Salsa Chicken Tacos

Small flour tortillas

1 jar medium salsa

3-4 chicken breasts

desired toppings (shredded lettuce, cheese, sour cream, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through or toward the end. Fry the tortillas in a little oil until lightly brown and crispy. Then fill with shredded chicken and garnish with desired toppings.

Poppyseed Bundt Cake

1 yellow cake mix (the kind with pudding)

1 (3.5 oz) box of instant vanilla pudding

1 TB poppyseeds

1/2 cup pinapple or orange juice

1/2 cup oil

1 cup sour cream (I use lite)

4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes.

When the cake is about 10 minutes from being done start the glaze.

Glaze:

1 cup sugar

1/4 cup water

1/2 cup butter

1-2 TB corn syrup

Bring to a boil--then keep bubbly until ready to pour over cake. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. Enjoy!

Recipe from Sisters Cafe.

Bacon Wrapped Jalapenos

20 whole fresh jalapenos, 2-3 inches in size
2 cubes cream cheese, softened
1 pound bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

From: Pioneer Woman

Yogurt Fruit Dip

1 oz. pkg vanilla pudding
1 cup milk
2 (6 oz.) strawberry yogurts (or 1 ½ cups)

8 oz container cool whip

Mix the pudding and the milk together. Fold in the yogurt and whipped topping with a large spatula, mixing gently until well combined.

This is great served with grapes, strawberries, apples, pineapple, and more!

Vegetable Minestrone Soup

3 T. olive oil
1 cup white onion, minced
1/2 cup zuchinni, chopped
1/2 cup frozen italian cut green beans
1/4 cup minced celery (optional)
4 t. minced garlic
4 cups vegetable broth
2 (15 oz.) cans red kidney beans, drained
2 (15 oz.) cans small white beans or great nothern beans, drained
1 (14 oz.) can diced tomatoes
1 small can tomato sauce
1/2 cup carrot, julienned or shredded
2 T. fresh minced parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat olive oil over medium heat in large pot. Saute onion, celery, garlic, green beans, and zuchinni for 5 minutes or until onions are translucent. Add vegetable broth, drained tomatoes, tomato sauce, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add spinach leaves and pasta and cook for another 20 minutes or until desired consistency.

Canning Apple Pie Filling

Ingredients:

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

Directions:

1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.

3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

4. Fill jars with hot syrup, and gently remove air bubbles with a knife.

5. Put lids on and process in a water bath canner for 20 minutes.

Hot Pizza Dip

1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced

Preheat oven to 350° F. Combine cream cheese and Italian seasonings , spread onto a 8" mini-baker.

In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.

Bake for 15-18 minutes. Serve with sliced baguette or fresh vegetable dippers.