No Bake Chocolate Chip Granola bars
---Slow Cooker: Salsa Chicken--- 4 boneless, skinless chicken breasts (frozen is fine) 1 cup salsa 1 can condensed cream of chicken soup 1 packet taco seasoning 1/2 cup sour cream 6 tortillas Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.
This lady used her crock pot every day for a year, and didn't repeat a recipe. Here's her collection of recipes.
Easy Crockpot Chicken Tacos...dump 1 envelope of taco seasoning, 6 boneless, skinless chicken breasts & a jar of salsa in the crockpot, stire and cook on high(4-6 hrs.) or low(6-8 hrs.) Should be able to shred with a fork. Place meat mixture in tortillas and top with your favorite toppings...
Buckeyes (Source: family recipe) 1 ½ cups peanut butter 6 cups powdered sugar 1 cup (2 sticks) butter, softened ½ teaspoon vanilla extract 4 cups semisweet chocolate chips ¼ cup shortening 1. Line cookie sheet with wax paper. Mix together butter, peanut butter, sugar, and vanilla with a wooden spoon in a large bowl. 2. Roll dough into 1-inch balls. Set them on prepared cookie sheet and insert toothpick into each ball. Chill in freezer until hard, approximately 30 minutes. 3. Melt chocolate chips and shortening over medium-high heat. Remove the pan from heat. Dip balls in chocolate and place back on cookie sheet. Refrigerate until chocolate is set, approximately 2 hours. Store in airtight container in refrigerator.