Crockpot Southwestern Chicken

My wonderful friend Jenny told me about this website. http://sisterscafe.blogspot.com Be sure to check it out or sign up to follow it. Their recipes are amazing and so tasty! My family loved this as tacos and nachos. This also makes enough if you double it, that you can have it for dinner and then freeze a second meal. My favorite way to cook!



Crockpot Southwestern Chicken

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. (Don't over cook.) Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Best Ever Blueberry Cobbler

Best Ever Blueberry Cobbler - allrecipes.com


3 cups fresh blueberries
3 tbs white sugar
⅓ cup orange juice
⅔cup flour
¼tsp baking powder
1 pinch salt
½ cup butter, softened
½ cup white sugar
1 egg
½ tsp vanilla extract

Preheat oven to 375. In a 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside. In a medium mixing bowl, cream together butter and ½ cup sugar until fluffy and light in color. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible. Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling. Serve with whipped cream or vanilla ice cream, if desired. This recipe works great with other cobbler fruit and is an excellent light dessert that isn’t too sweet.

All About Apples...

Apple Enchiladas



Filling:

1 can apple pie filling (I use homemade pie filling, recipe is below.)
6 small flour tortillas


Sauce:

½ cup butter (real)
½ cup sugar - white
½ cup sugar - brown
½ cup water


Put 1/4 cup pie filling in each tortilla. Sprinkle with cinnamon. Roll up and put in pan. Mix sauce ingredients in pan. Cook until mixture comes to a boil. Boil 3 minutes. Cover apple enchiladas with sauce and let set for ½ hour. Bake at 350 for ½ hour. Serve warm with ice cream, if desired. (You will need to double the recipe to fill a 9x13 pan)
 
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Frozen Apple Pie Filling



18 lg baking apples / approx 6 lbs
1 ½ - 2 cups sugar
1/3 cup quick cooking Tapioca
3 TB lemon juice
2 tsp cinnamon
Bottled lemon juice


Prepare 2 TB lemon juice to 2 quarts water. Peel & core apples, slice into water. Drain. (There should be about 16 cups of apples.) Combine apples and remaining ingredients. Let stand for 15 minutes. Cook over medium heat until mixture thickens and apple edges are tender. STIR FREQUENTLY. Yields - 4 quarts

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Apple Cream Pie


Pie:

1 qt Frozen Apple Pie Filling
Pastry for 9 ‘ single crust pie


Topping:

½ cup flour
1/4 sugar or brown sugar
4 TB butter/margarine
1/4 cup nuts (if desired)


Partially thaw apple filling so that apples break up. Leave some ice crystals. Heat over to 400. Put pastry in 9" pie pan, spoon filling into pastry. Sprinkle topping over pie filling. Bake 40-45 minutes or until golden brown.
 
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Fresh Apple Cake


4 cups diced apples - NOT FINE
2 cups sugar
1/2 cup oil
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Mix apples and sugar in large bowl. Then add oil, eggs, and vanilla. Mix throughly. Next add flour, soda, cinnamon, and salt. Mix well. Pour in a greased and floured 9 x 13 pan. Bake 60 minutes at 350. Do not over bake. Keeps well and can be frozen.

Italian Crock Pot Chicken

Italian Crock Pot Chicken


4 lbs boneless, skinless chicken breasts
Mushrooms (if desired)
1-2 jars pasta sauce
2 tsp Italian seasoning
Penne pasta


Place chicken in crock pot. Mix Italian seasoning and pasta sauce. Cover chicken with sauce. Add mushrooms on top of chicken. Cook 6-8 hours on low. Shred chicken and serve with cooked penne pasta. Shredded chicken mixture can be frozen. Option - sliced olives can be added to the chicken mixture after cooking.

Shoyu Crock Pot Chicken

Shoyu Crock Pot Chicken


4 lbs boneless, skinless chicken breasts
½ cup water
½ cup brown sugar
1 cup soy sauce
1 tsp minced garlic
4 tsp ground ginger or ½ tsp fresh grated ginger root
Cooked rice and / or Stir-fry vegetables

Place chicken in crock pot. Mix remaining ingredients well. Cover chicken with sauce. Cook on low for 6-8 hours. Shred chicken and serve with rice and / or stir-fry vegetables. Shredded chicken can be frozen.

Easy Chicken Pot Pie

Easy Chicken Pot Pie


2 cups frozen vegetables
1 cup cubed cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
½ cup milk
1 egg


Heat oven to 400. In ungreased 9 inch pie plate, stir vegetables, chicken, and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until crust is golden brown.

9 x 13 recipe: double filling recipe and top with Bisquick mixture.
Soup mixture freezes well and topping can be added at time of baking.

Beef Taco Bake

Beef Taco Bake



1 lb lean ground beef
1 can condensed tomato soup
1 cup salsa
½ cup milk
6 flour tortillas, torn into 1" pieces
1 cup shredded cheese

Preheat oven to 400. Cook beef until well browned, stirring often. Drain fat. Mix the soup, salsa, milk, and tortillas and ½ the cheese together in a large bowl. Add ground beef. Place mixture in a 2 quart baking dish. Cover. Bake for 30 minutes or until mixture is hot and bubbling. Sprinkle with remaining cheese. Double recipe for a 9 x 13 pan.

Serves - 4