Black Bottom Cupcakes

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract
  

Directions:

Preheat oven to 350 degrees F.
Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended.
Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.

Speedy Cheesy Chicken Enchilladas

Ingredients:

1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Chunky Salsa
8 flour tortillas (6-inch works best)
1 can (10 3/4 oz.) Campbell's Condensed Cheddar Cheese Soup
1 cup shredded sharp cheddar cheese


Directions:

Cook chicken in nonstick skillet until browned and done, stirring often.

Add chicken soup and 1/2 cup salsa. Heat through.

Spoon about 1/3 cup chicken mixture down center of each tortilla.

Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish.

Mix cheese soup and remaining salsa and pour over enchiladas.

Top with shredded cheese

Bake at 350 degrees for 10-15 minutes, or until cheese is melted

Chicken Marsala (Slow Cooker)

Ingredients:

4 skinless, boneless chicken breasts
1/4 cup of olive oil
1 cup Marsala Cooking Wine
2 tbs. Flour
2 tbs. Butter
8-12 oz. fresh mushroom (sliced)
(Optional ingredients: Salt & onion)


Directions:

Rub flour on chicken breasts and place in slow cooker
Toss in butter & mushrooms
Pour olive oil & marsala wine over all contents.
Cook on low for 7 hours

Serves 2

Sausage, Peppers & Onions

Ingredients:

4-6 Sweet Italian Sausages
1 Onion
1 red pepper, 1 green pepper
4-6 soft long rolls
1/4 c. Olive Oil

Directions:

Slice veggies.
Poke holes in sausage with a fork.
Place sausage in the bottom of Slow Cooker
Pour the veggies and olive oil in.
Cook on High 2 hours, Low 4 hours... or Low 6-7 hours
(Sausage should no longer pink in the center when cooked)
Put on rolls and enjoy!

Serves 2

Cheesy Chicken Rice Casserole

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Serves 3-4

Tex Mex Chicken

Ingredients:

4 Boneless Skinless Chicken Breasts cubed
1C Salsa
2tbsp Flour
1 pkg Taco Seasoning
1 Red Pepper
White Rice
Mexican Cheese Blend

Directions:

Toss chicken in Slow Cooker and coat with Flour and Taco Seasoning.

Add Salsa and pepper and stir together.

Cook in Slow Cooker on low for 3-4 hours.

Serve over rice and top with cheese

Serves 2