Tex-Mex Chicken

2 chicken breasts, or 4-5 tenders
1 can diced tomatoes w/ jalapenos, drained
1 cup salsa
1 TB ground cumin
3 cloves garlic, minced, or 1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
1 red and yellow pepper, sliced or bite sizes
1 med onion, sliced thinly

1 can black beans, drained, and coursely mashed
1 can corn, drained

Hard taco shells or tortillas
Shredded Monterey jack cheese
1 avocado
Sour cream
Lettuce
Salsa
Lime Wedges

Place chicken in a 5 QT crock pot. Stir remaining ingredients (MINUS the beans and corn) and pour over chicken. Cook on low 4 1/2 hours and high 3 1/2 hours. Drain off liquids. Add beans and corn and cook on high until heated through. Makes about 7 cups filling.

Lemon Limonade

1/2 cup cold water
about 3 tsp. lime juice
about 3 tsp. lemon juice
about 4 tsp. sugar
Mix together. Serves 1.

This was made up by my son, Dallin. He's 7 1/2.
This really is good. I drank my whole glass.

Super Simple Summer Slushies

I know this is so easy, but I've made some bad batches of homemade slurpees over the years. Who was the master back in the Allred days? Kim Edwards? I can't remember, but I always have trouble with the proportions. We made these with orange koolaid for FHE and they were GREAT!

2 cups ice water
1 packet fruit-flavored drink mix (like kool-aid)
2/3 cup sugar
4 cups of ice

Put all of the ingredients into your blender. Put the lid on and process on high for a full minute. Stop and check for ice chunks, scoop any big ones out, stir if needed. Blend again if needed. Serve. Drink slowly to avoid brain freeze.

Makes 4 8oz servings.

Berry Crisp

1 1/2 cups blackberries
1 1/2 cups raspberries
1 1/2 cups blueberries
(frozen blend from coscto works well)
4 TB sugar
2 cups all purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups butter
Preheat oven to 350. In a large bowl, gently toss (thawed or at least slightly thawed) fruit with the sugar; set aside. In a separate bowl combine flour, oats, brown sugar, cinnamon and nutmeg. Cut in butter until crumbly. Press half the mixture in the bottom of a 9X13 pan. Cover with the berries. Sprinkle remaining crumble mixture on top. Bake for 30-40 minutes until fruit bubbles and top is golden.

Now I have ton confess that I haven't actually made or eaten this. But my friend just emailed it to me today, and I thought this would be a perfect 4th of July dessert. When I think of these ingredients together, I know it would taste so wonderful-can't you nearly taste it already?
It's very close to my apple crisp, so I know these ingredients have to be winners together.
Happy 4th!