Crock Pot Mexican Casserole

I was going to call this I had all the ingredients in the pantry casserole, but thought you might not like that.  Actually what happened today was I pulled all the ingredients to another casserole and then realized I didn't have an egg.   There's really not anything that can be substituted for an egg so I had to go back and look and see what I had everything for.  The other recipe will probably be made one night next week.

Cheese makes everything great.

This recipe also called for bell pepper but I didn't have any today so you can add it or not add it.

Because I don't have a lot of counter space right now I started with the cans added to the crock pot.  Add 1 8oz can of tomato paste.

1 14.5 oz can of diced tomatoes

1 can kidney beans drained.  Now chili beans were the easiest for me to get to so I added those and I did not drain them.

1 package taco seasoning.

1/4 cup water

1 Tablespoon chili powder.  I had a heaping tablespoon because we like the spice.

Now I sautéed the onions in a little olive oil

And then browned and drained the ground beef before adding it to the crock pot.

Add the beef and stir well.  Cover and cook for about 6 hours.

About an hour before serving measure out 1 1/3 cup instant rice to add to the crock pot.

Add the rice.

Stir well and the recover and let cook for about an hour more.

A few minutes before serving add 1 cup or so grated cheese.

When it is melted it is time to eat.

I served this with a few taco chips.

Crock Pot Mexican Casserole Recipe

1 lb ground beef
1 medium onion chopped
1 small green pepper chopped
16 oz can kidney beans rinsed and drained
14.5 oz can diced tomatoes
8 oz tomato sauce
1/4 cup water
1 pkg taco seasoning
1 Tablespoon chili powder
1 1/3 cup uncooked instant rice
1 cup cheddar cheese

I think a can of whole kernel corn drained would be good added to the mixture too.

Long Bomb Sandwiches

With a name like this they have to be perfect for football season.  I actually found this recipe through a Hallmark email.  I bet you didn't know that Hallmark's website has recipes and party ideas.  Go check it out sometime.  This was another recipe that was for the Arkansas game last weekend.  Got to have roasted pig for that game.

If you can roast pork on the grill it is best, but this is a close second.

It really doesn't take much to make this.  I bet you have most of these items in your pantry, except for the pork.

Slice the onion.

Place the slices in the bottom of the crock pot.  Have I mentioned how much I have loved the crock pot liners?

In a bowl mix up the dry rub for the pork.  Start with 1 Tablespoon paprika.

1 Tablespoon brown sugar.

1 1/2 teaspoon smoked paprika.  I see more and more recipes with smoked paprika and I have either just used regular paprika or left it out.  But since this was going to be a bbq pork I thought it needed that smoked flavor so I bought some.

1 teaspoon garlic salt

1 teaspoon dried mustard

2 teaspoons chili powder

Mix well.

Spread the dry rub on the pork.

Let it sit for about a half hour or so with the seasoning on it.

Add 1 cup of chicken broth to the bottom of the crock pot.

Sit the pork on top of the onions. Cover and cook on low for 8 to 10 hours.  I turned it on when I went to bed and let it cook over night.

When you are ready to pull the meat...

Pull the pork out of the crock pot. Discard the juices from the crock pot.  I removed the liner and added a new one.

When you have all the meat pulled and the fat discarded.

Place back in the crock pot on warm.

Add some of your favorite bbq sauce to the meat.

Toss it around to coat well.  Cover and keep warm until you are ready to eat.

Fix on sandwich rolls or buns.

This recipe has their stamp of approval.

Long Bombs Recipe

4-5 lb pork shoulder or pork butt
1 Tablespoon paprika
1 Tablespoon brown sugar
1 1/2 teaspoon smoked paprika
1 teaspoon garlic salt
1 teaspoon dried mustard
2 teaspoon chili powder
large onion
1 cup chicken broth
bottle of barbecue sauce
sub sandwich rolls
pickles

Pig Pickin Pie

Last weekend I was looking for something to make for Saturday.  We were playing the Arkansas Razorbacks so when I saw the name of this dessert I knew I had to make it.  Of course it has nothing to do with pigs or pickin so I don't know how it got it's name.

Call it whatever you want but it was good.

Yes I was surprised too that it had regular crackers in the recipe.

Put two sleeves of crackers in a zip lock bag so they can be crushed.

Normally I would use a rolling pin to crush them but these days I don't know where the rolling pin is located.  Use a glass or whatever you might have to crush the crackers.

Place the cracker crumbs in a bowl.

Melt 1 stick of butter.

Add 1/4 cup of sugar to the cracker crumbs.

Then pour the melted butter.  Stir until the crackers are coated.

Spread in the bottom of a 9x13 pan.  Again I don't know where my pans are so I used an aluminum pan which means no clean up.

All evenly pressed in the bottom of the pan.  Set aside for later.

Empty a 20 oz can of crushed pineapple in heavy syrup into a bowl.  The heavy syrup fruit is getting harder to find.

Empty a 5.1 oz package of instant vanilla pudding mix into the pineapple.

Mix well.

Fold in a 16 oz carton of Cool Whip.

Mix well.

Spread out in the pan over the cracker crumbs. Cover and place in the fridge.  Chilling overnight is best but at least a couple of hours.

Serve.


Pig Pickin' Pie Recipe

2 sleeves butter flavored crackers, crushed
1/2 cup butter melted
1/4 cup sugar
1 20 oz can crushed pineapple in heavy syrup, undrained
1 5.1 oz package instant vanilla pudding mix
1 16 oz cool whip