• 2 t. butter, softened
• 7-oz. can whole green chiles, drained and cut in strips
• 8-oz. pkg. shredded Cheddar cheese
• 8-oz. pkg. shredded Monterey Jack cheese
• 14-1/2 oz. can stewed tomatoes
• 4 eggs, beaten
• 2 T. all-purpose flour
• 3/4 c. evaporated milk

Spread butter in a slow cooker. Layer chiles and cheeses; add tomatoes. Stir together eggs, flour and milk; pour into slow cooker.  Cover and cook on high setting for 2 to 3 hours. Serves 6.

Chili Rellenos are my FAVORITE!  I’m almost sad that the crockpot is already cooking tonight’s supper.  Ah well, tomorrow is another day.  I’m certainly gonna double this and use my 7qt Crockpot, but I guess I could also use a single recipe in the 4 qt Crockpot for lunches.  Look-out, world!  Chili Rellenos is my new “go-to” recipe!  I’ll probably even add extra eggs to this since I have so many laying hens right now.

Just making sure you’re paying attention.  ;^)

Related posts:

1. Black Bean Soup I’m so tired of beans!  But we have to eat...
2. Mexican Chicken Soup Mexican Chicken Soup (Caldo de Pollo) 1/2 dried chipotle chili,...

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I buy the flash frozen, boneless, skinless chicken thighs.  Toss 6 – 8 of them into my big crock-pot.  Pour a cheap-o can of spaghetti sauce over it, cover, and turn on high for about 6 hours.

This time I got all fancy and put some chopped onion and bell pepper on top for the last couple of hours, but only because I had them already diced and they were just sittin’ there doing nothin’.

Once it’s close to supper-time I boil some pasta to serve the chicken over.  Could not be easier.  We should have this more often.

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Remember when I made applesauce and canned it last January?  Ooooooh!  That was some mighty delicious applesauce.  And pretty easy to make.  Of course I complicated things by canning the results. (We ate all that applesauce up way before it would have spoiled w/o canning.)  But still, it’s an easy and cheap way to get some wholesome, homemade applesauce.

Well, It’s going around the blogs.  If you read very many mom blogs then likely you have read about someone making applesauce in the crockpot.

I had to try it.

My grocery had red delicious on sale in the 5# bag for $1.99.  I had to make applesauce!  Had to!

All I did was peel the whole bagful and use my handy slicer/corer on ‘em and toss ‘em into the crockpot.  I added a bit of water, maybe a cup and a half and about a capful of lemon juice..  Turned the smarty-pants-pot on high and forgot about it for a few hours.  After about 3 hours, I checked it and gave it a stir, then left it alone for a couple more hours.  Way too easy!

When the apples were nice and mushy I used my potato masher and mashed ‘em right in the pot.  Then I put the sauce into quart jars and put ‘em in the fridge.

Th-th-th-that’s all, folks!

The bottom line is that I paid $1.99 for the apples, got 2 quarts of homemade applesauce out of it!  Lovely!

Linked to:

• Tightwad Tuesday
• Tackle it Tuesday
• Tasty Tuesday
• Toot Your Horn Tuesday
• Tempt my Tummy Tuesday
• Crockpot Wednesday
• Ultimate Recipe Swap

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Changing your taste buds is not nearly as hard as you’d think.   Every mom should give it a go, if for no other reason than to gain perspective for dealing with persnickity eaters.

We’ve only been back on the Feingold diet for 2 weeks and we already have a new favorite bean recipe.  And I’ve had grand success cooking them in the crockpot.  So easy!

You’ll need:

• 2 lbs dry pinto beans
• boiling water
• patience
• 2 tsp cumin
• 1½ t italian seasonings
• 1 tbsp onion flakes
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp paprika
• 1 Tbsp sea salt
• 2 Tbsp Secret Ingredient (optional) (click the link and scroll down for the recipe) (really, it’s worth it)

The method:

After breakfast, rinse the beans in a colander in the sink.  Watch out for little rocks and tiny clods of dirt.

Pour the beans into the Smarty-Pants-Pot, cover with boiling water to 2 or 3 inches above the level of the beans.  You’ll need to add more later in the day as the beans absorb some of the water.  Check the water level whenever you find yourself passing by.

Turn the pot on high.  It needs to simmer all day long.  I put my beans on at about 8:30 in the morning and we eat around 6:30.  Long, slow cooked beans.  Very yummy!

* Note – The SmartPot turns itself to warm after 4 or 6 hours on high.  If you use this kind of pot, be diligent and set a timer to remind yourself to re-set the Smarty-Pants-Pot when this is due to occur.

Anyway, around 5 o’clock or so, add all the seasonings and give it a stir.

Pretty soon after that will be time to start the cornbread too!   The World’s Best Cornbread takes 35 minutes in the oven, plan accordingly.

When I cook 2 lbs of beans we have enough for supper for the whole family and for lunch the next day.

This post is linked to:

• Crockpot Wednesday
• Frugal Friday
• Food on Friday
• Ultimate Recipe Swap
• Tightwad Tuesday
• Slow Cooking Thursday

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Patience is not my strongest super-power in the face of a migraine, so minimal school for now.

Today I only have 3 kids at home and one of them is Tex, so I can “take the day off” if I wanna, and I really do.

So what have I been doing to fill my afternoon?  Finding online educational games, of course!

Here are two games to help you brush up on your typing skills.

Dance Mat Typing is a hoot, but that’s just my opinion, even though it’s spot on. (Certain Cowboys think it’s weird, to which I respond, “So?”)  TypeRacer is a blast if you like racing against real live people.

Next, you should enter a spelling race at Tutpup. This one is a blast, but not if you keep making typos!

The math races are very fun at Arcademics Skill Builder.  Slim enjoyed the jet skis!

The one we spent the most time and brain cells on is Fantastic Contraption.  This one makes you think.  I love finding out that my kids are way smarter than me homeschool geniuses.  Yes, really.  I know the big guys are geniuses, but when I found out Slim could improve on my ideas I realized I should play this after he’s in bed he’s one smart hombre.

And for dessert. . . (what? we weren’t talking about food?  Dang headache!)

Tex is gonna make this super simple sounding Peanut Butter Bread by Paula Deen.  (He should double it and serve it with pineapple preserves, again, just my opinion!)

Paula Deen is to food as Phil Donahue was to daytime tv.  (What do I know?  I don’t even watch tv.  And I’ve never even seen Paula Deen, so really, what do I know?)

But Faith showed me this recipe and on this ranch if it has beans or peanut butter Cowboys will smile, because it’s rude to talk with your mouth full, even to say thank you.

Before I forget, here’s how Hubs has restored the dumbpot to it’s former status of Smarty-pants-pot.  See?  Handles!  And beans!  Hooray!

Have you followed where I’ve rambled?  I hope you left a trail of bread crumbs so you can find your way back because I think it’s time for me to take a shower, take my temperature, and take a nap.

Don’t get excited!  I do not have piglet flu!  More like Eeyore headache.

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You’ll need:

• 2 – 4 lbs beef chuck, cut into 1″ cubes
• 1/2 cup flour
• s & p
• 1 qt beef broth if you have it, water if you don’t
• 3 cloves garlic, minced
• 2 bay leaves
• 6 potatoes, cubed
• 3 carrots, sliced
• 2 onions, chopped
• 3 stalks celery, chopped

Put the meat into the crockpot.  Sprinkle the flour and s & p over it.  Add the rest.  Give it a stir.  Cover and cook until the meat is tender, on low for 8 – 10 hours or high for 6 hours.

This would cost a bit more than $5, depending on the cost of the beef, but I’m serving a few more than 4.

Linked to:

• $5 Dinners
• Slow Cooking Thursday

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Two weeks ago to the day!  And today?  It broke!  Smartpot.  (rolls eyes)  I think not.

Really,  the Crockpot company ought to replace this replacement, but I just don’t need anymore broken “Smart”pots ‘round here.

I haven’t consulted w/Hubs on this one yet.  He’s still not home from work.

I’m just kinda crying about it.  I know I’m not supposed to cry over insignificant things like my dang dumbpot.  Tell that to my hormones.  Menopause doesn’t follow rules like “Thou shalt not cry over broken appliances.”

But maybe I am crying more because I had to fish through my White Chili to get the stinkin’ broken bit o’ pot that fell in as it broke!

See that quarter?  See that scowl on Mr. Washington’s face?  He’s a little angry with the Crockpot company for selling inferior goods.  See that tiny little thing that ruined my day?  GRRRRRRRR!!!

(sighs deeply)  Let’s move on, shall we?

Here’s a way better photo!  Not quality-wise, but content-wise.

This is Homemade M’wave Chocolate Pudding and it’s gonna save the day!

It’s very simple to make and it uses only wholesome ingredients.

Here at the ranch we call the pudding mix in the box “plastic pudding” but I think we’re just being nice.  ”Petroleum based chemical soup dressed up in drag with a bad wig and 6 inch spike heels” is probably a little closer to the truth.  Nasty stuff.  If you have any, don’t read the label, just don your haz/mat suit, grab a pair of tongs and bury the box 24 feet deep in your neighbors backyard.

Anyhoo, here’s how to make the wholesome kind.

Homemade M’wave Chocolate Pudding

These directions are for a small, medium or Family size bowl of pudding.  Just use the 1st amount for small, 2nd amount for medium, 3rd amount for Family size.  Keep with the same column though!

• (1/3 C)  (2/3 C)  1 Cup sugar
• (1/4 C)  (1/2 C)  3/4 Cup cocoa powder
• (3 T) (1/4 C + 2 T)  ½ Cup + 1 Tablespoon cornstarch
• (1/4 t) (½ t) 3/4 teaspoon salt
• (2 C) (4 C) 6 Cup milk
• (1 t) (2 t) 1 Tablespoon vanilla

In either a medium, large or real big glass bowl (check to make sure it fits in your m’wave first) combine the first 4 ingredients.  Stir the milk in until it’s smooth (or as smooth as you can make it).

Microwave on high for three minutes.  Stir well.  Microwave for 4 – 8 minutes, until thickened, stirring after every minute.  Please don’t take the bowl out of the m’wave to stir it unless there just isn’t room, and if you have to take it out be very careful.  After a while the pudding is lava-esque and could give you a bad burn.

Once it’s nice and thick stir in the vanilla.  Let it cool for a few minutes on the counter, then put it in the fridge for a couple of hours.  Check on it every half hour or so, give it a stir, be sure to taste it every time, just to make sure!

Linked to:

• Food on Friday
• Fight Back Friday

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Those of you who don’t know why I’m doing that or what on earth I’m talking about can click here and get up to speed.

So, as usual, when faced with a food problem I consulted with my real life friend, Faith.  And as usual, she has been all kind of help.

My new recipe for the week is White Chili.

You’ll need:

• 1 lb great northern beans, dry
• 1 lb ground turkey (can be omitted when the price is high)
• 1 lb bulk sausage (Farmland is 4/$5 right now at HEB)
• 1 qt. broth or stock (homemade or additive free)
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 teaspoons garlic powder
• 1½ teaspoons dried oregano
• 1½ teaspoons ground cumin
• salt to taste

Cook the beans according to the directions on the package.  While the beans are cooking you can brown the meat in a large skillet.  Drain the beans and put them into the crockpot and turn it on high.  Pour in the broth or stock.   Add the cooked meat, leaving the drippings in the skillet.

In the fat that you left in the skillet you can cook the onion and celery.  When those are translucent add them to the crockpot, but leave any excess fat out.  Toss in the garlic powder, oregano, salt, and cumin.  Give it a good stir.

Turn the heat down to low after the first hour.  Another hour or two on low and it’s supper time!

You might like yours a little soup-y-er than this.  You can just add a little more broth or a bit of water.

Here are your links to Crockpot Wednesday and Ultimate Recipe Swap . Updated on 5/18/11 to be included in the Beanie Linkie at Life in a Shoe.

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