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Baked Tacos

Happy Saturday!

Since I’m on my way to B-ham to visit some bloggy friends, I thought I’d give y’all a recipe for today.  I’ve seen pins all over pinterest about baking tacos.  The ones I’ve seen had all these special ingredients you can add, well I’m just a simple girl, and I make my tacos basically the same way every time.  I decided to throw out the fancy recipe and do it how I felt like it!  So here is my version of a baked taco, it’s super easy, super delicious, and I loved it!

Ingredients:
Choice of meat (chicken, beef, turkey, or a vegetarian form)
Choice of taco seasoning (I always use the McCormick, and I picked the 30% less sodium)
Cheese
Taco Shells
Any other ingredients you want to throw in there
Salsa

Directions:
1. Brown your meat.
2. Follow the instructions for seasoning your meat
3. Place taco shells in upright position in a baking dish
4. Fill taco shells with seasoned meat and cheese
5. Bake tacos at 350 degrees for a few minutes (5 maybe?) I didn’t time it.  I just waited for the cheese to melt.
6. Add any other extra toppings you want (for me, just salsa!)
7. Enjoy!

Before Baking
  
After Baking: Melty Cheese! : )

The shell softens a little bit so your shell isn’t cracking everywhere when you bite into it and it’s just wonderful!  I think I’m going to make my tacos like this from now on.  It is one tiny little extra step, but it’s the easiest of all easy and I really do enjoy the new texture of the taco shell.  I’m all about texture!

After baking my tacos, I cracked open the door (obviously, with magazine holders) so I could listen clearly to the fabulous rain that is overcoming our area while enjoying my baked tacos!  Am I weird that I seriously LOVE it when it rains or thunderstorms?  BTW, I ate FOUR!  Yes, I can be a fatty sometimes, but it was good.

So how’s that for possibly being the worst “recipe” blogger ever!  Legit, right?!  So try it!

Recipe {Almond Clusters}

I shared this same recipe over on Holly’s blog {8six11} last Christmas when I did a guest post for her, so if you’re a re-read, I apologize, but I think this recipe is way too good to miss every year and I always make them as happies for people in my life during Christmas time (co-workers, those seasonal friends, teachers, etc.)
____________________________________________________________

Today, I want to share a recipe I got from Good Housekeeping magazine and what I’ve done with it!  I started this last year and thought it was such a great idea to keep it going year after year!

The Recipe: CHOCOLATE ALMOND CLUSTERS

What you need:
8 oz. semisweet chocolate
1 1/2 cups roasted, salted almonds (8 1/4 oz)

1. On a large cookie sheet, arrange 48 paper or foil mini-muffin or candy cups in a single layer.
2. In large microwave-safe bowl, microwave half o the chocolate on high for 20 seconds.  Stir and repeat until chocolate just melts, about 1 minute and 20 seconds total.  Stir in remaining chocolate until melted.  Let cool for 3 MINUTES (For a shiny finish!).
3. Stir in almonds until evenly coated.  With measuring teaspoon, drop 1 spoonful of mixture into mini-muffin cup.  Repeat with remaining mixture and cups.
4. Refrigerate at least 20 minutes or until set.  Chocolate clusters can be refrigerated in an airtight container up to one month.

I used Nestle semisweet chocolate morsels and blue diamond almonds!

This is the almonds and chocolate mixed together, just take a spoonful into each little mini-muffin cup
My awesome clusters in the fridge, getting chilled!


What I did, was make the chocolate almond clusters and put 3 in a cute little bag.  I then used my amazing Erin Condren gift labels (Does anyone else have millions of these from their planners and haven’t been able to go through them all? WELL, I did, so this was a super great way to use them up!) and I write a little Christmas note to pass out with it!
My little bags with my EC Gift Labels, ready to go! 
There’s my finished little project!

MERRY CHRISTMAS Y’ALL!

Oatmeal Raisinette Cookies! {#78}

First, I want to thank Brittany from This Beautiful Life because I won her giveaway and I will get my own monogrammed coffee mug! I’m so excited!

Who loves cookies?! I DO, I DO!  And I’m going to assume most of the rest of you do too!  Well I’m trying to get into this baking phase, I think it’s a really great stress reliever and you can make so much of something and give them away to people!  My boyfriend loves raisinets (I’m not a huge fan because of the raisins, but I like them enough for a cookie!) and so we decided to make this cookie recipe on the back of the raisinette bag!

If you have any questions about the recipe, feel free to e-mail me at heatherblack79@gmail.com because I had started out this post and had gotten 2 words away from typing the entire recipe when I somehow deleted it all and had to start over, so sorry peeps, I won’t be posting the recipe and I know the glare isn’t great (I’ll work on this with my pictures!) so if you don’t know what something says, and they for some reason took the recipe off the back of the bags when you go to make your cookies, feel free to e-mail me and I’d be happy to help you out!
 
We got started making the cookies and then realized that it says to BEAT… and I should have known it would since we were making “from scratch” homemade cookies, so I ran out to the store real fast to pick up a super cheap beater (to hopefully just last me through this next year until I’m ready to actually lay down some money for a good one!) and then got back to work! 
 
Like I said before, I’m not the biggest raisin fan, so I thought they were pretty decent, and my boyfriend really liked them, but he said he thinks they’d be better without the chocolate melted inside (the chocolate was the part I liked! haha geez… we are so different in food tastes!)  We also found out about one of his neighbors whose grandfather had surgery and they weren’t sure if he was going to make it, so we sent a bag of cookies over to him and his sister and they were super appreciative, which makes me want to bake more and more things for them!
 
Here’s a peak at what we came up with!
 
Nick made the ones on the left, he wanted huge ones.
 I made the reasonably sized ones on the right!
 
 
Overall, I think they turned out great and if you love raisinets and oatmeal cookies, then these would be a match made in heaven for you!! I’m so glad I experimented with this recipe, but I probably won’t make these very often just because I don’t like the raisins in them too much.
 
I can now cross off #78 on my 101 in 1001 list, I’m super far behind, but I’m another one down!

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The views and statements expressed on No Bologna are my own. You are reading No Bologna at your own risk and I am not providing any type of professional advice. Unless otherwise noted, all material on No Bologna may not be used, reprinted, or published without my consent. I do occasionally have affiliated links on my blog - this does not raise the price of the product, I simply get a very small commission from the regular retail price if something is purchased using an affiliated link on my site. I appreciate any support by you in regards to affiliated links.