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Easy Stockpile Recipes Part II !

I thought that it would be fun to list a few more of my favorite stockpile recipes! These are some of our family’s favorites! I hope that you will enjoy them too!

Chicken Pot Pie

This recipe is actually from my mother, but it is the easiest and tastiest chicken pot-pie that I have had anywhere! You may also substitute cooked turkey cutlets for the chicken. This is a great recipe to use up that leftover Turkey around the holidays!

1 box Pillsbury Refrigerated Pie Crust (the kind that you roll out)
2 cans of Veg-All (even the store brand mixed canned veggies works great-whatever you have in your pantry is just fine!)
1 can of Cream of Chicken
2-3 cooked chicken breasts shredded (other chicken pieces work great as well, but I prefer the white meat!)
Salt/Pepper to taste

~Mix all ingredients together. In a pie pan, unroll one of the pie crusts. Place chicken/veggie mixture on top. Unroll the remaining pie crust on top. Flute the edges of the crust just as you would on a regular pie. Place a couple of vents in the center of the pie. Place the chicken pot pie in a 350` degree until crust is nice and golden brown. Normal cooking time is 30-45 minutes. Remove from oven-let cool-Enjoy!!! Your family is sure to come back for seconds!

Mexican Chicken

This recipe is taken from my favorite Slow Cooker cookbook- Super Fast Slow Cooking. This wonderful cookbook can be found at As I have mentioned previously, I absolutely love my slow-cooker and try to utilize it as much as possible! This recipe is so easy! Drop the ingredients in your slow cooker and you will be on your way to a Mexican Fiesta!

15 oz. can black beans, drained and rinsed
2 15-1/4oz. cans corn, drained
1 cup picante sauce, divided
2 lbs. boneless, skinless chicken breasts
12 8-inch flour tortillas

For Garnish: Shredded cheddar cheese, sour cream, other Mexican toppings if desired.

Mix together beans, corn and ½ cup of the picante sauce in a slow cooker. Place chicken breasts on top; pour remaining picante sauce over chicken. Cover and cook on high setting for 2 ½ hours, or until chicken is tender. Shred chicken and return to slow cooker. Sprinkle with cheese; cover and cook until melted. Serve with tortillas and garnish with sour cream and your other favorite Mexican toppings if desired. Enjoy!! Serves 6.

Easy Sausage & Egg Casserole

I wanted to make sure that I added a breakfast recipe to the list, so here it is! This recipe comes from one of my favorite online recipe sites-

1 pound bulk sausage (I have used fully cooked sausage patties before and just crumble them up; works just fine too!)
6 eggs
2 cups milk
1 tsp. salt
1 tsp. ground mustard
6 slices of white or wheat bread cut into ½ inch cubes
1 cup of shredded cheddar cheese

In a skillet, brown sausage, drain, and set aside. In a large bowl beat eggs; add milk, salt, and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11x7x2 inch baking dish. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator for 30 minutes before baking. Bake uncovered, at 350` for 40 minutes or until a knife inserted comes out clean. Enjoy! We love to have breakfast for dinner some nights!

I hope that you will enjoy these recipes! I know that there are hundreds of other recipes out there, but these are easy, quick and delicious! Also, most of the things in these recipes should already be in your pantry if you are a stock-piler like me! Keep your comments coming to me please! I would love to hear more of your favorite recipes!