Pepper Jack Chicken

4 to 6 chicken breast halves, boneless, without skin1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)1 can Pepper Jack cheese soup3 tablespoons chunky salsaCombine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.Serves 4 to 6.

Cinnamon-Pecan Pull-Aparts

1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter, melted
1/4 cup sour cream
1 teaspoon vanilla
1 can (17.5 oz) Pillsbury Grands Flaky Supreme refrigerated cinnamon
rolls with Icing

1. Heat oven to 350 F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix
all ingredients except cinnamon rolls with icing.
2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture,
tossing gently to coat. Spoon roll mixture into pan.
3. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto
serving plate or platter. Spread with icing. Serve warm. Very YUMMY!!

Hot & Spicy Chex Party Mix

Hot & Spicy Chex Party Mix

1/2 cup butter
2 Tablespoons Worcestershire sauce
2 1/2 teaspoons seasoned salt
4 Tablespoons red pepper sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups mixed nuts
2 cups bite-size cheese crackers

1. Heat oven to 250F.
2. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
3. Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. Enjoy!! Repeat this recipe every few days as I do for Jack!!!