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Mexican cornbread casserole Ingredients : 2 boxes jiffy cornbread mix 1 can cream-style corn 2 chopped jalapenos 6 oz Mexican cheese or more 1 1/2 hamburger small onion chopped can Rotel tomatoes clove garlic Directions : Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9×13 baking dish, Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture. Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos. Use box cooking time and temp: may take a little longer test with a toothpick.

Crock Pot Coca Cola Roast Ingredients : 1 beef roast of choice (use the size roast and the number of vegetables you need to feed your family. I used a 2.5 pound Chuck Roast) 1 can Cream of Mushroom soup 1 package dry onion soup mix 1 (12 oz) can Coke Red potatoes halved Carrots, cut in chunks Directions : Place beef in crockpot and top with dry onion soup mix. Place vegetables around the roast. Mix together the cream of mushroom soup and the Coke in a bowl and pour over roast. Set crockpot on low, cook for 6-8 hours. The longer you cook, the more tender the meat becomes.

Louisiana Cajun Shrimp with Chipolte Mayonnaise A fiery twist on the Creole classic. These Spicy Louisiana Cajun Shrimp are bursting with flavor, especially when served with a bowl of rich and creamy Chipotle Mayonnaise! Serves 6-8 as an appetizer What You’ll Need 1 lb medium shrimp, peeled and deveined, with tail shell intact 2 tbsp olive oil 1 tbsp Cajun seasoning – homemade or store-bought 1/2 tbsp chipotle peppers in adobo sauce, finely chopped 1/2 tsp brown sugar 1 lemon or lime, sliced in wedges for garnish Salt and pepper, for seasoning. In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes. How to make it Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperatu...

Slow Cooker Stuffed Peppers These great-tasting stuffed peppers are slow-cooked to perfection in the crockpot. Small peppers work best, so you don’t over-stuff because too much will make them dry. These are so easy! Ingredients One package Spanish rice mix 1 pound lean ground beef, salt to taste 1/2 cup of diced celery one small onion that has been chopped one beaten egg Four small /medium green bell peppers have lengthwise cored and seeded One can of whole peeled tomatoes one can condensed tomato soup undiluted and one cup of water Preparation 1. Set aside seasoning packet from rice combine rice mix beef celery onions and eggs in a large bowl and mix well. 2. Pour tomatoes with juice into the crockpot slow cooker arrange Filled bell pepper halves on top of tomatoes. 3. Combine tomato soup water and extra. rice mix seasoning packet in a medium bowl pour over the bell peppers cover and cook on low 8 to 10 hours this makes 4 servings. Bake: Preheat oven to 400°F. Place 1 1/2 lb cod in a ...

Pecan Pie Balls Ingredients:  2 1/2 c pecans, toasted and chopped1 c graham crackers, crushed (vanilla wafers, Oreos can be subbed if you do not like graham crackers) 1 c brown sugar, firmly packed 1/2 tsp salt (if you can not handle the sodium, don’t use it!) 2 Tbsp maple syrup 1/4 c bourbon, brandy or spiced rum. non-alcoholic version: use almond extract, rum extract, or any other that may suit your taste. add a little water/juice to equal the liquid amount. 1 tsp vanilla 7 oz dark chocolate bark. If you prefer white chocolate…go for it! 1 tsp coarse sea salt (optional) Directions: 1. Combine the first four ingredients in a large bowl. 2. Add maple syrup, bourbon, and vanilla. 3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version… add water to the equal liquid amount. You can also try non-alcohol rum flavoring. 4. Form balls by scooping a tablespoon size amount of mixture. 5. Roll in hands to form balls. 6. ...

Kickass Chili Ingredients 2 1/2 pounds lean ground beef 1 pound lean ground pork 1 cup finely chopped onion 2 bell peppers(any color, I use red and green) 4 cloves garlic, finely chopped 1 can (12-ounce size) beer 8 ounces tomato sauce 1 cup of water 3 tablespoons chili powder 2 tablespoons cumin 2 tablespoons beef-flavor instant bouillon 2 teaspoons dried oregano leaves 2 teaspoons paprika 2 teaspoons sugar 1 teaspoon unsweetened cocoa powder 1/2 teaspoon ground coriander 1/2 teaspoon hot sauce, to taste 1 teaspoon flour 1 teaspoon cornmeal 1 tablespoon warm water Directions In a large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 tablespoons. Add onion, bell peppers, and garlic; cook and stir until tender. Add meat and remaining ingredients except for flour, cornmeal, and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir...

Crockpot Cashew Chicken Ingredients: 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders 1/4 cup all-purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp rice wine vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews Directions: Combine flour and pepper in a large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in a skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in the slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.