Kandace's Crock Pot Chicken Stew

4 Chicken Breasts
1 can Chicken Broth
1 can Diced Tomatoes
1 can Black Beans, drained & rinsed
1 C Orange Juice
1/2 Small Onion, diced
1 Jalapeno, diced (optional)
2 TB Cilantro, chopped
1 TB Minced Garlic
2 Limes, juiced
Salt & Pepper

1 - Season & brown all sides of the chicken in a skillet (I used Mansmith's Chipotle & Lime). Cut into bite size pieces & put in crock pot.
2- Pour in the rest of the ingredients, mix & turn on the crock pot. (High for 2 hours or Low for 4 hours)
3 - Serve over rice. Enjoy!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Mix the following 4 ingredients in a med. sized bowl:
2 1/4 cup flour
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix the following ingredients in a large bowl: (tip- I mix with whisk after each ingredient is added)
4 eggs beaten
1 can of canned pureed pumpkin (15 oz.)
1 cup sugar
1/3 cup brown sugar
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 c. oil
3/4 c milk

Add half of the dry ingredients in your med bowl to the large bowl and mix, then add the rest and mix to only combine (don't over mix or you'll have hockey pucks).

Spoon into 24 paper lined cupcake pans 3/4 full.
Preheat oven to 375 and bake for 25 min.
Frost when completely cool.

Cinnamon Creamcheese Frosting:
1 (8oz.) pkg. cream cheese, softened
1/4 c. butter, softened
4 cups confectioners sugar (add more if needed)
1 tsp vanilla
1 tsp cinnamon

With Electric beater mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistancy is reached.