Monday, February 1, 2016

Slow-Cooker 3-Ingredient Bean Dip

Slow-Cooker 3-Ingredient Bean Dip 
Picture Credit - bettycrocker.com

Ingredients

1 can (16 oz) Old El Paso™ refried beans
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 cups shredded Mexican cheese blend (8 oz)
Make it FRESH toppings, as desired 
Food Should Taste Good™ cantina tortilla chips, as desired

Directions

  • 1 Spray 2 to 3-quart slow cooker with cooking spray. In a medium bowl, combine beans and green chiles. Pour into slow cooker. Sprinkle cheese over beans. Cover and cook 45 minutes on high or 1 1/2 hours on low, until cheese is bubbling. Add desired toppings and serve immediately with chips.

Free Wristband

Show your Support for Diabetes Awareness with this Wristband

Wednesday, January 27, 2016

Enter to win a Dr. Pepper for a YEAR!

Attention soft drink fans: This could be your lucky day! Take a survey and get entered to win a year's supply of Dr Pepper(R). That's a $1,500 value!

ShermansTravel Hand-Pinked Deals

ShermansTravel Hand-Pinked Deals. 
Expert Advice You're one click away from 70% savings on travel. 

The World's Smallest Thermometer for just $14.99! Free Shipping!

The Worlds Smallest Thermometer for just $14.99 + Free Shipping! 

AARP Mentor Up

Win $10,000 for college by describing how your service to older adults impacts your community in a positive way!
We’re also giving away Sweepstakes Prizes:
$250 prizes awarded at the end of the submission phase! And $25 prizes awarded after the voting phase!

Monday, January 25, 2016

Walnut Chicken with Dijon Cream Sauce

Walnut Chicken with Dijon Cream Sauce 
Picture Credit - bettycrocker.com

Ingredients

Chicken

6 boneless skinless chicken breasts
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup sesame seed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter or margarine
2 tablespoons olive oil

Sauce

1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper 
 

Directions

  • 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
  • 2 In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
  • 3 Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.