Salted Caramel Peach Cobbler

Hi!
  I combined a couple of different recipes to make this one and my husband loves it.

Salted Caramel Peach Cobbler

2 29oz cans sliced peaches in syrup (drained, reserve juice)

1 box white cake mix

½ cup (1 stick) butter, melted

Cinnamon

Ghirardelli’s Salted Caramel sauce

•          Preheat oven 350 degrees
•         Grease bottom or 9x13 pan
• ·      Pour drained peaches in bottom of the pan
•         Sprinkle cinnamon on top of peaches
•         Drizzle caramel sauce on top of the cinnamon covered peaches
•         Sprinkle white cake mix on top of cinnamon/caramel covered peaches
•         Pour 12oz of the reserved peach juice on top of the cake mix, make sure there aren’t any dry spots of cake mix.
•         Pour butter on top of the peach juice
•         Drizzle caramel sauce on top of liquid covered cake mix
•          Bake at 350 for 60 minutes

Chicken Enchilada Bake

Hi!
  I'm needing to put my recipes somewhere that I'm not going to loose them and an easy way to send to my friends. This is one that my family loves.

Chicken Enchilada Bake

1 29oz can green enchilada sauce

16 oz chicken broth

1 block cream cheese

1 can chicken (or use rotisserie or whatever kind of chicken, you will want it precooked and shredded)

1 can black beans (drained and rinsed)

1 ½ cups uncooked rice

4 corn tortillas cut in half, cut in half again and then half again so they are smaller triangles

1 oz package Queso Fresco

Cumin

Coriander

Onion powder

Garlic powder

• In a saucepan heat the enchilada sauce, chicken broth and cream cheese till the cheese is melted.
• Once the cheese is melted add the spices, chicken, black beans and rice.
• Put half the sauce mixture on the bottom of the crock pot top with two tortillas cut into the smaller triangles and add half the Queso Fresco crumbled up.
• For the second/last layer add the rest of the sauce, the last two tortillas cut into smaller triangles and the last of the Queso Fresco crumbled.
• Cook on high for 3 hours.