Chicken Azteca

Chicken Azteca

Found here: http://favfamilyrecipes.blogspot.com/

Makes 10-12 servings)2 (15 oz) cans black beans, rinsed and drained4 cups frozen corn2 garlic cloves, minced1 tsp. ground cumin1/2 tsp. onion powder2 cups Pace salsa, divided (we used the black bean and corn salsa)Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)10 skinless, boneless chicken breast halves2 (8 oz) pkgs. cream cheese, cubedcooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)shredded cheddar cheeseCombine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.

Cheesey Ham and Broccoli Crescent Braid

Cheesy Ham and Broccoli Crescent Braid
Found here: http://mykitchencafe.blogspot.com/search?updated-max=2009-06-16T08%3A00%3A00-06%3A00&max-results=3

1 1/2 cups cooked ham, chopped
1 cup fresh broccoli florets, cut into bite-size pieces
1 tablespoon dried parsley
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese
1 (8 ounce) can refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Preheat oven to 350 degrees.

In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. (I actually found it was easiest to use my hands and mix everything up to evenly distribute the mustard and parsley.)

Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations or using homemade bread/crescent dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.

Cookie topped brownies

Cookie Dough Topped Brownies
Found Here: http://mykitchencafe.blogspot.com/search?updated-max=2009-07-08T21%3A08%3A00-06%3A00&max-results=3

Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn't pull up the brownies). Cut into squares. Store in the refrigerator.