Crockpot Shredded Chicken Tacos

This is super simple. The chicken pretty much shreds itself in the crockpot.

4 chicken breasts, thawed
1 packet taco seasoning
1 jar salsa
1 can corn, drained
1 can black beans, drained
1/2 block cream cheese
tortillas
taco fixings

Mix up chicken breasts, taco seasoning, salsa, corn, and beans in crockpot. Cook on LOW for 7-8 hours. About 20 minutes before you eat, mix in cream cheese or until all cheese is melted in crockpot. Shred chicken and stir before serving on tortillas.

Apple Cake Pops

My friend, Debra and I made these the first day of school for all the teachers.

Death by Chocolate Cupcakes

For chocolate lovers only! These cupcakes are decadent and rich.

Cupcake Mix
1 box chocolate fudge cake mix- you will also need eggs, vegetable oil, and water to make cake mix

Mousse
1 box chocolate mousse mix
1 c. cold milk

Dark Chocolate Ganache
1 bag dark chocolate chips
1/2 c. heavy cream

Drizzle
3 squares white chocolate

Mix cupcakes according to box directions using eggs, water, and oil. Bake at 350 degrees for about 12-15 minutes or as soon as a toothpick comes out clean.

Mix mousse mix with cold milk for about 4-5 minutes until it gets fluffy. Refrigerate for about 30 minutes before using so it can set a little more.

With a sharp paring knife, cut a little cone out of top of cooled cupcakes. Cut off pointy tip of cone. Using a small tip, fill middle of cupcake with small amount of mousse, then replace top of cupcake.

To make ganache, make a double boiler using saucepan and a small glass bowl. Fill the saucepan with water about 1-2 inches then place glass bowl in pot but it should not be touching the water when boiling. Melt dark chocolate and heavy cream until smooth.

Dip tops of cupcakes in melted ganache not letting wrapper touch the chocolate. (Some of the tops of my cupcakes were falling in, so I had to just spoon it on top and spread it around.) If dipping works for you, go for it!

Place cupcakes in freezer for about 5 minutes just to let ganache harden up and set.

Microwave white chocolate drizzle for 20 seconds at a time, then stirring until all is melted. Pour drizzle in small baggie then cut a tiny hole in corner of bag to drizzle on top of cupcakes.

Key Lime Cupcakes or Cake

Makes about 30 cupcakes or one 3 layer cake.
Perfect for a summertime dessert! A lot tart and a little sweet!

Cake Mix

1 3-ounce package lime-flavored gelatin

1¹/3 cups granulated sugar

2 c. self-rising flour

5 large eggs, slightly beaten

1½ cups vegetable oil

¾ cup orange juice

1 tablespoon lemon juice

½ teaspoon vanilla extract

Glaze

½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

½ cup confectioners' sugar

Cream Cheese Icing

½ cup (1 stick) butter, room temperature

1 8-ounce package cream cheese, room temperature

1 1-pound box confectioners' sugar

Topping

4 graham crackers, finely crumbled

lime slice quarters for garnish

Combine gelatin, sugar, and flour and mix together in large bowl. Mix in eggs, oil, orange juice, lemon juice, and vanilla. Use an electric mixer to mix for about 3-4 minutes. For cupcakes, bake at 350 degrees for about 15 minutes or until a toothpick comes out clean. For cake, bake at 35o degrees for about 30-40 minutes in 3 9 in. cake pans.

While cake is cooking, mix up glaze. While cake/cupcakes are still warm, poke with toothpick holes then slowly drizzle glaze on cake and let it seep into cake.

For frosting, cream together the butter and cream cheese. Beat in confectioners sugar a little at a time. (I had to add a little more sugar for the frosting to hold when I piped a star tip on the cupcakes.) Pipe on frosting when cupcakes are completely cooled. Sprinkle on a little graham cracker crumbs on each one and garnish with lime slice quarters.