2-4 chicken breasts
1 c. chicken broth
1 c. salsa
1 15-oz can corn, drained
1 15-oz can black beans, drained
1 package taco seasoning
Combine all ingredients in crock pot. Cook on low 6-8 hours OR high 3-4 hours.
Just before serving, shred chicken and mix back into sauce. Then stir in:
1/2 c. sour cream
1 c. grated cheddar cheese
Serve with warm flour tortillas and Spanish rice.
*D: This is one of the easiest and most delicious recipes ever. I cooked 2 chicken breasts in the crock pot on high for 3 hours exactly (I set a timer), and it was done. The chicken was tender, so shredding with two forks was easy and only took me a few minutes.
I found that my sauce was really runny. In the future I might skip the chicken broth and just put in a tsp of chicken bouillon.
So yummy! Seriously, I ate the leftovers for breakfast the next morning. I'm not kidding.
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Saturday, May 14, 2011
Sunday, May 1, 2011
Minty Bells
2/3 c. brown sugar (packed)
1/3 cup of butter (I have only used real butter)
1 TB water
1 c. of semi sweet chocolate chips
1 1/4 cup flour
1 egg
1/2 teaspoon baking soda
1 package of Andes mints
On medium heat, stirring constantly, melt brown sugar, butter and water. Add chocolate chips and stir until melted. Remove from heat and let cool 10-15 minutes. Then add flour, egg and baking soda.
Beat thoroughly. Cover and chill 1 hour. Shape in balls (I use a cookie scoop) and bake on greased cookie sheet at 350 degrees for 8-10 minutes (they are better cookies soft rather than crunchy--my oven takes 10 min). Remove from oven and while still on cookie sheet place an Andes mint (or part of one depending on how big your cookies are) on each cookie and gently press down. Once it has melted use a knife to 'frost' each cookie with the melted mint and move to cooling racks.
Enjoy!
*D: Oh. My. Goodness. These cookies are DELICIOUS!!! You will want to double the batch - at least - every time. SO good.
Use real butter and semi-sweet chips for best results. Once the mint is melted onto the cookie, you can eat it. But, when the mint cools, it forms a bit of a hard frosting, and that is almost better.
Seriously, these are so good. Pin It
1/3 cup of butter (I have only used real butter)
1 TB water
1 c. of semi sweet chocolate chips
1 1/4 cup flour
1 egg
1/2 teaspoon baking soda
1 package of Andes mints
On medium heat, stirring constantly, melt brown sugar, butter and water. Add chocolate chips and stir until melted. Remove from heat and let cool 10-15 minutes. Then add flour, egg and baking soda.
Beat thoroughly. Cover and chill 1 hour. Shape in balls (I use a cookie scoop) and bake on greased cookie sheet at 350 degrees for 8-10 minutes (they are better cookies soft rather than crunchy--my oven takes 10 min). Remove from oven and while still on cookie sheet place an Andes mint (or part of one depending on how big your cookies are) on each cookie and gently press down. Once it has melted use a knife to 'frost' each cookie with the melted mint and move to cooling racks.
Enjoy!
*D: Oh. My. Goodness. These cookies are DELICIOUS!!! You will want to double the batch - at least - every time. SO good.
Use real butter and semi-sweet chips for best results. Once the mint is melted onto the cookie, you can eat it. But, when the mint cools, it forms a bit of a hard frosting, and that is almost better.
Seriously, these are so good. Pin It
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