Karen's PAN DE TRES LECHES (MILK CAKE)

1 can sweetened condensed milk
1 can evaporated milk
1 cup whole milk 
1 white cake mix
1 16 oz Cool Whip Topping
Any kind of canned pie filling or sliced bananas / strawberries (I use strawberries)

Mix cake according to pkg directions.  Bake cake and leave in pan to cool.
While cooling, mix together the three milks.
Poke small holes in cake with for then pour combined milk over the cake.
Add sliced bananas/canned pie filling/strawberries to top of cake.
Spread whipped cream over fruit like frosting.

Chill  a few hours before serving.

NOTE:  it is very important to allow cake to chill for several hours so that cake can set.

Karen's Slow Cooker Italian Chicken

4 chicken breasts
1 packet dry zesty Italian dressing
1 ( 8-oz) package cream cheese, softened
2 ( 10.75 oz ) cans cream of chicken soup
3 cups cooked rice or noodles

Place the chicken in a slow cooker and sprinkle Italian dressing over it  Combine cream cheese and cream of chicken soup in a small pot over lot heat and warm until melted though; pour over chicken.  Cook on low 4 to 6 hours.  Once chicken is done, you can leave the chicken breasts whole or shred them.  Serve chicken over pasta or rice.

Makes 6 servings.

Karen's Melt-in-Your-Mouth Slow Cooker Pot Roast

1  (3 to 4 pound) beef chuck roast
1 (12-ounce) can Cola (not diet)
3/4 cup dark brown sugar
3/4 cup Heinz chili sauce
3/4 cup ketchup
3/4 cup dry onion soup mix
4 to 5 new red potatoes, cut up
1 1/2 to 2 cups baby carrots

Combine all ingredients in a slow cooker.  Cook on low 8-10 hours.  Makes 6 to 8 servings

Karen's Banana Bread

This is a moist, yummy bread !

1/2 cup butter
1/2 cup sugar
2 eggs
1 1/2 cups mashed bananas
1/2 cup chopped walnuts
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In mixing bowl , cream butter.  Gradually add sugar and beat until light and fluffy.  Beat in eggs, one at a time.  Blend in bananas and nuts.  Sift together flour, baking powder, soda and salt.  Gradually add to creamed mixture, beating only until blended.  Turn into greased loaf pan.  Bake at 350 for 45-50 minutes.

Karen's Best Cornbread Ever

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
6 tbsp cornmeal
3 tsps baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup milk

Cream butter, sugar and eggs.  Mix in reset of ingredients.  Bake in greased 9 x 13 pan at 350 for 30-35 minutes.


Honey butter

3/4 cup butter
1/4 cup honey

Becky's Tender (Crock Pot) Shredded Beef for Tacos or Enchiladas

2-1/2 lb. chuck roast

1 cup beef broth (I use a beef boullion cube dissolved in hot water)

1 teaspoon cumin

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano 

1 small can diced green chiles

2 tablespoons lime juice

There is no need to brown the beef prior to putting it into the crock pot. Just spray the crock pot with non-stick spray first. 

Place the roast into the crock pot and pour the beef broth over the top. Drizzle the lime juice over the roast and sprinkle with the dry seasonings. Spoon the green chiles over the roast. Cover and cook on low heat about 8 hours or until fork tender.

Drain (or spoon off) most of the liquid.

Using two forks, shred the beef into small chunks. 

Now it is ready to make the tacos using some soft, fresh corn tortillas (or flour tortillas, if you prefer.) This is also really good on those crunchy corn taco shells too! 

Spoon in some of the shredded beef first and then…

Top with any or all of the following:

shredded lettuce

grated cheese

diced tomatoes

diced avocados

sour cream

pico de gallo salsa

chopped cilantro

fresh lime wedges (for drizzling the juice over the tacos.)

This also makes really good beef enchiladas by rolling the beef up in corn tortillas and covering with canned red enchilada sauce and grated cheese. Bake at 375° until bubbly.

Karen's Yummy Syrup (Magelby's)

1 cup sugar
1 use butter or margarine
1/2 cup buttermilk
1 tsp. light Karo Syrup
1/2 tsp. baking soda

Bring SLOWLY to boil stirring always.  BOIL 5 minutes.
---if you flavor it, don't use Karo Syrup.
*can add 1 tsp coconut flavor ----remove after boiling, then add flavor.