Crockpot Chicken Quesadillas

4 chicken breasts

1 can 14 ounce can diced tomatoes

1 small can green chilies

1 jalapeno diced

8 ounces cream cheese

Combine all ingredients in crock pot and heat on low for 6-8 hours (or high for 3-4 hours). When the chicken is cooked, shred with a fork and return to the crock pot. Keep on low until you are ready to make quesadillas.

To make quesadillas: Heat skillet and drizzle with a small amount of olive oil, then sprinkle with sea salt. Warm each tortilla in the oil and salt . Sprinkle cheddar cheese on tortilla, add chicken and black bean. Top with another tortilla and cook for 2 minutes on each side. Serve with sour cream, cilantro and diced fresh tomatoes.

Chili Relleno Casserole

1 can whole green chilies- large one

Pepper jack cheese

Cut chilies in half and put slice of pepper jack cheese into them. Push all tight together in 9x13 dish.

Then mix and pour over top

5 eggs

1/4 c flour

Salt and pepper

1 1/2c milk

Top with cheddar cheese and bake 350 for 45 mins.

Enjoy!!!

Homemade Strawberry Frezzer Jam

4 c. crushed strawberries (2lbs)
2 tbs. lemon juice
2 c. sugar (can substitute 1/1/2c. agave nectar)
1/2 c. ultra clear gel, rounded if using agave

1. Wash and core strawberries
2.Using food processor or blender, crush strawberries to desired consistency.
3. In a large bowl, combine crushed strawberries, lemon juice and sugar. Mix well.
4. Add ultra gel a little at a time stirring continually.
5. Let stand 10 minutes to thicken.
6. Stir and then pour into your clean jam containers.
7. Refrigerate to enjoy now or freeze to enjoy later.

Whole Wheat Bread

6 c. warm water
2 tbs. sea salt
2/3c. canola oil
1c. honey or 1c. brown sugar
2/3c. vital wheat gluten or 2c. high gluten bread flour
3 tbs. SAF instant yeast
10-13 c. fresh ground flour

Knead on speed 1 for 8-10 mins.
Adding flour as needed.
Dough should by sticky to the touch
and come together pulling away from the sides slightly.
Divide dough into 5 loaves.
Put into greased pans and bake 350 for 30 mins.

Creamy Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 c. butter, room temperature
1 tsp vanilla
6 c. powdered sugar

Beat cream cheese and butter on high until creamy.

Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between each addition.

And frost away.

Red Velvet Cupcakes

2 1/2 c. flour
2 c. sugar
2 tbs. cocoa
1 tsp. salt
1 tsp. baking soda
2 eggs
1 c. oil
1 c. buttermilk
1 tbs. vinegar
1 tsp. vanilla
1-2 oz. red food coloring

• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
• Bake at 350 for about 18 minutes or until a toothpick inserted comes out clean.
• Makes 24 cupcakes

Creamy Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 c. butter, room temperature
1 tsp vanilla
6 c. powdered sugar

• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.

Buffalo Chicken Dip

1 1/2 cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained

1 (8 ounce) pkg cream cheese, softened

1/2 c. ranch dressing

1/2 c. buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 c. shredded cheddar cheese

blue cheese crumbles (optional)

Heat chicken and buffalo sauce in a skillet over medium heat, until heated through.
Make sure to break up the chicken so there are no big chunks.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in shredded cheese.
Pour into a shallow dish or pie pan
and sprinkle with blue cheese crumbles
and microwave it until the cheese melts.
We usually only sprinkle blue cheese on half
of it for those who aren’t blue cheese fans.
Serve with chips, bread, crackers and celery for dipping.