Lime Chicken Tacos

3-5 chicken breasts
3-6 T. lime juice
1 t. taco seasoning
1 can whole kernel corn, drained
1 can black beans, drained
1 cup salsa

In crock pot, add chicken breasts, lime and taco seasoning. Cook on Low 4-5 hours. 1/2 hour before serving, shred chicken, add corn, black beans and salsa. Cook 30 minutes longer.

Serve with:
flour tortillas or lime tortilla chips
lettuce
tomatoes
cheese
sour cream
add more lime if you want!

Enjoy!!


by Sariah R.

Fresh Peach Delight

1 vanilla wafer crust
2 pkgs. cream cheese (8 oz. each)
1 c. powdered sugar
1 c. water
6 oz. pkg. peach-flavored gelatin
1 c. cold water
1/2 t. almond extract (optional)
6 large peaches, peeled
1/4 c. sugar

Prepare vanilla wafer crust and refrigerate or freeze until firm. In a large bowl beat cream cheese and powdered sugar together; spread over chilled crust. Refrigerate or freeze until firm.

Bring 1 cup water to a boil. Dissolve gelatin. Remove from heat and add 1 cup cold water. Refrigerate until syrupy. Cut peaches in slices, then sprinkle with sugar. Place peach slices on surface of chilled cream cheese mixture. Pour thickened gelatin over peaches. Refrigerate several hours until set. Makes 12 servings.


Vanilla Wafer Crust:
1 box vanilla wafers, crushed
1/2 c. butter or margarine, melted

Stir crushed wafers and melted butter together. Pat into a greased 9x13 inch pan. Place in refrigerator or freezer until firm.


(The Essential Mormon Cookbook)

by JoAnn G.

Weight Watchers Pumpkin Spice Cookies

1 box spice cake mix
1 can pumpkin (15 oz.)
Chocolate chips, to taste

Preheat oven to 350 degrees. Spray cookie sheets with non-stick cooking spray. In a large bowl mix together all ingredients (add chocolate chips to taste). Drop cookie dough onto cookie sheets and bake for 10-12 min. Makes about 48 cookies.

Tip: If you use mini chocolate chips, you can get away with using a lot less (ie. 1/2 cup instead of 1 cup) because the tiny little chips will spread throughout the dough.


by Candi M.

Cool 'n Easy Strawberry Pie

2/3 c. boiling water
1 small pkg. (3 oz.) Strawberry jell-o
1/2 c. cold water
ice cubes
8 oz. container Cool Whip
1 c. chopped strawberries
graham cracker crust

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any un-melted ice.

Add Cool Whip; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.

Refrigerate 6 hours or overnight until firm. Store in fridge.


(Kraft Food & Family magazine)

by Catherine S.