G'ma Lisa's Enchiladas

Okay, you may have a recipe like this that has been passed down for generations in your family, but it was passed to me from my wonderful Mother-in Law and so she gets her name on it. Sorry. Now these aren't your typical rolled up and stuffed enchiladas. In fact when Ryan and I were dating and I had them for the first time I was not excited about eating them when he dished me up a plate... but they are soooo good! And really not that hard to make!

Sauce:
2 lbs. Hamburger
1 Onion
1 Green Pepper
2 packages of Lipton Noodle Soup
2 46 oz Cans of Tomato Juice
2 tsp. Chili Powder
10-14 Mezzetta Hot Chili Peppers

Brown hamburger, onion and green pepper and salt and pepper to taste. In the largest pot you have, make Lipton Noodle Soup according to directions. Combine all ingredients, bring to a boil and then reduce to a simmer uncovered for 1 1/2 - 2 hours (my pot can't handle it all, so when I make it this way I have to wait about an hour to add the second can of tomato juice, or it won't all fit, I'll explain the slow cooker way at the bottom).


Tortillas:
2 c. Flour
2 c. Corn Meal
1 tsp. Salt
1 egg
1/4 c. Oil
Water

Combine all ingredients in a large mixing bowl (preferably one that has a pouring lip, it is easier that way). Now, I have no idea how much water is added, but you add enough to make the mix really runny. So just when you think you have added too much, add a little more. I was taught to place your mixing bowl in your sink and use your hand mixer to mix it up. That way you can keep adding water (and the splatters don't get all over your kitchen). So the mix will kind of be like making crepe or really thin pancake mix. Then make like pancakes on a hot griddle. One trick that we always do is quickly pour your "pancakes" on your griddle and then tip the griddle from side to side letting the batter run all over so that they are even thinner. I hope this is making sense... if people have questions let me know and then maybe I'll have to take pictures the next time I make 'em... ooo and excuse to make them again (we just had them a couple of days ago... heeheehehe)

Sides:
Diced Onion
Shredded Mild Cheddar Cheese (if you live in Utah get Cache Valley)
Head of lettuce coarsely chopped

To Serve:
Place layer of tortillas on plate, top with lots of cheese, onions cover with sauce and lettuce...oh, and you know me, a little more cheese on the top. Enjoy several helpings, this makes a TON!!!


****Update****
I forgot to add my Slow Cooker option. The full recipe make oodles of sauce, and so I usually half everything (except I still use the full onion and green pepper, and usually put 7-9 chili peppers in, but we like it spicy). Make the soup in a regular pot and then combine all ingredients into a slow cooker and simmer on low all day, with the lid tipped so that some of the water can evaporate out and thicken it up. This is really great for Sundays. I usually cook my meat the night before and then just throw it all together before church. I think if I had a larger slow cooker I would do the entire recipe and then freeze half of it, but I just have a regular sized one, and it barely holds half of the recipe. I don't know why, but doing it in a slow cook just seems so much easier to me. *I would still recommend using the full recipe for the corn tortillas, even if you half the batch of sauce.

Barbacoa pork

Ok I finally got one to share!

Here is a rather easy Cafe fake-o

What you'll need

1 boneless pork roast
1pkg taco seasoning (i like la Victoria)
1 cup brown sugar
1tblsp cumin (optional)
12 oz bottle of Dr. Pepper

Lettuce
Tomatoes
Rice
Black or Pinto beans
Soft shell tacos
Your favorite enchilada sauce

In a separate bowl dissolve taco seasoning, brown sugar and cumin in dr pepper
Put the roast and remaining Dr pepper in crock pot.
Pour Brown sugar/taco mixture over top of roast.
Let cook 4-5 hours
Shred the pork and let soak for a little while longer.

Make inside a soft shell taco with beans and rice. Smother in enchilada sauce. Add lettuce and tomatoes on top.

I've been told if you use the tortillas that have to be cooked it makes the recipe even better!

Slow Cooker Lasagna

Yes, it can be done! You can adapt any lasagna recipe for the slow cooker -- just use oven-ready noodles and snap off the corners so they fit in the pot. (You kind of have to be creative.)

Begin with a layer of sauce (this acts as an insulator so the noodles don't burn), then stack up fillings and noodles until the pot is full. Then put on the lid, and let it cook (or, steam, really) for 3-4 hours.

If you want to finish with a cheese layer, don't put it on top until the last 20 minutes of cooking.

Add a salad and breadsticks, and you're done! (Oooh, and what better excuse to have Italian gelato for dessert?)

Easiest BBQ Chicken Sandwiches Ever

Hands-On Time: 5 minutes
Ready In: 3-4 hours
Yield: 4-6 servings

Ingredients

6 chicken breast halves, skinless and boneless
1 1/2 cups barbecue sauce (whatever your favorite is--ours is Famous Dave's)

Directions

Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.

Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.

Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.

Easy Crock-Pot Chicken Cordon Bleu

I make this all too often because it is so easy and delicious!

Ingredients:

-chicken breasts (one for each person who will be eating)
-ham slices or bacon (I just use lunch meat)
-1 can cream of chicken soup
-1 tbsp. chicken bouillon
-swiss or mozzarella cheese

Directions:

Place chicken breasts in crock pot. Place ham slices or bacon on each chicken breast. Cover with cream of chicken soup and sprinkle with chicken bouillon. Cook on low 3-4 hours. 15 minutes before serving top with swiss or mozzarella cheese. Let it melt and serve!

Slow Cooker Sweet and Sour Chicken - from Deb

Hey everyone, I'm Deb, Liz's favorite Sister-in-law (on the Newey side anyway). :)

I'm doing a crockpot dinner tonight and it smells soooo good!

Slow Cooker Sweet and Sour Chicken:

Prep Time: 10 min

Total Time: 8 hr 10 min

Makes: 6 servings

Ingredients:

1 medium onion, sliced

1 medium carrot, peeled, sliced

1 medium celery stalk, sliced

6 boneless skinless chicken thighs (1-1/2 lb.), cut into bite-size pieces

1/3 cup firmly packed brown sugar

1/3 cup Catalina Dressing

1/4 cup soy sauce

1 tsp. grated gingerroot

1 can (8 oz.) pineapple chunks, drained, liquid reserved

1 Tbsp. cornstarch

1 medium green pepper, sliced

1 medium red pepper, sliced

4-1/2 cups hot cooked rice

Directions:

PLACE onions, carrots and celery in slow cooker; top with chicken.

ADD combined brown sugar, dressing, soy sauce and ginger. Cover with lid.

COOK on LOW for 7 to 8 hours (or on HIGH for 3-1/2 to 4 hours). During last 30 min. of cooking time, increase to HIGH. Stir cornstarch into reserved pineapple liquid; add to slow cooker along with the pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over the rice.

Chicken Junk - Oh So Good

Serves 6

- 4 Frozen Chicken Breasts
- 1 Pkg. Italian Seasoning Dressing Mix
- 1 Can Cream of Mushroom Soup
- 8 oz. Cream Cheese

Put all ingredients in the crock pot. Cook on low 6-8 hours stirring occasionally. (Tip: soften cream cheese first) Serve over baked potatoes, rice or noodles.

Cafe Rio Pulled Pork Salad

3-4 lbs. Pork Roast

1 jar of HOT salsa (it has to be hot, don't worry it inst' spicy after its made)

1 c. brown sugar

Combine all ingredients in to slow cooker and cook on high until roast is done (5-8 hours depending on the size). Shred with forks and serve on salad.

Yummy toppings: Tortilla strips, cheese, fresh lime, tomatillo (or ranch with salsa verde in it), cheese, diced tomates, cheese, and if you are daring sprinkle some cheese on top (okay, can you tell I just love cheese!). You can also melt some cheese on a tortilla and build your salad on top of that. :)

It is sooooo easy, and soooo delicious, especially with a little cheese.
Any question, leave me a comment.