Chocolate Sauce

Jaime wanted me to post this fudge sauce to use over ice cream and cake.

1 Cup Sugar
2 TBS. Cocoa
1/2 Cup Butter
2/3 Cup Canned Milk

Boil butter, add cocoa stir until dissolved. Add sugar, and milk. Boil for 1 min. (or if you want it thicker simmer and stir often). Let it cool slightly. Enjoy!

Crock Pot Chicken Tortilla Soup

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together.

Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

Saucy Pork Medallions

1 large pork tenderloin (1-1/2 lb.) or Chicken breasts
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package

CUT pork crosswise into 3/4-inch-thick slices.
HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffing around edge of skillet; cover.
SIMMER on medium-low heat 10 min. or until stuffing is heated through and pork is done.