1 loaf of Kneaders Chunky Cinnamon Bread
8 medium eggs
1 Tablespoon of brown sugar
1 Tablespoon of vanilla
3 cups of milk
3/4 teaspoon of salt
2 Tablespoons of butter
Slice the chunky cinnamon bread into 8 pieces, butter a 9x13 inch glass baking dish generously. Place 6 bread slices in the baking dish. Cut the remaining 2 slices into smaller pieces and fill in the spaces in the pan. Mix eggs, brown sugar, vanilla, milk and salt together pour the mixture over the bread slices. Cut the butter into small pieces and dot over the top of the bread slices. cover the baking dish and refrigerate overnight (or at least for 4 hours), Uncover and bake at 350 for 45-50 minutes,
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce* (at least 19 oz.)
2 beef bouillon cubes (or just one--or none--if you want it less salty AND you do NOT add water, just the bouillon)
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese
Instructions: Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours. Shred meat and serve however you want. Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
This is such an easy freezer meal to make! I just made it with 5 chicken breasts and ate half of it for dinner and froze the other half (in a gallon-sized freezer Ziploc bag) for another night. Make sure you let the food cool before freezing it. On the day that you are ready to eat it, let it thaw and then cook on low in your crock pot for 2-3 hours.
I started this blog a few years ago because I was tired of trying to organize all my recipes. I never knew what cookbook the recipe I was looking for was in and I would spend hours thumbing through books and papers trying to find the one I was looking for. I don't cook anything fancy, just simple homemade food that our family enjoys. If me or my family won't eat it then you won't find the recipe on my blog. I am not blogging for fame so the recipes may be posted randomly. I only post recipes that I have tried and we will be making again. I hope you enjoy our collection of our family's favorites recipes. ~Krista C.