Sweet & Spicy Slow-Cooker Chicken

Sweet & Spicy Slow-Cooker Chicken

(Sam’s Favorite Chicken Tacos)

1 lb. boneless, skinless Chicken Breast

1 (14 oz) can Petite Diced Tomatoes, drained

1/3 C Brown Sugar

1/4 - 1/2 tsp. crushed Red Pepper Flakes ( I used 1/4 tsp)

Coat the inside of your crockpot with nonstick cooking spray.  Place all ingredients in the crockpot.  Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork.  Season to taste with Salt & Pepper.  (Chicken will absorb liquid after it is shredded.)  Serve in tacos or however your little heart desires.

*You can drain some of the liquid off the tomatoes---this helps it from being to “liquidy”

Pumpkin Cookies

1 C Shortening
2 C Sugar
2 Eggs
1 (29oz) can Pumpkin
1 tsp Vanilla

5 C Flour
2 tsp Baking Soda
2 tsp Baking Powder
1 tsp Salt
2 tsp Nutmeg
2 tsp Cinnamon

2 C Chocolate Chips

Cream Shortening and Sugar.  Add Eggs, Pumpkin & Vanilla; mix.

In a separate bowl combine Flour, Baking Soda, Baking Powder, Salt, Nutmeg & Cinnamon; whisk dry ingredients to incorporate.  Add dry ingredients to wet, and mix well.  Stir in chocolate chips.

Bake @375 for 12-15 minutes on ungreased baking sheets.

White Chicken Chili

1 Medium Onion, diced
2 Cloves Garlic, minced
2 Cans Green Chilies
2 1/2 tsp Oregano
2 tsp Cumin
1/4 tsp Cayenne Pepper
4 cans White Chili Beans, drained and rinsed
2 cans Chicken
6-8 C Chicken Broth

Shredded Monterey Jack Cheese
Sour Cream

Saute Onion and Garlic in a tiny bit of oil or cooking spray, until translucent.  Add remaining ingredients and simmer until warmed through.  Serve with Sour Cream and Monterey Jack Cheese

Shepherd's Pie

Brown 1 lb of ground beef and add the following to taste:

Salt & Pepper

Minced Onion

Garlic Powder

Dried Parsley

Worcestershire Sauce

Add:

1 can of Green Beans, drained

2 (8 oz.) cans of Tomato Sauce

Spread in casserole dish and  spread hot mashed potatoes on top.

Sprinkle with shredded cheese and put in 350 oven until cheese is melted.

Corn Chowder

1 lb Bacon, diced
1/2 C Onion, chopped
1/2 C Flour
8 C Milk
3 C Corn
4 C Potatoes, cubed &; cooked
2 Tbsp Celery Flakes
1/2 tsp Black Pepper
1/2 tsp Salt

In a large pot cook bacon.  Remove bacon from pan and set aside.  Add onions to bacon drippings and cook until golden brown.  Add flour, salt & pepper cook until bubbly.  Add milk; stir over medium heat until thickened.  Add remaining ingredients.  Simmer until heated through.  Serve with crumbled bacon and shredded cheese.

Pasta Fagioli Soup

1 lb Ground Beef
1 C Onion, diced
1 C Celery, diced
1 C Carrots, diced
2 cloves Garlic, minced
1 tsp Salt
1 tsp Oregano
1/2 tsp Thyme
1/2 tsp Black Pepper
1 tsp Basil
1 Tbsp White Vinegar
1 (12oz) V-8 Juice
1 (14oz) Beef Broth
1 (15oz) Red Kidney Beans
1 (15oz) Great Northern Beans
1 (15oz) Tomato Sauce
2 (14 oz) can diced Tomatoes
1/2 lb Ditali Pasta (short tubes)

Brown ground beef in large saucepan over medium heat.  Drain off fat.
Add onion, carrots, celery, and garlic.  Saute for 10 minutes.
Add remaining ingredients, except pasta.
Simmer for 1 hour.
About 50 minutes into simmer time, cook pasta for 10 minutes ( or just until pasta is slightly tough) Drain.
Add to soup and simmer for 5-10 minutes - or until pasta is tender, yet still firm.
Serve immediately, or refrigerate until needed.

Cafe Rio Pork/ Cilantro Ranch Dressing

Cafe Rio Pork

1 (3-5 lb.) Pork Roast- boneless Pork Loin recommended
1 C. Pace Salsa- not fresh
1 C. Brown Sugar

Spray slow cooker with non stick spray,  place pork roast in slow cooker.  Combine salsa and brown sugar together, pour on top of pork roast.
Cover and cook on LOW heat for 8-10 hours.
Shred pork with 2 forks.
Keep lid off after shredding for about 15 minutes, so juices will thicken.

Use for Burritos, Tacos, or Salads



Cilantro Ranch Dressing

1 C. prepared Ranch Dressing
1 C. Herdez Green Salsa
1/2 bunch Cilantro

Blend all together in blender, chill before serving.

Cookie Sheet Chewy Brownies

Cookie Sheet Chewy Brownies

2 Duncan Hines Brownie Mixes
2 heaping Tbsp Flour
6 Eggs
2 Tbsp Oil
4 Tbsp Water

Preheat oven to 350.  Grease bottom only of cookie sheet pan.  Mix everything together, spread onto cookie sheet.  Bake 25 min.

*1/2 recipe fits a 9x13 pan

Pauline's Buttermilk Syrup

Buttermilk Syrup

1 C. White Sugar

1/2 C. Buttermilk

1/2 C. Butter

Stir over moderate heat until mixture comes to a boil.  

Remove from heat and add:

1 tsp. Vanilla

1/2 tsp Baking Soda

Stir thoroughly.


*substitute for Buttermilk- 1/2 Tbs vinegar + milk to make 1/2 C