Tuscan Chicken Sandwich

I come from a large family and my siblings are kind of scattered around.  I wish we could all live in the same area, or at least the same state!  But alas, those silly jobs just seem to pull us all to and fro.  I've been lucky enough to live within a few hours of one of my brothers, Tyler, twice now!  We were in Iowa for grad school and our last two years there, he attended a medical school in Iowa.  Then we moved to Texas and a few years later he got into a residency program that was, you guessed it, in Texas.  I loved having some family close enough that we could get together for holidays and occasional visits!  I adore him and his cute wife Margaret as well as their two sweet kids!  Not only did we enjoy the time we got to spend together but as a bonus benefit, Margaret is an awesome cook!  Whenever we'd get together, there was always sure to be yummy food involved.  She recently sent me the recipe for these Tuscan Chicken Sandwiches that she made for us one time.  I was so excited to have them again!  When she sent me the recipe I had just done my grocery shopping for the week.  I added it to the following week's menu though.  Then I realized that we had a big camping trip planned that weekend.  I couldn't stand to put this off any longer so I decided to make them ahead of time and took them with us on our camping trip.  Let me tell you, they were every bit of fabulous that I remembered them to be!  The chicken and peppers are flavored so perfectly and the mayo/pesto spread is to die for!  It was a far cry from a weenie roast, though there was some of that too.  I've been eager to post this recipe on my blog and share it with the world.  I hesitated a little though because the pictures I took were, well on our camp out.  Nothing amazing.  I feel that it would be selfish of me to keep this recipe from the world any longer though, so I've decided to post it anyway.  Paper plate and all!  Cook it in the crock pot ahead of time and take it camping or serve it with a fancy salad on glass plates.  Casual or fancy, it's a fantastic sandwich that you've got to try!

For the chicken:
1 1/4 lbs chicken breast
2 garlic cloves, minced
1 red bell pepper, thinly sliced*
1/2 t salt

Combine all ingredients and place in crock pot.  Cook on low for 6-7 hours.  When cooked, remove from crock pot and shred chicken and red peppers.
*or you can use a jar of roasted red peppers

For the Mayo Spread:
1/4 c mayo
3 T pesto

In a small bowl, combine mayo and pesto.  Mix thoroughly.

For the Sandwiches:
shredded chicken and peppers (see above)
mayo spread (see above)
6 slices provolone cheese
6 tomato slices
6 ciabatta or other kind of rolls

Layer they bread, mayo, chicken, tomato, provolone cheese.  Make sure you add enough of the pesto sauce on the sandwich or it's just not as good!

Source:  Margaret Jolley

Throw Back Thursday: Slow Cooker {or not} Tamale Pie

I've had this recipe in our dinner rotations for about two years now.  When I made it earlier this week and was still getting an earful of "This is SO good!" comments, I knew it was the perfect candidate for our Throw Back Thursday spot.  It seems simple and unassuming but it is just so. darn. good.  It definitely deserves another turn in the lime light.  I've made a few modifications to the original post.  I think these directions are a little clearer and I noted a few changes that I've made over the past couple of years. Okay, enough small talk, let's get to the good stuff.  Let start with the meat mixture.  It is so flavorful and look at all of these beautiful colors!

I have to admit though that the crowning jewel of this dish has got to be the cornmeal crust on top.  I originally suggested you use two boxes of cornmeal mix but I've changed that suggestion to a mandatory requirement.  Trust me, you'll want as much of this cornbread magic as you can get!

Combine the beautiful meat mixture with the golden cornbread crust and you have got some amazing comfort food at its finest!  If there are ever any leftovers, they are usually eaten the next morning for breakfast.  I'm not even kidding.  That's how much we love this stuff.  This meal can be cooked in a few different ways to accommodate your schedule for that day.  You can cook this dish in the crock pot or oven and it's a great freezer meal if you're looking for a prep ahead meal.  Separate directions for all of those are below.  Hope you enjoy!

Ingredients:
1 1/2 lbs cooked ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can black beans, rinsed and drained
1 can diced tomatoes with mild green chilies, undrained
1 can corn, drained
1 can red enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend
2 packages (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
4 eggs
sour cream and additional cilantro to garnish

Slow Cooker Directions:
Stir together cooked ground beef, cumin, salt, chili powder and pepper.  Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through.  In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.  Serve with sour cream and additional cilantro if desired.

Oven Baked Directions:

Preheat oven to 400 degrees.  Brown hamburger in a large skillet.  Drain excess grease.  Add in all remaining ingredients except for the muffin mix, eggs and sour cream.  Stir until combined then pour into a 9x13 pan.  In a separate bowl, mix the cornbread mix and eggs together until well mixed.  Spread over the top of the meat mixture.  Bake in the oven at 400 degrees for 30 minutes or until cornbread is golden brown.  Top with a dollop of sour cream and cilantro.

Freezer Meal Directions:

Prepare everything as directed in the oven baked directions, except for the cornbread topping.  When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag.  If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil.  Place pan or ziploc bag in freezer.  When ready to use, thaw and cook in oven or crock pot as directed, adding cornbread crust on top before baking. 

Source:  Taste of Home

Shredded Rubbed Pork Gyros with Homemade Slaw

Where do I even start with this one?!  I think this is a new favorite.  I've been dreaming about it for the past few days since I made it.  First you combine the perfect seasonings to make a rub for the pork.  Massage it into the meat and then pan sear the seasonings into it.  Then you'll put it in the crock pot where it will spend the day slowly cooking into perfectly seasoned, fall apart tender pork.  And it will make your house smell uh-maze-ing!  Everyone that walks into your house will ask what that incredible smell is.  Guaranteed.  By the time dinner comes, you will probably want to eat the meat straight out of the crock pot.  Hold on though.  Make this fabulous slaw, cut up some tomatoes and avocados and then wrap it all up in pita bread.  And now, you can enjoy the most delicious gyro you have ever eaten.

For the pork:
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoon oregano
1 1/2 teaspoon cayenne
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
2 1/2-3 lb pork loin, excess fat trimmed (they don’t have pork loin here, so I used a pork shoulder and it still worked great)
2 tablespoons olive oil
4 cloves garlic, peeled
1 medium red onion, quartered

For the slaw:
3 tablespoons Greek yogurt
3 tablespoons mayonnaise
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons sugar
1 1/2 cups shredded cabbage
1-2 carrots, peeled and grated

For the Gyros:
4-6 pita breads
1/2 cup cherry tomatoes, halved
1 avocado, diced

In a small bowl, combine chili powder, cumin, oregano, cayenne, salt and pepper. Rub seasonings evenly on all sides of the pork loin. Heat olive oil in a Dutch oven or large skillet over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side. Place garlic, onions, pork loin and 1 cup water into a slow cooker. Cover and cook on low heat for 6-7 hours or high for 4-5 hours. Remove pork from the slow cooker and shred the meat, then return to the crock pot with the juices and cook on low for an additional 30 minutes. For the slaw: In a large bowl, combine prepared cabbage and carrots. In a separate small bowl whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste. Pour mixture over cabbage slaw, and stir until well combined. Cover and refrigerate for at least one hour. To assemble, toast the pita bread for a few minutes in the oven or warm them in a microwave until heated through, then top each pita bread with pulled pork, slaw, tomatoes and avocado. Serve immediately.

Source:  Whisked Away

Throw Back Thursday: Sweet & Sour Meatballs

I've decided that there are some recipes on here that are just so good that they deserve a second turn in the spotlight.  I love every recipe that I post on here but the favorites among the favorites need a little more recognition.  These sweet and sour meatballs will be the first repeat customer.  I love pretty much anything "sweet and sour".  There's just something about the sweet and tangy mixed with the savoury meat that gets me everytime!  My best friend Karilyn is a fabulous cook and introduced me to this dish.  Let me tell you, it was love at first bite.  And if it's a crock pot meal, you know it's going to be easy.  The smells will keep you drooling and dinner time will be your favorite part of the day. After eating these, you will never be able to eat a plain old meatball again!

Ingredients:
2 lbs frozen meatballs
1 (10 oz) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
1 medium onion, cubed
1 (20 oz) can pineapple chunks, drained

Directions:
Spray inside of slow cooker with non-stick cooking spray. Place frozen meatballs inside the slow cooker.  In a small bowl, combine sweet and sour sauce, brown sugar, soy sauce and garlic powder.  Stir to mix.  Pour over meatballs and stir gently. Place lid on slow cooker. Cook on on high for 3 hours.  Add in peppers, onion and pineapple.  Cook for an additional hour.  If you want peppers and onion to be softer, add in sooner or at the beginning.  Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

As a Freezer Meal:  Put meatballs in a gallon sized ziploc freezer bag.  Mix up the sauce and pour over the meatballs and seal bag tightly.  Cut up peppers and onion.  Place in quart sized ziploc freezer bag.  You can drain pineapple chunks and place pineapple in a separate quart sized ziploc freezer bag or just keep a can of pineapple chunks on hand and use from the can when ready to cook.  Lay all sealed ziploc bags flat in the freezer.  When ready to use, pour meatballs and sauce in crockpot and cook as directed above.

See original recipe post here

Source:  Six Sister's Stuff

Pulled Pork Sandwiches with Asian Slaw

Okay, here I go again with my BBQ love.  You just can't go wrong with a good BBQ sandwich.  And just when you thought it couldn't any better...BAM...along comes this incredible Asian Slaw.  I'll confess, I'm not a big fan of the coleslaw when it's flying solo.  So if you fall in that "no slaw" zone, don't pass on this sandwich.  The coleslaw compliments this sandwich so perfectly.  The tangy crunch of the slaw mixed with the sweet spicy BBQ sauce is a match made in heaven.  And it's the perfect meal for a busy night.  Make the coleslaw ahead of time and throw the pork in the crock pot in the morning and come dinner time, all you have to do is chow down!  I'm totally smitten.

For the pork:

1 pork roast (2-3 pounds)
1 12oz can coke
2 cups barbecue sauce
12 rolls (I think ciabatta is the best for these sandwiches)

Pour coke over pork in crock pot and cook on low for 6-7 hrs. Remove pork and pour out juice from crock pot. Shred the pork then return to the crock pot and mix in the bbq sauce. Keep warm until ready to serve.

For the slaw:

1/2 cup mayonnaise
1/2 cup plain greek yogurt
3 cloves garlic, minced
1 1/2 Tbs lemon juice
1 tsp ground ginger
2 tsp sesame oil
zest of 1 lemon
Salt and pepper to taste
3 cups chopped green cabbage, purple cabbage and carrots - or use a store bought packaged coleslaw mix

Mix ingredients together and refrigerate for an hour.  When ready to serve, broil buns in oven for 2 minutes then spoon on shredded pork and top with slaw.

Source:  Whisked Away

Shredded Beef Enchiladas

Sometimes you need a quick, throw together meal for dinner.  Okay, so most nights that's what I need.  But sometimes there's a meal that is so incredibly amazing, that it's totally worth spending a bit more time on it.  This is most definitely one of those meals.  You start off by cooking the roast in the crockpot throughout the day.  The smell hangs in the air all day long as a constant reminder of how awesome dinner is going to be.  After the crockpot, you shred and then pan sear the meat.  You'll want to sneak a taste of the meat at this point.  Be warned though, you might want to just stop right here and eat all of it. Resist though, you're almost to the finish line.  Next, you'll make some killer enchilada sauce, mix it with the meat then roll it all up in a tortilla and stick it in the oven for it's final baking.  By the time these babies get to your plate you are going to be wiping the drool off your chin.  And then when you take that first bite, you will know that every second you spent working on it was a second well spent.  Trust me, don't skip a single step.  These are the most amazing beef enchiladas in all of forever.

For the meat:
1 chuck roast, about 3 pounds
1 teaspoon salt
1 teaspoon ground black pepper
½ onion, chopped 1 green pepper, chopped
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
1 tsp cumin
1 tsp paprika
½ Tbs tabasco sauce
1 teaspoon garlic powder
1 C beef broth

Add broth to slow cooker then add all ingredients, except for roast and mix together. Add the roast and cook on high for 5-6 hours, remove meat and shred, removing any fat, then return to slow cooker. Reduce heat to low, and continue cooking for 2 to 4 hours. Transfer the meat to a large skillet and add 1-2 cups of the liquid. Saute on high until all the liquid has been absorbed, adding any necessary seasonings to taste.

For the enchilada sauce:
1 medium onion, chopped fine
1 teaspoon canola oil
1/2 tsp salt
3 medium cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 cup shredded cheese
12 flour tortillas

Preheat oven to 400. Remove meat from skillet and set aside. In skillet combine the onion, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Remove about half the sauce and set aside for the top. Stir the shredded beef into the remaining sauce in the pan. Reduce heat to low, cover, and simmer about 10 minutes. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high about 40-60 seconds. Spoon the meat mixture evenly down the center of each tortilla then tightly roll and lay seam-side down in a greased 9×13 inch baking dish. Pour the reserved sauce evenly over the top of the enchiladas and top with the shredded cheese. Cover dish with foil and bake at 400 for 20 minutes, or until heated through. Remove foil and bake another 5-10 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, olives and diced tomatoes.

As a Freezer Meal
Prepare as directed but do not bake.  I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer.  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, remove plastic wrap, cover with foil and put in the oven, frozen.  Bake at 400 for 35-40 minutes, until heated all the way through.  Remove foil and bake another 5-10 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, olives and diced tomatoes.

Source:  Who Wants Dinner

Hawaiian Pulled Pork Sliders

I love it when I can make something that then doubles for two different meals.  Two meals for the work of one!  I love this Honey Sesame Pulled Pork from Chef In Training.  I served half of it over rice for one meal and then threw the other half in the freezer for another meal later.  When I pulled it out of the freezer a couple weeks later, I wanted to mix it up and do something different than rice again and decided to go the sandwich route.  They turned out amazing and with so little effort.  That right there is dinner perfection!

For the Honey Sesame Pulled Pork
Ingredients:
2 to 3 pounds pork roast
1 cup diced onion
2 Tablespoon minced garlic
¼ cup honey
½ cup ketchup
½ cup soy sauce
½ cup brown sugar
2 Tablespoons sesame seeds
15 ounce can crushed pineapple
½ teaspoon crushed red pepper flakes
After cooked
3 Tablespoon cornstarch
¼ cup cold water

Directions:
Spray slow cooker with cooking spray and place roast in the bottom. In a small bowl combine diced onion, garlic, honey, ketchup, soy sauce, brown sugar, sesame seeds, pineapple and red pepper flakes. Mix well and pour over the roast.  Cook on LOW for eight hours or HI for 4 hours, until pork is completely cooked through.  Remove roast and place in a large bowl. Mix cornstarch and water together in a small bowl and slowly pour into the liquid remaining in the slow cooker. Stir until it is well incorporated and cover with the lid.  With two forks pull the pork until it is all shredded. Return meat to the slow cooker and stir in with the sauce.

For the Hawaiian Pulled Pork Sliders
Ingredients:
1 to 1 1/2 pounds of Honey Sesame Pulled Pork, shredded (see above)
12 Hawaiian King Rolls
12 pineapple rings
1/2 cup sesame seeds (optional)

Directions:
Slice rolls open and toast until lightly browned.  Pat each pineapple ring dry with paper towel so that they don't make rolls soggy.  Put a pineapple ring on the bottom half of each roll.  Put a spoonful of shredded pork on each pineapple ring.  Sprinkle with sesame seeds (optional).  Top with the other half of the roll.

As a Freezer Meal
I like to put a really big pork roast in the crock pot, leaving enough to throw in the freezer and thaw out for another night.  To do this, follow crockpot directions as listed.  When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag.  When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave.  Serve on salad, sandwich, tortillas, etc.

{Cafe Rio} Shredded Pork

You just can't beat good ol' Cafe Rio.  It should be illegal to not have one in every city.  But since I'm not president and can't put that into law, those of us that don't have a local Cafe Rio have to no choice but to go the homemade route.  I know this is a well loved recipe by many but I to be honest, I just made it for the first time recently.  And now I know what all the hype's about.  Let me just share my husband's narration at dinner tonight.  "Yum, this looks good.  Thanks honey."  Take first bite.  "This is good!"  Take second bite.  "Wow, this is really good!"  Take third bite.  "This is the best burrito I've ever had!!!"  So there you have it, straight from the hubbys mouth.  This kids were equally impressed as well.  This recipe is for the meat and then you can do what you want with it.  We used it on burritos but it would be fabulous on a salad or as a sandwich filling too.

Ingredients: 
3 lbs pork roast
16 oz jar chunky salsa
1 can coke
2 cups brown sugar

Directions:
Put pork roast in crock pot and fill with water halfway up the roast.  Cook on high for 4 hours.  Drain water.  Cut roast into thirds and put back in crock pot.  Mix salsa, coke and brown sugar, pour over roast.  Cook on low for 4 more hours.  Remove roast from crock pot and shred.  Combine with sauce.  Serve in tortilla with toppings or on a salad.

As a Freezer Meal
I like to put a really big pork roast in the crock pot, leaving enough to throw in the freezer and thaw out for another night.  To do this, follow crockpot directions as listed.  When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag with sauce.  When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave.  Serve in tortillas with toppings or on a salad.

*Source:  Heidi Riggs

Creamy Caramel Cider

There's nothing like a big warm mug of apple cider to make a long cold winter day more bearable.  I've always been an apple cider fan and when I came across this recipe, I was pretty sure we were going to be best friends.  The original recipe just called for a "dollop" of whipped cream.  Dollop is a fun word to use but I decided that this situation called for more then a dollop.  After a generous scoop of whipped cream started melting into my cup of cinnamon, apple, caramel goodness, I knew I had done the right thing.  The creamy factor that it added to this cup of yum turned it into a cup of perfection.  I think I may be addicted.

Ingredients:

• 1 gallon apple cider
• about 6 ounces caramel topping
• 3 cinnamon sticks
• whipped cream
• cinnamon sticks to grate, to taste

Directions:

1. Put apple cider and cinnamon sticks in a crock pot on low for 4 hours
2. One hour before serving, remove cinnamon sticks then add caramel and stir.
3. When serving top with a generous scoop of whipped cream (this is what makes it creamy, so don't be shy).  Grate some cinnamon sticks over the top, snuggle up in a warm blanket and enjoy.

*Source:  Six Sisters

(Supreme) French Dip Sandwich



If you like French dipped sandwiches, this recipe is a must have.  I've always been a fan of the French dipped sandwiches but they kind of needed a little dressing up.  The flavor is fantastic but there's really not much too it.  Shredded beef on a bun with a savory dip is good, but it can be so much better!  And here's how...

Ingredients: 
2-3 pounds roast beef
1 bell pepper (any color), sliced
1 onion, sliced then cut into half circles
1 box mushrooms, sliced
2 packets Au Jus gravy mix
3 cups water
Hoagie buns
swiss cheese

Directions: 
Place roast in crock pot.  Add veggies.  Mix both packets of Au Jus with water.  Pour over roast and veggies.  Cook on high for 4-6 hours, until meat is fall apart tender.  When roast is cooked, split open buns and place a slice of swiss cheese on one side.  Broil for a few minutes in oven until bun is toasted and cheese bubbly.  Shred roast then put roast and veggies on toasted buns with melted swiss cheese.  The remaining liquid in the crock pot is the Au Jus dip.  Serve in a small dish with the sandwiches for dipping.

As a Freezer Meal
Follow crockpot directions as listed.  When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag along with juice.  When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave.  Serve on toasted buns with melted swiss cheese.  The remaining liquid is the Au Jus dip.  Serve in a small dish with the sandwiches for dipping.

{Crock Pot} Hawaiian Teriyaki Chicken

Now don't judge a book by it's cover on this one.  Presentation isn't this bad boy's strong suit.  The first time I had this dish, a family from church had brought it over for dinner after I had had a baby.  I was very grateful for their kindness and hope this doesn't make sound like a jerk, but when I looked at it, my expectations weren't very high.  As soon as I took a bite though, all preconceived notions flew out the window and I was smitten.  I called her up right away and thanked her profusely for the fabulous dinner and asked for the recipe.  Eight years later and it's still one of my favorites!

Ingredients:
2-3 chicken breasts
1/2 cup brown sugar
drained pineapple juice + water to = 2 cups
1/4 tsp ginger
1 tsp minced garlic
1/4 cup white vinegar
1/2 cup soy sauce
3 TBS cornstarch
1 box mushrooms, sliced
1 can pineapple chunks
1 large bell pepper, chopped

Directions:
Place frozen chicken in crockpot.  Combine the remaining ingredients except for mushrooms, pineapple and bell pepper.  Mix and pour over the chicken.  Cook on hi for 3-4 hours.  During the last hour of cooking, remove and shred chicken.  Add back in along with the fruit and veggies to cook for one hour.  Serve over rice.

As a Freezer Meal:
Put chicken breasts in a gallon sized, freezer ziploc bag.  In a bowl, combine the remaining ingredients except for mushrooms, pineapple and bell pepper.  Mix and pour over the chicken.  Seal bag and place in another gallon sized, freezer ziploc bag.  Put sliced mushrooms and bell peppers in a quart sized ziploc bag.  Place in gallon bag that the sealed meat bag is in.  Put the pineapple chunks in a sandwich sized ziploc bag and place in gallon bag with the meat bag and veggie bag.  Seal gallon bag and put in freezer.  When ready to use, put bag of frozen chicken and sauce in crockpot.  Cook on hi for 3-4 hours.  As the sauce thaws, stir it around to make sure it is mixed well.  During the last hour of cooking, remove and shred chicken.  Add back in along with the fruit and veggies to cook for one hour.  Serve over rice.

Slow Cooker {or not} Tamale Pie

My friend Karilyn introduced me to this recipe and it is wow, amazing!  Everyone was asking me to make it again before we had even finished eating dinner.  The beauty of this recipe is that you can cook it in the crock pot (as directed below) or, if you're like me and sometimes don't think about dinner early enough to do the crock pot thing, you can throw it together and cook it in the oven.  To do that, mix everything but the cornbread mix and eggs together and put in a greased 9x13 pan.  Mix the cornbread mix and eggs together in a separate bowl then spread over the top of the meat mixture.  Bake in the oven at 400 degrees for 20 minutes or until cornbread is golden brown.  This right here is some comfort food at it's finest!

Ingredients:
1 lb cooked ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

1 cup (4 ounces) shredded Mexican cheese blend
*1 package (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
2 eggs

*The crust is such a magical part of this dish that I would recommend using two boxes of it (which would require 4 eggs).  Never too much of a good thing!

Directions:

1.  Stir together cooked ground beef, cumin, salt, chili powder and pepper.

Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through.

2.  In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

3.  Serve with sour cream and additional cilantro if desired.

As a Freezer Meal:
Prepare everything as directed, except for the cornbread topping.  When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag.  If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil.  Place pan or ziploc bag in freezer.  When ready to use, thaw and cook in oven or crockpot as directed, adding cornbread crust on top before baking. 

*Source:  Taste of Home

{Crock Pot} Sweet & Sour Meatballs

I love pretty much anything "sweet and sour".  There's just something about the sweet and tangy mixed with the savoury meat that gets me everytime!  My best friend Karilyn is a fabulous cook and introduced me to this dish.  Let me tell you, it was love at first bite.  And if it's a crock pot meal, you know it's going to be easy.  The smells will keep you drooling and dinner time will be your favorite part of the day. After eating these, you will never be able to eat a plain old meatball again!

Ingredients:
1 (10 oz) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
2 lbs frozen meatballs
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
1 medium onion, cubed
1 (20 oz) can pineapple chunks, drained

Directions:
Spray inside of slow cooker with non-stick cooking spray. Place frozen meatballs inside the slow cooker.  In a small bowl, combine sweet and sour sauce, brown sugar, soy sauce and garlic powder.  Stir to mix.  Pour over meatballs and stir gently. Place lid on slow cooker. Cook on on high for 3 hours.  Add in peppers, onion and pineapple.  Cook for an additional hour.  If you want peppers and onion to be softer, add in sooner or at the beginning.  Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

*Source: Six Sister's Stuff

Pumpkin Pie {slow cooker} Oatmeal

When that calendar hits September 1st, it is time to pull out some pumpkin love!  I start melting my pumpkin scented wax cubes and scouring pinterest for new pumpkin recipes.  I'm finding some real winners, so hold onto your pumpkin wagons and get ready for some yum!  We eat a lot of oatmeal around here so this recipe was quick to catch my eye.  I decided to double the recipe so that we could eat the leftovers all week long.  I'm so glad I did because on a pumpkin scale, this one gets ten pumpkins!  Really, it's kind of like eating dessert for breakfast.  Can't think of a better way to start off a crisp fall morning!

Ingredients
6 cups water
1 cup half & half or milk
2 1/2 cups steel cut or old fashioned oats (do not use quick oats, they will get too soggy)
1 cup pumpkin purée
1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt

Directions
Stir all the ingredients together in the slow cooker and on LOW overnight, about 8 hours.
When it is done, it will still look liquidy. Give it a good stir and it will all come together.
Put in individual bowls and add a little half and half (or milk) and sprinkle with brown sugar
and cinnamon.  Serve immediately. Save any leftovers in the fridge or freezer... this stuff reheats beautifully!