Creamy Chicken Nachos

1 small bag frozen corn

1 can black beans, drained & rinsed

2 large frozen bonelss, skinless chicken breasts

1 16-oz jar medium salsa

1 8oz pkg cream cheese

tortilla chips

any other additional toppings such as chopped cilantro, diced tomatoes, avacado, olives, etc.

pour bag of frozen corn in bottom of crockpot. place frozen chicken breasts on top of corn & cover with beans & salsa. cook on high for 1 hour & low for 4 hours. shred chicken with forks & stir in cream cheese until melted & creamy. serve with tortilla chips. this also makes a yummy quesadilla filling:

spread mixture on half of tortilla, add grated cheese & fold tortilla over. spread butter over both sides of tortilla & place in hot pan, flipping after first side is golden & crispy. place on cookie sheet & put in preheated 350 oven for 15 mins.

Ham & Cheese Hashbrowns

1 bag frozen shredded hash browns o'brien (the one with the onions & peppers in it)

1 can cheddar cheese soup
2/3 c milk
2 Tbsp butter
1 lg ham steak, cut into cubes
Mix soup, milk, and butter in a sauce pan and heat until butter is melted.
Spray crock pot and add alternating layers of potatoes & ham until both are all used up. Cover with soup mixture. Cook on low for 2.5-ish hours.
From the kitchen of Britten Bitner

Mini Taco Bites

1 pound ground beef, browned and seasoned with Taco seasoning
4Tbsp salsa
1 pkg. Scoops tortilla chips
1/4 cup shredded Cheddar cheese
Guacamole or sour cream

Place chips on serving plate. Spoon beef filling into each chip and top with cheese and a dollop of guacamole or sour cream. Add sliced olives and diced tomoatoes if desired.

Mexican Hot Pockets

Ingredients:
1 lb boneless, skinless chicken breast, cooked and shredded
1 C Salsa
1 package taco seasoning mix
1 package Puff Pastry
1 C shredded cheddar cheese
1 egg

Instructions:
1. Thaw the pastry sheet at room temperature for 40 minutes.
2. Cook chicken until there is no pink inside.
3. Shred chicken, then put back in skillet.
4. Add 1 C of salsa, taco seasoning, and 1/2 C water.
5. Cool chicken mixture completely.
6. Heat the oven to 400°; spray two baking sheets with cooking spray, if needed.
7. Stir the egg and water with a fork in a small bowl.
8. Unfold 1 pastry sheet on a lightly floured surface; roll the sheet into a 14 inch square; cut into 4 (7 inch) squares. Repeat with the remaining pastry sheet.
9. Place about 1/3 C chicken mixture onto half of each square; top each with 2 T of the cheese.
10. Brush the edges of the pastry with water; fold plain pastry over chicken mixture and press the edges with a fork to seal.
11. Place the rectangles on the prepared baking sheets; brush with the egg mixture.
12. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.

Ranch Chicken Wings

24 chicken wings and/or drumettes (I found a "party pack" that had 12 of each)
2 envelopes Hidden Valley Ranch dry mix
1/3 c. butter/margarine, melted
1/4 c. Tabasco sauce (I used Smoked Chipotle Tabasco - really great flavor without so much heat.)
3 Tbsp. vinegar
paprika

Combine margarine/butter, Tabasco and vinegar. Dredge chicken in ranch mix; then dip in margarine/butter mix. Arrange on a cookie sheet (I would line it with foil and spray with cooking spray) and sprinkle with paprika. Bake at 400 for 25 minutes. Turn over, then sprinkle again. Bake at 450 for 20 minutes more. Serve with bleu cheese dressing, if desired. (Doesn't really need it, though!)

Spinach Wraps

2 pkgs cream cheese, softened
1 cup sour cream
1 can chopped green chiles
1 can chopped olives
1 8 oz block pepper jack cheese, shredded
1 pkg frozen spinach, drained well
1 pkg spinach flavored tortillas

In a large bowl, beat cream cheese until smooth, using electric mixer. Then fold in sour cream, green chiles, olives, and pepper jack cheese. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise.

I added sliced turkey, ham, and red bell peppers to mine ... to make it a meal, instead of an appetizer. Oh, and to make it a little spicier, I added 1 TBS diced pickled jalapenos. YUM! They're great if you dip them in salsa too!

Time To Spare Spuds

From the kitchen of Stacey Wilhelmsen

6 large potatoes, baked
1 C sour cream
1 C shredded cheddar cheese
1 green onion, chopped
¼ C milk
1 T parsley
1 tsp salt

Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley, and salt. Fill shells. Cover and refrigerate. Wrap shells individually in plastic wrap; place in freezer containers. Freeze. To serve, thaw and place in an ungreased shallow baking dish. Bake uncovered, at 400 degrees for 20-25 minutes or until golden and heated through.

Tortilla Roll-Ups

12 flour tortillas
8 oz cream cheese, softened
1 cup sour cream
3 Tbsp. chopped green onion
1 can diced green chilles
1 can chopped black olives


Combine cream cheese and sour cream. Add onion, chilles and olives. Spread mixture on tortillas and roll, slice into pinwheels.

You can also add thinly sliced deli meat such as turkey, ham, or chicken breast on top of the cream cheese mixture.

Deviled Eggs

8 hard boiled eggs-I've found that the easiest way to peel eggs is to run cold water over them immediatley after removing them from the stovetop and letting them sit for a few mintues before peeling.

Slice peeled, hard boiled eggs in half and put the yolks in a bowl. Let the yolks cool before smashing them or I find they get too lumpy and crumbly and make the filling a weird texture.
Smash the cooled yolks and add:
3 Tsp. mayonaise
1 Tsp. mustard
1 Tsp. pickle juice
Salt and Pepper to taste
Stir and spoon into sliced egg whites
Sprinkle with paprika