Archive for » September, 2009 «

Here is a quick throw it in the the Crock pot~ You got SOUP!!


4 Boneless , skinless chicken breasts, cooked, and shredded

1 can Stewed Tomatoes, Drained~ (14.5 oz can)

2 cans chopped green chilies~  (4 oz each)

1 can enchilada sauce ~ (28 oz.)

1 can chicken broth ~ 14.5oz.)

1 cup chopped onion

2 gloves garlic, chopped

1 tsp. cumin

1 tsp. chili powder

3/4 tsp. pepper

1 tsp. salt

1/4 cup cilantro~ chopped

1 cup corn~ whole kernal

1 yellow squash, diced

1 zucchini, diced

8 tostada shells, OR   Taco shells~ crumbled ~ Can always use Fritos too~ it is ALL GOOD!

2 cups shredded Cheddar Cheese


Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn, squash, and zucchini in your Crock Pot.

Cover, cook on low for about 8 hours. When serving, fill your bowls, with soup, then top with the crumbled  shells OR Fritos, and cheese….I like it using the chili cheese Fritos! YUMMMM

TUTTO BENE~ Always Good! 🙂

~This is a stick to your ribs main dish. It IS different and it is Delishhhh! The Italian sausage goes so well with mashed potatoes, and both get a new twist served in a crust and cut it into wedges. Serve it with a side salad and it is dinner!

1 unbaked pie crust( 9 inch) I prefer Pillsbury ~ in your refrigerator section.

1 pound bulk Italian sausage

1 cup cottage cheese OR Ricotta~ Your preference

1 egg~ beaten

1 1/2 cups warm mashed potatoes, (without added milk and butter)

1/4 cup sour cream

1/2 teaspoon dried oregano

1/2 to 3/4 teaspoon salt

1/2 teaspoon pepper

2 teaspoons butter OR margarine, MELTED

1 cup (4 ounces) shredded cheddar cheese

cherry tomatoes ~ halved

~ Bake Pie Crust according to the directions for which brand you buy. DO NOT PRICK….It is USUALLY @ 450 for about 7 minutes.

 Remove from oven and reduce the oven to 350 degrees. In a skillet, cook the sausage until no longer pink; blot well with paper towels to get any excess grease. IF you use cottage cheese you may want to blend the cottage chesee and egg  in a blender until smooth. This is why I use Ricotta because of the SMOOTH texture, and saves time! If you use ricotta just blend the ricotta and egg well. Transfer to a large bowl; stir in potatoes, sour cream,oregano,salt and pepper. Place sausage in the pie crust ; Top with the potato mixture. Drizzle the top with melted butter. Bake for 50-60 minutes or until set. Sprinkle with cheese; let stand for a few minutes until the cheese melts. garnish the edges with the halved  cherry tomatoes….Yummmm~ Mangia!

~ Who would of thought you could bake a cobbler in a slow cooker??

This one is quite tasty!

1 cup All – Purpose Flour

1-1/2 cups sugar, DIVIDED

1 teaspoon baking powder

1/4 teaspoos salt

1/2 teaspoos ground cinnamom

1/4 teaspoon ground nutmeg

2 eggs, beaten

2 Tablespoons milk

2 Tablespoons vegetable oil

2 cups Fresh OR Frozen Blackberries

2 cups Fresh OR Frozen Blueberries

3/4 cup water

1 teaspoon grated orange peel.


~ In a bowl, combine flour, 3/4 cup sugar, baking powder, salt, cinnamom, and nutmeg. Combine eggs, milk, and oil: Stir into dry ingredients just until moistened. Spread batter evenly onto the bottom of a well greased 5 qt. slow cooker. In a sauce pan combine the berries, water, orange peel and remaining sugar: bring this to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2 1/2 hours OR until a toothpick inserted into the batter comes out clean. Turn cooker OFF. Uncover and let it stand for 30 minutes before serving. Serve with your favorite vanilla ice cream…in TEXAS nutin but the best~ BLUE BELL Homemade vanilla, or just gobble it up alone~ Cause it is ALL GOOD!!

Mangia! 🙂


~ WHOW~ I can’t believe I didn’t post a recipe last week. Just been crazy with chorus things going on. Last week we had a retreat. Probably the best one yet. We are on our way to Nashville come October, and we are LOOKING and SOUNDING GREAT.

 ~ After talking with some of my friends with our busy life style, crock pot~ Slow cooker whatever you call it….I thought I would post some recipes. This way you get a good meal and or dessert, and it doesn’t heat up the kitchen!


~ A slow cooker dessert will follow this post!

Happy eating! Mangiaaaaaaaaa! 🙂

~ This bread pudding has a crusty golden top, custard ~like inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. 

4 cups cubed day~old French or sourdough bread (1 inch pieces)

1/4 cup butter or margarine, melted

3 eggs

2 cups milk

1/2 cup sugar

2 teaspoons vanilla extract

1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup sliced firm bananas (1/4 ~inch pieces)


3 tablespoons butter or margarine

2 tablespoons sugar

1 tablespoons cornstarch

3/4 cup milk

1/4 cup light corn syrup

1 teaspoon vanilla extract

~ Place the bread cubes in a greased 2 quart casserole: pour butter over and toss to coat. In a medium bowl, lightly beat eggs, add milk, sugar, vanilla, cinnamon, nutmeg, and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake uncovered, at 375 for 40 minutes OR until a knife inserted near the center comes out clean. Meanwhile~ for the sauce, melt butter in a sauce pan. Combine sugar and cornstarch: add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a boil. Boil for 1 minute. Remove for the heat: stir in the vanilla. ~ Serve warm sauce over the  warm pudding~~Yummmmmm~~ Mangia:)