1 tsp garlic powder
2 cups salsa verde
1 tsp cumin
8 oz cream cheese
corn tortillas or taco shells
- Throw everything into crockpot and cook on low for 6-8 hrs.
- shred chicken and stir everything together.
1 cup butter/margarine, softened1 ½ cups sugar2 large eggs1 tsp. almond extract4 cups all-purpose flour1 tsp. baking sodabeat butter at medium speed with mixer until creamy; gradually add sugar, beating well; add eggs and almond extract, beating well; combine flour and soda; add to creamed mixture, mixing well; roll to ¼ inch thickness on a floured surface; cut with cookie cutter and place on lightly greased cookie sheets; bake at 375 for 10 to 12 minutesButtercream Frosting1/3 cup butter, softened3 cup sifted powered sugar2 Tbs. milk1/2 tsp. almond extract