My sister-in-law turned me on to the plastic crock pot liners which makes clean up so much easier for the workers to handle. I dragged my heels a little because plastic bags in a slow cooker just didn't seem like a good idea. I'll have to practice with this concept a little more before I am into it fully. It does not, however, make the tastiest looking picture, but there you have it.
Since I am also getting ready for Easter, I had a ham/bone that I turned into ham and bean soup for Sunday with some left over chunks of ham to be used in this dish. I sauteed sweet onions and the diced ham into almost a jam consistency and that was sprinkled in between layers of potatoes, cauliflower, cheese, bacon, and peppers. (I made a small casserole for three of us as well.)
Always like to experiment with the relatives--how about this new idea for cornbread to go with the ham and beans and or beef stew?
Boston Market Cornbread
Ingredients:
- 1 box Jiffy Mix Cornbread Mix
- 1 box Jiffy Mix Yellow Cake Mix
OR - 2 boxes Jiffy Mix Cornbread Mix
- 1 box regular yellow cake mix
Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.
Edited to add: Please note from the comments: "If you can't find the Jiffy yellow cake mix, only use Duncan Hines, Butter Golden cake mix...It's the only one WITHOUT pudding in the mix." I have made it with regular yellow cake mix and I liked it, but it may be too 'cakey' for some...if so...try the Duncan Hines, Butter Golden cake mix.
