This was a recipe my Mom cooked in the oven and we changed some things around for the crock pot. Never any left when I carry it to family functions.
This is a classic dish from the Philippines, modified to work great in the slow cooker. This is the easiest and the most tastiest chicken dinner you will ever...
Chai Tea! The craze at the coffee shops! My niece likes the Chai I make at home though. Great for the holidays!!
This adaptable bread teams up beautifully with just about any of our main-dish meals.
- 1 box Jiffy cornbread mix
- 1 egg (as directed on box)
- 1/3 Cup milk (as directed on box)
- 1/4 Cup sour cream
- 1 to 2 Tablespoons sugar
Spray the slow cooker with nonstick cooking spray, then preheat on HIGH for about 30 minutes.
While the cooker is preheating, mix together the remaining ingredients until smooth.
Pour the batter in the preheated slow cooker; cover and cook on HIGH for about 1 1/2–2 hours.
When done, place a plate on top of the slow cooker, then invert the slow cooker to release the cornbread. Slice and serve.
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