EASY Crockpot Chicken Recipe

chicken tenders
8 oz cream cheese
1 can cream 'o' chicken soup
1 pkg dry italian dressing mix
Cook all day on low
Serve over rice

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos Recipe
by OurBestBites.com
1/3 C (3 oz) cream cheese1/4 C green salsa1T fresh lime juice1/2 t cumin1 t chili powder1/2 t onion powder1/4 t granulated garlic3 T chopped cilantro2 T sliced green onions2 C shredded cooked chicken1 C grated pepperjack cheesesmall corn tortillaskosher saltcooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.Dip 'em in salsa, sour cream, guacamole, or this dressing.

Avocado Egg Salad

Avocado Egg Salad
Pioneer Woman
Prep Time: 5 Minutes Cook Time: Difficulty: Easy Servings: 4
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
8 whole Hard Boiled Eggs, Peeled
2 whole Avocados, Pitted
4 Tablespoons Mayonnaise
3 teaspoons Red Wine Vinegar
1/2 teaspoon Kosher Sald
Black Pepper To Taste
1 teaspoon Chives Chopped
Preparation Instructions
Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!
Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.
Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it purty.
Posted by Ree on July 13 2011

Parmesan Tilapia

Parmesan Tilapia
by Allrecipes
1/2 cup Parmesan cheese1/4 cup butter, softened3 tablespoons mayonnaise2 tablespoons fresh lemon juice1/4 teaspoon dried basil1/4 teaspoon ground black pepper1/8 teaspoon onion powder1/8 teaspoon celery salt2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. I like to sprinkle the fillets with salt, pepper, and a little Cajun seasoning for some kick. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. This yields 4 servings.

Mississippi Mud Brownies

Mississippi Mud Brownies {a.k.a. The Tim Riggins Brownie}Recipe very lightly adapted from Southern Living Comfort Food
Brownies:1 1/2 c. all-purpose flour2 c. sugar1/2 c. unsweetened cocoa powder2 tsp. baking powder1/2 tsp. table salt1 c. (2 sticks) melted butter (no substitutions)4 eggs, lightly beaten1 Tbsp. vanilla extract1 c. semi-sweet chocolate chips3 c. mini marshmallows (or enough flat marshmallows to cover a 9×13″ pan)
Frosting:1/2 c. melted butter1/3 c. unsweetened cocoa powder1/3 c. evaporated milk1 lb. powdered sugar
Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 40-50 minutes (or a little less if using a metal pan) or until a pick inserted into the center of the brownies comes out clean.
When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed and starting to turn golden brown on top. Remove from oven and cool completely.
While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.

Favorite Quote . . .

"The credit belongs to those who are actually in the arena, who strive valiantly; who know the great enthusiasms, the great devotions, and spend themselves in a worthy cause; who at the best, know the triumph of high achievement; and who, at the worst, if they fail, fail while daring greatly, so that their place shall never be with those cold and timid souls who know neither victory nor defeat."--- Theodore Roosevelt