Norwegian Lefse

Norwegian Lefse

Rated:	Prep Time: 30 Minutes	Ready In: 2 Hours
Submitted By: DEBBA7	Cook Time: 30 Minutes	Servings: 15

"I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe."

Ingredients:

10 pounds potatoes, peeled 1/2 cup butter 1/3 cup heavy cream

1 tablespoon salt 1 tablespoon white sugar 2 1/2 cups all-purpose flour

Directions:

1.	Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
2.	Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
3.	Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. ***I always have to add LOTS more flour

SIX LAYER CASSEROLE

 SIX LAYER CASSEROLE

~ Hillbilly Housewife/ Bethany Weathersby

4-5 potatoes, peeled and sliced
3 carrots, peeled and sliced (or 2 cups frozen mixed vegetables)
1/2 c. uncooked white rice
1 large onion, thinly sliced
1 lb. ground beef or turkey
1 t. salt.
1/4 t. pepper
28 oz. can crushed tomatoes

Preheat oven to 325 degrees. Grease 3 qt. casserole dish. Layer potato slices in bottom of pan. Layer carrot slices over potatoes. Sprinkle rice over the carrots, then layer the onion. Separate off small bits of raw beef and arrange over the onion. Sprinkle salt and pepper over meat. Press all ingredients down evenly. Pour tomatoes over top. Cover with foil and bake 2 1/2 – 3 hours.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

http://firstadream.blogspot.com/2012/05/potatoes-in-crock-pot.html

• 5 lbs sierra gold potatoes or red potatoes, diced with peel
• 1 cup water
• 1 cup butter, cut into chunks
• 1 tablespoon salt, plus
• ¾  teaspoon ground black pepper
• 1 1/3  cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Slow Cooker Creamy Potato Soup

http://m.allrecipes.com/recipe/22861/slow-cooker-creamy-potato-soup

• Prep: 30 min
• Cook: 6 hr 30 min
• Ready In: 7 hr

“This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.” - by ROZANRENEE

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Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon ground white pepper
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

  Chicken & Penne Pasta Bake

http://www.kraftrecipes.com/recipes/chicken-penne-pasta-bake-130553.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1039&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

20 min

total:

40 min

servings

total:

6 servings, about 1-2/3 cups each

What You Need

2-3/4

cups  penne pasta (12 oz.), uncooked

1

Tbsp.  olive oil

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

jar  (24 oz.) marinara sauce

2

cups  loosely packed baby spinach leaves

1

pkg.  (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together

Make It

HEAT oven to 400ºF.
COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large ovenproof skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until evenly browned. Stir in marinara sauce.
DRAIN pasta, reserving 1/2 cup cooking water. Add to ingredients in skillet; mix lightly. Stir in spinach; top with cheese mixture.
BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Note

If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.

servings

total:
6 servings, about 1-2/3 cups each   

  Three-Cheese Chicken Penne Pasta Bake

http://www.kraftrecipes.com/recipes/three-cheese-chicken-penne-pasta-111666.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1052&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

20 min

total:

43 min

servings

total:

4 servings, 2 cups each

What You Need

1-1/2

cups  multi-grain penne pasta, uncooked

1

pkg.  (9 oz.) fresh spinach leaves

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

tsp.  dried basil leaves

1

can  (14-1/2 oz.) diced tomatoes, drained

1

jar  (14 oz.) spaghetti sauce

2

oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2

Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Kraft Kitchens Tips

Note

If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium spaghetti sauce.

Substitute

Substitute an 8-inch square baking dish for the 2-qt. casserole.

Serving Suggestion

Serve with CRYSTAL LIGHT Iced Tea.

servings

total:
4 servings, 2 cups each

healthy living information

Good source of calcium

Low calorie

Good source of vitamin A or C

diet exchange

2-1/2 Starch + 1 Vegetable + 4 Meat (L) + 1 Fat

nutrition bonus

Not only is this delicious low-calorie meal rich in vitamin A from the spinach, but the mozzarella and Parmesan cheeses also team up to provide calcium.  

  Undone Stuffed Pepper Casserole

http://www.kraftrecipes.com/recipes/undone-stuffed-pepper-casserole-115888.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1048&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

15 min

total:

40 min

servings

total:

7 servings, 1 cup each

What You Need

1

lb.  lean ground beef

2

 green peppers, coarsely chopped

3

cloves  garlic, minced

2

cups  cooked long-grain white rice

1

jar  (24 oz.) spaghetti sauce

1-1/2

cups  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
BAKE 25 min. or until heated through.

* Made with quality cheeses crafted in the USA. CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 4g of fat, including 3g of sat fat, per serving by preparing with extra-lean ground beef and KRAFT 2% Milk Shredded Italian* Three Cheese Blend.

Plan Ahead

Chinet Bakeware® baking pans help make meal preparation a snap! Prepare this delicious casserole in a large oval Chinet Bakeware® pan as directed. After serving, cool any leftovers, then snap on the lid and store them in the refrigerator up to 2 days. When ready to serve, remove the lid and reheat them in the microwave. Chinet Bakeware® baking pans are versatile so you can take them from the oven to refrigerator to microwave all in the same pan.

Substitute

Prepare using cooked brown rice.

servings

total:
7 servings, 1 cup each   

Santa Fe Chicken

Santa Fe Chicken

http://www.kraftrecipes.com/recipes/santa-fe-chicken-114523.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1035&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

10 min

total:

55 min

servings

total:

Makes 4 servings

What You Need

2

cups  instant white rice, uncooked

1

can  (15 oz.) black beans, rinsed

1

 yellow pepper, chopped

1

can  (10-1/2 oz.) condensed cream of chicken soup

2

cups  water

1/4

cup  chopped fresh cilantro

4

small  boneless skinless chicken breast halves (1 lb.)

1/2

cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1

cup  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT oven to 400°F.
COMBINE rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
TOP with chicken and salsa.
BAKE 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 6g of fat, including 3g of saturated fat, per serving by preparing with 98%-fat-free reduced-sodium condensed cream of chicken soup and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

Substitute

Don't have fresh cilantro? Use 1 tsp. ground coriander instead.

servings

total:
Makes 4 servings   

  Cheesy Chicken Pot Pie

http://www.kraftrecipes.com/recipes/cheesy-chicken-pot-pie-114144.aspx

time

prep:

10 min

total:

35 min

servings

total:

8 servings

What You Need

3

cups  chopped cooked chicken

1

pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1/2

lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1

can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1

can  (8 oz.) refrigerated crescent dinner rolls

Make It

HEAT oven to 375ºF.
COMBINE first 4 ingredients in 13x9-inch baking dish.
UNROLL dough; place over chicken mixture.
BAKE 20 to 25 min. or until crust is golden brown.

Kraft Kitchens Tips

Healthy Living

Save 40 calories and 4g of fat, including 2g of sat fat, per serving by preparing with 2% Milk VELVEETA, 98% fat-free condensed cream of chicken soup and refrigerated reduced-fat crescent dinner rolls.

Note from KRAFT Kitchens

We appreciate your comments, and we agree that thawing the vegetables first produces a better dish. Thank you for all of your suggestions!

How to Thaw the Frozen Vegetables

Place vegetables in a colander inside a bowl and run warm water over them; let stand 5 min. or until they are thawed. Drain.

Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips  
http://greenlitebites.com/2009/03/07/banana-oatmeal-cups-with-chocolate-chips/

 3 mashed bananas (the more ripe the better!)
    1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
    2 eggs
    1 tbsp Baking powder
    3 cups (240g) Old Fashion or Rolled Oats
    1 tsp vanilla extract
    3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

Jessica Kozol Quinoa Salad

Jessica Kozol Quinoa Salad

Off the top of my head it's quinoa (1 and a half cups?) cooked in vege broth (or chicken) and let it cool.

Then the veggies are tomatoes, cucumbers, canned artichoke hearts (optional but good), red onion, parsley, cilantro.

The dressing is a few tbls. olive oil,1/4 cup of apple cider vinegar, juice of a half lemon or so, a clove or two of garlic finely chopped. Top with feta at the very end just before serving.

Cinnamon and Sugar Pull-Apart Bread

Cinnamon and Sugar Pull-Apart Bread

http://www.recipesnobs.com/2012/03/cinnamon-and-sugar-pull-apart-bread.html

Dough      2 3/4 cup plus 2 Tbsp. all-purpose flour      1/4 cup sugar      2 1/4 tsp. active dry yeast (1 packet)      1/2 tsp. salt      4 Tbsp. butter      1/3 cup whole milk      1/4 cup water      2 eggs (at room temperature)      1 tsp. pure vanilla extract Filling      1 cup sugar      2 tsp. cinnamon      1/4 tsp. nutmeg      4 Tbsp. butter, melted In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside. In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes. Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes. Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside. Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other and place them in a bread pan. Cover the dough for another 10-15 minutes to rise. While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown. foodsnots.com

SNICKERDOODLE MUFFINS

 SNICKERDOODLE MUFFINS

~ Tiffany/Eat At Home & Sonlight Forums

Bethany Weathersby
2 c. flour
1/2 t. salt
2 t. cream of tartar
1 t. baking soda
1 stick butter, softened
3/4 c. sugar
2 eggs
1 c. milk
1 1/2 t. vanilla
1 T. sugar + 1 t. cinnamon for topping

Preheat oven to 400 degrees. In a bowl, stir together the flour, salt, cream of tartar and baking soda; set aside. In a separate bowl, cream the butter and sugar. Add the eggs. Add the milk and vanilla and mix until well combined. Stir the wet ingredients into the dry ingredients, just until moistened. Fill muffin cups 2/3 of the way full of batter. Sprinkle with cinnamon sugar. Bake for 15-20 minutes, or until a toothpick comes out clean. Makes 12 muffins.

Bethany Notes: I keep a jar of cinnamon sugar in the cupboard at all times, so I skip the topping in this recipe and just use our regular stash. These freeze well.

Cilantro Lime Chicken Tacos

http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html

When you think of pesto, does the traditional basil pesto usually come to mind at first? That's what I think of but there's a whole world of other kinds of pestos to check out! I've been experimenting with various kinds of pestos and my current favorite is this recipe for Cilantro Lime Pesto. It's definitely one to try and there's so many ways to use it, such as in these Cilantro Lime Chicken Tacos...

Cilantro and lime is a flavor combo that's commonly seen together. When combined as a pesto, you can be sure the flavor is refreshing and light! The pesto is simply made with cilantro leaves, toasted sliced almonds, asiago cheese, fresh garlic, salt, olive oil and a bit of chicken broth. Just like a traditional basil pesto, this version can be frozen, used as a dip, a spread, a sauce... whatever your favorite application is for pesto!I tossed the cilantro lime pesto with some cooked chicken, then filled flour tortillas for a twist on chicken tacos. The pesto gave the chicken a bright and light flavor perfect for the warm spring and summer months. For the tacos, feel free to use whatever garnishes or additional toppings you wish. I topped our Cilantro Lime Chicken Tacos with sauteed bell peppers and onions, slices of ripe avocado,and shredded cheese.

Cilantro Lime Chicken Tacos
original Joelen recipe
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)
Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
Cilantro Lime Pesto

recipe adapted from

Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken brothUsing a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Salsa

Salsa

Natalie Mason

·       two  14.5 ounce cans of diced peaked tomatoes

·       1/3 white onion

·       1/2 jalapeno (add more or keep seeds if you want more spice)

·       1 lime juiced

·       Large handful of cilantro

·       3-4  green onions (optional)

·       Salt to taste

Put all of the ingredients listed above in a food processor and blend to desired thickness. Add more jalapeno or onion to your taste.   I usually double the batch.

Slow Cooker Chicken and Noodles

Slow Cooker Chicken and Noodles
 Added by Stephie @ Eat Your Heart Out on September 17, 2012
in Main Courses, Slow Cooker
http://tastykitchen.com/recipes/main-courses/slow-cooker-chicken-and-noodles/

4 whole Boneless, Skinless Chicken Breasts
 ½ teaspoons Kosher Salt
 ½ teaspoons Black Pepper
 1 cup Chicken Broth
 1 cup Low Fat Milk
 3 Tablespoons Cornstarch
 1 teaspoon Sugar ½ teaspoons (heaping)
Garlic Powder
 ½ cups Reduced Fat Sour Cream
 ½ cups Non-Fat Greek Yogurt
 ¼ cups Flour

 Preparation Instructions Cut the chicken into strips or bite-size chunks. Place in the bottom of the slow cooker; sprinkle with salt and pepper. In a medium-sized bowl whisk together chicken broth, milk, cornstarch, sugar and garlic powder. Pour over the chicken. Cover the crockpot and cook on high heat for 3-4 hours or low heat for 7-8 hours. Then, in a separate bowl, combine sour cream, Greek yogurt and flour until smooth. Stir this into the cooked chicken mixture and continue cooking for an additional 15 minutes until thickened. Taste for seasoning, adding more salt as necessary. Serve hot over egg noodles. *You may use all sour cream or all Greek yogurt instead of half of each if preferred. **Although my family serves this alongside vegetables, you could easily add vegetables into it. To add mushrooms, add sliced or diced mushrooms with the chicken in step 1. For other vegetables such as peas, add thawed frozen peas add them with the flour and sour cream mixture in step 4. This will allow them to heat through without getting mushy.

BANANA CRUMB MUFFINS

BANANA CRUMB MUFFINS
 ~ Laura Bodine/Bethany Weathersby
 1 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt 3 bananas, mashed
3/4 c. sugar
1 egg, lightly beaten
1/3 c. butter, melted
1/3 c. brown sugar, packed
 2 T. flour 1/8 t. cinnamon
1 T. butter

 Preheat oven to 375 degrees and grease or line muffin cups. Mix flour, soda, powder, and salt. In separate bowl mix bananas, sugar, egg, and butter. Stir wet ingredients into dry ingredients just until moistened. Spoon into cups. In third bowl mix brown sugar, flour, and cinnamon. Cut in butter until coarse. Sprinkle over muffins. Bake 18-20 minutes, or until toothpick inserted in middle comes out clean. Makes 10 muffins.

Chicken Rice Casserole

Chicken Rice Casserole
Kari Birdsley

 1 c. rice
1 can cream of mushroom soup
1 1/2 cans water Chicken pieces
 1 pkg. dry onion soup

 Grease casserole dish. Add rice and cover with the rest of the ingredients. Cover with Foil with foil, bake at 350F for 1 1/2 hours

BLACK BEAN & COUSCOUS SALAD

BLACK BEAN & COUSCOUS SALAD
http://fortheloveofgrub.blogspot.com/2008/08/black-bean-couscous-salad.html
~ allrecipes

 1 c. uncooked couscous
1 1/4 c. chicken broth
3 T. olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 c. chopped fresh cilantro
1 c. frozen corn kernels, thawed
2 15-oz. cans black beans, drained
salt and pepper to taste

 Bring chicken broth to a boil in a 2-quart or larger saucepan and stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once, or refrigerate until ready to serve. Rachelle's notes- I used Quinoa instead of couscous and added feta.

Easy Healthy Homemade Granola

Easy Healthy Homemade Granola
Kari Birdsley

 4 cup old fashioned oats
1/2 cup wheat germ
1/3 cup ground flaxseed (approximately, as I just fill my grinder & add to the crock-pot)
1 tsp cinnamon (I usually add extra)
1/2 cup brown sugar
1/3 cup canola oil (vegetable or whatever you have would work)
4 tbsp honey
1/2 cup water
1 tsp vanilla
1 cup raisins (approximately, as I just add them by the handful)

 Original Preparation Steps: 1. In a large bowl, combine the oats, wheat germ, cinnamon, and brown sugar; mix well. 2. In another bowl, mix the oil, honey, water and vanilla. 3. Pour the liquid mixture over the dry ingredients and mix well. 4. Spread over a jelly-roll pan sprayed with nonstick spray. 5. Bake at 300°F for 50-60 minutes, stirring every 15 minutes. 6. The last 10-15 minutes add the raisins. 7. The granola will brown as it cooks. 8. Cool in pan on wire rack. 9. Store in an airtight container.

 I make it in the crock-pot because it is easier for me, as I can just let a double batch cook all day & not have to worry about stirring it every 10-15 minutes as it cooks in the oven.

 Crockpot Method of Cooking: 1. Add all dry ingredients into crock-pot except raisins; mix well. 2. Add all liquid ingredients to the crock-pot; mix well. 3. Leave lid ajar so steam can exit to allow granola to dry out & not be too soggy. 4. Cook a single batch for about 4-5 hours on low or a double batch for about 6-8 hours on low. 5. Stir periodically, as the granola on the bottom & edges will begin to dry & brown first. 6. Once desired level of dryness is reached, remove from crock pot. 7. Place on jelly roll or roasting pan to finish cooling. 8. Add raisins after it is done cooking, so they don’t taste burnt. 7. Once cool, place in airtight container and enjoy. FYI – if you don’t want to have to dirty an extra dish you can let it cool in the airtight container with the lid off. It just takes longer and sometimes can be slightly less crunchy because the bottom portion is trapped as it cools. My kids are thankfully not picky and will eat it either way. Other variations we have used: • More wheat germ or a little extra wheat flour make it more clumpy • Dried cranberries or blueberries, sunflower seeds, walnuts, almonds, • Any additional add-ins will all work. My kids just like it plain & simple with just raisins :-)

No Dairy Peanut Butter Cookies

No Dairy Peanut Butter Cookies
Kari Birdsley

 1cup pb
1cup sugar white
1 egg Mix

7-9min 350F

Blueberry Cupcakes

Blueberry Cupcakes
 Martha Stewart Living, August 2012

 Prep Time 25 minutes Total Time 1 hour 25 minutes Yield Makes 12 cupcakes

 Ingredients  Topping

 6 tablespoons granulated sugar
 1/4 cup dark-brown sugar
 1 teaspoon cinnamon Cupcakes
 1 2/3 cups cake flour (not self-rising)
 1/4 teaspoon baking soda
 1 teaspoon baking powder
 1/2 teaspoon salt
 1 stick unsalted butter, softened
 2/3 cup granulated sugar
 2 large eggs
 1 teaspoon pure vanilla extract
 3/4 cup sour cream
 6 ounces blueberries (1 1/4 cups)

 Icing
 1 1/4 sticks unsalted butter, softened
 8 ounces cream cheese, room temperature
 1/2 teaspoon pure vanilla extract
 2 2/3 cups confectioners' sugar, sifted
 1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

 Directions Topping: Mix together granulated and brown sugars and cinnamon.

 Cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack. Icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

Roasted Red Pepper and Basil Pesto Penne

Roasted Red Pepper and Basil Pesto Penne
http://annies-eats.com/2008/11/26/roasted-red-pepper-and-basil-pesto-penne/

 Ingredients
 3 cloves garlic
 1/3 cup pine nuts
 1/3 cup grated Parmesan cheese
 1 cup roasted red bell pepper (fresh or jarred)
 1 cup basil leaves
 ½ tsp. salt
 ¼ tsp. pepper
 1/3 cup extra virgin olive oil
 1 lb. penne pasta
 ¼ cup heavy cream, optional

 Directions Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside. Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.

Homemade Dishwasher Detergent

Ingredients in Homemade Dishwasher Detergent
Rachelle Mathia

Your environmentally friendly dishwasher detergent is going to have four main ingredients. - Washing Soda—This stuff has been around forever. It is a natural substance, made from salt and limestone. Scientifically it is known as sodium carbonate. It cuts grease on anything and can be used for many (if not most) of the cleaning projects in your home. Arm and Hammer puts it out in the United States. If you can't find it at your grocers you can find it on Amazon and other places online. - Borax—Borax occurs naturally in the environment and can be mined as well as created in a lab. It is toxic in concentrated amounts, and you should keep it out of the reach of children. You can find it by the laundry detergent; Borateem is one brand. - Kosher Salt—Kosher salt is a pure salt. I use it for cooking because the food tastes cleaner. It it what my recipe calls for, I am not sure why. - Citric acid—You can buy food grade citric acid like Fruit Fresh or just use unsweetened lemonade packets.

Recipe for Homemade Dishwasher Detergent
 - 1 cup Washing soda
 - 1 cup Borax
 - ½ cup salt
 - ½ cup citric acid

 Mix together and store tightly covered in a Mason Jar. Use one tablespoon per load. Add vinegar to the rinse dispenser for the best results.

"chicken in wine sauce"

"chicken in wine sauce"
 recipe Angela Kitzmiller

 Preheat oven to 350,

place 4 chicken breast in 9x13 pan, sprinkle 10oz sharp cheddar cheese & green onions over chicken.....then in another bowl, mix together 1 can of cream of mushroom 1 can of cream of chicken & 1 cup sherry.

Pour over chicken.

 Bake at 350 for 1 to 1 1/2 hours uncovered....serve with rice :) so good & easy

Chocolate Cupcakes

Cupcakes:
Kristin Coleman

 1 2/3 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temp
1 1/2 c sugar
2 large eggs

 Preheat oven to 350. Line two cupcakes pans with paper liners. To make the cake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixture fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 mins. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixed on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. FYI - this batter is really thick like mousse. Fill cupcake liners w/ desired amount of batter.

 Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.

 Chocolate Chip Cookie Dough filling:
 4 tbsp unsalted butter, at room temp
6 tbsp light brown sugar, packed
1 cup plus
2 tbsp all purpose flour
7 oz sweetened condensed milk

 To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on med-high speed until light and fluffy, about 2 mins. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a it, about an hour. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can also use a Cuisiapro Cupcake corer or an apple corer. http://www.surlatable.com/product/PRO-706044/Cuisipro-Cupcake-Corer Dark Chocolate Butter Frosting: 6 tbsp butter 3 - 4 cups powdered sugar 4 oz Nestle Dark Chocolate baking bar (melted and cooled) 2 tbsp milk To make the frosting, allow butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in the chocolate; 2 tbsp milk. Gradually beat in the additional powdered sugar. Beat in enough additional milk (1 to 2 tbsp) until frosting reaches the desired consistency. Makes about 2 1/4 cups of frosting.

Chicken salsa soup

Chicken salsa soup
Caylee Miller

 12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)

Combine all, heat and top with cheddar to taste. Delish!

Chicken French Bread Pizza

Chicken French Bread Pizza
Angela Kitzmiller

 1 loaf French bread (from bakery, not pre-sliced)
1 cube butter, softened
1/2 c. shredded cheddar cheese
1/3 c. grated Parmesan cheese
1 garlic clove, minced
1/4 tsp Italian seasoning (I just use what I have around - oregano & basil, etc.)
1 can (10 oz.) chunk white chicken, drained & flaked
1 cup shredded mozzarella cheese
1/2 c. chopped red pepper (or use chopped tomatoes after baked)
1/2 c. chopped green onions

 Cut bread in half lengthwise, then in half widthwise. Combine butter, cheddar, Parmesan, garlic & seasoning; spread over bread. Top with remaining ingredients. Placed on greased baking sheet. Bake 350 for 12 min. or until cheese is melted. Cut into wedges. Serve with green salad if you want - enjoy!

Schnitzel-wich with Garlic Butter and Hot Relish

Schnitzel-wich with Garlic Butter and Hot Relish
Rachael Ray

Ingredients

1 cup giardiniera (hot pickled vegetables), drained
4 5- to 6-ounce veal cutlets
Salt and pepper
1 cup flour
2 eggs, beaten
1 cups breadcrumbs
A few grates of nutmeg
EVOO – Extra Virgin Olive Oil or vegetable oil, for frying
4 tablespoons butter
4 cloves garlic, finely chopped

A handful flat-leaf parsley, finely chopped
Juice of 1 lemon
4 ciabatta rolls, halved
Green-leaf lettuce leaves

Yields:
Preparation

Using a food-processor, pulse-chop the giardiniera into a relish.
Step

Pound the veal very thin (about 1/8 inch) and season with salt and pepper. Fill 3 separate shallow dishes with the flour, the eggs and the breadcrumbs seasoned with the nutmeg. Coat the veal with the flour, then the eggs, then the breadcrumbs.
Step

Heat a layer of oil in a large skillet. Add the veal and cook over medium heat, turning once, until golden, 4-6 minutes. Drain on a rack.
Step

Wipe out the pan; return to the heat. Add the butter and allow it to foam. Stir in the garlic for a minute. Add the parsley and lemon juice; remove from the heat.
Step

Pile the roll bottoms with the giardiniera, lettuce, schnitzels, garlic butter and roll tops.

Rocco's Flash Fried Chicken Nuggets

Rocco's Flash Fried Chicken Nuggets
Rachael Ray
Ingredients

1 small red onion, sliced in half and thinly sliced
5 whole ripe fresh limes, 1 cut into 4 wedges
2 quarts grapeseed or corn oil
16 ounces chicken thighs, boneless and skinless
3 1/4 tablespoons adobo powder, Goya or similar
2 egg whites
2 1/2 tablespoons sweet Hungarian paprika
1/4 cup fine ground yellow cornmeal
3/4 cup whole wheat flour
Salt

Freshly ground black pepper
4 cups shredded iceberg lettuce
16 cherry tomatoes, stems removed and washed
1/2 ripe hass avocado, peeled and cut into 8 chunks
1 bunch cilantro
1 spicy red or green jalapeño, sliced as thin as possible

Yields: 4
Preparation

Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the 4 whole limes in half crosswise and squeeze all the juice over the onions. Add a tiny pinch of salt and mix, and make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight-fitting lid.
Step

Pour the oil into a large, heavy pot that has at least a 6-quart capacity. Heat the oil over medium-high heat on the stove to 400°F. Meanwhile, place a chicken thigh on the cutting board and cut into 4 to 5 even-sized chunky pieces and repeat until all thighs are done. Lay out all of the chicken chunks on a microwave safe plate and season both sides with 1/4 tablespoon of adobo powder as well as salt and pepper. Place the plate in the microwave and cook on high for 1 minute and 30 seconds. Remove the plate and turn each piece of chicken over and microwave again on high until the chunks are just cooked though, about another 1 minute and 30 seconds to 2 minutes depending on your microwave. Let the chicken cool to room temperature.
Step

Meanwhile place the egg whites into a bowl and beat with a fork until very foamy, about 2 minutes. In a wide and shallow bowl or cake pan, mix the remaining 3 tablespoons of adobo powder and paprika with the cornmeal and whole wheat flour. Submerge the cooked chicken pieces in the eggwhites and toss to coat well with a fork, then move the chicken to the shallow bowl with the seasoned whole wheat flour and cornmeal mix. Toss the chicken to coat well, spread the chicken out in one layer over the flour mix and let sit while you assemble the salad.

Wash and dry your hands thoroughly then assemble the salad by placing the shredded iceberg lettuce in a bowl with the cherry tomatoes. Drain the lime juice from the onions and reserve the leftover lime juice. Next, add the onions to the salad with a dash of salt and 2 tablespoons of the reserved lime juice from the onions and toss to dress evenly. On four serving plates, heap the salad in the middle of each plate and place the avocado slices equally over each of the salads.
Step

In four separate even-sized batches, fry the chicken for 12 seconds per batch then remove the chicken from the oil to a plate with either a wire rack on top or paper towels to drain off any excess oil. Turn the stove off immediately under the hot oil after your last batch. Arrange the cooked chicken evenly around the salad of each of the four plates and lay four cilantro sprigs over each salad and serve with lime wedges and sliced jalapeño.

Tips:
Cook the limes in the microwave on high for 15 seconds before you cut and squeeze them, this helps you get every last bit of precious juice out of each one!

Make sure your oil thermometer is used exactly as directed per the manufacturer’s instructions and you carefully monitor the temperature of the oil every 5 minutes so it does not exceed 400°F.

When cooking the chicken in the microwave, keep in mind the chicken chunks on the outside will cook faster then the chicken in the middle of the plate, so after you flip them over from first cooking stage, it is important to rotate the pieces from the outside of the plate to the middle of the plate before you continue to microwave them.

It is important not to toss the ripe avocado with the other ingredients as it would destroy a shape and size of a ripe avocado.

Let the oil cool on the stove until it is room temperature, then using a funnel pour the oil back into its original container and place screw the cap back on for easy disposal.

Resource for before nutritionals: http://www.food.com/recipe/tasty-bbq-corn-on-the-cob-try-me-169999

Per serving: 279 calories, 13.865g fat (2g sat, 4g mono, 6g poly), 75mg cholesterol, 747mg sodium, 13g carbohydrate, 3g fiber, 27g protein

"Lemon Chicken with Cream Sauce"

"Lemon Chicken with Cream Sauce"
Tammy McArthur

Ingredients

1/2 stick Butter

2 T. Dry Sherrry/Cooking Sherry

2 T. lemon zest

2T. lemon juice

1 cup half and half

2-3 tsp. cornstarch

Parmesan Cheese



I usually bake about 1 pound of chicken at 350*.



While it is baking I make the sauce in a saucepan.





Melt butter.

(After melted, turn heat off for a minute or so to avoid splattering)



Add Sherry

Cook for a few minutes and stir



Add lemon juice and zest



Shake together half and half and cornstarch and combine well before adding to pan.

Add mixture and stir constantly until the consistency of a thick sauce.



Pour over baked chicken, sprinkle Parmesan cheese generously over the top.

Broil until Parmesan is golden brown or until you can't stand waiting any longer. ;-)

Frosting

Frosting
Kristin Coleman


8 oz cream cheese softened
4 tbsp unsalted butter softened
3 c powdered sugar
1 c pbutter but in your case it would be cocoa powder I'd add as much as you think necessary to get the chocolate flavor"

Chocolate Frosting

Chocolate Frosting
Deb Moos

Melt 6 tablespoons butter in med saucepan, stir in 1/4 cup Hershey's cocoa until dissolved. Remove from heat, stir in 3 cups confectioners sugar, 1/4 cup milk and 1 tsp vanilla. It makes two 8x9 layers or 13x 9 pan. It's very rich, but so yummy if you are a chocoholic like me :) My kids like if there is extra b/c they put in on graham crackers.

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes
http://annies-eats.com/2009/11/06/chocolate-peanut-butter-cupcakes/

Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping, thawed

Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

www.jamiecooksitup.blogspot.com
Time: 15 minute prep + 45 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!

Chili (White Bean Chicken)

Chili (White Bean Chicken)
Tiffany Brien

Ingredients

3 cans white beans, rinsed and drained
1 medium onion, chopped
1 4-ounce can green chiles
1 teaspoon oregano
¼ teaspoon cloves
1-1½ pounds chicken breasts
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
½ teaspoon salt
2½ cups chicken broth
Directions

Add everything to slow cooker and stir.

Cook on low for 9-10 hours or on high for 4-5 hours.

Before serving, remove chicken and shred. Before adding back to slow cooker, remove one cup of beans and puree. Add puree and chicken to slow cooker and stir.

Ginger Ale BBQ Pork Roast

"Ginger Ale BBQ Chicken"
Sheri Ober


1 onion sliced

1 bottle BBQ sauce (I used Sweet Baby Ray's)

1 can Ginger Ale

1 Pork Roast



Place onions in baking dish. Put pork roast on the onions. Pour BBQ sauce onto the pork roast. Add the ginger ale to the pot being careful to not wash the BBQ sauce off the roast. Cover and bake at 300 degrees for about 3 hours (time will depend on the size of the roast- my roast was 2 lbs).



I pulled the pork with forks and served it over toasted whole wheat buns and served it with cole slaw.

Everyone was having 2nd and 3rd helpings.

Easiest Dinner Ever.

Easiest Dinner Ever.
http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html


Get ready for one of the easiest meals ever.
Of course it involves the crock pot!
Here is what you need:
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,
Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:
I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.
I serve this over rice. The rice soaks up some of the soupy-ness.
It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.
And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
So many options!
Whatever floats your boat!

I don't even have a name for it.
I call it "Cream Cheese Crock Pot Chicken"
But, it is like Cream Cheese Chicken Goodness.
Call it whatever you want. It is yummy & so easy to make!
Enjoy!