Santa Fe Chicken Tostadas

Corn Tortillas
2-4 chicken breasts (I used 2 and we had left-overs)
1 can black beans, drained
1 cup chunky salsa (I used the homemade variety, but any type works)
1/2 can corn, drained
(note:  all spices are optional and my addition to the recipe)
1 t. cumin
1/2 t. coriander (optional)
1/2-1 t. red or chili pepper powder
1 clove garlic, crushed
1/4-1/2 lime juiced

Garnish:
Romaine, guacomole, sour cream, cheese

Boil chicken and shred.  Place in frying pan with a bit of olive oil.  Stir in beans, corn, spices and salsa.  Bring to boil and remove from heat.  Broil the corn tortillas until hard (you will have to flip them over).  Serve chicken atop tortillas with garnishes of your desiring.

Pound Cake

If you're not sure what a pound cake is, think strawberry shortcake but soooo much better.  Sara Lee actually does a decent frozen pound cake, but it pales in comparison to this one.  In terms of cooking, it can either be separated into two bread pans (I usually freeze one, uncooked), or one bundt pan.  It is delicious eaten warm with strawberries and whipped cream.

Note:  eggs, butter, and cream cheese all need to be at room temp, so leave them on the counter for a bit.

Pound Cake
1 pkg. cream cheese
1-1/2 c. butter (yes, 3 whole cubes)
6 eggs
3 C. sugar
3 C. flour
2 t. vanilla

Cream together butter and cream cheese, beat in eggs, sugar, flour, and vanilla.  Bake at 325 for 1 hour and 15 min or until a knife comes out of the center clean.