Amber is crockpot cook, favors dessert making

“You will notice all my recipes are for the crockpot,” said Amber Tutor, a Bruce Elementary School teacher.
“I like quick and easy recipes,” she said.
The chicken salsa is one of her favorites and something she makes “all the time”.
The recipe was shared with her by Annette Haire and she also likes that it’s Weight Watcher friendly.
Amber did not enjoy cooking much until she started working at Jeffery’s in Bruce, at age 16. She especially came to love the making of their desserts.
“Desserts are my favorite thing to make,” she said. Pinterest and cookbooks are where she does her recipe searching, and says her Pinterest board is full of recipes for sweets and sweet appetizers.

In the past she baked and decorated more cakes, but now she makes appetizer-type food.
For Christmas she made Oreo balls, peanut butter balls, and chocolate covered pretzels.
“Both of our kids (Caitlyn and Carson) are picky eaters, but love fruit and vegetables,” she said, “but they do like pizza and chicken strips.”
They also like to help her when she’s cooking, especially making desserts.
Amber says she is “not adventurous” as far as following a recipe, but she does like to try new ones.
She and her sister, Alaina Collins, and their mother, Patsy Dorris, enjoy sharing recipes with each other.

Chicken Salsa
1 pack boneless, skinless chicken breast/
strips
1 can black beans
1 can whole kernel corn
1 pack Taco seasoning
1 jar salsa
Place all ingredients into crockpot and cook until chicken is tender. Serve with tortilla chips or on tortilla shell.

Slow Cooker Creamed Corn
3 (15.25 oz.) cans whole kernel corn, drained
1 cup milk
1 Tbsp. sugar
1/4 tsp. pepper
8 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices
Place corn into slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat an additional 15 minutes before serving.

Taco Soup
Ground beef
Onion
Beef broth
Rotel
Pinto beans
Whole kernel corn
Taco seasoning
Ranch dressing mix
Water
Optional toppings: Crushed tortilla chips, sour cream, shredded cheese, sliced green onions
In a pan, brown and crumble ground beef along with diced onion. Drain excess grease. Put ground beef and onion mixture in slow cooker. Add in diced tomatoes, corn, pinto beans and beef broth. Stir in Ranch dressing mix and taco seasoning mix. Fill tomato can with water (about 1 cup). Add water to soup mixture. Give it all a good stir and set on low for 6-8 hours. Served with crushed tortilla chips, sour cream, shredded cheese and chopped green onions.