Mexican Crockpot Chicken

4 chicken breasts (thawed)

1 16 oz. jar salsa

1 can black beans (rinsed)

1 can corn

1 8 oz. cream cheese (softened)

Layer first four ingredients in the crock pot.  Cook on high for 3 1/2 hours.  At this time, shred the chicken.  Place the cream cheese over top and cook for 1/2 hour more.  Stir and serve spooned into tortillas.

Swiss Chicken

Another easy one!

Swiss Chicken

4 chicken breasts
6-8 slices of Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk (or sour cream for a thicker sauce)
1 box chicken stuffing
1/4 cup butter, melted

Pound the chicken to even out the thickness. Place chicken in a 9x13 dish. Top chicken with cheese slices. Mix can of soup and milk together. Pour over chicken. Top with stuffing. Drizzle stuffing with melted butter. Cover with foil and cook at 350* for 45 minutes. Remove foil, then return to oven and bake for another 5-10 minutes.


Recipe found here and here.

No Bake Cookies

I always have a hard time with different recipes for this, but this one is perfect! I usually can't get them to set very well, but these set up perfectly!! Just make sure to follow the directions carefully!


1/2 cup (1 stick) butter
2 cups white sugar
1/2 cup milk
3 Tablespoons cocoa
3 cups quick cooking oats
2/3 cup creamy peanut butter
1 teaspoon vanilla

Bring butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute. Remove from heat.

Add peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.

Makes 18 cookies.

Mexican Rice

1 cup long grain rice
2 TBS olive oil
1 small can tomato juice
2 cups chicken broth
1/4 tsp garlic powder
1/4 tsp cumin

Heat oil in skillet and saute rice until a light tan color. Add cumin, garlic, tomato juice and broth. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add salt and pepper to taste.

Find recipe over at The Sisters Cafe

Taco Soup

This is super easy and quick to throw together last minute.

1 lb. ground beef or turkey (I always use turkey bc it's just healthier than red meat, and it tastes really good)
2 pkgs. taco seasoning (or 1/4 cup)
1 can pinto beans
1 can petite diced tomatoes
1 can corn


Put raw meat and taco seasoning in skillet and brown. (Sometimes I add a little amount of water since the meat is really lean). Open cans and DO NOT DRAIN. Pour cans into large pot. Once the meat is browned and ready, add it to the pot. Heat all ingredients to a boil, then reduce heat and let simmer for 30 minutes. We like to eat it with tortilla chips and/or shredded mexican cheese on top.
Sorry there is no picture. I'll have to take one next time I make this.

Super easy Pot Roast

I'm sure most of you girls know this recipe like the back of your hand, but just in case you don't, I decided to post it. It's the easiest thing out there and it's so yummy! And just like your mom makes it for Sunday dinner!


1 rump roast (2-3lbs-depending on the size of your crockpot-mine is small- like 3qt size, and how many people you are feeding, you can buy a bigger roast. I usually buy a 2.5lb one and that is enough for the 3 of us, plus PLENTY for left overs.)
1 pkg. dry onion soup mix
2 cans cream of mushroom soup
3-4 big handfuls of baby carrots
4-5 potatoes, cut into quarters


Then, you basically just dump it all in, and cook on low all day (6-8 hours) until the meat is done! Turn it off when it is done cooking, to let the sauce/gravy thicken up before serving.