Monday Menus: Mexican Crockpot Recipe and Apple Cake

I have used my crockpot a lot lately because usually it means a recipe where you throw stuff and thus  minimal prep time on my feet. It also works great if it’s too hot in your house and the last thing you want to do is turn on your gas oven and really heat it up. But my kids are so picky about casseroles that my choices are limited. Here’s one that was so simple and tasty.

In your crockpot put in:

2 boneless chicken breasts

1 jar medium salsa (I used pace picante) Use medium, not mild or your dinner will lack flavor.

Frozen Corn -I used about 2 cups

1 can black beans (or other bean of your choice)

Heat 1 hour on high, then 4 hours on low. Cook time may vary with each crockpot.

Serve with tortillas or chips and garnish with sour cream, avocados, and shredded cheese.

Also I love fall because of all the yummy harvest deserts and  have so many cravings for all things apple and pumpkin once the leaves start to change.

Favorite apple cake recipe
1 3/4 cups sugar, divided
1/2 cup butter, softened
1 tsp pure vanilla extract
6 oz. fat-free cream cheese, softened (I used 1/3 less fat neufatchel cheese)
2 large eggs
1 1/2 cups all-purpose flour (I use 1 C white, 1/2 C white whole wheat)
1 1/2 teaspoons baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 C chopped peeled apples
Cooking spray

Directions:
Preheat oven to 350°.

Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl; beat on medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended.

Combine remaining 1/4 cup sugar and 1 tsp cinnamon. Combine 2 TABLESPOONS of cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into an 9-inch springform pan coated with cooking spray or round cake pan. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 60-75min (I cooked it 75min) or until cake pulls away from the sides of the pan. Cake will look pretty “done” on the outside, but will be delicious and moist on the inside!  (This can be served warm or cold.)

Kashann

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