Moma's Awesome Crock Pot Taters Recipe

I have an addiction to starch. I'm aware of it. I'm dealing with it. I don't think I'm alone. So.. I bring you, the starch remedy...I mean recipe. How hard is this one? Way to easy.
Lets get started!

Ingredients:
6-8 Medium Potatoes; peeled and quartered
1/4 Cup Chopped Onion
1 Can Cream of Potato Soup (or you could swap that for this.)
1/2 Cup Sour Cream
1/4 Cup Velveeta; cubed
1 Cup Shredded Cheddar
1/2 Cup Milk
Salt and Pepper

Directions:
Layer half of the potatoes and onions in the bottom of a prepared Crock. Cover with the Velveeta and some salt and pepper. Layer remaining half of potatoes and onions on top. Add 1/2 of the Shredded Cheddar. Mix together Soup, Milk, and Sour Cream, pour mixture over potatoes.
Cover cook on Low for 6 hours or High for 8 hours. If you have a Crock that cooks fast, you can cut this time down. Remember to experiment until you know your Crock Pot.  Stir the potatoes and add the remaining cheese over the top. Cover and allow the cheese to melt about 15 minutes.

I was told by my daughter and husband that these tasted like Cracker Barrel hashbrowns.(◡‿◡✿)  I hope you get the same praises. If you want to go lighter you can always swap ingredients to suit your taste, potatoes are quite forgiving. You could always use the recipe for a Christmas Breakfast. Let me know if you use this recipe. I love hearing from you all.

Enjoy!

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Banana Raisin Nut Muffin Recipe (Egg Free)

≧◔◡◔≦ Doesn't that look just yummy? Trust me they are! Monday the kiddos wanted something different for breakfast and I was out of eggs. I really didn't want to disappoint them. So.. I went to the internet and started sewing recipes together until I came up with this one. I hope you enjoy it. We sure did!

Banana Raisin Nut Muffins
(Eggless)

2 cups All Purpose Flour

3/4 cup Sugar

1/2 cup Oats (I used quick cooking oats)

3/4 teaspoon Baking Soda

3/4 teaspoon Baking Powder

1/2 teaspoon Salt

3/4 cup Raisins

1/4 cup Nuts (I used pecans)

Wet Ingredients:

1/3 cup Oil (I used Canola)

1 and 1/2 cups Mashed Ripe Bananas (about 2 medium)

1/4 cup Applesauce

Directions:

1. Preheat oven to 375F. Lightly grease a mini muffin tin.
2. I pureed the bananas using a fork in my measuring cup or you could use a potato masher too.
3. To the banana mixture add the sugar, applsauce and oil; beat it well with a whisk or electric beater.
4. To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the raisins and nuts.
5. Fill each mini muffin cup 3/4ths full. Bake for 10 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pan to wire rack.  

The kids and I waited as long as we could for them to cool. :-) After awhile we split these open and spread a little peanut butter inside. So so yummy! I froze the rest for future breakfasts! I threw them in a Ziploc and presed out the air as I sealed it. You can pull these out and heat them in the microwave for 10 seconds or let them thaw on the counter top. If you can't wait they could be eaten frozen, it hasn't killed my husband yet. ;-)  It looks like Freezer Cooking has official begun. Be sure and save this one for those days when you are out of eggs or for those of you that are egg free.

Happy Baking and Enjoy!

（‐＾▽＾‐）

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Crock Pot Pork Tacos Recipe

I love my Crock Pot. I use it at least once a week sometimes more. So when I got a hold of some nicely priced pork tenderloin, I thought it would be a great idea to pull my Crock Pot out and make some yummy restaurant style pork tacos! I couldn't find a recipe to go with what was in my cabinets or taste buds so I threw this one together. I thought you all might want to try it out.

Here is what you will need:

Crock Pot Pork Tacos

1- 3lb Pork Tenderloin Roast ( or 6 Chicken Breasts if you don't do pork.)

1-10.5 Ounce Can Tomato with Green Pepper & Onion (or Rotel would work for more kick!)

1- Packet Taco Seasoning (or you could use this homemade taco mix .)

1-Tablespoon Hidden Valley Ranch Dressing Mix (or this mix.)

Pour the tomatoes and seasoning mixes into the Crock Pot. Stir everything together until it is well mixed. Now add your Pork Tenderloin Roast and roll it around in the juices. Pull some of the tomatoes on top of the roast.

Cover and cook on low 8-10 hours. The pork will be so tender you can easily shredded with forks. Once shredded mix it all together once more and spoon on to taco shells.

We used soft shells and remember you can heat those up straight on the burner with tongs!

These were so good and we had plenty left over to freeze for another night! Be sure and add your favorite fixings to this one by running it through the dairy and the garden. That's it, this one is way too easy.

Enjoy and if you liked it, than ya shoulda  put a pin on it! ;)