Chicken Taco soup

I love this recipe plus it is freezable! So, when you make to much, just freeze it,then on a busy night pull it out! I also think this would be a great item to bring to a football party. You could very easily serve this at a party or as a dip. Just make sure to provide plenty of chips!

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn,drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer or chicken stock
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (can use frozen chicken breast)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips or fritos (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer/chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed chips, if desired.

Chicken Marsala

I love Chicken Marsala! So, once again I had to give it a shot. Unfortunately, it was not as good as I hoped. It did however taste better the second day. I love leftovers! With all that being said, if I were to make it again I would add some fresh garlic or granulated garlic. I used cooking Marsala & did not use Marsala wine, so I might also try that. But, I found a creamy chicken marsala, so of course I will be trying that before I make this again.

4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/2 teaspoon dried oregano
1/2 teaspoon basil
1 tbsp olive oil
1/2 cup of flour
1/2 cup Marsala wine
1/4 cup chopped onion
1 cup sliced mushrooms

Mix the flour with the salt, pepper & herbs and cover the chicken breast in this mixture. In a skillet brown the chicken breast with a little of the olive oil on both sides and place in the Crockpot. In the same skillet add the mushrooms & onions to pan with a little olive oil. Cook on medium heat for about 5 minutes. Add the wine to the mushrooms & onions and let heat for about 10 minutes, while tossing and stirring. Pour the sauce over the top of the chicken in the crockpot. Allow to cook on low for 4-6 hours.

Now, if doing it all on the stove top, cover & cook on low for 4-6 hours.

Beef Tips and Gravy

This has got to be the best & easiest Beef tips & Gravy recipe ever! It is so simple. The beef just falls apart. The hardest part is cutting up the beef.


Ingredients
2 pounds Beef sirloin roast/tip (or beef stew meat)
1 can cream of mushroom soup
1 can cream of chicken soup
2- 1 ounce envelope brown gravy mix

Directions
Cut beef into 1 inch cubes
Place beef cubes in a pot of water & bring to a boil. Keep boiling for about 20 minutes. Set aside 2 cups of the broth then drain the beef.
In crockpot add soups & brown gravy mix, mix well
Add the 2 cups of broth to crockpot, along with the beef tips. Stir well.
Cover & cook on low for 6-8 hours.

To cook on stove top, simmer for at least 30 minute or as long as you wish,(stirring occasionally.


Serve over rice, potatoes or egg noodles. Don't forget the bread to mop up the sauce!

Chocolate Lava Cake in the Crockpot

So, I read over this recipe. It sounded to good not to try. It looked a little weird when I made it, but it tasted awesome. It was so easy to make. I served it with Vanilla Ice Cream & cool whip. Yummo!!! This is a keeper. Can't you just taste the gooey goodness? There was one down side to this recipe. At 2 hours, I started smelling burnt cake & I did not use a liner. It did not jiggle, so I went ahead & turned it off. The burnt cake on the side of the crockpot was so hard to scrub off. Even after soaking it over night, it took a while to scrub.


1 package devils food cake mix ( I used some Betty Crocker pudding kind)
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package Chocolate Flavor Instant Pudding Mix (3 oz)
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Now you can use a crockpot liner on this if you have one. It does burn quite easy.
Preparation:
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. (Do not allow to set up). Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours with liner (Mine took 2 hours without the liner) until cake is moist but not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.