Sour Cream Salsa Chicken

Boneless skinless chicken breasts
I used a bag of the frozen kind (around $6)
1 package of Taco seasoning
1 jar of salsa
2 tbsp of cornstarch
1/4 cup of sour cream

Put the chicken in the Crockpot, sprinkle taco seasoning over the top of the chicken pour entire jar of salsa on top put on lid and cook on Low for 6-8 hours (high around 4 hours)

When done remove Chicken to a plate. dissolve cornstarch in a small amount of water and pour in salsa, add sour cream and mix well.

I always put the chicken back in and let it simmer in the salsa. I also serve over rice. It's really good.

Cashew Chicken Salad Sandwiches

Cashew Chicken Salad Sandwiches

Ingredients:

• 2 cups diced cooked chicken
• 1/2 cup chopped salted cashews
• 1/2 cup chopped red apple
• 1/2 cup chopped peeled cucumber
• 1/2 cup mayonnaise
• 1/2 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
• 1/2 teaspoon salt
• Dash pepper
• 6 lettuce leaves, optional
• 6 kaiser rolls or croissants, split

Directions:

In a large bowl, combine the chicken, cashews, apple and cucumber. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Add to chicken mixture and toss to coat.
Place a lettuce leaf if desired and 1/2 cup chicken salad on each roll bottom; replace tops. Yield: 6 servings.

Taco Macaroni

Taco Macaroni

Ingredients:

• 1 package (16 ounces) elbow macaroni
• 1 pound ground beef
• 3/4 cup chopped onion
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (8 ounces) tomato sauce
• 1 envelope taco seasoning
• Shredded cheddar cheese

Directions:

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese. Yield: 6 servings.

Apricot Baked Chicken

Apricot Baked Chicken

1/4 c. apricot preserves, divided (1/2 c. is better :)
3 tbsp. honey mustard
1/2 c. cornflake crumbs
2 tbsp. flour
4-5 boneless chicken breasts
1/2 tsp. garlic powder

Preheat oven to 350. Spray large baking dish with cooking spray. Combine 3 tablespoons preserves, honey mustard, cornflake crumbs, and flour in a small bowl; mix well (mixture will be thick) and set aside. Arrange chicken breast in single layer in dish; spread chicken on both sides with remaining preserves. Sprinkle with garlic powder. Spread apricot mixture on chicken and bake 20 to 25 minutes. Turn broiler on high heat; broil chicken 45 to 60 seconds until lightly browned and crisp.
Serves 4. Enjoy!

Triple-Chocolate Cherry Bars

Triple-Chocolate Cherry Bars

1 Box Betty Crocker Supermoist chocolate fudge cake mix
1 can (21 oz.) cherry pie filling
2 eggs, beaten
1/2 bag (12 oz. size) miniature semisweet chocolate chips (1 cup)
1 container Betty Crocker Whipped chocolate frosting

Heat oven to 350 degrees. Grease and flour 13 x 9 glass pan.

In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper, break up any undissolved cake mix by pressing with the scraper. Carefully spread in the pan.

Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean. Cool completely, about 1 hr. Frost with frosting.

Puppy Chow (recipe)

Puppy Chow

1/4 C. butter
1 C. chocolate chips
3/4 C. peanut butter
8 C. Crispix or Chex cereal
2 C. powdered sugar

Melt butter, chocolate chips, peanut butter in the microwave. Pour mixture over cereal and stir to coat evenly. Pour 2 C. powdered sugar into a paper bag and add the chocolate covered cereal. Close the bag and toss until cereal is coated with the powdered sugar. Yummy!

Broccoli Wild Rice Soup

Broccoli Wild Rice Soup

1 package (6 oz) Uncle Ben's Chicken & Wild Rice mix
5 cups water
1 package (10 oz) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsps dried minced onion (I used onion powder though)
1 can (10.75 oz) condensed cream of chicken soup, undiluted
1 pakage (8 oz) cream cheese, cubed


In a large saucepan, combine rice, contents of seasoning packet, and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Yields 8 servings (about 2 quarts)

Cinnamon-Sugar Muffins

Cinnamon-Sugar Muffins

18 1/4 oz. pkg. white cake mix

1 c. milk

2 eggs

1 t. Cinnamon Plus (Pampered Chef) or half t. each of cinnamon and nutmeg

1/3 c. sugar

1/4 c. butter, melted

Blend cake mix, milk, eggs, and half t. of cinnamon plus (or just nutmeg) on low until moistened, then on high speed for 2 minutes. Fill paper-lined muffin cups 2/3 full. Bake at 350 until golden, 15 to 18 min. Cool for five minutes. Combine cinnamon and sugar on a plate. Brush muffin tops with butter; roll in cinnamon sugar mixture. Serve warm. Makes about 2 dozen. Enjoy!