Black and white -- best wishes

Botanical

Chicken Taco Meat

2 lb boneless, skinless chicken breasts

2 cups chicken broth

1-2 packages Taco Seasoning Mix

Put Chicken in Crock Pot. Mix together broth and Taco Seasoning. Pour over chicken. Cook on LOW for 8-10 hours. Shred chicken and stir. Great in Tacos, on salads, in Burritos, Enchiladas, etc. Recipe can be increased and decreased as needed - 1 cup of broth and 1 pkg Taco Seasoning per pound of chicken.

In the cards -- happy birthday

in the cards -- birthday

Happy Mothers Day

Dad

Time passes... Friendship stays right where it's put.

Praying for You...

Same card 3 times

Baked Spinach-Artichoke Dip

• 1 (8 oz) pkg. cream cheese

• 1 cup sour cream

• 2 t. minced garlic

• 2 -3 cups mozzarella cheese

• 1/2 red bell pepper, chopped

• 1/2 yellow bell pepper, chopped

• 1/2 large red onion, chopped

• 1 t. salt

• 1 jar marinated artichokes, drained and chopped

• 1 bag frozen chopped spinach, drained and pressed dry

Mix well cream cheeses, sour cream and garlic. Add peppers, onions, salt, artichokes and spinach. Mix very well.

Spread in greased baking dish. Bake at 350 for about 20 minutes or until heated through and cheese is melted. Enjoy!

Serve with tortilla chips or crackers!

Note: I’ve made this with ingredients that I’ve had on hand – green bell peppers, yellow onion etc. Sweet Pepper Jelly & Cream Cheese Spread

• 2 pkgs. cream cheese

• 1 jar sweet red pepper jelly

Open cream cheese carefully and place “blocks” of cream cheese side by side on a plate. Warm jelly in microwave until it is runny. Spread over cream cheese. This spread is best served at room temperature and with some yummy crackers.

Enjoy!

Don’t hesitate to make it to suit you and your family!

Fall Colors

Pumpkin Cheesecake

Crust:

• 3/4 cup finely chopped pecans (or walnuts)

• 1 cup graham cracker crumbs

• 1/3 cup sugar

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground cloves

• 6 Tbps. Butter, melted

Filling:

• 2 packages (8 oz. each) Cream Cheese, softened

• 3/4 cup sugar

• 2 eggs

• 1 cup canned pumpkin

• 1/2 tsp. ground cinnamon, divided

• 2 Tbsp. chopped pecans (or walnuts)

Preheat oven to 350 degrees. In a bowl, combine the first six ingredients; stir in melted butter. Press onto the bottom of an ungreased 10-inch spring-form pan with a removable bottom.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating just until blended. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with pecans and remaining cinnamon.

Bake at 350 degrees for 35 – 40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Refrigerate until serving.

Yield 9-12 servings

Enjoy!