Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken

2-4 boneless, skinless chicken breasts
1 can chicken broth
1 can corn, drained
1 can black beans, rinsed & drained
1 c. salsa
1 pkg. taco seasoning
1 c. cheddar cheese
1/2 c. sour cream

Put chicken in crock pot. Pour in broth, salsa, corn, beans and taco seasoning. Cover and simmer on low for 6-8 hours. Once done, shred chicken, add cheese & sour cream. Heat until cheese is melted. Serve over rice.

I got this from my friend Jenilyn's website and I love it, I make it several times a month. So easy and so good.

Caremlly ice cream

I found this on website and wanted to put it here so I can remember to make it later. Everyone should have an ice cream maker. Its wonderful (though not as good as having a family member work at Cold Stone)

1 1/4 cup sugar
3 cups heavy cream
1 Tbs pure vanilla extract
1.5 cups pecan halves (5 oz)
3 oz best-quality sweet chocolate, diced

Place 1/4 cup of water and the sugar in a large heavy-bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahagony or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occassionally so the caramel cooks evenly.

Remove the caramel from the heat and carefully pour in the cream. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don't worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold.

Preheat the oven to 350 degrees. Roats the pecans on a baking sheet for 8 to 10 minutes until crisp. Cool, chop, mix with the diced chocolate and store in the freezer until ready to use.

Freeze the caramel mixture in an ice cream freezer according to the manufacturer's directions. (It may take several batches.) When it is frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to quart containers and store in the freezer until ready to serve.

From http://www.amateurgourmet.com/2005/05/i_say_unto_you_.html

Cheesy Potatoes

3 Cups or so of small red potatoes, cut into 1-inch chunks
1/2 teaspoon salt
Pepper (to taste)
2 tablespoons butter or margarine
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons Betty Crocker® Bac~Os® bacon flavor chips
2 medium green onions, sliced (2 tablespoons)
I/2 sliced onion

1. Heat oven to 450. Place potatoes and onions on in a large piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
2. Bring the foil together on top loosely sealing. Place packet in an oven safe dish, seam side up, bake for 45 to 60 minutes or until potatoes are tender. Turn oven to broil, open packet top up so the broiler can brown the top of the potatoes. Watch them pretty close so they don’t burn.