hosted by Laverne Diede & Rhonda Fitterer
Slow Cooker Fiesta Chicken
- 4 chicken breasts
- 1 packet Hidden Valley Fiesta Ranch mix
- 1 can black beans, drained and rinsed
- 1 can Rotel
- 1 can corn, not drained
- 1 8 oz. package cream cheese
Add all ingredients to a crockpot; cook on low for 5-6 hours. Remove chicken from mixtures and shred into pieces; return to crock pot and mix all ingredients together. Serve over rice or pasta, or wrap in a tortilla.
Cherry Bars
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp salt
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 cups all-purpose flour
- 2 cans (21 oz. each) cherry pie filling
Glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2-3 Tbsp. milk
Preheat oven to 350 degrees. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour. Spread 3 cups dough into a greased jelly roll pan. Spread pie filling over dough. Drop remaining dough by teaspoonful’s over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan or on a wire rack.
For Glaze:
In a small bowl, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over top of bars.
