Peanut Butter Haystacks

1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 tsp vanilla
6 cups cornflakes

Melt together sugar, corn syrup and peanut butter. Bring it to a boil, then remove from heat. Add vanilla and cornflakes, then drop by spoonful onto waxed paper. Let harden and cool for 20-30 minutes.

Chicken Taquitos

2 packages small to medium flour tortillas (12 in each package)
1 can refried beans
3 T. taco seasoning
2 chicken breasts
1 T. oil
1 cup shredded cheddar cheese (or a little more)
1/4 cup melted butter

Cut up the chicken into bite-sized pieces, sprinkle with taco seasoning and fry in oil until browned. Add the refried beans and cheese, stir until melted and smooth, remove from heat. Place filling across the center of the tortillas and roll up; place the rolled tortillas tightly together in a buttered 9x13. Each 9x13 dish should hold 12 rolled tortillas. Brush with melted butter and bake for 15 minutes at 450. Let stand at least 10 minutes to cool after baking. These stay hot for a long time! Serve with salsa and sour cream.