6 frozen boneless , skinless chicken breast halves |
6 ears corn , husked & cleaned |
1 ( 12oz ) bottle BBQ sauce |
3 large tomatoes , diced |
½ cup Italian salad dressing |
1 large onion , diced |
¼ cup brown sugar |
½ cup chopped fresh basil |
2 tablespoons Worcestershire sauce |
¼ cup olive oil |
2 tablespoons white vinegar | |
1 . Place chicken into slow cooker . In a bowl , mix BBQ sauce , Italian salad |
1 . Boil corn 7-10 minutes in lightly salted water |
dressing , brown sugar , and Worcestershire sauce . Pour over the chicken . |
Drain , cool , and cut kernels from cobs |
2 . Cover and cook 3-4 hours on High or 6-8 on Low . |
2 . Toss together corn , tomatoes , onion , basil , oil , |
vinegar , salt / pepper to taste . Chill until served . | |
½ sweet onion , chopped |
1 . Place onion , bell pepper , cilantro , and jalapenos into food processor , pulse until |
½ green bell pepper , coarsely chopped |
finely chopped . Add tomatoes , pulse until tomatoes are coarsely chopped . Transfer |
¼ cup fresh cilantro |
to a bowl with a tightly-fitting lid . |
5 slices pickled jalapenos , or to taste |
2 . In a separate bowl , whisk together olive oil , red wine vinegar , lime juice , and salt |
6 fresh tomatoes , quartered |
3 . Pour dressing over tomatoes , and stir well . Cover , and refrigerate for at least 1 hour |
2 teaspoons olive oil |
before serving . |
2 teaspoons red wine vinegar | |
½ lime , juiced | |
1 / 8 teaspoon salt | |
2 ( 9 ”) prepared graham cracker crusts |
1 . Melt butter in medium skillet over medium heat . |
6 tablespoons butter |
Saute coconut and pecans until lightly toasted ( 5 mins ) |
1 ( 7oz ) package shredded coconut |
Set aside . |
1 cup chopped pecans |
2 . In a large bowl , whip condensed milk and cream cheese |
1 ( 14oz ) can sweetened condensed milk |
until fluffy . Fold in whipped topping . Spoon ¼ of cream |
1 ( 8oz ) package cream cheese , softened |
cheese mixture into each crust . Drizzle with ¼ of caramel |
1 ( 16oz ) container whipped topping |
topping . Repeat layers . Top with coconut / pecan mixture . |
1 ( 12 oz ) jar caramel ice cream topping |
3 . Freeze overnight |