The Mexican Crockpot:
4 pieces Boneless, Skinless Chicken Breasts
1 can (15 Oz. Can) Black Beans (NOT Drained)
1 jar (16 Oz. Jar) Salsa
1 can (8.5 Oz. Can) Corn, Drained (make sure it is NOT sweet corn)
1 block (8 Oz. Block) Velveeta (or Cream Cheese)
Preparation InstructionsAdd the black beans (and liquid) to the crockpot.
Add salsa and corn and stir until mixed.
Add chicken breasts. (Mine were frozen and it worked perfectly)
Cover and cook on low for 4-6 hours (I did high for about 3 hours, then switched it to low).
Sherd the chicken in the pot and add your cheese about 30 minutes prior to serving. (mine really needed a little kick so I may add some spicey peppers or something). I served it with tortilla chips.
STRAWBERRY MILK CHIPSTERS
2 sticks softened butter
1/2 Cup strawberry milk Powder, Nestles
3/4 Cup brown sugar
1-2 drops red food coloring
1 Tablespoon pure vanilla extract
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 oz bag White Chocolate Chips
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined. Place eggs into a bowl and whisk in 1-2 drops of food coloring. Pour into mixer along with vanilla and beat until combined, about 30 seconds. Place four, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips. Mix on low until just combined.
2. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minute or until edges just start to brown. Let cookies cool for 5 minutes before transferring to a cooling rack.
Makes roughly 3 dozen cookies.