Crockpot Chicken Salsa

*not yet tried - dB

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased...
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Carb-less Pizza

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to coolfor 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Tortillas

1 1/2 C flour
1/2 t salt
2 T butter, softened

Mix all in food processor, until well mixed. While food processor is running, pour in 1/2 C warm water, and continue to blend until dough forms.

Divide into 6 portions and roll out each on floured surface.

Heat up a non stick pan, to a medium heat, and cook the tortilla for about 1-2mins per side, until done.

Keep warm under a dish towel until ready to serve. Best served fresh & warm.

Basic Whipping Cream

1 C heavy cream
1 t vanilla extract
1 T icing sugar

Whip until peaks are about to form, then add vanilla & sugar. Whip until peaks form, but do not over beat.

Cheesy Corn Risotto Bake

1 T Butter
1 chopped onion
 1 C chopped green pepper
1 C chopped red pepper
3 C short grain rice
 6 C hot water
4 C corn
4 C milk
 4 eggs
8 t flour
4 t salt
1 1/2 t pepper
3 C shredded white sharp cheddar
1/3C chopped fresh basil or 4t dried basil
 1 tomato sliced
 1 T Parmesan cheese

 Cook onion & peppers in butter. Add rice, stir for 1 min. Add hot water & corn. Bring to boil. Reduce heat to low and cook covered for 15 mins. or until water is absorbed.

Whisk milk, flour, egg, salt and pepper. Stir into rice mixture along with cheese and basil. Pour into greased pan. Arrange tomato and sprinkle with parmesan cheese.

Bake at 250 for 30 mins until liquid is absorbsed. Let stand for 5 mins before serving.

Chick-Fil-A Bites

2 large chicken breasts cut into bite sized pieces and seasoned with salt & pepper.
3/4 C milk
1/4 C pickle juice (juice from a dill pickle jar)
1 egg
1 1/4 C flour
2 T icing sugar (powdered sugar)
2 t salt
1 t pepper
1/2 to 1 C peanut oil (can sub out canola or veg., but C.F.A. uses peanut, officially)

Whisk together milk, egg & pickle juice and put in ziploc bag. Add chicken, and marinate in fridge for 2-4 hours.

Combine flour, sugar, salt & pepper in another large ziploc. Shake to combine. Remove chicken from marinade, and add to bag; shake to coat it.

Heat about 1/2 the oil in large pan until ready to fry, and cook the chicken in small batches, so you're not over crowding the pan. Add more oil as needed.

Butter Tarts

1/4 cup raisins or chopped pecans (optional)
12 unbaked tart shells (recipe below)
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup corn or maple syrup (I used maple syrup)
1 egg
1 tsp white vinegar
1 tsp vanilla
pinch of salt
Sprinkle raisins (or pecans) evenly in crust shells. Cream together butter and brown sugar. Beat in corn syrup, egg, vinegar, vanilla and salt. Pour into shells, filling 3/4 full.
Bake at 375 for 15 minutes or until golden brown. Let cool in pans for a few minutes, then remove to rack and let cool completely.

 TART SHELL / PIE DOUGH

Best of Both Worlds Pie Dough
For one 9-inch pie crust (double if necessary)
1 1/2 cups all purpose flour
1 Tablespoon sugar
1/2 tsp salt
5 1/2T shortening (Frozen!)
7 Tablespoons unsalted butter (Frozen!)
* cut both of these into small cubes and pieces and toss in freezer
1/4 cup ice water
1 teaspoon cider vinegar (just add to the water)
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar.  Scatter frozen cubes of butter and shortening on top of the flour.

Pulse in processor for about 1 second each time until the mixture looks like coarse meal.  You can take a knife and fluff it around to be sure no large chunks are under the blade.  This should be about 6-8 pulses.  Once the fat is cut in, add the ice water through the chute about a tablespoon at a time while you continue short pulses.  The mixture will not look like cookie dough – it will probably look a little crumbly.  Periodically check to see if the dough pinches together.  When the dough begins to hold together, turn it out onto saran wrap, form into a ball, wrap and press it into a disc.  If you did a double batch, separate the dough into two discs.  Refrigerate for an hour or up to two days.