crockpot oatmeal

• 2 C. milk
• 1/4 C. brown sugar
• 1 Tbs. butter, melted
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 C. quick cooking oats
• 1 C. finely chopped apple
  
• 1/2 C. raisins and/or dates
• 1/2 C. chopped walnuts or almonds

grease crockpot and place all ingreadients in pot and cook overnight for 8 hours.  and enjoy in the morning :)

Cinnabon Copycat – Our Christmas Morning Breakfast

Ingredients

• 1 cup warm milk
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
• 1 teaspoon salt
• 1/2 cup white sugar
• 1 pkg yeast (1/4 ounce)
Filling:
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
Icing:
• 3 oz cream cheese, softened
• 1/4 cup (4 tablespoons) butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
2. In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.
3. Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.

SCRUMPTIOUS CHICKEN ENCHILADAS

12 corn tortillas 1 sm. can white chunk chicken 1 sm. onion, chopped 1/2 to 1 lb. grated cheddar cheese 1 can cream of chicken soup 1 can cream of mushroom soup 1/4 stick butter 1 tbsp. picante sauce (more if desired) or 1 sm. can chopped green chilies Salt, pepper, garlic salt, as desired 1/2 pint sour cream Dip corn tortillas in hot oil in skillet until soft; then drain. In large skillet saute onion in butter. Add chicken, soups, 1/3 of cheese, picante or chilies, sour cream and seasonings. Stir and heat until hot. A small amount of milk may be added if mixture is too thick. Dip approximately 2 tablespoons of mixture and put in tortilla, roll up and arrange close together in casserole dish or pan. Pour rest of mixture over top of enchiladas and put grated cheese heavily on top. Cook at 350 degrees for 30 to 45 minutes.

EASY ENCHILADAS

Medium white sauce 1-2 c. Monterey Jack cheese, grated 10 tortillas 1 can Rosarita enchilada sauce Optional: chicken, beef, olives Make a medium white sauce. Add cheese until melted. Heat tortillas in microwave or skillet. Put a few spoonfuls of white sauce into each tortilla. Roll up. Set in 13 x 9 inch baking dish. Pour enchilada sauce over top. Bake covered at 350 degrees for 15-20 minutes. Serve with rice and beans. Depending on your tastes these can be made with cheese only or chicken, beef, olives, etc.

CHICKEN ENCHILADAS WITH WHITE SAUCE

4-5 c. shredded chicken Salt and pepper to taste 1 dozen corn tortillas 1 can cream of chicken soup 1/2 can chicken broth 1 (4 oz.) can diced green chilies 8 oz. sour cream 2-3 c. Monterey Jack cheese Heat oven to 350 degrees. Fry tortillas in oil to make soft. Roll up tortillas (enchilada style) with seasoned chicken. Mix all other ingredients together (except cheese). Pour over enchiladas in 9x12 inch pan. Top with cheese. Bake at 350 degrees until cheese is bubbly, about 30 minutes.

CHICKEN ENCHILADAS WITH WHITE SAUCE

2 whole chicken breasts, cooked and shredded 1 lb. Monterey Jack cheese, grated 1 (3 oz.) can (mild) chopped green chilies 2 cans cream of chicken soup 1 pt. sour cream 1/2 lb. Cheddar cheese, grated 1 dozen flour tortillas Toss together chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften). Put about 1/4 cup of chicken filling in center. Add 1 tablespoon soup mixture. Fold sides in, then roll. Place, seam down, in oblong baking dish. Repeat with each tortilla. Spread the remainder of soup over all. Top with Cheddar cheese.Bake at 350°F for about 45 minutes.

Crockpot Breakfast Potatoes Recipe

What You Need
• 4 potatoes, sliced
• 1 onion, thinly sliced
• 4 ounces American or cheddar cheese, grated
• 1 tablespoon butter or margarine
• 4 slices bacon, cooked and crumbled What To Do
1. Prepare inside of crockpot with non-stick cooking spray.
2. Layer potatoes, butter, onion, bacon, cheese in crockpot. Repeat layers until all ingredients are used, ending with a layer of cheese.
3. Cover crockpot and cook on low, 8-10 hours.

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