7 Layered Bean Soup
Chicken and Dumplings
Shredded Chicken Nachos (using Mexican Fiesta Dip)
Beer Braised Beef in Crock-pot
each 2 Sweet Cornbread (Cowboy Cornbread)
Sweet Hawaiian Chicken in the Crockpot (using Sweet Green Beans)
7 Layered Bean Soup
16 oz can chopped tomatoes
Beer Braised Beef in Crock Pot
2 ½ lb. lean beef stew meat cut into 1 ½ inch pieces
1 (12 oz) can of beer
Chicken and Dumpling Soup
Yields over 10 cups.
4 chicken breasts
1 cup of milk
2-3 packages of 8 count refrigerated biscuits
2 packages TGC cornbread mix — prepared according to directions
2 lbs ground sausage (cooked) — we used deer sausage — fry in skillet, drain all grease
1 can corn – drained
1 can Ranch Style Beans
1 cup shredded cheddar cheese
1 cup monterey jack cheese
Mix together corn, cheese and sausage in a large bowl by hand. Add raw cornbread mixture and mix well. Takes a while to get it all stirred up and mixed well. Pour mixture into 9 x 13 greased baking pan. Bake at 350 for one hour.
Dena Thompson from Channelview, TX
Sweet Hawaiian Chicken in the Crockpot
4 chicken breasts, cut into large chunks
1 cup pineapple juice
1 pkg. of Sweet Green Beans
Combine pineapple juice and Sweet Green Bean mix together. Place chicken in crockpot and our pour mixture on top. Cover and cook on low for 6-7 hours.
Shredded Chicken Nachos
2 cups of shredded chicken (you can use store bought rotisserie chicken if desired)
2 Tbsp. Mexican Fiesta Dip Mix
¼ cup enchilada sauce
Any of your favorite nacho toppings: sour cream, black beans, refried beans, green chilies, bell peppers, onions, guacamole, jalapenos, olives, etc.
Put cooked, shredded chicken into a bowl and add Mexican Fiesta Dip, and enchilada sauce to moisten. Spread your chips onto foil lined cookie sheet, top with chicken, cheese, and any other toppings you want to be warmed. Bake at 350 for a few minutes until cheese is melted.
Makes 8 cups.
1 (10oz) can cream of celery soup
1 (10oz) can cream of broccoli soup
1 (16oz) bag of shredded cabbage
1 cup sour cream