Salsa

1/2 onion

2 cloves of garlic

1/2 lime, juiced

Pepper to taste

1 tsp. salt

3/4 tsp crushed red pepper

2 jalapenos; chopped and seeded

3 Tbs. chopped fresh cilantro

2 (14.5 ounce) cans stewed tomatoes

Place all of the ingredients except the tomatoes in a blender, pulse until desired consistency, add tomatoes then pulse a few more times, enjoy!

Slow Cooker White Chicken Chili

I got this recipe off of 24 Hour Menu , and it is SO good!

2 (14 oz) cans chicken broth

3-4 chicken breasts, trimmed of fat

3 cloves garlic

2 tsp ground cumin

2 tsp dried oregano leaves

1 tsp salt

1 tsp crushed red pepper

2 cans great northern beans

1 can white shoepeg corn (I used regular corn)

3 Tbsp line juice

2 Tbsp chopped fresh cilantro

Add Chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with 2 forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through.

Chocolate Silk Pie

 

ingredients
1/2 cup butter, softened
3/4 cup white sugar

4 T cocoa

1 teaspoon vanilla extract
2 eggs divided
1 prepared 8 inch pastry shell, baked and cooled

directions
1. cream butter in a mixing bowl for 20 minutes or so.
gradually beat in 1/2 c sugar till well blended. stir in cocoa, vanilla and egg yolks.
2. in a separate bowl, beat egg whites on high till stiff, gradually stirring in 1/4 c sugar.
3. gently fold egg whites into chocolate mixture till combined.
then spoon the chocolate filling into the baked and cooled pie shell.
4. refrigerate at least 2 hours before serving.
5. eat.

****Copied this recipe off of my friend, Aubrey's blog so that I wouldn't forget or lose the recipe... with her permission, of course! :)

Bar-B-Q Beef Sandwiches

1 lb. ground beef
1/4 tsp. cloves
1 cup ketchup
1 chopped bell pepper
1 TBS. vinegar
1 tsp. sugar
salt & pepper

Mix ingredients together, brown ground beef in saucepan, add rest and simmer.  Can be kept warm in a crock-pot if for a crowd.  Serve over buns.

Spanish Rice

1 medium onion & 1 lb. hamburger - brown together
1 cup raw rice
1 cup tomato juice (plus some)
1 tsp. chili powder
3 cups water
salt & pepper

Cover and simmer 45 minutes to 1 hour

Orange Julius

My kids love this one.

1 cup milk
1/3 cup Orange Juice concentrate
2 TBS. sugar
1/4 tsp. vanilla
8-10 ice cubes

Put 1st four ingredients in blender.  Add ice cubes one at a time.  Enjoy!

Street Chicken Tacos

I got this recipe from my friend Crystal.  The hubby loves it but it's a little on the spicy side, so when we have it I usually do quesadillas for the kiddos.

1 can green chili sauce
1 can El Pato mexican tomato sauce
1/2 cup chopped cilantro
1/2 cup diced onion
3/4 cup brown sugar
3 chicken breasts diced & left raw

Mix everything together and put in crockpot on low for 4-5 hours.
Scoop chicken into taco and pour sauce over top.  You can add your favorite beans, cheese, lettuce, sour cream, guacamole, etc.  We do more of a burrito and put the chicken, beans, lettuce, cheese, etc. inside the roll it up and pour the sauce over the top.

Chili Cheese Dip

1 lb hamburger
1 lb Velveeta cheese
salt and pepper to taste
dash of Worcestershire sauce
1 small onion, diced
1 can of Hormel Chili without the beans

Brown the hamburger and drain.  Melt Velveeta on low and add the hamburger and all the other ingredients.  Serve warm in a crock pot or a saucepan with taco chips.

Artichoke Dip

7 oz artichoke hearts, drained
1 cup Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp Tabasco sauce

Finely chop artichoke hearts, then combine all the ingredients.  Place in a small baking dish and bake at 300 degrees for 40-45 minutes, or until bubbly.

Serve with your choice of crackers or cut up bread.

Crockpot Enchilada Dip

2 lbs cooked, cut up chicken
1 10oz can enchilada sauce
2 8oz packages cream cheese, softened
4 cups shredded pepper jack cheese

Combine chicken and enchilada sauce in a 3-4 quart crockpot.  Cut cream cheese into cubes and stir into the crockpot along with the pepper jack cheese.  Mix well.

Cover and cook on low for 30 minutes, stirring until mixture is blended and cheese is melted.

Serve with tortilla chips.

Makes about 30 servings.