Wednesday, June 24, 2009

Salsa Chicken

I don't remember exactly where I found this recipe but I'm so glad I did. I think this has to be one of my new favorite recipes. Two great things about this recipe is that it made in the slow cooker. It's always nice to throw things in the slow cooker go on about your busy day and return to a great smelling home and a home cooked meal without much effort. The other great thing is that it has salsa. I love to use salsa in recipes it adds so much flavor and you can adjust the recipe to your likings. I just hope your family enjoys it as much as we did.

Salsa Chicken

6 Boneless Skinless Chicken Breast
1 (15oz) can black beans
1 ½ cups corn
1 ½ cups salsa
1 cup grated Cheddar Cheese
Hot Cooked Rice

1.) Combine ingredients in the slow cooker, except rice and cheese.
2.) Cover and cook on low for 6-8 hours or on high for 4-5 hours
3.) Serve over rice and top with cheese.


Monday, June 22, 2009

Toffee Brownie Bars

I have made these a couple times now and everyone seems to love them.

Toffee Brownie Bars

¾ cup butter or margarine, softened
¾ cup firmly packed brown sugar
1 egg yolk
¾ teaspoon vanilla extract
1 ½ cups all-purpose flour

1 (21 oz) package Duncan Hines family-Style Chewy Fudge Brownie Mix
1 egg
1/3 cup water
1/3 cup vegetable oil

1 package (12 oz) milk chocolate chips, melted
¾ cup finely chopped pecans

1.) Preheat oven to 350°F. Grease 15½X10½X1-inch baking pan.

2.) For crust, combine butter, brown sugar, egg yolk and vanilla extract in large bowl. Stir in flour. Spread in pan. Bake 15 minutes or until golden.

3.) For filling, prepare brownie mix following package directions. Spread over hot crust. Bake 15 minutes or until surface appears set. Cool 30 minutes.

4.) For topping, spread melted chocolate on top of brownie layer, sprinkle with pecans. Cool completely.

Makes 48 bars.

Bars may be made ahead and frozen in an airtight container for several weeks.