7-up Biscuits

2 cups Bisquik (plus a little extra)
1/2 cup sour cream
1/2 cup 7 Up
1/4 cup melted butter

Preheat oven to 450*

Cut the sour cream into the bisquick, then add 7up (it will make a soft dough)
Sprinkle the counter top with a little bisquik  put the dough on the bisquik and pat out.
Pour the melted butter into a 9" pan
Cut your biscuit up and place them in the pan on top of the butter.
bake for 12-15 min

 I got this off pintrest on Monster Mamas Blog...Don't know where she got it from

Salsa Verde Tri-tip

Really easy recipe here. Get your Slow Cooker out.

Tri-tip
season it with Salt and Pepper
1 Cup Salsa Verde
1 1/2 cup of water to the slow cooker

Put it all in the Slow cooker and set on low for 6-8 hours. Just before your ready shred it and put it back in the slow cooker. Then either eat it bu itself or use it for tacos/burritos or anything else you can think of.

It might not look appetizing but it is!!!

Enchilada Soup-From Tasty Kitchen

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-½ cup Milk2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded

Preparation Instructions:
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve.
The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Johndreau Sugar Cookies

1 Cup Butter
1 Cup Sugar
   Cream together
1 Egg
4 tsp Sour Cream
1 tsp Vanilla
   Mix together thoroughly
1 tsp Baking Soda
2 1/2 Cup Flour
dash Salt
   Mix together slowly

Refrigerate then roll out and cut out.  Bake at 350* for 10-12 min