Crock Pot Salsa Chicken

I saw this recipe shared on another site.  I started with frozen chicken breasts and it was delicious.
It was great over rice or wrapped in a tortilla.

SLOW-COOKER SALSA CHICKEN

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

Lemon Raisin Criss-Cross Cookies

At our Lemon Garden Party Activity we sampled lots of yummy lemon desserts.  Carolyn Miles shared these tender treats from the Betty Crocker Cookie Book.


Lemon Raisin Criss-Cross Cookies

1/2 c butter
3/4 c sugar
1 egg
1/2 t lemon extract
1 3/4 c flour
3/4 t cream of tartar
3/4 t baking soda
1/4 t salt
1 c raisins

1. Cream butter with sugar.
2.  Blend in eggs and lemon extract.
3. Add dry ingredients.
4. Stir in raisins.
5. Roll into 1 inch balls and put on lightly greased cookie sheet.
6. Flatten with tines of fork in a criss-cross pattern.
7. Bake at 400 degrees for 8-10 minutes.