Easy Crockpot Santa Fe Chicken

2 15 oz can black beans -- rinsed and drained
1 16 0z. whole kernel frozen corn (or 2 cans, drained)
1 bottle of your favorite thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (I cut them into strips)
2 cups shredded cheddar jack cheese

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 the bottle of salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Top with shredded cheese and melt. Great served with Mexican rice or with pasta.

(Another recipe also called for a brick of cream cheese and to remove the chicken when it was done and cut the chicken into bite size pieces and then melt the cream cheese in the sauce and stir chicken back in. They then made burritos with it. I haven't tried this but it sounds good!)

I first made this for a Hill Cumorah Pageant Potluck this year and it was a big hit. KB:)

Chocolate Zucchini Cake

Ingredients
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans (optional)
1 c. chocolate chips
Glaze (directions follow)
Method
Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
(I prefer to use this chocolate frosting instead. It is the best homemade chocolate frosting I have ever tasted!)

Creamy Chocolate FrostingCream together:
6 TBS. butter
6 TBS. Hershey's Cocoa
2 TBS. light corn syrup
1 teas. vanilla extract
Add and beat till spreading consistency:
2 c. confectioner's sugar
2-4 TBS. milk
(Makes 2 cups)