Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 3 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 2 cups semisweet chocolate chunks
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• 20 soft caramel candies, unwrapped
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Instructions:

Set the oven to 350F 175C and heat it up

Put parchment paper on baking sheets

Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Mix the all-purpose flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chunks of semisweet chocolate and mix them in

Take about 1

5 tablespoons of dough and press it down with your hand

In the middle, put a soft caramel candy

Then, fold the dough around the caramel to make a ball

Place the cookie dough balls on the baking sheets that have been prepared, leaving space between each one

Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown

When you take the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way

Enjoy these tasty chocolate chunk cookies filled with caramel!

Ingredients:

• 2 lbs boneless, skinless chicken breasts
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• 1 cup pineapple chunks
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• 1 can chipotle peppers in adobo sauce
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• 1 onion, chopped
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• 3 cloves garlic, minced
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• 1 cup chicken broth
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• 1 tsp cumin
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• 1 tsp chili powder
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• 1/2 tsp salt
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• 1/4 tsp black pepper
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• Tortillas, for serving
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• Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado slices
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Instructions:

In a slow cooker, add chicken breasts, pineapple chunks, chipotle peppers with adobo sauce, chopped onion, minced garlic, chicken broth, cumin, chili powder, salt, and black pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through

Once chicken is cooked, shred it using two forks and mix well with the sauce

Serve the shredded chicken in tortillas, topped with optional toppings as desired

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
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• 1 32 oz bag frozen tater tots
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• 1 10
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• 75 oz can cream of chicken soup
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• 1 10
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• 75 oz can cream of mushroom soup
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• 1 cup shredded cheddar cheese
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• Salt and pepper, to taste
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Instructions:

In a slow cooker, layer diced chicken at the bottom

Season chicken with salt and pepper

Spread frozen tater tots evenly over the chicken

In a bowl, mix together cream of chicken soup and cream of mushroom soup

Pour the soup mixture over the tater tots

Cover and cook on low for 6-8 hours or on high for 3-4 hours

In the last 30 minutes of cooking, sprinkle shredded cheddar cheese over the top

Serve hot and enjoy!

Ingredients:

• 2 cans Campbell's Cream of Mushroom Soup
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• 1 cup milk
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• 1/2 teaspoon black pepper
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• 4 cups fresh green beans, trimmed and cut
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• 1 1/3 cups French's Crispy Fried Onions
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• 1 cup shredded cheddar cheese
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• 1/2 cup bacon bits
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Instructions:

Set oven temperature to 175C 350F

Add the milk, black pepper, and Campbell's Cream of Mushroom Soup to a mixing bowl

Add half of the bacon pieces, shredded cheddar cheese, green beans, and two thirds cup of crispy fried onions

When the green beans are soft, transfer the mixture to a baking dish and bake for 25 minutes

Take out of the oven and top with the leftover crispy fried onions and bacon bits

Bake for five more minutes, or until the topping is crispy and golden

Enjoy while hot!