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Heaven in a Crockpot
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Heaven in a Crockpot (served with vanilla ice cream)
Servings Prep Time
10 people 10 minutes
Cook Time
3 hrs
Servings Prep Time
10 people 10 minutes
Cook Time
3 hrs
Heaven in a Crockpot
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Heaven in a Crockpot (served with vanilla ice cream)
Servings Prep Time
10 people 10 minutes
Cook Time
3 hrs
Servings Prep Time
10 people 10 minutes
Cook Time
3 hrs
Ingredients
Servings: people
Recipe Notes

Mix all ingredients together, pour into Crockpot, cook about 3 hrs. on low.  Serve with vanilla ice cream.   Note:  Store any leftovers in refrigerator.  Will be hard but softens in microwave.

Not sure where I originally got this recipe, but I have been making it every summer for several years when our large family gathers together for a week in June.  I double this recipe to feed 21 people.

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Mexican Bake
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Rating: 5
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Servings Prep Time
4 / 6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 / 6 people 15 minutes
Cook Time
40 minutes
Mexican Bake
Votes: 1
Rating: 5
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Servings Prep Time
4 / 6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 / 6 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. soak cubed bread in beaten eggs mix ingredients and press into a greased 9 x 13 pan bake at 350 degrees for 40 minutes garnish with remaining cheddar cheese and fresh pico de gallo.
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Cheesy Shrimp and Grits
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Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Cheesy Shrimp and Grits
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Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Thaw shrimp. In a large saucepan, bring 3 cups of water, cream, butter and salt to a boil. Reduce heat to medium and whisk in grits. Cook 7-8 minutes, whisking constantly, till mixture is smooth. Stir in the shrimp, cheese, and garlic. Cook 1-2 minutes.
Recipe Notes

I got this recipe from a friend who served it at her daughter's wedding supper.

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Hot & Sour Soup
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This Hot & Sour Soup is not too spicy because I wanted it to be family-friendly. You can add more heat with chili sauce, red pepper flakes or even sriracha.
Servings
3 servings
Servings
3 servings
Hot & Sour Soup
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This Hot & Sour Soup is not too spicy because I wanted it to be family-friendly. You can add more heat with chili sauce, red pepper flakes or even sriracha.
Servings
3 servings
Servings
3 servings
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat the broth over medium-high heat. When the broth begins to boil, add the mushrooms, onions, shrimp, ginger, soy sauce, sesame oil and vinegar.
  2. Reduce heat to a gentle boil and cook for 10 minutes.
  3. In a small bowl, stir together cornstarch and hot water.
  4. Add cornstarch mixture to soup, stirring until it thickens.
  5. Stir in chili sauce, tofu and shredded chicken. Cook another 5 minutes. Turn off heat.
  6. In a small bowl, whisk the egg. Using a fork, drop swirls of the egg into hot soup. (Do this a little at a time and you will end up with beautiful ribbons of egg in the soup.)
  7. Add pepper to taste.
  8. Garnish with green onion and cilantro and serve.
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Bacon Corn Chowder
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Bacon Corn Chowder
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Ingredients
Servings:
Instructions
  1. Cook bacon in a large, heavy-bottom pot. When bacon is halfway cooked, add celery and onion and cook 5 minutes.
  2. Add flour and cook 3 minutes, stirring often.
  3. Add potatoes and chicken broth, stirring to incorporate any brown bits from bottom of the pan. Bring mixture to a boil and cook for 10 minutes or until potatoes are fork-tender.
  4. Reduce heat to medium-low.
  5. Add corn to the soup and stir.
  6. Slowly stir in heavy cream.
  7. Add salt and pepper to taste and serve.
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