White Chicken Chili & Blueberry Crumble

Last night dinner was DELICIOUS.....and so EASY! This is definitely a meal that will be fixed often, well maybe just the chili. The blueberry crumble is oh so good, but oh so bad for you (which is why it tastes so good!).

White Chicken Chili
1 1/4 lbs boneless frozen or thawed skinless chicken (I just threw 3 breasts in the crockpot)
2 (15 oz) cans great northern beans or navy beans
1 (15 oz) can of hominy or white corn (I would suggest white corn. Hominy was not my fave)
1 (1 1/4 oz) envelope taco seasoning
1 (4 1/2 oz) can of chopped green chilies
1 (10 3/4 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
1/2 C. sour cream
chopped green onion (optional, but I suggest!)
monterey jack cheese (optional, but I suggest!)

Directions:

Place chicken in a 4 qt slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chilies, condensed soup, and broth. Pur over top of ingredients in crock pot. Cover and cook on low for 8-10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.

I found this recipe posted on Facebook and it is delicious!

Blueberry Crumble

2 cups of blueberries
1 can crushed pineapples
yellow cake mix
1 1/2 sticks butter
1 1/2 cups of sugar (could really use less)
pecans

Spread blueberries in 9x13 dish (not greased). Put can of crushed pineapples on blueberries. Pour 1 cup of sugar. Cover with cake mix. Sprinkle 1/2 cup of sugar on cake mix. slice the butter in thin slices and cover the cake mix. Cover with crushed pecans. Cook on 350 for 35-40 mins.

Sopapilla Cheesecake

Preheat oven to 350 degrees and lightly grease a 9 x 13 inch glass baking dish.

This is DELICIOUS, but oh so not good for you! Which is usually how it works right? A friend posted this on Facebook this morning so I thought I would share it, as well as keep a record of it for myself. :)

 

I have had this at MOPS, Sunday School, & brunches.

 

Sopapilla Cheesecake
2 cans crescent dinner roll
1 stick butter (melted)
1 tsp cinnamon (use 2)
3 blocks cream cheese (softened)
2 cups sugar
1 tsp vanilla

 

In a large bowl, mix together all 3 pkgs of cream cheese, 1 ½ cups sugar and 1 tsp vanilla.

Set aside – this is the filling.

Roll out one can of crescent dough as a sheet into the bottom of 9 x 13 baking dish. Press together any gaps so that the dough does not come apart at the seams.

Spread filling out evenly on top of the bottom layer of dough.

Roll out second can of crescent roll as a sheet and carefully lay on top of the filling. Again, press together any gaps at the seams so the filling does not ooze out.

Pour 1 stick of melted butter over the top. Spread with pastry brush.

Mix ½ cup sugar and 2 tsp cinnamon. Sprinkle this mixture evenly across the top.

Bake in 350 degree oven for 30 minutes.

Enjoy warm, cold or reheated in microwave (for few minutes).