Crock Pot Chicken Burritos

4 chicken breasts
1 jar salsa
1 can black beans
Soft tortillas
Shredded cheese
Sour cream

Put chicken, salsa and black beans in crock pot. Cook on low 6 hours. Before serving, shred the chicken and return to crock pot. Place chicken mixture in middle of tortilla with cheese and sour cream. Roll up and enjoy!

Chicken and Wild Rice

5 boneless skinless chicken breasts
1 pkg. Uncle Ben’s long grain and wild rice
1 can cream of mushroom
1 can cream of chicken
1 can cheddar cheese soup
1 ½ c. water
Line bottom of 9x13 pan with foil. Place chidken in pan. Combine all soups and water. Add rice to soup mixture. Pour over the chicken. Sprinlke seasoning pkg over top. Cover and bake. 325° for 2 ½ hours

*Submitted by Melissa Merrill

Cheesy Beef Burritos

1/2 lb. hamburger 2t. chili powder
1 can (15oz) black beans, drained and rinsed
1/2 c. salsa
3/4 c. shredded cheese
4 flour tortillas
1/4 c. sour cream
1 chopped tomato
1 c shredded lettuce

Cook meat and chili powder in skillet. Add beans and salsa; cook 5 minutes or until heated through. Remove from heat. Stir in cheese. Spread meat mixture down centers of tortillas/ top with sour cream, tomatoes, and lettuce. Fold in opposite sides of each tortilla, then roll up burrito-style.

Tortilla Soup

2T. Kraft zesty Italian dressing
2 cloves garlic, minced
2 cans (14 ½ oz. each) chicken broth
1 ½ c. water
3 frozen boneless skinless chicken breasts
1 can tomato sauce
Toppings:
Crushed tortilla chips shredded cheese
Sour cream chopped avocado

Mix dressing and garlic in saucepan; cook on med hi for 1 min. Gradually add broth and water, stirring until blended. Add chicken. Bring to boil. Reduce heat to med-low; simmer 20 minutes or until chicken is cooked through. Remove chicken from broth mixture; Pour broth through a fine-mesh strainer; return broth to pan. Shred chicken; return to pan. Stir in tomato sauce. Cook until heated through.

*Submitted by Melissa Merrill

Super Chocolaty Brownies

1 1/2 c. melted butter
3 c. white sugar
3 t. vanilla extract
4 eggs
1 1/2 c. flour
1 1/2 c. unsweetened cocoa
1 t. salt
12 oz. bag choc. Chips


Preheat oven to 350ºº Blend butter, sugar and vanilla in mixing bowl. Beat in each egg one at a time. Combine flour, cocoa, and salt separately and add to sugar mixture slowly. When fully missed, add choc. Chips and spread in 9X13 greased glass pan. Cook 35-45 minutes.

*Submitted by Shah'ada Ghan

Colored Popcorn Balls

12 c. popped popcorn
1.5 oz. Jello powder
½ c. granulated sugar
½ c. corn syrup

Put gelatin , sugar and syrup into a pot. Heat and stir to dissolve. Bring to a rolling boil. Pour over popcorn in a large bowl. Stir until all popcorn is coated. Form into balls with lightly buttered hands.

*Submitted by Tyler Merrill