some fun recipes for the holiday weekend

I began the Memorial Day weekend with my first garage sale finds of the season!

It looks like our weather forecast is calling for some sunshine this weekend so if I can get the deck cleaned off I am hoping we can enjoy grilling and eating outside a time or two.  I have shared some Memorial Day recipes in the past and even more than once, so I thought I would share a couple new ones for this year. Similar recipes for taquitos can be found all over online but this is the one I tweaked several times and I am pleased with the results.  The Ginger Lemon Pie is my take on Mrs. Rowe’s famous Lemon Pie recipe.  Enjoy!

Chicken Taquitos

makes 2 dozen, can be frozen and cooked at a
later time.

8 oz. cream cheese, softened

½ cup salsa

juice of one freshly squeezed lime

2 TBS. minced garlic

½ cup finely chopped cilantro

½ package taco seasoning

4  finely chopped green onions, green part included

4 cups shredded cooked chicken or grilled chicken or steak cut into small pieces

2 cups shredded Mexican cheese

24  6-inch flour tortillas

Optional: black beans, frozen corn, and/or red and green peppers can be added.

Hot oil for frying or cooking spray for baking

Combine all ingredients except tortillas in bowl and mix well.  Keep tortillas at room temperature so they can be easily rolled.  Place a scant ¼ cup of the filling in the middle of each tortilla and roll lightly. Place seam side down on a cookie sheet lined with foil or parchment paper. Spray tops of tortillas with cooking spray and bake at 425 degrees for about 10 minutes or can also be fried in hot oil for a few minutes, then drained. You can also wrap and place the uncooked taquitos in the freezer before cooking to save for future use. Serve with sour cream, more salsa, and guacamole if desired.

Refreshing Ginger Lemon Pie

Gingersnap Crust:

½ cup plus 2 TBS. finely crushed gingersnap cookie crumbs

¾ cup plus 2 TBS. finely crushed graham cracker crumbs

2 Tbs. sugar

¼ cup melted butter

Mix all ingredients together and press into 9 inch pie plate.  Bake for 5-6 minutes in 325 degree oven.  Cool at least 30 minutes before filling.

Lemon filling:

1/3 cup lemon juice

¼ tsp. lemon extract

1   14 ounce can sweetened condensed milk

2 egg yolks

Fresh whipped cream, Redi-Whip or Coolwhip

Preheat oven to 325 degrees. Combine the lemon juice and extract. Pour in milk and blend on low speed with mixer.  Add the egg yolks and continue mixing until well blended.  Pour into pie crust and bake for 15 minutes.  Cool on wire rack for about an hour and then chill well before serving. Top with whipped cream and a little lemon zest if desired.

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