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Chicken Taco Dip


Chicken Taco Dip



This is a delicious dip. It’s great for football season, and easy to make. The most time consuming task is shredding the boiled chicken.



4 large chicken breasts, boiled and shredded
1-8 oz. package cream cheese, softened
8 oz. co-jack or cheddar cheese, shredded
2 cans Rotel with green chilies
6 miniature sweet peppers, or one small red bell pepper, thinly sliced
1 medium yellow onion, diced
3 cloves garlic, minced
½ c. taco sauce
1 tbsp. taco seasoning
1 tsp. black pepper
1 tsp. coriander
1 tsp. cumin
2 cans refried beans 



In a large bowl, combine all of the ingredients except the refried beans. Spread the two cans of beans in the bottom of a large baking dish. Pour the chicken mixture on top of the beans and bake in the oven at three hundred fifty degrees for one hour. After it comes out of the oven you can top the dip with sour cream or guacamole, or add a little more shredded cheese. Enjoy!



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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!