Cornwalls Tostadas

2-3 Bell Peppers- we try to get a few different colors

1 cup of corn

2-3 Shredded Chicken Breasts Cooked 

(I always have little bags of chicken breast pre cooked in my freezer 

so its easy to grab and toss in)

Fresh Salsa

1 package Corn tortillas

Cheddar Cheese

Instructions:

1. Preheat the oven to 375.
2. Put 1-2 TBS of oil on a foil covered baking sheet (helps with cleanup) or a 9x13 glass dish.
3. Cut up peppers and place them in your baking dish and put them in the oven for 10-15 minutes or 
   until soft- remove from oven.
4. Add chicken, corn and ½ cup of fresh salsa to the cooking dish and mix. Place back in the oven for 
   10 more minutes.
5. While the meat and veggies are cooking place 4-5 corn tortillas on a baking sheet. Put 1 TBS of shredded 
   cheddar cheese on top of each tortilla (more if you like extra cheese).
6. Place the baking sheet in the oven for 3 minutes or until cheese is melted then remove and make 
   another batch (you can keep the veggies in or take them out while you do this.)
7. Once you have enough (for your family) tortillas- serve a small amount of meat and veggies on 
   each tortilla

7 Up Cake

 3 cubes of butter ( 1 1/2 cups)

3 Cups sugar

5 eggs

3 Cups flour

2 TBS lemon juice

3/4 Cups 7-up

Mix all the above ingredients together.   Pour into a well-greased and floured bundt pan. Bake at 325 for 55-65 minutes or until very golden brown.  Turn out onto a cake plate and sprinkle with powdered sugar.