Bajio Chicken Chile Salad-YUM!

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings. Serve with Costa Vida Cilantro Ranch.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Costa Vida Cilantro Ranch

1 package of Hidden Valley buttermilk ranch dressing. (Prepare according to directions. I substitute 1 cup milk + 2 tsp. vinegar for 1 cup buttermilk.)
2 tomatillos or 3 Tbsp. salsa verde
1/4 bunch of cilantro
2 cloves garlic
1/4 cup lime juice
1/8 tsp Tabasco

Peel tomatillos and cut into fourths. Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in blender. Add cilantro leaves, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Sour Cream Burritos

3 or 4 chopped green onions
1 1/2 cup sour cream
1 1/2 cup cottage cheese
4 oz. can diced green chilies
grated jack and cheddar cheese
flour tortillas

Mix first four ingredients. Fill tortillas. Roll. Cover with cheese. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Braided Sandwich

3 1/4 cups flour
1 Tbsp. sugar
1 tsp. salt
1 package fast rising yeast
1 cup hot water (125 degrees)
1 Tbsp. margarine

Set aside 1 cup flour. In a large bowl, mix remaining flour, sugar, yeast, and salt. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Knead 4 minutes.

On greased baking sheet, roll dough to 14X10 inches. Spread mayo down center third. Top with meat and cheese. Cut 1 inch wide strips along sides of filling to dough's edge. Braid. Cover dough. Place pan over large shallow pan half filled with boiling water for 15 minutes. Brush with egg white. Bake at 400 degrees for 25 minutes. Cool slightly. Serve warm.

Pizza Dough

5 cups hot water
2 Tbsp. of yeast
2 tsp. salt
2 Tbsp. sugar
10-14 cups of flour
2 Tbsp. oil

Place hot water in large bowl. Add oil, salt, sugar and yeast. Set until yeast dissolves. Add flour until right consistency. Let rise.

Chicken and Stuffing Casserole

1 cup sour cream
2 cans cream of chicken soup
4 cups chopped chicken (cooked)
Mix together. Put in 9X13 pan.

2 boxes of Stove Top.
Make as directed.
Spread on top. Bake at 350 degrees for 30 minutes.

Avanti Bread

3 cups warm water
3 Tbsp. oil or melted crisco
3 Tbsp. yeast
3 eggs
1 cup sugar
1 Tbsp. salt
10 cups flour

Mix together water, oil, sugar, and yeast. Add 1/2 the flour and salt mixture. Add the remaining flour a little at a time until dough is a good consistency. Knead for 10 min. Let rise for 45 minutes and punch down. Let rise another 45 minutes. Let rest for 10 minutes. Divide into 3 loaves and place into well greased pans. Let rise for 20 minutes. Bake at 350 degrees for 45 minutes.