Taco Tip and New Recipe

Danny and I love tacos. He really likes the soft corn shells and so do I. In the past I have always fried the shells one by one in a little oil just until they are warm and cooked slightly. It's very messy and takes forever. So... the other day I read about doing the shells in the microwave and decided to give it a try.

All you do is brush each side of the shell with a little olive oil, put 4 - 6 on a plate (spread out) and pop them in the microwave for about 30 seconds or until they are good and hot. It was so much easier and tasted great. The fried ones may taste a little better, but not enough for me to go through that mess again. Danny even put his stamp of approval on them. One other tip is don't buy the extra thin corn tortillas. They fall apart easier when you are making your taco.


Last night I tried a new dessert recipe I found on myrecipes.com and it was sinfully delicious and very easy. Here's the recipe:

Ooey-Gooey Peanut Butter Chocolate Brownies

3/4 cup fat-free sweetened condensed milk, divided

1/4 cup butter or margarine, melted and cooled

1/4 cup fat-free milk

1 (18.25 oz.) package devil's food cake mix

1 large egg white, lightly beaten

Cooking spray

1 (7 oz.) jar marshmallow creme (about 1 3/4 cup)

1/2 cup peanut butter morsels

Preparation:

Preheat oven to 350.

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter, cake mix & egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 X 9 inch baking pan with the spray. Press two-thirds of the batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350 for 10 minutes.

Combine remaining 1/2 cup condensed milk and marshmallow creme in a bowl: stir in morsels. Spread this mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350 for 30 more minutes. Cool completely in pan on a wire rack.

Yield: 2 dozen

WW points: 4

Enjoy!!!