Chocolate Pecan Crumb Bars

• 1 c. butter (no substitutes)
• 2 c. flour
• 1/2 c. sugar
• 2 c. chocolate chips, reserve 1/2 c.
• 1 can (14 oz.) sweetened condensed milk
• 1 tsp. vanilla
• 1 c. chopped pecans

Beat butter until creamy. Add flour and sugar, beat until crumbly. Press 2 c. (reserve the rest) crumb mixture onto the bottom of a 9×13 inch pan.

Bake at 350° for 10-15 minutes (until edges are golden).

In a small saucepan, warm (on low) 1 1/2 c. chocolate chips and condensed milk until chips are melted. Stir in vanilla and spread over hot crust.

Stir pecans and remaining chocolate chips into the rest of the crumb mixture. Sprinkle over chocolate filling. Bake at 350° for 25-30 minutes. Cool and cut into bars.

** These are very rich. I highly recommend cutting them small. I either cut 8×4 for 32 pieces (easier to measure), or 8×5 for 40 pieces.

Crockpot Green Pepper Chicken

3 chicken breast halves
2 large green bell peppers, seeded and chopped
1 (7-ounce) can whole or diced green chiles (mine were mild)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
1/2 cup sour cream (to add before serving)
corn tortillas, optional

The Directions.

I used a 4 quart slow cooker. Put the chicken into the bottom of the cooker, and add the bell peppers and the whole can of chiles. Add basil, onion, salt, and pepper. Stir a bit to combine. Pour in the 1/4 cup of water. Cover and cook on low for about 6 hours, or on high for 3-4.

Before serving, use tongs to remove the chicken, and set aside. Using an immersible blender, blend the peppers and sauce left at the bottom of the slow cooker. If you don't have an immersible blender, carefully(!) pour the slow cooker contents into a traditional stand blender and pulse until fully combined. Pour back into the cooker.

Stir in sour cream until melted. If you don't have sour cream in the house, plain yogurt or cream cheese would work just fine---this is only to thicken the sauce a bit and to mellow out the peppers and chile flavor.

Slice chicken, and return to the cooker. Set to high for 20-30 minutes, or until your dinner is fully hot. Serve the meat in corn tortillas, or over rice.