This isn’t the first time I’ve posted a crockpot recipe for salsa chicken. A long time ago, when I first started blogging, I blogged this version (be sure to check out my HORRIBLE picture of it too… ::gags::) However as my cooking has evolved and subsequently my tastes, that version just isn’t my cup of tea anymore. I feel everyone needs a good go-to crockpot salsa chicken recipe though, so I decided to give it another go with a different recipe. This one was much, much, much better. It’s healthier and more natural. Not to mention the flavors are more “real” and less processed. Best of all it makes a ton. We used it for chicken tacos and then I froze enough for two meals worth once the baby gets here.

Just a tip, here are some uses for the shredded salsa chicken: chicken tacos, served over rice and topped with taco fillings, used for quesadillas, mixed with pasta/veggies/black beans and baked with some additional salsa and cheddar cheese, used to make a Mexican pizza… the options are limitless which is really why everyone needs a good version at their fingertips!

Source: Lynn’s Kitchen Adventures

Ingredients:
4 large chicken breasts
8 ounce can tomato sauce
1 cup salsa
1 packet of taco seasoning, or 2 tbsp homemade taco seasoning
1 tsp cumin

Directions:
1- Combine all of the ingredients and cook on low for 6-8 hours. Shred with two forks once done.

John and I just returned from a holiday incredible. One of the most exciting part was that the hotel offers dishes of fresh cookies every day at 4.00 some clock! I ran into the lobby, looking frantic and incredibly sad if everyone had gone by the time I arrived. But the few times I was lucky, I chose the cookies had an impressive catch Cherry Chocolate Chip Cookie. They were so good and so is a possible interesting combination. The cookies were the chips and cherries bite all with a little of each load.

When I got home, I knew I wanted to do, so I used a new cookie recipe and just throw in some dried cherries. I milk chocolate instead of semi-sweet, but you can use either. This was also my first time making chocolate chip cookies with melted butter, it was interesting. The cookies were nice and big, firm and soft in the center. A real winner. I have not enough fruit and chocolate, but I can change the recipe below, so if you do enough. Definitely worth a try if you want a new cookie recipe!

Source: Inspired by the cookies of the Bluenose Inn in Bar Harbor, the base of the cookie recipe food, Live, Run

Ingredients:
1 3 / 4 c flour

2.1 teaspoon baking powder

14 tablespoons unsalted butter (4.3 sticks)

2.1 cup white sugar

4.3 c brown sugar

1 teaspoon salt

2 teaspoons vanilla sugar

1 large egg

1 large egg yolk

1 1 / 4 c milk chocolate chips

2:01 cup dried cherries

Getting There:

Preheat oven to 375 and line two baking sheets with parchment paper or silicone baking mats. Sift or mix flour and baking powder in medium bowl.

10 tablespoons of butter in a skillet over medium high medium set. Let melt the butter for 2 minutes, and begin to turn around the pan so golden. Keep moving so that the butter does not burn. Browning should be about three minutes and you know it works, if it smells nutty and has a dark golden brown color. Remove pan from heat and use a spatula heatsafe butter in a large bowl mix heatsafe transfer. Add the remaining 4 tablespoons cold butter into the melted butter, and stir gently until melted.

Add white sugar, brown sugar, vanilla sugar and salt, butter and whisk the ingredients together. Add egg and egg yolk and beat again until mixture is smooth, 30 seconds. Let stand for 3 minutes, then whisk for 30 seconds. Do this twice more, the end result should be thick and shiny.

Add the flour mixture and mix well, about 1 minute. Gently stir in chocolate chips and cherries. The dough is soft.

Pour 1 tablespoon of dough at a time on a baking sheet. Place cookies 2 inches on the already prepared baking sheet and bake one tray at a time when 10 to 14 minutes on the middle rack of the oven. Rotate the baking sheet to check after 5 minutes and the cookies at 10 and you want to be brown and set at the edges, but swollen in the middle. (My oven was perfect cookies in 12 minutes.)

Let the pan for 1-2 minutes, allow to cool completely on a wire rack cool.

I remember when I wrote the pie crust? Well, if you really must check "is so damn good. The recipe calls for a teaspoon and the change in mass and left me with a great (almost) box of cake mix. Of all the things in life to stress this is certainly not the top of my list, you can always find a use for pie dough.

Enter these cookies. My husband has a bit of a problem of cookies and eats them faster than anyone I know, to keep cookies in the house is never a problem for me because they are often gone before to fetch something. These cookies were delicious, just like me with a subtle taste cakey vanillay expected. (Have you noticed how the word "and" Add to words, who knows … let's go with the flow to them.) I liked how soft and fluffy and the chocolate was a nice contrast to the mix. Here you can use any flavor cake mix and astute-I used yellow, but what job.

Source: All recipes

Ingredients:
1 (18.25 ounce) box cake mix
1 tsp. Baking powder
2 eggs
1 / 2 cup vegetable oil
1 cup semi-sweet chocolate chips

Getting There:
1 – Preheat oven to 350 degrees F (175 ° C).
2 In a medium bowl, combine cake mix and baking powder. Eggs and oil and mix until well combined. (It was a bit crumbly for me so used my hands to mix well, is not as smooth as typical of mass.)
3 Add the chocolate chips, or your choice of accessories. Drop by rounded tablespoon of baking sheets.
40 to 10 minutes to bake in the preheated oven. Allow cookies to cool for several minutes on baking sheets for 5 before transfer to a rack to cool completely.

I do not understand people who do not like peanut butter / chocolate combo. I would not go so far as to say that I do not trust these people … But yes, it is very close. I mean come on, there is a tasty combination? I think not! John's office has a bake sale for heart health (yes, digest the irony that one for a minute …) and always helps me. Probably I am a bad food blogger for the admission of these, but I did not want to bake something. Enter the easiest dessert ever!

These are semi-homemade, I'm Sandra Lee proud of these things. It's just the brownie mix box and mini Reese's Peanut Butter Cups. That's all. But I promise that the taste is so good, will not be judged by the simplicity of this recipe. Give them a shot if you want a quick and fun dessert.

Source: No idea, I've seen them all, but without a prescription

Ingredients:
1 family size box brownie mix (and ingredients on the packaging)
1 bag of mini Reese's Peanut Butter Cups

Instructions:
1 – Preheat oven to temperature on the field.
2 – Create boxes brownies as directed.
3 – Spray two mini-muffin tins with cooking spray for baking. Fill each hole filled to 3 / 4.
4 – Bake for 10 minutes or until done basically. You do not want in their entirety by not being tethered to PB in Cup
5 – Pull out quickly and press a cup of PP in each brownie tin. Back in the furnace room for about 1 minute.
6 – Let's remove the pan for about 15-20 minutes and cool on a wire rack.