Busy families need a hearty, easy meal every night.
Camille Beckstrand shares her recipe for slow cooker creamy chicken fajita soup.
Also enjoy Camille’s favorite holiday cookie!
Slow Cooker Creamy Chicken Fajita Soup
1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).
Find more at www.sixsistersstuff.com.
Cherry Cheese Cake Cookie
½ cup butter, softened
1 (3 ounce) package cream cheese, room temperature
1 egg, separated
1 teaspoon vanilla extract
1 teaspoon lemon zest
¼ teaspoon salt
1 cup powdered sugar
1 cup all-purpose flour
1 cup graham cracker crumbs (about 5 whole graham crackers)
1 (20 oz) can cherry pie filling
In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, lemon zest and salt until fluffy. Gradually mix in powdered sugar, then the flour to make stiff dough. Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
Remove from fridge and preheat oven to 325 degrees. Shape dough into small one inch balls.
Beat egg white until foamy. Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
Bake for 12-15 minutes, until cookies begin to brown on the bottoms. Remove cookies from baking sheet and let cool. Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).