Sante Fe Chicken, crockpot style

I got this recipe from my cousin...I don't know the exact amounts, just depends on how many you're feeding! :)

• 2-4 Chicken breasts
• 1 cup salsa
• 1-2 cans black beans, drained (depends on how much you like black beans!)
• 1 can corn
• 8 oz cream cheese (I halved the cream cheese because I thought a whole block was a lot - your call!)
• Fresh cilantro

Combine 1/2 c salsa, beans, and corn. Add chicken. Cover with remaining 1/2 c. salsa and cook 3-4 hours on high heat. Add cream cheese during the last 30 minutes - 1 hour. Top each serving with fresh cilantro.

Serve with rice and a green salad. The leftovers make a great burrito filler.

bread machine cinnamon rolls

Ari and I made these today. Yummy rainy day treats! :)

This is another from allrecipes.com, found here.

*UPDATE: Made these with whole wheat flour the other day (that we ground ourselves) and they were awesome. Yum.

DOUGH
1 cup warm milk
2 eggs, room temp
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

MIDDLE
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

FROSTING
1 (3 oz) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Your counter might look like this afterwards. :) (except maybe not the weird green color. And you do know the thread-cutting trick, right??) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400*. I must make mine thinner than I need to, because I always have extras. I put the scrappy ones in a smaller dish. :)
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. Kids like this part. :)

These don't disappoint! I have to go eat one now, bye.

Crunchy Picante Salad

Here Mel, I'm slow and you probably already got the recipe book anyway, but here. This is from Cooking Light's Superfast Suppers. These measurements are so exact, but this is really easy to just eyeball.


6 cups Preshredded Lettuce
5 cups Baked Tortilla Chips, broken into pieces
1 cup mild picante sauce
1/2 cup (2ounces) shredded reduced-fat sharp Cheddar cheese
1 (15 ounce) can pinto beans, rinsed and drained
1 (2.25 ounce) can sliced olives, *I use WAY more than this!
1 ripe Avocado (I use 2)
1 Large Lime *Or lime juice it to taste. I use about 1/2 to 3/4 a lime and then serve it with lime wedges for others to add more if they'd like.
1/2 cup chopped fresh cilantro


Mix everything together except the Lettuce and Chips. Pile lettuce on individual plates and then plop some mixture on top and top with crunched up chips. It's best to keep things separate like this if you want to save leftovers so things don't get soggy, because they do, quickly. Also you can serve it with sour cream but it really doesn't need it.