Best Burritos

My husband loved this dish and said it was one of the best meals I've made. I don't know if I'd go that far, but it's pretty good. And easy peasy, too. And that's usually my goal...simple and tasty. If you hand me a recipe and it requires 15 ingredients and hours of prep, I'll likely hand it right back...unless it's Dragonfire Chicken, but I'll save that for a later post. Now go drag your slow cooker out and get this meal started!

• 1 1/2 to 2 pounds stew meat
• 1 large (19 oz) can mild enchilada sauce
• 2 beef bouillon cubes
• 1 can refried beans (probably won't need the entire can, just depends on your tastes)
• 5-7 burrito size flour tortillas (or 10-12 taco size flour tortillas if you want to make smaller burritos)
• 2-3 cups shredded cheese (whatever kind you prefer will work - I used a white Mexican cheese in the burritos and cheddar on top)

Put beef, bouillon, and enchilada sauce into a slow cooker and cook on low for 8-10 hours, or until meat is fork tender. When beef is done, preheat oven to 375 degrees and grease a dish large enough to hold the amount of burritos you are going to prepare. Next, select a tortilla and spread a spoonful of beans down the middle. Then scoop and drain a large spoonful of meat from slow cooker and place evenly on top of the beans. Sprinkle desired amount of cheese on the meat and roll it up and place into the baking dish. Repeat these last few steps until you've prepared all of your burritos. Pour some of the remaining enchilada sauce from the slow cooker over the burritos. (You will not use all of the sauce in the slow cooker.) Sprinkle with more cheese. Bake until heated through and cheese is bubbly, about 25-30 minutes.

(Recipe slightly adapted from Food Pusher.)

Cinnamon Baked French Toast

I recently came across this recipe and knew I needed to try it. I'm glad I did! It's also a great dish if you have guests over since you do all the prep work in advance. Enjoy!

FRENCH TOAST

• 1 loaf French bread
• 8 eggs
• 2 cups whole milk
• 1/2 cup heavy whipping cream
• 3/4 cup sugar
• 2 TBSP vanilla extract

CINNAMON TOPPING

• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 stick cold butter, cut into pieces

Grease a 9 x 13-inch baking dish. Tear bread into chunks (about bite-sized) and evenly distribute in the dish. Whisk together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread chunks. Cover tightly and store in the fridge several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture until mixture resembles fine pebbles. Store cinnamon mixture covered in the fridge. When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from fridge and sprinkle crumb mixture over the top. Bake for approximately 1 hour. Scoop out individual portions. You can top each portion with butter and drizzle with maple syrup, but I like it just fine the way it is right out of the oven!

(Recipe very slightly adapted from The Pioneer Woman.)