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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Mail Tribune 100, Feb. 9, 1916 ... Oregon and Alaska lift suspension of troubled insurance carrier Moda ... Oregon refuge occupier releases videos mocking FBI ... Mail Tribune 100, Feb. 9, 1916 ... Oregon and Alaska lift suspension of troubled insurance carrier Moda ... Oregon refuge occupier releases videos mocking FBI ... Prudence Hilburn: Mexican-inspired dishes easy to make, delicious to enjoy Comment By Prudence Hilburn More Content Now MailTribune.com By Prudence Hilburn More Content Now Posted May. 11, 2015 at 2:59 PM By Prudence Hilburn More Content Now Posted May. 11, 2015 at 2:59 PM » Social News Recently, my niece, who lives in Bryant, Arkansas, sent me an easy slow-cooker dish featuring chicken with a Mexican twist. It is one of the best chicken recipes I have tried in a long time. I am not sure who created this delicious luncheon treat, but whoever did deserves a “good-cooking medal.” The recipe only included the ingredients with very little instruction other than to cook it in a slow cooker. I imagine the ingredients are layered as listed. The one thing I was not sure of was what to do with the cream cheese. It calls for a “block” of cream cheese, which I assume means an 8-ounce package. It was the last ingredient listed, which led me to believe it goes on the top. I decided to break it into small pieces. For a Southerner, a meal isn’t complete without dessert. Many years ago, my friends, who owned a Mexican restaurant, brought me some fried apple sticks. I am not sure if these are authentic as a Mexican dessert, but they are wonderful. I decided to see if I could develop something similar, and when the “sticks” were fried, the flour tortillas became flaky like strudel. I use dried apples cooked with the cranberries, but you could use canned apple slices, if desired. Easy Fiesta Crock Pot Chicken Ingredients: 4 skinless, boneless chicken breasts 1 packet dry Fiesta Ranch Dip Mix (Hidden Valley) 1 can (16 ounces) black beans, rinsed and drained 1 can original Rotel tomatoes and chiles 1 can (14.5 ounces) whole kernel corn, do not drain 8 ounces cream cheese, broken into small pieces Rice or tortilla chips Place chicken breasts in slow cooker. Sprinkle dip mix over chicken. Top with black beans, Rotel, corn and cream cheese pieces. Cover and cook on high for 4 hours. When the cream cheese starts to melt, gently stir it into other ingredients. Serve over cooked long grain rice or with tortilla chips. Cranberry Apple Strudel Sticks Ingredients: 1 package (4.5 ounces) dried apples 1/2 cup dried cranberries 1 1/2 cup apple juice 1 teaspoon vanilla extract 2/3 cup sugar 1/2 teaspoon ground cinnamon 8 (9-inch) flour tortillas Oil for frying (amount varies according to size of skillet) Cinnamon Dust: 1/2 cup confectioners’ sugar 1/4 teaspoon ground cinnamon Combine dried apples, cranberries, apple juice and vanilla extract in a 2-quart saucepan. Bring to a boil. Reduce heat to medium and cook until apples are tender. This takes about 6 to 7 minutes. Remove from heat and stir in sugar and cinnamon. Allow to cool. Starting about 1 1/2 inches from bottom of each tortilla, spoon 1/3 cup of the filling across the tortilla in a narrow strip, leaving about 1 inch on each side without filling. This prevents filling from seeping out when strudel sticks are fried. Roll tightly around the filling, forming long “sticks.” Ends are left open. Fasten each strudel stick with a toothpick. Heat about 1/2 inch of oil to 350 degrees in a large skillet. Carefully place each strudel stick in skillet. Cook for 2 to 3 minutes, turning as needed until strudel sticks are golden brown. Remove from skillet and drain on paper towels. Remove toothpicks. Sift together Cinnamon Dust ingredients and sprinkle generously. Serve with whipped cream, if desired. Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including “Simply Southern and More.” Write her at [email protected] or visit prudencehilburn.com . By Prudence Hilburn More Content Now MailTribune.com By Prudence Hilburn More Content Now Posted May. 11, 2015 at 2:59 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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