Archive for April, 2017

Chocolate-Chip Cookie Dough Bars

April 23, 2017

Bars:

Cream together

  • 1/2 cup (1 cube) softned (room temp) butter
  • 3/4 cup packed brown sugar

Add

  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 (14oz.) sweetened condensed milk
  • 2 cups mini chocolate chips

Smooth into an 8″x8″ glass pan.

Refridgerate for 3 hours.

 

Top Layer/Frosting:

In a microwave safe bowl add

  • 1/2 cup creamy peanut butter
  • 1 cup milk chocolate chips

Heat in microwave for 1 min. and stir until thouroughly mixed and chocolate is melted.

Pour & smooth over bar layer.  Refridgerate for an hour.  Cut & serve.

Yield 18 bars

Instant-Pot Salsa Verde Lime Chicken Taco’s

April 7, 2017

In a bowl, wisk together:

  • 14 oz. Salsa Verde
  • 1/4 cup Lime Juice
  • 1/2 cup Honey
  • 1/2 cup Sour Cream
  • 3 tbsp Taco Seasoning
  • 1/2 cup water

Stir in:

  • 1 can Chopped Green Chilies; drained

Pour enough of the salsa mixture to lightly cover the bottom of the Instant Pot.

Add:

  • 5-6 Large frozen Chicken Breast

Set Instant Pot on Poultry setting/High Pressure for 20 min.

When finished, do a quick release.  Shred the chicken.

Serve chicken on

  • Flour Tortillas (fried or warmed)

With

  • Shredded Cheese
  • Diced Tomatoes
  • Diced Onions
  • Sauteed Bell Peppers
  • Guacamole
  • Sour Cream

ENJOY!!


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