Bajio's Slow-Cooker Chicken

This recipe isn't an authentic Bajio's recipe, but it tasted exactly like something at that restaurant. It was delicious and super easy, so I thought I'd post it.

Ingredients:
-2 cans black beans
-1 can diced tomatoes (no salt added)
-16 oz. mild or medium* salsa verde (it's green sauce for those of you like me who didn't know what that was. *This is quite spicy, so I'd only go with hot if you really love heat in your food.)
- 1 small can green chili peppers
-4 small frozen chicken breasts (I used two large ones)
-3 oz cream cheese
-tortilla shells (optional)

Throw all of ingredients into a slow cooker except for cream cheese. Cook on high for about 5 hours. Drain half of excess liquid and put in cream cheese a half hour before serving.

The chicken falls apart and is perfect for a stew or for a delicious chicken enchalada. This is how we had it, and it was perfect. With a salad on the side, you'll feel just like you're at Bajio's.

Kahlua Roast Pork

This is a recipe that I was supposed to get to Darla a long time ago, but I am only now getting to. (Sorry about that!) Since I was sharing with her anyway I thought I would put it on here :)

Kahlua Roast Pork
-7 to 8 lb. picnic pork roast (or any pork roast with a bone)
-1 to 2 tsp. plain salt (to taste)
-1 (4 oz.) bottle liquid smoke
-6 to 8 cups water
Place roast in crock pot or roasting pan; add water to surround roast. Pour smoke flavoring over roast. Sprinkle salt over roast. Crock pot: Cook on HIGH for 8 to 10 hours. Oven: Bake at 350 for 8 to 10 hours.]

*I have never followed the directions strictly and its always been great. I just use smaller portions of all of the ingredients (an 8 pound pork roast would last Jer and I WAY too long- I always get the smallest one I can find). Serve it over rice and it is wonderful!

Pound Cake

I'm out of my slump. I've started making things again, so I'll hopefully be posting more :)

1 cup (2 sticks) butter, softened

2 cups sugar

5 eggs

2 cups flour

1 Tbsp almond flavoring

Preheat oven to 325

Combine ingredients in mixing bowl and mix on medium speed for 10 min. 

Pour into greased and floured bundt pan, (batter will be very thick)

Bake for 1 hour. Test with toothpick

I accidentally forgot to put in the Almond Flavoring and it was still pretty good. 

Snickerdoodles

For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon
For the cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.

To make the cookie dough, stir together the first five ingredients.
In a different bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for no longer than 10 minutes (if you like the soft, chewy ones) until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Note: I thought that I had corn syrup when I started, but I didn't so I used HONEY instead and they turned out phenomenally! (Plus healthier, huh?) Can you substitute corn syrup for honey all the time or was I just really lucky?