More New Recipes to try!

I made a new crockpot recipe last night that was probably a 7 on a scale of 1-10. The best part about it was that it was sooo easy. I love crockpot recipes for this reason. I made it after I gave the kids lunch and came back at dinner time. Perfect! Plus the recipe made so much that it fed us for two meals. If you don't like "left-overs" you can freeze them and use them later. We served the first meal with rice and the second in tortillas. Both good! Here is the recipe (courtesy of Kraft Foods).



Slow Cooker Tex-Mex Chicken
Prep Time: 15 min
Total Time: 8 hr 15 min
Makes: 4 servings, 1-1/2 cups each

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
(I also added a half of onion)
1 cup frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese (any will do)
(I added a can of black beans, rinsed, and some Hot Sauce)

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).
(I found the cooking time to be too long so you can probably shorten it to Low for 4-6 hours or High for 2-3 hours)

STIR just before serving. Top with the shredded cheese and green onions.




I also made this dessert for our family dinner this weekend. It was Yum-O! Everyone loved it. Chris, who really doesn't like peanut butter, even liked it a lot. It is the perfect balance of peanut butter flavor without the peanut butter mouth. Here is the recipe (also courtesy of Kraft Foods).



Peanut Butter Striped Delight
Total Time: 4 hr 40 min
Makes: 24 servings

35 OREO Chocolate Sandwich Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/3 cup peanut butter

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.

POUR remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping; cover.

REFRIGERATE at least 4 hours before cutting into pieces to serve. Store any leftover dessert in refrigerator.