Slow Cooker Tex - Mex Chicken

Source:  Kraft Foods

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
• 2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 2 Tbsp. flour
• 1  each green and red pepper, cut into 1-inch-wide strips
• 1 cup frozen corn
• 1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

Variations: 

• I like to add black beans and pinto beans.  
• I also like to serve it with lettuce and sour cream.

Crepes - perfect for hosting brunch!

Crepes are easy, but a lot of people shy away from them. Here is my recipe - I swear it's easy!

INGREDIENTS:

4 eggs

1 cup flour

1 cup milk (we use skim milk)

2 tbsp melted butter

1/2 tsp salt

..................

(sweet only): also add 2 tbsp sugar and 1 tsp vanilla extract

1/2 tsp salt

DIRECTIONS

1. Mix eggs, milk, melted butter. Then mix in the rest of the ingredients (the mix doesn't have to be completely homogeneous, mine always has chunks). Keep it in the fridge for 1 hr - overnight.

2. Use medium heat to heat a small non-stick pan, add just a little bit of pam. When the pan is hot, lift it about 3 inches from the burner and add 1/8 cup of batter and quickly move the batter throughout the surface of the pan. Place on burner until batter is dark yellow and edges are crispy (about 30 seconds on my oven, you should begin to see a spider-web patterns). Flip over (you can usually pick it up by the crispy end) and cook for about 10 sec.

Bruschetta on a stick

This is the easiest appetizer to prepare, we usually bring them to beach barbecues.

INGREDIENTS:
grape or cherry tomatoes
fresh basil leaves
mozzarella balls
toothpicks
(optional: balsamic vinegar and olive oil)


DIRECTIONS
1. cut tomatoes and mozzarella balls in half
2. Add a tomato half, a folded basil leaf, and a mozzarella ball half to a toothpick
(3 - optional. Drizzle olive oil and balsamic vinegar - this makes it messier)

Chicken Pesto Pizza

From: Allrecipes.com

1/2 cup pesto basil sauce
1 (12-inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 oz) jar artichoke hearts, drained (optional)
1/2 cup shredded fontina cheese (I usually use mozzarella)

Preheat oven to 450.
Spred pesto sauce over crust. Arrange chicken and artichoke hearts over the sauce, and sprinkle with cheese.
Bake 8-10 minutes until cheese is melted and lightly browned at the edges.