Baked Steak Burritos

1/2

cup butter or margarine

1

package (1 oz) Old El Paso® taco seasoning mix

1 1/2

lb beef boneless sirloin tip steak, cut into thin bite-size strips

1

can (16 oz) Old El Paso® refried beans

12

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

2

cups shredded Cheddar cheese (8 oz)

3

medium green onions, thinly sliced (3 tablespoons)

1

can (10 oz) Old El Paso® enchilada sauce

1

cup shredded Mexican cheese blend (4 oz)

• 1Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
• 2Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• 3Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
• 4Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

Green Tea & Lavender Cupcakes

Basic Cup Cake Batter

Makes 12 little cup cakes

1 stick unsalted butter, room temperature
½ cup castor sugar
2 eggs
1 cup flour
20 mls milk

For the Matcha Tea cakes:
2½ tsp matcha tea powder
few drops vanilla

For the Lavender cakes: 
1 Tbsp dried Lavender petals
⅓ cup milk
few drops vanilla

- heat oven to 400˚F

- put 12 medium muffin liners in a muffin tin

- beat butter and sugar together until creamy. Add eggs one at a time and beat well. (For Matcha cakes, add vanilla here).

- add flour and mix until well incorporated. Add milk and mix.

- bake for 10 – 15 mins. Keep an eye on them, they will go from yumminess to dry and nasty in no time!
- allow to cool completely before icing.

To Make the Lavender Cakes:
- put milk and flowers in a small sauce pan and heat until the milk is piping hot, but not boiling. Remove from heat, cover and allow to steep for a good 20 to 30 mins.

- strain milk, add vanilla and use Lavender milk in place of normal milk in cup cake recipe.

To Make Matcha Cakes:
- add vanilla after eggs

- once batter is mixed, add tea powder and incorporate.

White Chocolate Icing for Matcha Cakes

75 g good white chocolate (using good chocolate makes a big difference)
60 g unsalted butter
2 tsp milk
Icing sugar, about 2 – 3 cups, sifted
3 Tbsp Cream Cheese

- melt chocolate, butter and milk together over a bain marie, stirring until smooth. Remove from heat and allow to cool for a minute.

- add sugar, a half cup at a time, until consistency of mixture is a smooth, easily spreadable paste. Add cream cheese and mix well.

Lavender icing

½ stick unsalted butter, softened
2 or so cups icing sugar, sifted
3 Tbsp Lavender Milk
a drop of blue and red food colouring

- beat butter until creamy. Add icing sugar a bit
at a time until a stiff icing is formed.
Add milk and mix, adjust consistency of
icing with sugar.

- in a small bowl, combine food colouring
with one teaspoon icing. Mix well.
Add to icing, little bit by little bit,
mixing very well in between,
until desired shade is obtained.

Thank you to Lick Your Own Bowl for an awesome recipe.

Shot Glass Popsicles

Raspberry, Banana and Rosewater Popsicles

1 cup raspberry pulp
1 large banana
½ cup fat free plain yoghurt
⅓ cup pear juice (or try apple)
¼ cup rosewater

Blend all ingredients in a blender until smooth. Pour into individual containers (I used large shot glasses), pop a popsicle stick into it and freeze.

To remove from glass, run the outside of the container under a warm tap for about 15 seconds and pull out the popsicle.

Light Dinners: BBQ Chicken Roll Ups

                                                                                            

6 cups coleslaw blend (cabbage slaw mix)

1/2 cup  KRAFT Light Ranch Dressing

1 small each green pepper and red pepper, cut into strips

1   onion, thinly sliced

1-1/2 lb. boneless skinless chicken breasts, cut into strips

1/2 cup  KRAFT Original Barbecue Sauce

Toss coleslaw blend with dressing; set aside.

Cookand stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add chicken; cook and stir 3 min. or until no longer pink. Stir in barbecue sauce; simmer 3 min. or until chicken is done, stirring occasionally.

Spoon chicken mixture down centers of tortillas. Top with coleslaw mixture; roll up. Cut diagonally in half to serve.

SUBSTITUTE

Substitute shredded cabbage for the coleslaw blend. For convenience, look for already shredded cabbage in the produce section of your supermarket.

VARIATION

Prepare using KRAFT THICK 'N SPICY Original Barbecue Sauce and whole grain tortillas.

Makes 6 servings
430 calories per serving

Kraft BLT Chicken Salad

8 cups chopped romaine lettuce

1 cup  halved cherry tomatoes

8 slices OSCAR MAYER Fully Cooked Bacon, chopped

2 cups  shredded cooked chicken

1/4 cup KRAFT Ranch Dressing

1/3 cup  KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA

Layer half of each ingredient in large serving bowl. Repeat layers.

Refrigerate 4 hours.

Toss just before serving.

Shortcuts:

Prepare using a store-bought rotisserie chicken.

SPECIAL EXTRA:

For added crunch, top each layer with 1/4 cup croutons.

Added Kraft Shredded Cheese

Hershey's S'More Cookie Bars

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
• 1 cup marshmallow creme

Directions

1. 1 Heat oven to 350°F. Grease 8-inch square baking pan.
   
2. 2 Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
   
3. 3 Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
   
4. 4 Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
5. Total Calories: 210

   	Amount Per Serving	%DV *
   Saturated Fat	6g	30%
   Cholesterol	30mg	10%
   Sodium	150mg	6%
   Total Carbohydrate	29g	10%
   Sugars	18g
   Calcium	0mg	4%
   *Percent Daily Values are based on a 2,000 calorie diet.