Molly's Crock Pot Mexican Chicken

My sister-in-law made this for us recently, and it was terrific - everybody loved it!! This recipe is definitely a keeper!

Layer in the crock-pot:

3 chicken breasts
2 cans spicy chili beans with liquid
1 15-oz can diced tomatoes

Sprinkle with one packet taco seasoning
Pour over the top: 1 large can green chilies

Cook 4 hours on high (7-8 on low).

Shred the chicken, then return it to the sauce. Serve over rice with desired toppings.

Potential toppings:
Sour cream
Grated cheese
Sliced avocado
Olives
Cilantro
Lime juice

Mmmm!!!

Karen's Famous Buttermilk Syrup

My sister introduced this yummy condiment to us, and we love it!

1 cube butter (melted)
3/4 C buttermilk 

2 C sugar

Bring to a boil (using a whisk). Immediately take off the heat. Stir in 1 tsp vanilla and 1 tsp baking soda; this doubles its volume.

Sausage Hashbrown Breakfast Casserole

I found this one online, and to ensure I always have access to it, I'm including it here. That's just the way I do things! Click on the picture to go to the original post and print it out there.

Ingredients:
8 eggs
1 pound pork sausage Jimmy Dean
1 1/2 cups whole milk or heavy cream
1 package 30 oz bag frozen shredded hash browns thawed out
2 cups cheddar cheese
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp garlic powder

Instructions:
Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray.
Brown pork sausage (or cook your meat if you use a different kind) in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
Whisk eggs, heavy cream and all spices together. 
Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
Cover with foil. 
Bake for 40 minutes, remove foil, and then bake for another 20.

Servings: 12 people

Serve with Franks Hot Sauce or Chunky Salsa

Substitutions common - see original post for ideas, including tater tots, meat variations, milk, etc.

OCS's Oven French toast

Cortney Schelin has made this for OCS faculty several times - it's a WINNER! Pair together with Buttermilk syrup, and the flavors cannot be beat! 

Ingredients:

1 ½ cup butter (3 cubes)
2 ¾ cups packed brown sugar
6 tablespoons corn syrup (you can substitute maple syrup)
1 pkg of French Country bread from Costco cut into 1inch cubes
12 eggs
3 ¾ cups of Half-and-Half(or milk)
3 teaspoons vanilla extract
½ teaspoon salt

Melt butter, sugar, and corn syrup over heat on the stove. Stir and let come to a boil. Pour into foil pan.

Rip up bread and put on top of sugar mix. Try to spread out even to allow sugar to get to all the bread.

Beat together eggs, milk, vanilla and salt. Pour over bread.

Cover and bake 55 min at 350. Watch and take off foil to give light toast brown to top. Maybe like 10 min.

Cortney added: "I have found it's best to cook this in a foil pan. Glass will carmelize too much on the bottom"

April Parker's "Wake the Dead Juice"

 My daughter-in-law shared her mother's recipe when I needed a clear throat...

Equal parts:
Minced garlic
Ginger Root
Horseradish
Apple cider vinegar
Lemon

Mix in the blender. Add a little cayenne pepper. Add a teaspoon of the mixture to a cup of hot water and a teaspoon of honey, and drink as tea. "It's very nasty but very effective."

Aunt Kathy's Creamy Chicken & Rice Casserole

At our July 2021 Merrill Family reunion in AF,  my aunt, Kathryne Whitford, served this family favorite to everyone, and others asked her for her recipe, and I have included it here in mostly her own words. She prepared it for the crowd in slow cookers and rice cookers, instead of the her standard one dish casserole recipe. It was fabulous. Find the slow cooker instructions below. Yum!!

1-2 boneless chicken breasts and/or boneless thighs, etc. Cut up chicken to desired size, typically 2” squares. 
2 cans of cream of chicken Campbell’s soup and 1 can of Cream of Celery soup
one packet of dried onion soup
seasoning for chicken as desired. 
1 1/2 cup of rice

( I often soak cut chicken in a kosher salt brine for an hour or 2 but no necessary)

Pour rice into greased 9x11” baking pan. ( I use Pam) 
Heat up soup of 3 cans n add about 2 can fulls of water to mixture. Stir while heating till almost bubbling. 

Pour 1/2 soup mixture over rice n stir in pan.  Place chicken pieces on top of soup. Add remaining soup to cover chicken. Sprinkle dry onion soup mixture over top of casserole. Cover tightly with foil etc. 

Bake at 375 for about 80-90 minutes till chicken is tender. The rice should be very moist.  Let sit for about 15-20 minutes. 

Enjoy n eat.

Slow cooker instructions- combine chicken breats with soup and dry onion soup mix, adding the cream cheese when mostly done. Serve OVER prepared rice. 

Green Tomato Enchilada Sauce

 

(adapted from a recipe by Our Best Bites)

2-3 Tablespoons extra virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced
2 green bell peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1 1/2 pounds green tomatoes, quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
juice of 1 lime
4 cups chicken broth
2-3 Tablespoons sugar (to taste)

In large saucepan or stockpot, heat the olive oil over medium heat. Saute onions and garlic until softened and fragrant.

Meanwhile, place tomatoes, green peppers, jalapenos, cilantro, salt, pepper, cumin and lime juice in blender or food processor container. Process until smooth. Add a little of the chicken broth if you need it to get things blending.

Pour tomato mixture and chicken broth in pan with onions.
Bring to a boil. Reduce heat. Simmer, uncovered, until it’s as thick as you like it.
I simmered mine for about an hour and ended up with about 5 cups of enchilada sauce.
(Once I knew that the adaptation was a success, I made double batches and netted 10 cups each time. There’s no such thing as too much green enchilada sauce at our house!)
Now give it a taste. If you think it’s too tart, add a little sugar at a time till it tastes just right to you. I didn’t add any sugar to mine. But you might like it slightly sweet.
Return the sauce to the blender and process until completely smooth.
You’re done!

(I got this recipe from a friend who worked with me at the library, Jill.)