Today I’m sharing two recipes due to reader request. First up is a crock pot concoction that I adapted from a Cooking Light – Slow Cooker recipe. The original recipe called for a 3.5 quart crock pot, and so in addition to some other tweaks, I doubled the amount of cornbread it called for to be sure it covered my larger surface area. While I think it worked out just fine, know that a smaller crock pot should use half the cornbread mix, and if you have a larger crock pot just be aware the bread layer will be thicker than the casserole layer. So yummy!
Chili Cornbread & Spicy Black Bean & Corn Casserole
Add all ingredients to your crock pot, stir, cover and cook on “LOW” for 4 hours.
Mix cornbread, egg whites and chilies and pour over the top of the corn & beans in the crock pot. Cover and continue to cook on low for another hour, or until a knife comes out of the center cleanly. Add cheese to the top, cover and cook 5 minutes until cheese is melted. Serve & enjoy!
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Homemade Dog Treats
Rhett Butler is obsessed with these easy, allergen free dog treats and we don’t mind making him a batch every few weeks. They store in an airtight container in the fridge for up to 3 months, but good luck keeping them around that long!
Peel and slice sweet potatoes into “sticks” and arrange on parchment paper covered cookie sheet. (Currently obsessed with Martha Stewart parchment/foil paper combo.)
Bake at 250 degrees for 3 to 3.5 hours, until shriveled and tough. Cool & store!