2/13/17

Slow Cooker (Crockpot) Enchiladas


1 lb ground beef
1 can black (or pinto) beans rinsed
1 C salsa
1 can chopped green chiles
1/2 package of taco seasoning
4 flour tortillas (Guerrero - tortillas de harina riquisimas are the BEST store bought flour tortillas)
1 can enchilada sauce (Hatch is the best brand)
2 C cheddar cheese

Brown beef and add beans, salsa, green chiles, taco seasoning and all but about 1/2 cup of the enchilada sauce.

Butter the bottom and sides of the slow cooker. Layer flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce 1/2 C cheese, flour tortilla, the rest of the enchilada sauce, 1/2 C cheese.

Cook for 1-2 hour on high or 2-3 hours on low.

1/20/17

Delicious Chicken Casserole

Delicious Chicken Casserole

Ingredients

·         4 skinless, boneless chicken breast halves
·         2 stalks celery, cut into thirds
·         salt & pepper to taste
·         3 cup cooked rice
·         6 ounces sour cream
1    1 cup chicken broth
·         2 (10.5 ounce) cans condensed cream of chicken soup (I use 2 C homemade)
·     
·         2 cups crushed buttery round crackers
·         1/2 cup butter or margarine, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring to a boil the chicken breasts. Boil until cooked through. Cut into bite-size pieces.
  3. In a large bowl, stir together sour cream, soup, broth, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a re-sealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
  4. Bake in preheated oven for 30 to 35 minutes.

3/8/15

Grain-Free Taco Shells



Line a cookie sheet with parchment paper [I use a Silpat]. Put 4 rounds of SLICED PROVOLONE on it (they will spread so leave space). Bake at 350 for 10 minutes [I did 12 in my oven]. Meanwhile, get a broom and set it between two chairs so it's suspended. Line it with a double-thickness of paper towels. Then drape the golden brown cheese rounds (crispy on edges at that point but still pretty gooey in center) over the broom to cool. Can do other kinds of cheese the recipe says, but provolone starts out the perfect shape.

*Recipe and image from my cousin, Allyson Updike Rogers

12/11/14

Gingerbread

Favorite Old Fashioned Gingerbread
 
recipe image
"This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream!"
INGREDIENTS:
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
2.In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3.In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4.Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

4/7/14

Slow Cooker Yogurt


What you need: 1/2 gallon of pasteurized milk (any fat content); 1-1/3 C powdered milk or 2-2/3 C instant powdered milk (not fake milk like Morning Moo – real powdered milk); yogurt (make sure it says “live and active cultures” – you only need to purchase this the first time you buy your yogurt, after that you can use your own homemade yogurt!); a 4-5 Quart slow cooker.
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Advice: Start this process when you first wake up or at about 4-6pm. This process is very, very easy and very, very time consuming.
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Also – NEVER stir your yogurt, only scoop or fold, or it will break down and become thin.
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Process:
  1. Combine the powdered milk into the milk, mixing well (I use my stick blender). The powdered milk adds milk solids to your yogurt giving it a thicker consistency than most homemade yogurt. I HIGHLY recommend it. Plus, it’s a great way to use your food storage!
  2. Pour the milk into a 4-5 quart crockpot, cover and turn on low heat.
  3. Leave it alone for 2.5 hours.
  4. Unplug your crockpot.
  5. Leave it alone for 3 hours.
  6. Uncover the milk and skim off any skin. Scoop 2 C of warm milk into a bowl and whisk with 1/2 C yogurt. For my starter I used Greek Gods traditional plain greek style yogurt.
  7. Pour the milk/yogurt back into the other milk and cover your slow cooker.
  8. Wrap the entire slow cooker crin a fluffy towel and let it sit on your counter for 8 hours.
  9. Unwrap. Scoop yogurt into clean containers and refrigerate.
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That’s it. If you follow the measurements exactly and use the proper size slow cooker this method should work for you. If you change amounts or use a smaller or larger crockpot your heat will vary and it may not work. I cannot believe how easy and INEXPENSIVE this is. I will never buy store bought yogurt again. To flavor it – just stir in some jam or homemade syrup (I combine 1 C sugar, 1 C water, bring it to a boil and then add 1 C of mashed fruit and let it simmer for about 10 minutes). Delicious!!

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