Ingredients

• 2 (4 ounce) fillets tilapia
• 2 flour tortillas, warmed
• Old Bay seasoning

Dressing

• 3 oz light sour cream
• 2 tbsp adobo sauce from chipotle peppers
• 2 tsp fresh lime juice
• 3/4 tsp lime zest
• 1/8 tsp cumin
• 1/8 tsp chili powder
• 1/8 tsp Old Bay seasoning

Topping

• 1/3 cup corn
• 2 tbsp diced red onion
• 1/3 cup peeled, chopped jicama
• 2 tbsp diced red bell pepper
• 1/3 cup fresh cilantro leaves, finely chopped
• 3/8 lime, zested and juiced

Directions

1. Heat oven to 425, season filets with old bay and bake for 12 minutes
2. Combine and mix all dressing ingredients in a bowl
3. Combine and mix all topping ingredients in another bowl
4. Break up the cooked filets in to chucks placing on tortilla, covering with dressing and finally toppings

Makes 2 servings

Ingredients

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

3/4 cup packed brown sugar

1/4 cup white sugar

2 eggs

2 tbsp vanilla extract

1 cup softened butter

1 (~3 oz) package instant vanilla pudding mix

2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees.  Sift flour, baking soad, powder and salt in a large bowl.  In another large bowl, mix brown sugar, white sugar, eggs and vanilla together.  Add and cream butter into sugar mix.  Put sugar mix in the fridge for 10 minutes to allow butter to solidify (makes for a fluffer cookie).  Remove from fridge and mix in instant pudding mix.  Sitr in flour mixture.  Finally, stir in chocolate chips (can also add 1 cup chopped walnuts).  Place rounded spoonfuls on ungreased cookie sheets.  Back for 12 minutes exactly.  Edges will be slightly golden brown.  Remove cookies from cookie sheet after 5 minutes and place on cooling rack.

Ingredients

1 1/2 cups sugar

1/2 cup cocoa

1/2 cup mile

1/2 cup butter

1 1/2 cups peanut butter

2 cups oatmeal

Directions

Combine sugar, cocoa, milk and butter in a sauce pot. over medium heat.  Bring to a slow boil.  Remove from heat and  stir in peanut butter until melted.  Stir in oatmeal.  Spoon out 2" cookies on wax paper and allow to fully cool.  Makes about 30 cookies

Ingredients

1 large onion, chopped

1/4 cup butter

2 tsp salt

1/2 tbsp black pepper

1/2 tbsp red pepper

1 tbsp chili powder

2 1/2 tbsp cup brown sugar

1/8 tsp cumin

2 jalapeno peppers, chopped with seeds

1 1/2 lb ground chuck

28 oz crushed tomatoes

16 oz tomato sauce

6 oz tomato paste

45 oz Brooks Chili Hot Beans

Directions

Brown chopped onion in butter over medium high heat in a skillet.  Add ground chuck and brown.  In a large stock pot over medium heat, pour in all other ingredients.  Drain oil from meat and pour into stock pot.  Bring to a boil and then simmer on low for 4 hours, stiring occasionally.  Gets better with age and each reheating.  Server with shredded cheddar cheese and pickled jalapenos on top. Makes about 6 servings.