Cherry Jubilee

I know the cobbler pictured isn't cherry, but this goes to show you how versatile my recipes can be. I was in the mood for dutch oven cobbler, but there was no way I was going to go to that much trouble to make it. So, I used the Cherry Jubilee recipe from my book 101 Things To Do With A Slow Cooker. It's Dutch Oven made easy!

I debated using peach or apple pie filling and finally settled on apple. Good choice! It was delish! We served it warm with whipped cream, but hot with vanilla ice cream is amazing as well. Here is the original recipe!

Cherry Jubilee
2 cans (21 ounces each) cherry pie filling
1 package (18 ounces) yellow cake mix
1/2 cup melted butter or margarine

Spread pie filling in the bottom of greased 4 1/2 to 6-quart slow cooker. Sprinkle dry cake mix powder over the top. Pour melted butter over the top. Cover and cook on high heat 2 hours or on low heat 4 hours. Makes 10-12 servings.

Serve with vanilla ice cream or whipped topping.

Cook Once, Eat Twice

Those who know me well know that I love my 9 slow cookers and use them quite often! Maybe that is the reason there are two 101 Slow Cooker books written by Janet Eyring and myself.

Sunday I made the Burritos recipe from my book 101 Things To Do With A Slow Cooker. I was in the mood for easy Mexican. I already had 1 pound ground beef that had been cooked, drained, and frozen. This made this recipe even easier! In less than 5 minutes, I had dinner simmering. It was nice coming home from church to a dinner that required mainly setting the table! We served the filling nacho style over tortilla chips with grated cheese sprinkled over the top! It was delicious!

Tonight we are serving the leftover filling over warmed pita bread as Navajo Tacos with shredded cheese and diced tomatoes. Yummy! Or you could just follow the recipe as written.

Burritos
1 pound ground beef, cooked and drained
2 cans (16 ounces each) refried beans
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
1/2 cup water
flour tortillas

Combine all ingredients except tortillas in greased 3 1/2 to 5-quart slow cooker. Cover and cook on low heat 4-6 hours. Spread hot bean mixture on flour tortillas. Fill with favorite burrito toppings. Fold and enjoy. Makes 4-6 servings.

Burrito toppings might include tomatoes, whole kernal corn, green onions, cheese, guacamole, caramelized onion, and red or green salsa.