Bean, Cheese, Beef or Chicken Burrito Casserole for the Slow Cooker

 

Ingredients

1 small onion, peeled and diced

1 green bell pepper, seeded and chopped

2 (14.5-ounce) cans diced tomatoes, undrained

1 (4-ounce) can roasted green chiles, undrained  OR  a single of can of rotel tomatoes & chilis

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

8 flour or brown rice tortillas (brown rice tortillas are GF; read packing carefully)

4 cups cooked pinto beans (three 15-ounce cans, drained)

 

optional: 1 cup of ground beef or cooked shredded chicken

 

4 cups shredded Mexican blend cheese

optional garnishes: sour cream, sliced avocado, etc.

 

Directions:

Use a 4-quart slow cooker. If you only have a large one, that's okay--but reduce cooking time a few hours.

In a mixing bowl, stir together the onion, bell pepper, tomatoes, chiles, and spices. 

Put a layer of tortillas into the bottom of your cooker---you may need to tear them a bit to get good coverage. Add a scoop of the onion/tomato mixture and layer on a big spoonful of beans and then a layer of cheese. Repeat layers until you've run out of ingredients. Top with a healthy dose of cheese.

Cover and cook on low for 6 to 7 hours (if using a 6-quart, do 3 to 4 hours on low, then let it click over to warm--there's nothing really to cook--you're just heating thoroughly and getting the cheese to get that yummy crust).

Top with shredded lettuce, tomatoes, black olives, jalepenos, avocado, etc.

 

Southern Skillet Corn

6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.


Read More http://www.kevinandamanda.com/recipes/side-dishes/southern-skillet-corn.html#ixzz1LNgkmvy2

Almond Cherry Pie

Recipe courtesy Sue Stephens, Gordon's Mom

Cook time: 48 min     Level:Intermediate  Serves: 8 servings

Ingredients

Crust:

• 5 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 2 cups shortening
• 1 egg
• 1 teaspoon vinegar
• Cold water to make 1 cup liquid
• Filling
• 1 1/2 cups sugar, divided
• 4 tablespoons cornstarch
• 2 cans (14.5 ounces each) pitted tart red cherries, packed in water, drained and 3/4 cup liquid reserved
• 1 tablespoon butter
• 1/2 teaspoon almond extract
• 1/4 teaspoon red food coloring

Topping :

• 2 tablespoons milk
• 2 tablespoons sugar
• 1/4 cup sliced almonds

Directions

Crust:

In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess).

Preheat oven to 400 degrees F.

Filling:

In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes.

Topping:

For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping.

Bake until crust is golden brown, about 30 to 45 minutes.

Casa Ole Green Sauce

 

 

INGREDIENTS:

4 avocados
1 (16 oz.) container Sour Cream
1 can Rotel tomatoes
1 tablespoon garlic powder
1 (4 oz.) can Green Chili Peppers
2 teaspoons salt
1 teaspoon lemon juice
3 ounces cream cheese

site comments suggest try adding  cilantro 

PREPARATION:

Mix and blend all ingredients until smooth.

NUTRITION:

48 calories, 4g fat, 2g carbohydrates, 1g protein per tablespoon.

This recipe from CDKitchen for Casa Ole Green Sauce serves/makes 28 oz

Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 minutes, or until set but not too hard. Remove immediately from baking sheets.

http://allrecipes.com//Recipe/mrs-siggs-snickerdoodles/Detail.aspx

Sweet Bacon Chicken Wraps

 

Ingredients

• 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
• 1 (1-pound) package sliced bacon, cut in thirds
• 2/3 cup firmly packed brown sugar
• 2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes.

Wrap each chicken cube with bacon and secure with a wooden pick.

Stir together brown sugar and chili powder.

Dredge wrapped chicken in mixture.

Spread a light layer of baking glaze on baking pan. Make sure your pan has sides; the bacon grease will run off into the oven.

Bake 30 to 35 minutes or until bacon is crisp.

Paula Deen's recipe http://www.foodnetwork.com/videos/sweet-chicken-bacon-wraps/32126.html

Chocolate White Chocolate Chip Cookies

Ingredients:

1/2 pound unsalted butter, at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs at room temperature

2/3 cup good unsweetened cocoa

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 pounds good white chocolate chips

Preheat the oven to 350 degrees F.

Cream the butter and both sugars until light and fluffy.
Add the vanilla, then the eggs, 1 at a time, and mix well.
Add the cocoa and mix again.
Add the flour, baking soda, and salt.
Mix ONLY until just combined.
Fold in the  white chocolate chips.

Drop the dough on a baking sheet lined with silpat.
Scoop using small scoop. Make sure some of the chips show thru on the top.
Dampen your hands and flatten the dough slightly.

Bake for 10 minutes (the cookies will seem underdone).
Remove from the oven and let cool slightly on the pan until they set up a little.


Recipe adapted from :
http://www.foodnetwork.com/recipes/ina-garten/chocolate-white-chocolate-chunk-cookies-recipe3/index.html