::Cheesy Chicken Chimichangas::

*This is another one of my Mother-n-laws recipes, YUM-O!

::Ingredients::
- 4-6  chicken breast, boneless & skinless, thawed
- 1  packet taco seasoning

- 1  green bell pepper, cut into strips

- 1  medium onion, cut into strips
- 2  8oz. Queso-Melt premium melting cheese, plus 4oz. cup milk to a package - set aside
- 1-2  cups shredded cheddar cheese
-  tortillas

::Directions::
There are 2 ways you can pre-cook the chicken -

1st way is: Cut chicken into 1-inch cubes; then place chicken, taco seasoning, bell pepper and onion
in a skillet with 1 Tbs. of olive oil and cook until chicken is done and browned and bell pepper & onion are done. ~(This is the way my Mother-in-law cooks her's)~
**OR**
2nd way is:
Place the chicken breast into the slow cooker along with the taco seasoning, bell pepper & onion and cook on HIGH for 4-6 hours; when chicken is cooked thoroughly, remove and shred ~(This is how I cook mine)~

Meanwhile add the white queso cheese to a microwave safe bowl following the directions on the package add the 4oz. cup milk and melt until creamy watching so that it does not burn.

Spoon chicken mixture & cheddar cheese unto each tortilla; roll them up place a tooth pick through the center while heating the skillet, add 1 Tbs. olive oil; and place each rolled tortilla into the hot oil and cook for 1 minute on each side, remove. Place cooked tortillas into a 13x9 baking dish and pour the white queso cheese on top; Bake at 350F for 20-30 mins.

• Don't have a Taco Seasoning Packet - Here's a simple Recipe:

- 1 Tbs. chili powder

- 1/4 tsp. garlic powder

- 1/4 tsp. onion powder

- 1/4 tsp. crushed red pepper flakes

- 1/4 tsp. dried oregano

- 1/2 tsp.  paprika

- 1 1/2  tsp. ground cumin

- 1 tsp. salt

- 1 tsp. pepper

::Honey Glazed Pork Chops::

::Ingredients::

- 4 bone-in pork loin chops, 3/4-to-1-inch thick
- salt , to taste
- ground black pepper, to taste
- 2 tablespoons packed brown sugar
- 2 tablespoons honey
- Nonstick cooking spray

::Directions::
Heat oven to 350F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake 15-20 minutes. To serve, spoon pan drippings over chops.

• Also really good cooked on the grill.

::Strawberry Cupcakes::

::Ingredients::

::Cupcakes::
- 1 white cake mix

- 1 (3 oz) box of strawberry gelatin

- 2/3 cup canola oil

- 1/2 cup of frozen sliced strawberries in syrup, thawed

- 1/2 cup water

- 4 eggs

::Frosting::

- 2/3 cup frozen sliced strawberries in syrup, thawed

- 1 1/2 cups butter, softened
- 6 cups powdered sugar

::Directions::
Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, 1/2 cup of the strawberries, and water until combined.  Then beat in the eggs 1 at a time until well incorporated.
Fill cupcake liners 2/3 of the way full with batter, do not over fill.  If you have extra batter then make a couple more cupcakes because if you over fill the liners the cupcakes will spill over the edges and you will have more of a flat top cupcake.
Bake at 350 for about 16 minutes until a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool.
Place the 2/3 cup of strawberries into a blender and puree.  Place the butter in a bowl and using a mixer beat until smooth.
Add half the powdered sugar to the butter and beat until all combined and fluffy.  Then beat in the strawberry puree until well blended.
Beat in the remaining powdered sugar until combined and fluffy.  Pipe frosting onto cooled cupcakes.

::Cheesy Beef Fajitas::

::Ingredients::

- 1 packet of taco seasoning

- 1-2 lbs. stew meat

- flour tortillas

- 1 large bellpepper (green OR red OR both), cut into strips

- 1 large onion, cut into strips

- 2 cups shredded cheeses, cheddar, mozzerella, etc.

::Directions::
Place stew meat cubes into the slow cooker, add onion & bellpepper strips, and taco seasoning adding the amount of water directed on back of packet. Cook on High for 4-6 hours OR until meat is falling apart, shred.
Warm tortillas, add cheese and meat mixture and wrap, Enjoy!

• Can also use chicken

::Easy Chicken Cacciatore::

::Ingredients::
- 1 tsp. olive oil

- 1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces.

- 1-2  large green bell pepper, cut into thin strips

- 1 jar marinara sauce

- 1/2 cup water
- 2 cups hot, cooked rice

::Directions::
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken & bellpepper; cook, stirring frequently, for 5 minutes or until chicken is lightly browned.
Add sauce & water to skillet; bring to boil. Reduce heat to low; cover. Cook for 5 minutes or until chicken is no longer pink. Stir in cooked rice.

::Fruit Tart::

*My Mother-n-law makes this recipe alot, and we love it!

::Ingredients::

- 1 18oz. package sugar cookie dough
- 1   8oz. package cream cheese, softened
- 1/3  cup granulated sugar
- 1/2  tsp. vanilla extract
- 1 1/2  cups fruit, any fruit you prefer (I like to use blueberries, strawberries)

::Directions::
Preheat oven to 350F. Grease bottom and side, press cookie dough into greased baking sheet
Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour.