I have always loved to cook and I used to run a popular cooking blog, called, well, err, The Cooking Blog. I shut it down a few years ago and this a collection of my favorite recipes that I think are worth sharing. I hope you enjoy them and if not, let me know in the comments.
In a bowl, add the chicken, red bell pepper, onion, jalapeño, and taco sauce, and mix to combine. Set aside.
Cut each tortilla in half. Evenly spread about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture on one half of the tortilla.
Roll the tortilla into a cone starting from the cut edge making sure not to push the ingredients out of the tortilla.
Place a wide mouth jar or glass in the center of a parchment paper-lined baking sheet.
Create a ring around the jar with the tortilla cones. The point of the cones should be in the center, touching the surface of the jar. There should be about 13 cones in the first layer.
Sprinkle both cheddar cheese and Monterey Jack cheese over the first layer of cones.
Start the second layer of cones by placing one cone on top and in between 2 cones in the first layer. Continue this process with the rest of the cones. There should be 3 full layers of cones with 3 left to fill some of the empty space in the top.
Sprinkle the rest of the cheddar and Monterey Jack on top of the blooming quesadilla. Remove jar from center of ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15 to 20 minutes.
Transfer to a plate. Place dip of choice inside the ring. Top with desired garnishes.
Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Lower heat and cook for 3 minutes. Put half of mixture through a blender to mince but not to puree. Return to remaining half of mixture. Cool and refrigerate tightly to use in a few weeks. Freezes well for 6 months.
For hot salsa, add 1 teaspoon canned green chopped chilies or to taste.
2 3/4 ounces canned red peppers, diced and drained
Cut processed cheese into chunks no more than 1 inch thick. Spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients. Spread all remaining ingredients evenly over the top of the processed cheese.
Cover with a microwavable plastic lid and microwave on high for 2 minutes. Stir. Repeat the microwave process and stirring process until melted. Serve with your favorite tortilla chips.
Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside.
Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.
Remove from pans; cool on wire rack. Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4-1 1/2″ licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake.
Place 3″ piece licorice string on back half of each cupcake for tail.