Viva La Chicken

This recipe has always been a family favorite.  It's quick to fix and doesn't include any of those hard to find ingredients!

Viva La Chicken
1 whole chicken, cooked and deboned (I often use 2 - 13 oz cans of Chunk Chicken Breast)
1 can cream of  mushroom soup
1 can of cream of chicken soup
1 large jar of chili salsa
1/2 large onion, chopped
1# shredded sharp cheddar cheese
1 doz. corn tortillas, buttered

Simmer chicken, soups, salsa and onion until tender.  Put layer of tortillas in bottom of 9 x 13 pan, then 1/2 of chicken mixture, then 1/2 of cheese.  Repeat layers.  Bake at 350 degrees for 1/2 hour.  Enjoy!

Peanut Butter and Toffee Bars

This is a delicious recipe published in Victoria Classics Teatime Bliss.  I made them for a tea party I had last week and they were greatly enjoyed by all.

Makes 24 bars
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
3 large eggs, divided
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
1 cup peanut-butter baking chips
1 cup toffee bits, divided
Garnish:  sifted confectioners' sugar

1.  Preheat oven to 350.  Spray a 13 x 9 x 2 inch baking pan with cooking spray with flour.
2.  In a medium bowl and using a mixer at medium speed, beat cake  mix, butter, and 1 egg until combined.  Press mixture into bottom of prepared pan.
3.  In a medium bowl and using a mixer at  medium speed, beat cream cheese until fluffy.  Add remaining 2 eggs and confectioners' sugar; beat until well combined.  Fold in peanut-butter chips and 1/2 cup toffee bits.
4.  Pour cream-cheese mixture over cake-mix mixture in pan.  Sprinkle remaining 1/2 cup toffee bits on top.  Bake for 45 minutes.  Garnish with confectioners' sugar, if desired.

They are very rich so I think you could easily cut them into 48 bars for a tasty smaller morsel.

Share this post with your friends and feel free to comment when you try them!