Southwest Chicken Wraps

1 can refried beans

1 tsp. chili powder

1/2 tsp. ground cumin

1 avocado, diced

1-2 cooked chicken breasts, shredded

1 tomato, chopped

1 small onion, chopped

2 Tbsp. fresh cilantro, chopped

4 8" flour tortillas

shredded cheese of your choice

In a bowl, combine the first three (3) ingredients. In another bowl combine tomato, onion, cilantro, and a splash of lemon juice (fresh or bottled). This makes pico de gayo (I hope I spelled that right, Uncle Mike you could probably tell me). Lay out tortillas and spread bean mix on top. Then top with avocado, chicken, cheese, and pico de gayo. Roll up as tight as you can, cut in half for easier eating and serve.

I know this is good because Eric downed two of them tonight at dinner within 1 minute (Or at least it seemed that short.)

Chicken Crescents

3 oz. cream cheese

3 T. butter, melted

1 T. milk

2 c. cooked chicken (cubed or shreded)

2 T. green onion

1/4 tsp. salt

1/8 tsp. pepper

2-8 oz. cans crescent rolls (I only use one and use the rest for sandwiches)

Blend cheese, butter, and milk in bowl until smooth. Add remaining ingredients except rolls. Mix. Separate rolls and stretch wider. Place mixture on roll and roll up like crescent. Pinch closed at ends so your chicken mix doesn't go all over the place. Bake at 350 for however long your roll package says.

*This only makes eight for us unless you use two cans, then of course it makes 16. Even so, Eric eats five or six by himself (and that is if he is not super hungry). So you might have to double it for a "real" family.

It also tastes really good just as a chicken salad sandwich.

ENGLISH MUFFINS

1 cup milk
2 tbsps. sugar
1 tsp. salt
1/4 cup margarine
1 cup warm water
1 tbsp. dry yeast
5 1/2 cups flour (more or less)
Cornmeal

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Sprinkle yeast in warm water and stir until dissolved. Put lukewarm milk in mixer bowl and add 3 cups flour. Using dough hook, beat until smooth, add yeast mixture and then the rest of the flour. Using dough hook knead until smooth and elastic or you can do this part by hand (if you don't have a dough hook).

Place in greased bowl or leave in the one you mixed it in. Cover, let rise in warm place (not hot room temperature is usually good) until doubled in bulk about one hour. Punch down and divide in half. On board heavily sprinkled in corn meal, roll each piece to thickness of about 1/2 inch. Cut into circle with 3-inch cookie cutter or drinking glass. (You can make smaller ones). Put them on a cookie sheet and let them rise for about 30 minutes. Lightly grease a medium hot griddle, or frying pan, or electric frying pan and bake until light brown-- about 15 minutes on each side. If they are smaller adjust time. They can be saved and cut in half and toasted in the toaster the next morning. Makes about 20. (Mike used to love these).