Mexican Fiesta

Chicken Tacos
K. Blair

4-6 chicken breasts (this recipe makes a ton so if you are serving 8 or more use 6 or more breasts)
chicken stock
onion (cut in big pieces)
2 large jars of salsa

(You can either make in crockpot and cook on low for 6 hours or make on stove cooking the chicken breasts until they are done and simmering after you add the salsa).

Place chicken breasts and onion in crockpot and cover with chicken stock. Let cook about 6 hours or until chicken is done and falls apart. Drain majority of chicken stock and remove onions. Pour salsa over time and shred chicken. Let simmer for about 30 more minutes and enjoy! Very easy and super yummy!

Salsa
K. Blair

1 large can of whole tomatoes
¼ small onion
Handful of fresh cilantro
4-5 slices of jalapenos (I use the kind in a jar)
1 tsp. cumin
1 tsp. garlic powder
1 tbs. salt

Place all items in a blender and blend. 15 minute

Black Bean and Corn Salsa
K. Blair

1 can black beans
1 can yellow corn, or yellow and white corn
1 can of rotel
1/4 cup finely chopped onion
about 3 tbsp. freshly chopped cilantro
a dash of lime juice (or squeeze one lime)

Open can of black beans, place in strainer and rinse off excess "juice.” Dump in bowl. Open can of corn, place in strainer to drain off excess water, then dump in bowl with beans. Open can of rotel and add to beans and corn. Add onions and cilantro and stir. Add lime juice to your taste.

I bring this to every potluck, and everyone LOVES it. It can be eaten as a "salad" like cole slaw, or
with corn chips. Number of Servings: 15

Sopapilla Cheesecake Pie
K. Blair

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract (I used regular, but read that this was delicious!)
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon

1/2 cup butter, room temperature
1/4 cup honey (I forgot the honey, and it tasted sweet enough.)

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with
cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Paula Deen’s Symphony Brownies
K. Blair

1 17.6 ounce package brownie mix (I like Ghiaradelli)
3 6-ounceSymphony bars with almond and toffee bits
any ingredients that go with the brownie mix (water, egg, oil, etc.)

Make brownie mix as directed on box. Line a 9x13 inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool completely, then lift from the pan using the
edges of the foil. This makes it easy to cut the brownies into squares.

Chocolate Chip Cookie Bars
K Blair

1 box yellow cake mix
½ cup oil
¼ cup water
1 egg
1 (12 ounce) package chocolate chips

Mix all ingredients except for chips. After batter is completely mixed, add chocolate chips. Bake in a greased 9x13 inch glass pan for 18-20 minutes at 350 degrees.(I usually have to cook them 26-28 minutes.)

*This is my ‘go-to’ dessert recipe. You just need to keep a yellow cake mix and chocolate chips on hand.