Chili in the Crockpot
1 14.5 oz can fire-roasted tomatoes (any variety)
2 14.5 oz cans low-sodium black beans, rinsed and drained
1 14.5 oz can water or chicken broth
1 cup Mexican rice (already cooked)
1 cup frozen corn
1/2 t ground cumin
1/2 t chili powder
1 T dehydrated onion
Dump all in a greased crockpot. Put on Low for 4-5hrs or High for 2-3hrs
Sprinkle with cheese. Enjoy!
Buttery Cornbread (my favorite recipe)
2/3 cup butter, softened
1 cup sugar
1 2/3 cup milk
2 1/3 cup all-purpose flour
1 cup cornmeal
4 1/2 t baking powder
1 t salt
In a large bowl, cream butter and sugar until light and fluffy. Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt; add to the creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 400 for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
Yield: 12-15 servings