Chicken Taco Dish

Ingredients:
1 package Taco Seasoning
1 can black beans
1 can chili beans
4 chicken breasts, boneless, skinless

Directions:
Place all ingredients in a crock pot and cook on high for 4 hours (stirring occasionally). After 4 hours, shred the chicken, stir and continue cooking on low for 2 more hours. Serve hot over rice or chips.

Difficulty: Easy
Time to Make: about 6 hours
Recipe Origin: Annette Gardner

Sugar Top Muffins

Ingredients:
1 cup flour
1 cup quick oats
3/4 cup brown sugar
3/4 tsp. baking soda
3/4 tsp. baking powder
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup chopped walnuts (optional)
cinnamon + sugar (for sprinkling the muffins)

Directions:
Preheat oven to 375 degrees. Combine the flour, oats, brown sugar, soda, and baking powder in a medium bowl and stir till well blended. Add the beaten egg, milk, and vegetable oil and stir till just blended. Add the walnuts and stir till mixed. Pour batter into a greased (or lined) muffin tin and sprinkle each muffin with cinnamon and sugar. Bake for 18 - 20 minutes.

Difficulty: Easy
Time to make: about 30 minutes
Recipe Origin: Mom's cookbook

Chicken Pot Pie

Ingredients:
1 pound skinless, boneless chicken breasts, cubed
1 cup carrots, sliced
1 cup frozen green peas
1/2 cup celery, sliced
1/3 cup butter
1/3 cup onion, chopped
1/3 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed (optional)
1 + 3/4 cup chicken broth (save the water you boil the chicken and veggies in)
2 tsp. chicken bouillon powder
2/3 cup milk
2 - 9 inch unbaked pie crusts

Directions:
Preheat your oven to 425 degrees. In a large pot, combine the chicken, carrots, peas, and celery. Add enough hot water to cover the ingredients. Bring to a boil and boil for 15 minutes. Remove from heat, drain (save the water) and set aside. Meanwhile, melt the butter in a medium saucepan and saute the onions until they are translucent. Add the flour to the onions and mix well, then slowly add the chicken broth (using only 1 + 3/4 cup of the broth) and milk and chicken bouillon. Add the salt, pepper, and celery seed and heat until thick. Once thickened, pour the chicken and veggies into a pie dish lined with one of the pie crusts. Pour the onion/chicken broth mixture onto the top and cover with the top crust. Cut slits into the top crust to let out the steam and bake the pot pie for 30 to 35 minutes. Let stand 10 minutes before eating.

Difficulty: Easy
Time to Make: about an hour
Recipe Origin: allrecipes.com by Robbie Rice

Seven Layer Dip

Ingredients:
1 can refried beans
1 small tub sour cream
1 small tub guacamole
2-3 cups cheddar cheese, grated
1 medium tomato, diced
1 can olives, sliced
1 small bunch green onions, diced

Directions:
In an 8x8 pan spread the refried beans in an even layer. Spread the guacamole on top of the refried beans. Spread the sour cream on top of the guacamole. Top the sour cream with half the cheese, the tomatoes, the olives, and the green onions. Then top with the remaining cheese. Serve with tortilla chips.

Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: unknown