Tex Mex Cornbread Casserole (CrockPot)

Recipe: TexMex Cornbread Casserole

1.5 lb lean ground beef (or turkey)
1 26oz can black beans
1 can Rotel
1 can Mexicorn (optional)
1/2 chopped red onion
Taco Seasoning (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysboldtaco.html)
2 packages of Corn Bread Mix (I use Jiffy because it is a MI company and I like to support my state businesses)
2 eggs
3/4 cup milk

Spray Crock with Non-stick spray. Brown the meat then drain off excess fat.  Put meat in the crock with black beans, Rotel, Mexicorn, and chopped red onion.  Add a couple heaping tablespoons of taco seasoning (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysboldtaco.html).  I use Penzeys spices because I love them and I will refer to them often.  By using them, I went to the status of great cook!  It is the one area that I do not skimp in the budget. Add a 1/4 cup of water to the meat and seasoning mixture then stir real good.  Make Cornbread according to package directions. Pour over meat mixture.  Turn Crock on Low for 5-6 hours.  Garnish with fresh cilantro, sour cream, salsa, cheddar cheese or whatever you like with tacos.

Rating: I rate this 4 out of 5 stars.  I would have preferred a little more spice.  If I do it again, I will add in a can of green chilies.  Another thing I will try next time is adding a cup of cheddar in the corn bread batter.

Source: a dear friend of mine gave me this recipe.  I have always made it in the oven, but using the crock was a wonderful alternative for this recipe.

Have a happy crockpot day!

Jack Daniel's Bread Pudding (crockpot)

What do you do with leftover hot dog and hamburger buns?  I have found that turning them into bread pudding is one of the best uses for these leftovers.  They are too cheap to put in the freezer and take up too much space. I would rather fill my freezer with inexpensive meats.  A couple weeks ago we had the soccer team over after a tournament and I found myself with 2 bags of uneaten hot dog buns.  Today's temp is a balmy 95 so I would rather not turn on the oven.  And yet I need to use up these buns.  So I am trying my favorite recipe in the crockpot.

Recipe: Jack Daniel's Bread Pudding

6-7 cups of torn hot dog or hamburger buns (let stale overnight if possible.  A couple hours is fine too.)
1 cup raisins (optional)
1/2 cup slivered almonds (optional)

4 eggs
2 cups milk
3/4 cup sugar
1/4 cup butter, melted
1 tsp Vanilla (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysdoublestrengthvanilla.html)
2 tsp Cinnamon (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvietnamesecinnamon.html)

Spray crock with non stick cooking spray.  Add stale buns, raisins and almonds.  For a Jack Daniel's infused flavoring, soak the raisins in some Jack Daniels while the bread is drying out.  My kids don't like it but my husband and I love it!  Mix together the eggs, milk, sugar, butter, vanilla and cinnamon. (This is one of those times I really swear Penzeys makes this better!) Add the egg mixture in with the bread and gently stir through the bread until it is mostly absorbed.  Cook on low for 3 hours.* When a knife comes out clean top with Jack Daniel's sauce.

*A word about cooking bread in slow cookers. Do not open the lid to check on the progress.  This will add lots of time to your cooking.  Learned this the hard way so trust me.  Let 3 hours lapse then do knife check.

Jack Daniel's Sauce:
1 cup brown sugar
1/2 cup butter
1/2 cup heavy whipping cream
pinch of salt
1/4 cup Jack Daniels (or rum, amaretto)

In a saucepan melt butter and brown sugar and salt.  Over low heat gradually add whipping cream.  Once this is nice and thick add Jack Daniels. Bring to a boil, but be careful it doesn't bubble over. After a minute turn off heat and let stand.  Pour this over bread pudding in crock.  Delicious.  Serve warm with cool whip.

Rating: This one easily gets 5 stars!

Source: The inspiration for this recipe came from Eastside Marios Restaurant. This is just my favorite restaurant. I always have to save room for their delightful Jack Daniel's bread pudding.  A few years ago I started to perfect this recipe at home.  Now I have transitioned this one successfully to the crockpot. This makes me happy.

Fannie Farmer's Macaroni and Cheese (Lite)

So, this is my claim to fame dish I guess.  I don't see what all the hullabaloo is, it is really easy.  I took the old Fannie Farmer edition of this recipe and made it into a lighter calorie version that still maintains excellent taste.

Fannie Farmer's Macaroni and Cheese (LITE) Serves 8
16oz Elbow Macaroni
1 stick of butter
1/2 cup flour
4 cups Skim Milk or whatever you use
1 1/2 tsp Salt and Pepper (do not skip this)
16oz shredded Sharp Cheddar (do NOT use mild)
Bread crumbs (optional)

1. Preheat oven to 400F
2. Cook and drain macaroni according to package
3. In a large skillet melt butter
4. Stir in the flour to make a roux
5. Gradually add the milk while whisking.  Add salt and pepper.
6. Bring mixture to a boil while stirring constantly.  Boil for 2 minutes, then reduce to medium heat for 7 minutes.
7. Add shredded cheddar to above mixture and stir until well blended.
8. Pour drained macaroni into mixture and stir.
9. Pour entire contents of the pan into a 9x13 and sprinkle with breadcrumbs if desired.
10. Bake in oven for 20 minutes.

*I make this in huge quantities for many people.  Multiply the recipe by 4 for a 16 quart roaster.  Multiply by 5 for an 18 quart roaster. When making it in roaster just dump the macaroni in and pour butter/cheese sauce over it and mix in the roaster. Enjoy!