Recipe of the Month

Pear Berry Crumble

1 cup peeled and chopped pear
2 cups fresh or frozen blueberries
1 cup fresh or frozen raspberries
3/4 cup all purpose flour
2/3 cup unpacked light brown sugar
6 tbsp regular butter, melted

Directions Preheat oven to 350˚F. Place fruit in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with fruit. Place fruit in an 8-inch square pan.

To make topping, add melted butter to remaining flour mixture, and mix well. Crumble little bits of topping all over top of fruit. Place pan in oven. Bake 35-40 minutes, or until fruits start to bubble. Cut into 8 pieces, and serve warm or at room temperature. 

April 2017 Recipe

Crockpot Taco Soup:

Easy and delicious crockpot taco soup recipe for the rainy spring days!

I cut recipe in half to feed two adults and two small kids.

To feed 5-6 adults:

4 chicken breast
1 packet of fajita or taco seasoning
1 jar salsa
2 cans beans of your choice (I do one pinto and one black).
64 oz beef broth

Grease bottom of crockpot. Place chicken breasts in first and pour all ingredients over chicken.
Set low for 6-8 hours
Set high 4-6 hours

30 min before time is done, remove chicken and shred it. Place shredded chicken back in crockpot for remaining time.

Top with sour cream, tortilla strips, avocado, or whatever you like!