Slow Cooker Fiesta Chicken & Cherry Bars

Slow Cooker Fiesta Chicken
4 chicken breasts
1 packet Hidden Valley Fiesta Ranch mix
1 can black beans, drained and rinsed
1 can Rotel
1 can corn, not drained
1 8 oz. package cream cheese

Add all ingredients to a crockpot; cook on low for 5-6 hours.  Remove chicken from mixtures and shred into pieces; return to crock pot and mix all ingredients together.  Serve over rice or pasta, or wrap in a tortilla.

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Cherry Bars

1 cup butter, softened
2 cups sugar
1 tsp salt
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
2 cans (21 oz. each) cherry pie filling

1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2-3 Tbsp. milk

Preheat oven to 350 degrees.  In a large bowl, cream butter, sugar and salt until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in extracts.  Gradually add flour.  Spread 3 cups dough into a greased jelly roll pan.  Spread pie filling over dough.  Drop remaining dough by teaspoonful’s over filling.  Bake 30-35 minutes or until golden brown.  Cool completely in pan or on a wire rack.

For Glaze:

In a small bowl, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over top of bars.

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Laverne Diede
Rhonda Fitterer

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