Chicken breasts with black beans, salsa, corn and cream cheese adapted from a recipe from www.food.com
Sweet potatoes sprinkled with Olive oil and garlic powder (or minced garlic) and "baked" in crock.
This healthy snack is a hit with everyone who tries it. My hubby can’t get enough of it, and my co-workers asked me for the recipe. The best part?...
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.
Leave a Review
You must be logged in to post a comment.