Easy Chicken for Tacos

2 pounds of boneless chicken breasts
1 can green chiles
1 jar of salsa
1 8 oz block of Cream Cheese
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

Put in crock pot and cook on low 7-8 hours or high 4-5 hours.  Shred and put in tacos, enchiladas or salads.

Nutella Stuffed Peanut Butter Cookies

Ingredients

• 1/4 cup sugar plus additional sugar to roll cookies in
• 3/4 cup brown sugar
• 8 tbsp unsalted softened butter 1 stick, 4 ounces
• 1 egg
• 1 cup smooth peanut butter
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups flour
• 1/2 cup Nutella

Instructions

• Fill a ziploc bag or piping bag with Nutella, snip a corner off and then squeeze out Nutella about a teaspoon of Nutella on a parchment lined cookie sheet. (I use a half cookie sheet so it fits in my freezer). Freeze for about 30 minutes until solid.
• Preheat oven to 375F degrees. Line a cookie sheet with parchment paper.
• In a large bowl, cream together the sugars and butter until light and fluffy about 2-3 minutes. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined.
• Roll dough into 1 inch balls and place your thumb in the center of each to create an indent. Place one Nutella "kiss" into the center. Cover up with more cookie dough. And then roll in sugar. Place on baking sheet and flatten with fork.
• Bake for 10-12 minutes. Cool on a wire rack.

Notes

• Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. 
• Use room temperature butter. By softening your butter properly  will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
• Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end  up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go.
• Flatten those cookies a bit. These cookies won’t spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much? 
• Recipe and picture from Boston Girl Bakes

Simple Perfect Enchiladas

Ingredients  

Sauce:

2 tablespoons canola oil

2 tablespoons all-purpose flour

One 28-ounce can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper 

Meat:

1 pound ground beef

1 medium onion, finely chopped

1/2 teaspoon salt
Can Substitute chicken

The Rest:

Canola oil, for frying

10 to 14 corn tortillas

Two 4-ounce cans diced green chilies

1 cup chopped green onions

1/2 cup chopped black olives

3 cups grated sharp Cheddar cheese

Cilantro, for garnish

Directions

1. For the sauce:
2. In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
3. For the meat:
4. While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
5. For the rest:
6. In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
7. Preheat the oven to 350 degrees F.
8. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
9. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
10. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.  Recipe and picture from The Pioneer Woman

Salsa Verde Chicken Casserole

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup sour cream
• 1-1/2 cups salsa verde, divided
• 8 corn tortillas (6 inches)
• 2 cups chopped tomatoes
• 1/4 cup minced fresh cilantro
• 2 cups shredded Monterey Jack cheese
• Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves

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Directions

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
• Fry the tortillas to soften.  Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.
• Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.  Recipe and picture from Taste of Home

Peanut Butter Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp soda
1/4 tsp salt
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla.  Blend dry ingredients into creamed mixture.  Shape into balls.  Place on ungreased cookie sheet.  Crisscross with fork.  Bake at 375 for 10 to 12 minutes.

Cowgirl Cookies

4 cubes of butter
2 cups white sugar
2 cups brown sugar
4 eggs

1 tsp baking powder
2 tsp soda
5 c. flour

1 tsp vanilla
1 cup chopped nuts (optional)
2 bags of chocolate chips
Cream the butter, white and brown sugars, and eggs together.  Add the baking powder, soda, and flour.  Mix well.  Then add the vanilla, nuts, and choc. chips.  Drop by teaspoon onto buttered cookie sheet and bake at 350 for 10 to 12 minutes or until brown.  You can add coconut too if you'd like.

Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 eggs

1 1/2 cups mashed ripe bananas (about 3 medium)
1 tsp vanilla
2 cups flour
1 tsp baking soda
dash salt
In a large bowl, cream butter and sugar until light and fluffy.  Beat in the eggs, bananas, and vanilla.   Combine the flour, baking soda, and salt; stir into creamed mixture just until blended.  Transfer to a greased 15-in. x 10-in. baking pan.  Bake at 350 for 20 - 25 minutes or until tests done.  Cool.
Frosting

2 pkg cream cheese, softened
1/2 cup butter
5 cups powdered sugar.