Marsha's Chicken Enchilada Casserole

Author: Mama Bear Email  | Filed under: Uncategorized with 119 words and 1978 views

Taken from Fix-it and forget it cookbook

1 onion chopped
1 garlic clove, minced
1 T oil
10 oz can enchilada sauce
8 oz can tomato sauce
salt to taste
pepper to taste
8 corn tortillas
3 boneless chicken-breast halves, cooked and cubed
15 oz can ranch-style beans, drained
11 oz can Mexicorn drained
3/4 lb cheddar cheese, grated
2-1/4 oz can sliced black olives drained

1. Saute onion and garlic in oil in saucepan, Stir in enchilada sauce and tomato sauce. Season with salt and pepper.

2. Place two tortillas in bottom of slow cooker. Layer one third chicken on top. Top with one-third sauce mixture, one third beans, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 more times. Top with 2 tortillas.

3. Cover, cook on low 6-8 hours


Stuffed pork chop

Author: Mama Bear Email  | Filed under: Uncategorized with 68 words and 691 views

1 box stove top stuffing prepared as instructed
1 package of pork chops (thick cuts are easier to work with)
Salt & pepper

slice open the pork chops try and keep the opening small
stuff the chops with stuffing
brown on each side in a skillet with oil (1-2 min/side)
place in baking dish and sprinkle with salt and pepper
Bake at 375 degrees for 15 minutes
Let rest before serving


Wendy's Chili

Author: Mama Bear Email  | Filed under: Uncategorized with 106 words and 690 views


2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans (with liquid)
one 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.


Crock Pot Cornbread

Author: Mama Bear Email  | Filed under: Uncategorized with 182 words and 656 views


4 tablespoons melted butter
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons packed brown sugar
2 eggs, lightly beaten
1 1/3 cups buttermilk*

Brush 1 tablespoon of the melted butter over the bottom and sides of the insert of a 3 1/2 to 4 quart slow cooker.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Make a well in the centre of the dry ingredients.

Add in the packed brown sugar, eggs, buttermilk, and the leftover melted butter. Mix, but only until it is just evenly combined. Pour the batter into the slow cooker.

Take a clean tea towel, fold it in half, and lay over the top of the slow cooker. Cover (with lid). The towel should overlap the sides of your slow cooker.

Cook on high for 1 1/2 - 2 hours, or until a toothpick comes out clean. Once done, remove the insert from the slow cooker, sit on a cutting board or cooling rack for 10 minutes.

Using a rubber spatula, loosen the sides of the bread. Turn onto the cutting board, cut into wedges and serve.


Candy Cane Syrup

Author: Mama Bear Email  | Filed under: Uncategorized with 42 words and 1102 views

Found a recipe for Candy Cane Syrup. I think I'll give it a try after Christmas.

Mix together

2 cups of sugar
1 cup of water
6 to 8 candy canes broken into pieces

Dissolve, bring to a boil for 2-3 minutes, let cool and store.


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