Peanut Butter Cup Blondies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
2 cups flour
1 tsp baking powder
2 cups chopped Reese cups, divided


With an electric mixer, cream together butter and sugars. Add eggs one at a time. Stir in peanut butter and vanilla until smooth. Add flour and baking powder and stir until well combined. Gently fold in 1 1/2 cups chopped Reese cups. Spread batter into a greased 9x13 pan. Sprinkle remaining 1/2 cup Reese cups over top. Bake at 350 for 25 - 30 minutes.

Chicken and Cheese Enchilada Chowder

This is one of the best soup's I've ever tried.

Shane loved it, and so did I. and you know I am the queen of soup!

Chicken and Cheese Enchilada Chowder

Ingredients:

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts

Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.

Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.