Crock Pot Enchiladas

Another recipe from Kayla

1 pound ground beef
10 (6 inch) corn tortillas, quartered
1 (1 oz) package taco seasoning mix
1-¼ cups water
1 (12 oz) jar chunky salsa
1 can cream of mushroom soup
1 can cream of chicken soup
4 cups shredded Mexican cheese blend
1 small can sliced olives

Cook the ground beef in a skillet over medium-high heat until evenly browned. Drain excess fat. Add taco seasoning and water; simmer for 15 minutes over low heat. In a medium bowl, stir together the salsa, cream of mushroom soup, cream of chicken soup, and half of the olives. Mix in most of the cheese, reserving ¾ cup for later.

Place a layer of tortillas covering the bottom of a crock pot. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture on top. Repeat the layers until you run out of the soup mixture, ending with a layer of tortillas on top. Top with remaining cheese and olives. Cover and cook on high for 2 hours.

Crock Pot Taco Soup

This recipe comes from my cousin's wife Kayla. I can't wait to try it!

1 can garbanzo beans
1 can red kidney beans
1 can great northern beans
1 can cannelloni beans
1 can black beans
1 can pinto beans
1 large can diced tomatoes
1 can tomato sauce
1 medium onion, diced
1 small can green chilies
1 small can sliced olives
1 package taco seasoning
Enough water to cover all ingredients


Place all ingredients into crock pot – DO NOT DRAIN CANS. Add taco seasoning a bit at a time until desired flavor is reached. (A whole package may be a bit too much.) Cook all day on low. Serve with tortilla chips, cheese, and sour cream.

Classic Peanut Butter Cookies

These are some of the best Pb cookies I have tasted. They are super soft and super yummy! My friend's husband found the recipe on allrecipes.com.

1 c. unsalted butter
1 c. crunchy peanut butter
1 c. white sugar
1 c. packed brown sugar
2 eggs
2 1/2 c. flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
*my friends husband added another 1/2 c. flour, 1/2 c. PB and 1 tsp vanilla which he saw on the website that somebody had done that and they were better*

Cream together butter, peanut butter, and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 8 minutes or until cookies begin to brown. Do not over-bake.

Crock Pot Anyone?

So I'm kind of on this crock pot kick.
I think we have the worst time church EVER! We go from 11-2. It is too early to eat lunch before we go and when we get home we are starving so we over eat and than not ready for dinner when dinnertime gets here. Me and my friend were talking about this and she told me that she prepares dinner in the crock pot and they eat the big meal right when they get home and then at dinner time just do something light. Why hadn't I thought of this before? So I'm just trying to find a few more crock pot recipes so we can have a variety. So bear with me - I might be posting a few of them in the next couple of days. Don't worry - i don't think the kick will last long. :)

Looking for Crock Pot Recipes

I'm looking for some new crock pot recipes. If you have any just email me at lostinthekitchen(at)gmail.com. Thanks!

Apple Streusel Cheesecake Bars

This recipe comes from my friend Amy and they are SO good!

1 pouch (1lb 1.5 oz) Betty Crocker oatmeal cooking mix
1/2 cup firm butter or margarine
2 packages (8 oz) cream cheese softened
1/2 cup sugar
2 tbls all purpose flour
1 tsp vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 tsp ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350 degrees. Spray bottom and sides of 9x13 pan
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups of mixture; press remaining mixture in bottom of pan. Bake for 10 minutes.
2. Meanwhile, in large bowl beat cream cheese, sugar, flour, vanilla, and egg with electric mixer until smooth.
4. Spread cream cheese mixture evenly over partially baked crust (will spread easier if crust is cooled some first)
5. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture.
6. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
7. Bake 35 - 40 minutes longer or until light golden brown. Cool about 30 minutes, then refrigerate about 2 hours (makes them easier to cut). Store in refrigerator.

Enjoy!!

Chicken Cordon Blue type dinner

I got this from my sister so I really don't know what the actually name of it is. It is quite yummy though. We made it last night and everybody enjoyed it; although I did cook it alittle too long - the chicken was alittle dried out. Just watch it!

4 boneless, skinless chicken breast halves
1/2 lb. deli-sliced cooked ham
1/2 lb. baby Swiss cheese, sliced
10 3/4 oz can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions

1. Layer all ingredients in the order they are listed into your slow cooker.
2. Cover and cook on Low 6-8 hours, or until chicken is tender but not dry
Prep Time: 10 minutes
Cooking Time: 6-8 hours
Ideal Slow Cooker Size: 4 or 5 quarts.