Chicken Tacos

I just found this recipe, and since I am trying to be more 'domestic-y' I decided to try this from scratch taco recipe. It took a bit longer to make than I expected (If I had a food chopper or something, it would have been a lot faster), but it was yummy! Even Sean liked it!

Ingredients:
1 Tb vegetable oil
1/2 c minced onions
2 minced garlic cloves (is it just me or do raw garlic cloves kind of smell like skunk?)
1 serrano chili, minced
1/2 c tomato sauce (I used a little more cuz it looked dry)
1 tsp cumin
1/2 tsp salt
3 1/2 c shredded, cooked chicken (canned worked great)

Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and saute until the onion has softened, about 6 minutes. Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken until heated through, about 2 minutes. Serve in tortillas with toppings of your choice.

I also made up my own recipe for salsa to go with it. Sorry, mom, no blender.
Salsa:
Chop up 4 tomatoes, a jalapeno pepper, 1/2 an onion, and a small bunch of cilantro. Sprinkle with garlic salt and salt. I also squeezed a lime over the top. It was great, especially with the tacos!

Hard Roll Bake

This is a Harrild Family tradition. Chris LOVES this meal and I don't make it nearly enough in his opinion. It is super easy and basic but tastes great!

1 lb ground beef
1 cup grated cheese
1 can cream of mushroom
onion (opt)
8 hard rolls

Brown meat - drain fat. Cut top of rolls and remove bread. Add cream soup and cheese to the meat and warm. Scoop mixture into rolls then wrap in tin foil. Cook 20 min @ 350 degrees. Caution...they are very hot!

Golden Graham Smores

3/4 cup light corn syrup
3 T. butter
1 pkg. chocolate chips
1 tsp. vanilla
1 pkg Golden Grahams Cereal (9 cups)
3 cups marshmellows

1) Grease pan (I use a cookie sheet)
2) Place Golden Grahams in a big bowl
3) Heat syrup, butter, and chocolate. Remove from heat; add vanilla
4) Pour chocolate mixture on top of the cereal; than add marshmellows and stir
5) Spread out onto cookie sheet

Peanut Butter Cookies

1 cup sugar
1 cup corn syrup
1 cup peanut butter
3 cups cornflakes

Bring sugar, corn syrup, and peanut butter to boil for 1 minute. Add cornflakes and spoon onto wax paper.

Cream of Broccoli Soup

20 oz. package of frozen chopped broccoli
2 cans cream of celery soup
1 can cream of mushroom soup
1 can cream of potato soup
16 oz. velveeta cheese
2-3 soup cans of milk (depending how thick you want it)

Combine all ingredients in slow cooker. Cover and cook on low for 3-4 hours

Easy Breadsticks

1 T. yeast
1 1/2 cups warm water
2 T. sugar
1/2 tsp. salt
3 cups flour
1/2 cube melted butter
Garlic salt
Season salt
Parmesean cheese

Dissolve yeast in water. Add sugar, salt and flour. Mix and knead. Let rise 10 minutes. Roll out on floured surface, about 1/2" thick. Cut into rectangles the size you want. Place on cookie sheet, brush with butter, sprinkle on salts and parmesean. Let rise until double in size. Bake at 350 for 12-15 minutes