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Recipe for family meals :

Cinnamon Chips
 

This recipe comes from The Rush Hour Cook - Brook Noel, the Queen of non-domesticity and incapable-cooking.

Brook Noel is the Chief Executive Officer at Champion Press, a seven year old publishing house specialising in cooking, education and lifestyle titles. Her work-to-date includes eight books covering family, parenting issues and self-help. The Rush Hour Cookseries marks her first timid footsteps into the world of cookbooks!

If you would like to find out more or purchase any of the books <click here>

The Five Rules of Rush HourRecipes

  1. All ingredients should be able to be pronounced accurately through the phonetic use of the English Language.
  2. Each ingredient can be located in the market without engaging in a full scale scavenger hunt.
  3. No list of ingredients shall be longer than the instructions.
  4. Each recipe has to be durable enough to survive me, the Queen-of-Incapable Cooking, and elicit a compliment at meal’s end.
  5. My finicky child will eat it—or some portion of it. I’ve learned not to be too picky on this one. I often break out part of the recipe and prepare it separately to her liking.

"Sweeten your next spread with these easy-to-prepare chips".

Ingredients

6 flour tortillas
5 tablespoons melted butter
cinnamon
sugar

Method
  • Cut flour tortillas into 8 pieces, making triangular chips.
  • Spread the chips on a cookie sheet in a single layer.
  • Drizzle butter evenly over chips.
  • Sprinkle with cinnamon and sugar.
  • Bake in a 350° oven for 10 - 12 minutes.
  • Let cool and then transfer to a serving dish.

Brook Noel
The Rush Hour Cook

© Brook Noel, The Rush Hour Cook

 
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