THIS RECIPE BLEW MY MIND!! | SOUTHERN CHURCH COOKBOOK | Cook Clean And Repeat

Lemon Blueberry Cobbler (SO GOOD!)
https://www.youtube.com/watch?v=i1bDWtD8dys

Spurtles
https://go.magik.ly/ml/1lkcj/

Easy Slowcooker Beef Tips
2 lbs stew meat
1 packet low sodium brown gravy mix
1 packet beefy Lipton Onion Soup Mix
1 can cream of mushroom
1/2 can water
Combine all ingredients in slow cooker and cook on low 6-8 hours. Serve over rice or mashed potatoes!

Jenn's Fav Cherry Cobbler
1 box yellow cake mix
2 sticks butter
2 cans cherry pie filling
Optional- Vanilla Ice cream
Preheat oven to 350 degrees. Pour pie filling into 9x13 baking dish. Melt butter and stir in cake mix. Pinch dough and drop all over pie filling until covered. Bake for 30 minutes or until top is golden brown. Serve warm over vanilla ice cream.

Tex-Mex Potato Corn Chowder
1 cup chopped celery
1 cup chopped onion
2 tbsp butter
4 lbs potatoes, cubed
1 can whole kernal corn with green chilies
2 cup milk
32 oz. chicken broth
1 (4 oz) can green chilies
1 package country gravy mix
4 oz. processed mexican cheese
In large saucepan, cook and stir celery and onion in butter over medium heat until tender, about 5 minutes. Add chicken broth and bring to a boil. Add potatoes and cook on low for 20 minutes or until potatoes are soft, stirring occassionally. Stir in corn and chilies and return boiling. Dissolve gravy mix in milk, stir. Add to boiling mixture, continuing to stir. Top with extra cheese and enjoy!

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00:00 Introduction
00:48 Crockpot Beef Tips and Gravy
02:23 Jen's Fav Cherry Cobbler
05:24 Tex Mex Corn & Potato Chowder