1 pound frozen chicken breasts
1 (15 oz) can whole peeled tomatoes, mashed
1 (10oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
3 (14.5 oz) cans chicken broth
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 oz) package frozen corn
1 can black beans, rinsed

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.  Pout in chicken broth and season with cumin, salt, and pepper.  Stir in corn and black beans.  Cover and coo on low for 6 to 8 hours or on High for 3 to 4 hours.  Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados.

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1 can of crescent rolls
thinly sliced roast beef
provolone or swiss cheese
half an onion, diced
packet of au jus sauce

Unroll the crescent rolls and stuff each triangle with roast beef, sauteed onions and some cheese.  Roll them up and bake as directed on crescent roll can or until rolls are golden brown.  Serve with au jus dip on the side!

(emilie) These waffles are from a family favorite cookbook “Talk about Good“.  You probably haven’t heard of it, but I promise you it’s the best!  I’ve included a list of some of my family’s favorite recipes from this cookbook below.

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 eggs
1 3/4 cups milk
1/2 cup (1 stick) of melted butter (I like to use unsalted)

Mix and sift dry ingredients together; add milk which has been mixed with beaten egg yolks. Add melted butter, beat until all lumps have disappeared and the mixture is smooth and creamy.  Fold in beaten egg whites.  Put in small amount of batter and bake 3 minutes or until steam has stopped (my waffle iron tells me when it’s ready).  Serve with melted butter (unsalted) and syrup.

*makes about 12 medium size waffles.
*store in freezer size bag in refrigerator and reheat in toaster oven.
*also good with melted cheddar cheese on top!

Some family faves from “Talk about Good“:
Maryland Cream Waffles (recipe above)
Pancakes
Corn Bread
French Toast
Olive Surprises (olive cheese balls – LOVE THESE!)
Spinach Artichoke Casserole
Eggplant Casserole
Hello Dolly Cookies

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle plain barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Place chicken in a slow cooker.  In a bowl, mix the barbeque sauce, Italian dressing, brown sugar, and Worcestershire sauce.  Pour over the chicken.  Cover and cook for 3 to 4 hours on High or 6 hours on Low.

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This sound a lot like the Sausage Brunch Casserole we love, but in the crock pot!

1 bag frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 roll sausage (orginal, hot, maple..whatever your family likes!)
salt and pepper
1 large bag cheddar cheese, shredded

Spray crock pot with non stick spray and evenly spread hash browns at the bottom.  Crack 12 large eggs in a bowl and whisk.  Add the milk.  Sprinkle in ground mustard.  Add plenty of salt and pepper.  Mix well and set aside.  Cook the sausage on medium to medium high heat, drain and set aside. Add sausage on top of hash browns in crock pot. Cover sausage with cheddar cheese.  As much or as little as you like.  Mix up the hash browns, sausage and cheese.  Pour the egg mixture over everything in the crock pot.  Using a wood spoon, even everything out. Turn the crock pot on low for 8-10 hours.

Some extras you can add – diced chiles, salsa (on top when serving), diced green onions.

This recipe is from allkindsofyumm

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