Easy Chocolate Cookies!

1 box Betty Crocker Gluten Free Cake Mix
1 brick cream cheese, softened
1 stick of butter softened
1 egg
1 tsp vanilla
1 bag mini chocolate chips

Blend cream cheese and butter until creamy. add egg and vanilla, blend in well, add the cake mix and chocolate chips.

drop by spoonful onto parchment lined cookies sheets. Bake in 350 oven for 10-15 minutes (depends on your oven) until set. place on cooling rack and sprinkle with powdered sugar.

Recent Discovery!

Your food processor that you use to crush the cookie's into smithereens....well, that same processor, if it is big enough, is the PERFECT thing to mix the cheesecake filling too! You really can't use a hand mixer because you end up with too much air in the cheesecake and that makes it fall and crack and etc......and hand mixing is just a pain in the BUTT!

So! Don't make my mistake and buy the 7 cup Cuisinart! Go for the big one! At least the 12 cup!!!!

Sometimes, bigger IS better! ;)

Need to try soon....

http://secretrecipes.blogspot.com/2006/10/olive-gardens-san-remo-dip.html

Taco's Al Pastor

Ingredients
1 pound pork tenderloin, cut into 1/2-inch cubes
1 (8-oz.) can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon Mexican-style chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 (8-inch) soft taco-size corn or flour tortillas, warmed
Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño
Preparation
1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001898506