Crock Pot Cream Cheese Chicken Chili

Crock Pot Cream Cheese Chicken Chili

Served at No Fear Factor Friday

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells.
Serves 4

(This would also make an excellent dip!)

Source: http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html

Jen's Danish Potato Salad

Jen's Danish Potato Salad

This potato salad is good served warm, but also good cold, so it can be prepared right before serving.  The sauce is cooked and you will need to temper an egg.  I prefer red potatoes, but you can use whatever.

5 lbs. red potatoes, boiled & peeled
1/2 lb. bacon, cooked & crumbled
2 stalks green onion, diced
dill weed (optional)

SAUCE:
1/4 cup sugar
1/4 cup water
1/4 cup white vinegar
1/2 tsp. yellow mustard
1 egg - whisked
1 cup mayonnaise
salt
pepper


Boil potatoes until fork tender. About 30 minutes. Let cool and peel.  Slice into bite-size chunks into a large bowl. (If you like some potato peel on your red potato, go ahead and leave it on).

Fry up bacon and drain.  Dice green onion.  Add bacon pieces & green onion into the bowl with the potatoes.

In small 1 qt. saucepan, add the sugar, water, vinegar, mustard and S&P.  Bring to a boil on stove.  In a small bowl, whisk an egg.  When the sauce starts to boil, temper the whisked egg by pouring just a spoonful of hot mixture into the egg while continuing to whisk.  Add another spoonful.  Now the egg mixture is tempered, you can pour it all back into the saucepan.  Bring back to a boil (it will double in size and start to rise almost out of the saucepan).  Remove from heat and whisk in 1 cup mayonnaise.  Whisk together & pour over potatoes.  Add dill weed to taste. Add extra S&P to taste.   *You can always add extra mayo if the potato salad looks to dry.

*I sometimes uses a full pound of bacon. You can't go wrong!