked Taquito in a single layer of a baking sheet and place in the freezer for 2 hours until frozen to hold shape.  Then transfer to a freezer safe container and they will keep for up to 3 months.  To bake, follow the same instructions, increasing the baking time by 10 minutes.

Last night I also decided to make my Christmas glass block from Ben Franklin. I had made a pumpkin version for Halloween and thought it was cute/easy so I decided to do one for Christmas. It turned out pretty cute I think. Again total cost was about $25 from Ben Franklin.

Supplies...

Finished product. Took me about 15-20 mintues.