Chicken Chili

3 Chicken breasts, skinless boneless

1/2 Onion, chopped

1 can Corn, drained

1 can Tomatoes with green chili peppers (Kuner)

2 cans White beans, lightly rinsed (Kuner)

1 can Chicken broth

1 jar Green Salsa

1/2 tsp Oregano

1/4 tsp Cumin

Salt and pepper to taste

Mix green salsa, diced tomatoes with green chili peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Caramel Corn

1/3 cup un-popped popcorn
1 Tbsp oil
1/2 cup butter
1/2 cup light brown sugar
1 tsp vanilla
1/4 tsp baking soda

Pop popcorn in oil. Remove all of the un-popped kernels.

Melt butter in a medium saucepan over medium heat. Add sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat. When it reaches a boil allow it to cook for 3 minutes without stirring on medium heat. Add vanilla at the 2.5 minute mark and mix. 
At the 3 minute mark add the baking soda.

Drizzle the caramel mixture over the popcorn.  Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Pour the popcorn out onto a cookie sheet covered with aluminum foil. Allow the caramel corn to cool prior to serving.

Blueberry Syrup

.5 cup blueberries
.5 cup water (warm)
.5 cup sugar
.5 tsp lemon juice

Combine blueberries, water, and sugar in a small saucepan. Heat with low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened, about 20 minutes.

Whisk lemon juice into syrup; serve immediately or cool.

Salted Caramel Fudge

1/2 cup butter
14 ounces sweetened condensed milk
1 cup packed dark brown sugar
2 tablespoons light corn syrup
1 cup white baking chips
1/2 teaspoon coarse sea salt

Line 8” square baking pan with foil; coat with cooking spray. Melt butter in medium saucepan over medium-low heat. Stir in sweetened condensed milk, brown sugar and corn syrup. Cook over medium heat until sugar is melted and mixture comes to a simmer, stirring frequently. Reduce heat to low. Simmer 10 minutes, stirring constantly, until mixture begins to thicken (you will begin to slightly see the bottom of the pan while stirring).

Remove from heat; let stand 30 seconds or until bubbles stop. Stir in baking chips; let stand 2 minutes. Stir until melted and smooth. Pour and spread into baking pan; sprinkle with salt. Refrigerate 2 hours or until firm.

From: King Soopers