Fish Tacos

Ok so a while back I found this recipe for fish tacos that was good but not just right. This one is ALMOST perfect but was really good (and FAST) I had to share it. Betty Crocker is one of my favorite go to sites when I get in a rut and need some ideas. This one did it for me when I don't have much time to cook, feed the baby and have my oldest "help" with dinner. But he really did get to help with this and that makes it so much easier to get him to eat without messing around too much. He got to mix the ingredients and line the fish sticks up on the pan (should have taken pics :-p )

Any way here's the recipe

1 package (10 to 12 oz) breaded or battered fish fillets (6 fillets)

1 box (4.6 oz) Old El Paso® taco shells (12 shells)

1/2 cup mayonnaise or salad dressing

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

6 cups coleslaw mix (from 16-oz bag)

Old El Paso® taco sauce, if desired

1 Bake fish fillets (I used Gordons fish sticks) as directed on package. Cut each fillet into bite-size pieces.

2 Heat taco shells in oven as directed on box. (I used Ortega multigrain shells)

3 In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.

YUM!

Chocolate Peanut Butter Surprise Cookies

I ran across this sweet delight on Pintrest (of course! I live on there lol) From this awesome site called Pennies on a platter and I just had to make them for a play date that's coming up tomorrow. We're going to make these babies into ice cream sandwiches! I also made regular chocolate chip but these made the cut. The only thing I didn't do was roll them in sugar, but that's because after the ice cream is added to them they will be rolled in sprinkles (more pics to come of that though)

The recipe!!

Yield: 2-3 dozen cookies

1½ cups all-purpose flour
½ cup unsweetened cocoa
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar (plus more for dipping)
½ cup packed brown sugar
½ cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 tsp vanilla extract
1 egg
¾ cup powdered sugar

Preheat oven to 375˚F.
Stir together the flour, cocoa, baking soda and salt. Set aside.

In a large mixing bowl fitted with the paddle attachment, beat the sugar, butter and 1/4 cup of the peanut butter until light and smooth. Add in the vanilla and egg, beating one at a time to combine. Gradually stir in the flour mixture. Set dough aside.

To make the filling, cream together the powdered sugar and remaining 3/4 cup of peanut butter until smooth.

To assemble the cookies, spoon a generous tablespoon of chocolate cookie dough and flatten into a circle with your hands. Scoop a small amount of peanut butter filling mixture and place in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter filling, pinching ends together to seal. Roll the cookie in between hands to smooth into a ball. Roll into a bowl of sugar and place on the cookie sheet.

Use the bottom of a glass to slightly flatten the cookies. Bake for 7 to 9 minutes. Do not over bake. Let cool on wire rack.

Again I got this recipe from Pennies on a platter Enjoy!