Slow-Cooker Tex-Mex Chicken

from Kraft Foods

I love the flavor in this easy slow cooker meal. The recipe calls for it to be eaten over rice but I love it wrapped in tortillas too, especially lightly fried corn tortillas.

Slow-Cooker Tex-Mex Chicken

1 lb. chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1 ¼ oz. pkg) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1” wide strips
1 cup frozen corn or 1 can corn
1-1/2 cups Salsa
1 cup Mexican Style Shredded Four Cheese

TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

STIR just before serving. Top with the shredded cheese. Serve over hot cooked rice. Garnish with sliced green onions and chopped cilantro.

Makes 4 servings

Cream of Broccoli Soup

Cream of Broccoli Soup

4 cups chicken broth
½ (10.75 ounce) can cream of mushroom soup
¼ cup chopped onion ++
1/4 cup chopped celery ++
1 ½ teaspoons salt
½ pinch ground white pepper
1 cup milk
2 T + 2 t cornstarch (or inst. potatoes)
2 tablespoons water
1 ½ cups fresh broccoli florets, cooked
¾ cup shredded American cheese
¾ cup shredded Cheddar cheese

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. (If not cooked already, start your broccoli cooking.)

After 20 minutes, add milk to the cream mixture and bring to a boil.

In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

If you want, you can add extras like shredded carrots, chopped potatoes, etc. or substitute some for the celery.

Red Velvet Cheesecake

from McCormick Spices

This cheesecake was so easy to make and was very tasty. And, as you can see, it is pretty! As not a super big fan of chocolate, I might try it with a regular graham cracker crust next time, but it was still good with the chocolate crust.

Red Velvet Cheesecake

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon Pure Vanilla Extract
2 eggs
2 ounces semi-sweet baking chocolate, melted
1 tablespoon Red Food Color
1 prepared chocolate crumb crust (6 ounces)

1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
2. Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
3. Bake 40 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 3 hours or overnight.
Can drizzle with chocolate before serving.