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Happy Halloween Chocolate Cupcake Recipe

Here is a really classic chocolate cupcake recipe with buttercream milk chocolate frosting, seriously a perfect combination by itself. A little boo with candy corn is added to make a festive
Happy Halloween to get you in the Spirit!
 Nothing to complicated and the kids will love making them too!

Dark Chocolate Cupcake Recipe:
Adapted from Hershey's Chocolate Can!
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1/2 cup oil
1 cup milk
2 teaspoons vanilla
1 cup boiling water
mini marshmallows
candy corns
Heat oven to 350 degrees. Prepare and line cupcake tins or this makes two 9 inch round cakes. Combine dry ingredients in a medium size bowl.  Add the eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in the water. Bake until the tooth pick comes out clean in the centers around 25-30 minutes.
Chocolate Buttercream Frosting:
1 stick melted butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
Beat all together on medium speed until smooth and creamy.
Use a large star tip to decorate cupcake. Put a tooth pick full of frosting on the bottom of  a mini marshmallow to adhere to the cupcake top. Slant a candy corn off to the side of the marshmallow. Dot the eye using a tooth pick with frosting.

Stove Top Cinnamon Sugar Almond Recipe

Simple recipe for coated almonds. Here is one recipe that will be perfect anytime for any reason to snack on!

1 cup white sugar
1 cup water
2 cups almonds whole and unsalted
1/4 cup butter
1 teaspoon vanilla or a drop of cinnamon oil
mixture of cinnamon and sugar for garnishing.

Generously oil a cookie sheet or use parchment paper.
Heat the sugar and water in a heavy duty pan until it reaches 234 degrees using a candy thermometer. Around 4-5 minutes.
Add 2 cups whole unsalted almonds. Mix until well coated stirring on high heat until it reaches light brown stirring constantly. Remove from heat. Add 3 tablespoons butter and vanilla.  Mix all together. Spread on a prepared parchment lined pan and sprinkle with a mixture of cinnamon and sugar while still hot. Cool and enjoy!

Baked Apple Cider Doughnut Recipe

One of my favorite times of the year fall eating these baked apple cider doughnuts!

I like to smooth over the thick batter with an index finger moistened with water before baking.
Also make sure the apple is cut into fine bits.

They smell wonderful baking!

Baked Apple Cider Doughnut Recipe
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 egg
1/2 cup apple cider
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup sugar
1/3 cup canola oil or butter
1/2 teaspoon salt
2 small McIntosh apple finely minced or other tart style apple

In a heavy duty electric mixer bowl, add the oil or butter and sugar. Beat around 3 minutes. Add the egg, cider. Stir in the flour, baking powder, baking soda, salt and all the spices adding by folding in the finely diced apple last. Spoon into prepared sprayed and greased doughnut pans. Bake at 350 until browned around 25 minutes or until lightly browned. Makes 12 full size baked donuts.

 Apple Cider Buttercream Glaze:

1 1/2 cups powdered sugar
1/4 teaspoon cinnamon or more to taste
a few teaspoons apple cider
2 tablespoons softened butter
Mix together until free flowing.
Drizzle over cooled doughnuts, sprinkle with colored candies.
Great served with warmed apple cider and a cinnamon stick! Decorate them in orange frosting for Halloween parties too!

More doughnut recipes:

Corn Fritter Doughnuts
Feast and St. Joseph's Day Doughnuts
Mini Coconut Doughnut holes
Baked mini apple Doughnut holes
Baked Blueberry Crumb Doughnuts
Baked Pecan Pumpkin Doughnuts
Baked Vanilla Doughnuts with White Gananche
Baked Dark Chocolate Doughnuts

Check out this link for more 

Pumpkin Custard Pudding Video and More Pumpkin Recipes

Here is the best of the best recipe collection I use throughout the fall Pumpkin season. My favorite time to roast pie pumpkin and then get creative. Making fresh pumpkin just make the whole experience special and the recipe. The family always enjoys the smell of fresh roasted pumpkin along with baked pumpkin favorites. You will find all the links below along with this delicious custard pudding recipe that can be used in parfaits and fillings. Even as a side dish along with that Turkey dinner you will love this recipe and the smell that adorns your kitchens while its cooking.
 Have a great fall season and a great journey of wonderful Pumpkin delights awaits you!

Pumpkin Custard Pudding Recipe

1 3/4 cup heavy cream or half an half ( you can also use milk if you like)
1 15 oz. can of pumpkin puree or fresh pumpkin
3/4 cup brown sugar
3 eggs beaten
1 teaspoon vanilla
1 1/4  teaspoons cinnamon
pinch of nutmeg, ginger or allspice
1/2 teaspoon salt
Beat until smooth.

Prepare a 2 quart casserole dish and spray heavy with with cooking oil or brush with butter. Pour pumpkin mixture in the prepared dish. Bake at 350 degree preheated oven until set around 55 to 65 minutes check the middle with a knife that comes out clean in the center.

For more pumpkin recipes visit some of the links below:

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

+claudia lamascolo  Author

Dutch Apple Blueberry Pie Recipe

Here is a great combination of flavors to keep your summer alive and begin the fall. There is nothing like the smell of homemade apple pie and the blueberries still give you the taste of summer. The best of both worlds in one crust! The topping is a mixture of cinnamon, flour, butter and brown sugar. The Dutch Crumb topping for me is the best part to save for last!

4 apples pared and sliced
1 cup blueberries
2 tablespoons cornstarch
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 uncooked prepared pie shell deep dish

Clean, pare and slice apples. In a medium size bowl add the apples, blueberries, corn starch,  sugar, lemon juice and cinnamon. Mix together until well blended.

Dutch Apple Crumb topping:
In another bowl add :
3/4 cup brown sugar
1 teaspoon cinnamon
1 cup flour
2 tablespoons butter softened
Mix until crumbly.

Place the apple/blueberry mixture in prepared pie crust dish, sprinkle with Dutch crumb topping. Bake on 350 until browned and bubbling around 45 minutes.

Pumpkin Whipped Dip Recipe

For a festive season and pumpkin lovers, here is the perfect solution for the kids at a party. A whipped topping pumpkin dip that you can almost serve like a cold fondue. Setting this up with a tray of your favorite fresh fruits, cookies, cakes and other treats this one will be a big hit with everyone! Easy and quick to take along for that last minute get together too!

16 ounces container of whipped topping non dairy
1 box instant French vanilla or regular vanilla pudding
1 can pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger and nutmeg or pumpkin pie spice

Mix the puree in a bowl with whipped thawed topping and add the dry package of pudding with the spices. Mix until all is blended together evenly. Pour into a big parfait dish and garnish with nuts if desired. See below for dipping suggestions.

Make a tray assortment for dipping: small thin chocolate bars, cinnamon graham crackers, bananas skewers with cherries, marshmallows, grapes, pineapple and apples slices. Cheesecake bites, cinnamon rolls cut into small bites and assorted shortbread or chocolate cookies go well too, especially ones that have cinnamon in them! Enjoy!

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts
+claudia lamascolo  Author

Impossible French Fruit Pie Recipe

I found this recipe on the Betty Crocker site and totally adapted it using a different idea.  I made two pies, the one that's above pictured, is all apples with apple streusel cinnamon muffin topping. Then I adapted another by using the same kind of muffin mix but instead of using apples I added pears and blueberries below. With the addition of more spices, these pies were a great success. What an amazing transformation in the oven. To me it's a dream pie, no rolling, no crust to make and hardly any mess to clean!  I have now tried this with pears, apples, peaches, blueberries and also in combination with one of more fruits in the same pie. Just buy a coordinating muffin mix,  for instance, apple cinnamon mix really was perfect with this one!  I think it's one of the easiest desserts you can make in a pinch. It's a quick throw together and it taste great. Add some of your favorite ice cream or whipped cream on top as a garnish and it's perfect!

Here is, the easiest pie ever and with the perfect name:

 Impossible French Fruit Pie!

3 large pears, apples or peaches, peeled, cored and sliced or mix them( I used bartlett pears and will be using a package of apple cinnamon muffin mix)
1 cup blueberries mixed in with the pears, apples or peaches (whatever your using) or whatever other berries you like
1/2 teaspoon cinnamon or more to taste
1/4 teaspoon each nutmeg, ginger and cloves

Note: if you aren't using the berries just omit them, you can add 1 more sliced fruit of your choice.)

Toss the fruit and spices all together in a bowl and then prepare your pie plate. Spray with an oil spray add the fruit and spice mixture to the pie plate.

Batter :

Beat together in a bowl until blended:

1/2 cup muffin mix, (apple cinnamon, cinnamon, blueberry, peach, lemon or whatever you like that goes good with the fruit you pick!)
1/3 cup sugar
2 eggs
1/2 cup milk
2 tablespoons melted butter
1/4 teaspoon cinnamon

Pour this over the top of the apple mixture.

Streusel Topping:

2 tablespoons butter softened
1/2 cup muffin mix (I just use the rest of the package if there is a little more no problem)
Optional: 1/4 cup chopped nuts (walnuts or pecans)
1/4 cup brown sugar

Mix together until crumbly. Evenly spread over the batter mix and apples

Bake in a preheated oven of 325 degrees for 45 minutes or until center comes out clean using a tooth pick with a golden browned on top.

All you need is some creativity and you can make your dream pie!

+claudia lamascolo  Author

Ham, Potatoes, Cabbage, Tomatoes and Herb Soup Recipe

When that rainy day or cool weather comes, nothing warms me up better than this comforting cabbage and ham soup.
The best thing about this soup is it's not difficult to make and feeds a hungry bunch!  This is comfort food, if you want to make something that will linger in your mind this is it!
1 cup carrots
2 stalks chopped celery
2 cups cubed ham
1 head cabbage cut into wedges
2 plum tomatoes cubed
1 small 16 oz can diced tomatoes
you can add 1 chopped onion if you like (not a fan of them)
4 potatoes peeled and cubed
1 tablespoon each chopped herbs basil, oregano, rosemary, parsley
2 tablespoons minced garlic
salt, pepper and cayenne to taste
3 cups chicken broth for heartier flavor or just use all water

Fill a 5 quart large pot with water half the pan full (not using chicken broth add 3 more cups). Add the broth, cabbage, tomatoes, potatoes, ham, celery, carrots, fresh herbs, garlic and spices. After adding all the vegetables if there is more space add more water to fill leaving 3 inches below top of 5 quart pot. Simmer on low for around 1 1/2 hours.  You can also do this in a crock pot on low 8 to 10 hours adjusting to the size, leave 3 inches from the top of the crock pot as above instructions.

+claudia lamascolo  Author

Southwest Style Spinach Zucchini Skillet Recipe

A great side dish with any meal, especially steak!  We love this combination of vegetables. Great flavors and really easy to make. The best thing about this little skillet of vegetables is they are all good for you too! Bonus!

Here's what you'll need:
1 bag fresh spinach
1 sliced zucchini
1 cup frozen corn
1 bell pepper sliced thin
3 sliced plum tomatoes
4 cloves minced garlic
salt, pepper, cayenne pepper and chili powder to taste. I use around 1/4 teaspoon each
4 tablespoons olive oil
3 tablespoon lime juice
In a large fry pan add the oil and heat the pan on medium heat. Add the vegetables with the seasonings added. Saute until your happy with the firmness of the vegetables. When done, add the lime juice and serve.
+claudia lamascolo  Author

Chicken Proscuitto Mozzarella Slider Recipe

Sliders have been a big crowd pleasers in the last few months. Of course you can make just about anything you want in this neat little bundle. The ideal sandwich is so versatile.  Here is an Italian style slider you can surely impress them with! Great addition to your game days and little get together brunch idea.

2 thinly sliced boneless chicken breast
12 slider buns
12 slices of proscuitto or fried bacon
12 slices of mozzarella slices
Italian homemade dressing
Garlic minced in olive oil
1 egg white beaten
Italian flavored bread crumbs
1/4 cup grating cheese
canola oil or frying

In a large zip lock bag, add 2 cups of bread crumbs and 1/4 grating cheese.  Dip the chicken breasts into egg whites then into bread crumbs. Fry in heated oil in a large pan of canola oil till browned on both side. Drain on paper towels. Note:  For less calories, place on a baking sheet and bake until browned around 25 minutes on 400 degree oven. Drizzle with olive oil.

Toast the slider buns brushed with the olive oil and topped with minced garlic until browned.
Place the chicken on the bun topped with mozzarella and proscuitto or bacon. Drizzle with Italian dressing to the top and serve.

Italian Dressing:
1/2 teaspoon each parsley, oregano, basil and garlic powder
pinch of cayenne pepper
salt and pepper to taste
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar

Blend all together.
+claudia lamascolo  Author

Mom's Applesauce Raisin Nut Muffins or Loaves Recipe

When I was growing up we used a lot of ingredients that were leftover in baked goods. Mom used to always serve applesauce with our pork chops and we would always have a lot leftover. I can remember her saying well before this sours we got to use it up. I would help get all the ingredients together and it always amazed me how she could whip up a batch of muffins, quick bread or even pancakes from using sour cream, applesauce or whatever else might be just on the edge of a throw away. Always a basic recipe turned into something wonderful! Here was her leftover muffin recipe for (what to do with applesauce and sour cream recipe) muffins and loaves. We love this one!  Perfect for gift giving as it holds up very well even traveling or sending in the mail!

Mom's Applesauce Raisin Nut Muffins or Loaves Recipe

Preheat oven to 350 degrees. Prepare 36 muffin tins with liners or 2 large loaves or other pan of choice. Grease well. I usually do 12 muffins and 1 large loaf.

In a large bowl beat together:
3 eggs
2 cups sugar
1 cup oil
Beat together until well blended.

2 cups applesauce
1/2 cup sour cream

Beat in:
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder

Optional :
1 cup raisins, craisins, chopped figs or dates
1/2 cup coarsely chopped walnuts or other nut you prefer

Bake in preheated oven at 350 around 55 minutes or until the center comes out clean with toothpick.
I usually bake the muffins around 40 minutes as they cook a lot quicker.

+claudia lamascolo  Author

Homemade Herb Dough Recipe Mushroom Margarita Pizza

I am not sure what you will like more the dough or the toppings here. This dough also makes a great loaf of bread but I have to say it sure kicks up the taste of this pizza with all the herbs in the dough!
Here is the link below for the pizza dough and the recipe for the pizza that follows.

1 Recipe of Herb Potato Bread Dough
1 pound baby bella sliced mushrooms cleaned boiled and drained
3 cloves minced garlic
2 tablespoon butter
olive oil for drizzling
1/4 cup Romano (Locatelli brand cheese)
3 leaves of fresh Italian basil
1 or 2 sliced Roma plum tomatoes
1 teaspoon each fresh oregano, parsley or dried if none available
salt, pepper and cayenne pepper to taste
shredded mozzarella cheese

In a small dish mix grating cheese, 1 teaspoon fresh oregano or dried, parsley chopped, salt, pepper and cayenne.
Stretch dough on a greased pan or parchment paper. Melt butter and brush the top of the crust. Add minced garlic evenly.  Top with mushrooms, tomatoes, sprinkle with the cheese mixture. Add shredded mozzarella on top. Drizzle with olive oil.  Bake on 420 degree hot oven until the crust is browned. Take out of oven and put the fresh basil on top. Serve warm.


Pumpkin Pistachio Biscotti Recipe

What hits the spot better than cappuccino and pumpkin cookies in the fall to warm you up? I would say not much if your a fan of both! Here is a perfect quick afternoon pick me up. Sometimes when you need to celebrate the beautiful fall colors setting in and Holiday creeping up this will get you motivated to start planning those special flavors that shout fall, these are it! Pumpkins, flavored coffees, pretty colorful leaves changing and before you know it the Holiday baking begins.
Try this flavor you will be pleasantly surprised especially when dunked in coffee (smile).
Pumpkin Biscotti

3 1/2  cups flour
1/2 salt
2 teaspoons baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and dash of cloves mix together

2 eggs
1/2 cup pure pumpkin puree
1 cup coarsely chopped toasted pistachios
2 tablespoons olive oil or butter
1 teaspoon pure vanilla extract

Topping to brush before baking
1 egg white beaten or use the whole egg either way it works fine
Preheat oven to 375 degrees.

Get a large cookie sheet ready with either parchment paper or silpat mat works great!
In a medium skillet sauté the pistachios in butter or olive oil.

In a large electric mixer bowl, add all the dry ingredients. Place the mixer on stir and add in the eggs, puree until the dough comes together. If the dough will not form because of dryness depending on altitudes then add 1 tablespoon of milk at a time to the dough until is holds together perfectly.  Add in the nuts.

Mold two long shaped logs onto the cookie sheet around  2 inch x 10 inch long. Wet your hands to shape if you have problems holding the dough together. I find the mixer to do a great job getting the dough to form.

Drop oven temperature to 350.

Brush tops with egg, sprinkle with sugar and bake until lightly browned around 30 minutes.
Cool slightly, place on a cutting board and cut them on a slant.
Place back on the cookie sheet and lower the oven to 325, toast them until brown on both sides turning once.


Drizzle a combination of cinnamon and powdered sugar frosting over the tops or dip the ends in melted chocolate then more chopped pistachios.

For more pumpkin recipes visit some of the links below:

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

+claudia lamascolo  author

Slice and Bake Holiday Cookie Recipe

The best thing about slice and bake cookies is you can color them to any theme Holiday you want!

These are lemon flavored butter cookie tinted with orange, yellow and left the third section white. I dont think you'll find a more buttery tasting cookie than these. Almost like shortbread but better and perfect for the Holiday. A versatile cookie for whatever event or Holiday theme you have in mind, make the color to match or leave them plain, as as simple elegance. Simple dough. They can be frosted, dusted with powdered sugar or cinnamon sugar. They freeze well and perfect for any holiday!

Basic Recipe for Slice and Bake Cookie Recipe

2 cups flour
3/4 cup butter (at room temperature)
1 cup sugar
1 egg (at room temperature)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract

Mix the flour, salt and baking powder together in a measuring cup or bowl set aside.

In a heavy duty electric mixer beat the butter and sugar till light around 4 minutes. Add the egg and vanilla, blend evenly. Pour in the flour mixture and beat on low speed until dough comes together.

Turn the dough onto some wax paper and shape into a 12x2inch long. Wrap in wax paper or plastic wrap and freeze for 2 hours. Keep turning every half hour not to lose it's shape. Slice rounds to 1/4 inch thick or 1/2 inch thick for a softer cookie and bake and place on a parchment lined cookie sheet at 350 degree preheated oven. Bake anywhere from 4 to 8 minutes depending on the thickness and if you want crisp cookies or soft. You can either make a few and then return the dough to the freezer or bake them all and freeze the cookies and take out as needed.


Tint the dough by separating the dough into three sections before freezing it. Tint each part to whatever color and flavoring you would like by Holiday or event as you like. I left one of them white.

You can make green and red for Christmas, pink and blue for a baby shower, red, white and blue for a Patriotic Theme or even Easter with pastels of your choice. The list is endless! Or just try some of the flavors below leaving plain not colored.

The flavoring in these are lemon. Roll each piece out  on a board measuring to the same size. Place on a sheet of wax paper. Stack one on top of the other roll up like a jelly roll making sure all the middle colors are covered and the ends are tucked in.

 After you roll this up freeze the dough in a tube to hold the shape (I used a paper towel holder,  cut up the middle) freeze for 2 hours, turning over every half hour or so.

Proceed to slice with a sharp knife, place on parchment paper or silpat mat and bake as directed above.

See below for making slice and bake cookies with different flavorings.

Flavored Cookies:

Coffee: add 1 tablespoon in with the egg.

Almond: substitute almond extract and add 1/4 cup chopped almonds with the egg or for Pistachio add 1/4 chopped pistachios along with the almond extract with 1 drop of green food coloring

Chocolate: add 1/2 cup unsweetened cocoa powder, another 1/2 cup sugar and reduce the flour by 1/2 cup (add in the flour mixture section.)

Cherry: add  1 teaspoon cherry flavoring with 1/4 cup chopped maraschino cherries

Lemon: add 1/2 teaspoon lemon extract and 1 teaspoon lemon zest
 in with the egg

Orange: Add 1 1/2 teaspoons orange zest 1/2 teaspoon vanilla and 1 teaspoon orange juice in with egg

Spice: Add 1 1/2 teaspoons cinnamon, 1/4 teaspoon allspice, pinch of ginger to the flour mixture and optional: add 3 tablespoons mini chocolate chips

                      Make Coordinating Colored              Sugars to roll the edges in click here

Baby Shower Idea's

+claudia lamascolo Author

Southwest Chicken Bean Tortilla Recipe

Southwest food has become a favorite for us. Since our visit to Arizona and the different tastes  that come together so nicely, I continue to experiment of recipes we can enjoy that are quick and easy to prepare like this one.  Check out the recipe links at the end if you love Southwest Cuisine!
1/4 cup water
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
optional: cayenne pepper to taste for more heat

2 cups chicken chopped into small cubes
1/4 cup thinly sliced black olives
3/4 cup canned black beans, rinsed and drained
1/2 cup salsa or taco sauce
4 (8-inch) flour tortillas
Shredded monteray cheese or extra sharp cheddar

Optional Garnish:
1/4 cup finely chopped jalapeno pepper
 Shredded monteray cheese or extra sharp cheddar
Sour cream
1 lime Freshly squeezed  juice mixed with 2 tablespoon olive oil
Avocado slices

Cooking spray

Bring first 7 ingredients to a boil in a small saucepan. Stir in chopped chicken and olives.  Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla, sprinkle with 2 tablespoons cheese. Roll up.  Coat a cookie sheet with cooking spray. Place the tortillas on the cookie sheet, sprinkle with more cheese and bake on 400 degrees until the cheese melts and heated. Garnish with more olives and chopped peppers, sour cream, a little lime juice and avocado slices if you like.

Like Southwest Foods? Try some of these recipes:

Southwest Soup
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Southwest Crockpot Corn Pudding
Southwest Salad Potatoes
Southwest Sausage Cheddar Scones
Southwest Arizona Vacation and Pumpkin Bread Pudding
Southwest Tequilla Chicken
Homemade Flour Tortilla
Grilled Filled Avocado's
@claudia lamascolo  Author

Ham Pinwheel Rollup Appetizers

Not sure you will find a faster or easier recipe than this one .. an appetizer with ham. This rollup appetizer using a flour tortilla can be adapted to anything you like in combinations. All you have to do is mix a few ingredients, spread it on your favorite flavored tortilla and a perfect snack or appetizer is born!

Tuck and fold in the sides. Roll and cut! 
You can store them in the refrigerator until the party, occasion or event then slice them! A perfect finger food for any party or gathering!
Here is all you do!
Cold Cut Ham around 1 pound (double all ingredients for a large party)
1/2 cup mayonnaise
1/4 teaspoon garlic powder
pinch of cayenne pepper
salt and pepper to taste
6 small flour tortilla or 4 large any flavor
shredded lettuce
Optional: sliced tomatoes, olives, jalapeno peppers, chopped bell peppers, shredded provolone, cheddar or mozzarella cheese, crushed drained pineapple
In a food processor pulse the ham till fine. Fold in the mayonnaise, salt, pepper to taste and garlic powder. Spread on a flour tortilla add in any other optional items on top. Roll up folding all sides in together tightly. Slice pinwheels and serve or refrigerate until ready to serve.