Slow Cooker Italian Chicken Alfredo

Slow Cooker Italian Chicken Alfredo

This is an Allrecipes recipe from the site, I will let ya know how it turns out and how we like it and post a pic

UPDATE: Delicious, Its a keeper says the family, I agree, soo yummy :) as you can see I chopped our chicken into chunks, I also started my chicken frozen and on high..waited til it was done and then worked on the rest

Ingredients

• cooking spray
• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/4 cup water
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 clove garlic, pressed
• 1 (8 ounce) package cream cheese, softened
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (4.5 ounce) can chopped canned mushrooms ( I didnt add)
  
• 1 (8 ounce) package spaghetti
• 1 tablespoon chopped fresh parsley (I used dry)
  

Directions

1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Green Hot Sauce (Salsa Verde)

Green Hot Sauce (Salsa Verde)

Note: We used some smoked chilis that we got from our in laws (New Mexico chilis that were charred, we removed the skin) we also added in 2 extra jalapenos for heat and a little cilantro. DELICIOUS

• 10 tomatillos, husked and rinsed
• 8 serrano chile peppers, sliced (we used 3 charred New Mexico chilis)
  
• 1 onion, sliced
• 1 tablespoon chopped garlic
• 2 tablespoons salt, or to taste

Directions

1. Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
2. Pour the cooked vegetables into a blender, and blend until smooth.

The Pioneer Womans BBQ Meatballs

Ingredients

• FOR MEATBALLS
• 1-½ pound Ground Beef
• ¾ cups Oats
• 1 cup Milk
• 3 Tablespoons Very Finely Minced Onion
• 1-½ teaspoon Salt
• Plenty Of Ground Black Pepper, to taste
• _____
• FOR COOKING MEATBALLS
• 1 cup All-Purpose Flour (coating For Frozen Meatballs)
• Canola Oil
• _____
• FOR SAUCE
• 1 cup Ketchup
• 2 Tablespoons Sugar
• 3 Tablespoons Vinegar
• 2 Tablespoons Worcestershire
• 4 Tablespoons (to 6 Tablespoons) Onion
• 1 dash Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

BBQ Meatballs from The Pioneer Woman

Gotta Try

and SOON hehe

http://homesicktexan.blogspot.com/2010/01/how-to-make-flautas-recipe.html

To Try next

Gotta try some homemade pretzels next, I think I found my recipe :)

http://amberskitchen.blogspot.com/2007/04/pretzels-anyone.html

Miss Paula Deen's House Seasoning

I use this for almost everything, to season my hamburger meat, chicken, fried potatoes etc.. many many uses and so easy to whip up

1 C salt
1/4 C garlic powder
1/4 C pepper

Blend together. Will keep in a covered container for six mos.

Fried Chicken

We mixed 4 eggs with about about 1/2 C or so of Jake's hot sauce and mixed that is your egg batter

Flour mixture, I mixed about 2 C flour and added some red pepper flakes, some cayenne pepper and some Paula Deen's Seasoning Ill leave the recipe for that

First salt and pepper your chicken pieces and let them sit in the fridge for a few hours or overnight. Dredge your chicken pieces first in flour, then in the egg mixture , then back in the flour

fry in hot oil , (fill your pan no more than halfway full of oil or it may run over when you add in your chicken)

fry until the juices run clear and let sit on paper towels or newspaper until cool enough to eat

YUMMM

Hamburger Buns

These are pretty tasty, I think I will add just a touch more sugar next time. I made some lil sliders for hubby and I


Hamburger Buns

Allrecipes click here

• 2 cups warm milk (110 degrees F/45 degrees C)
• 1/4 cup margarine, melted
• 1/4 cup warm water
• 1/4 cup white sugar
• 2 (.25 ounce) packages instant yeast
• 2 teaspoons salt
• 6 cups all-purpose flour, or as needed

Directions

1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
2. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
3. Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

Spanish Rice Original

Spanish Rice Original

recipe from AllRecipes see it here .. great reviews on this recipe

This rice is really good, I needed to add a lil more chicken broth along the way because the broth got low and the rice was sticking but it has a little spiciness to it which is soo yummy. I dont add corn or olives to mine (ick) but I wish I would have had bell peppers . Ill definitely make this again. Ohh I made Pork Enchiladas out of the Pork Carnitas recipe that I have on here YUMMO

P.S almost forgot to add, I didnt use bacon in this at all but did use some bacon fat for browning the veggies and rice

Ingredients

• 1 cup chicken broth
• 1 cup tomato sauce
• 6 slices bacon
• 2 onions, diced
• 1 cup uncooked white rice
• 2 tomatoes, diced
• 2 green bell peppers, diced
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt and pepper to taste
• 1 (10 ounce) can sliced black olives, drained (optional)
• 1 (10 ounce) can whole kernel corn, drained (optional)

Directions

1. In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
2. In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

Basic Flaky Pie Crust

recipe from AllRecipes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening, chilled (I used butter)
  
• 3 tablespoons ice water

Directions

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

The Pioneer Woman's Crash Potatoes

Crash Potatoes

recipe from The Pioneer Woman's Blog

I switched mine up a bit and they were still DELICIOUS oh my
I used plain ol Idaho Potatoes (6 small)
I poked them with a knife and microwaved them for about 15 mins or so, til they are nice and soft.
Squarshed them on the cookie sheet that was drizzled with a lil vegetable oil (I cant afford olive oil lol) I used a basting brush to add a lil more oil to the tops, then salt pepper and some thyme.
Popped em in the oven and they turned out SO good

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Pumpkin Apple Spice Muffins

Pumpkin Apple Spice Muffins
from Melissa F.

Found on the My Kitchen Cafe Blog

Yield: 2 dozen

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice**
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

1 teaspoon pumpkin pie spice**
3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

Chicken Noodle Stir Fry

Chicken Noodle Stir Fry

Recipe found here

I used some frozen stir fry veggies and a can of drained baby corn, my chicken was precooked leftover chicken so I added it in to heat up a lil after I got the veggies done. Then added the ramen and soy sauce ( I didnt add the full amt of soy, it seemed like too much) I doubled the recipe but still didnt use all the soy for the un doubled recipe. I do think next time Ill make a little cornstarch/water mixture to give it the same style gravy as in the restaraunt

Ingredients

• 1 (3 ounce) package chicken flavored ramen noodles
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 tablespoon vegetable oil
• 1 cup broccoli florets
• 1 cup cauliflowerets
• 1 cup sliced celery
• 1 cup coarsely chopped cabbage
• 2 medium carrots, thinly sliced
• 1 medium onion, thinly sliced
• 1/2 cup fresh or canned bean sprouts
• 1/2 cup teriyaki or soy sauce

Directions

1. Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender.
2. Drain noodles; add to the pan with contents of seasoning packet and the teriyaki sauce or Soy. Stir well. Serve immediately.

Pizza Hut Crust Clone Recipe

Pizza Hut Style Pizza Dough*

recipe found here

I didnt use a bread machine, I used room temperature water(not too hot not too cold) in a bowl, added my yeast and sugar and let it sit for about 3- 5 mins

I added the oil to my big bowl where I was making my dough, added the cornmeal and baking powder, onion and garlic powder. Then I added back in the yeast mixture. Started adding in flour first a cup at a time, then the last in and mixed that in by hand. Hubby kneaded it for me til it was smooth and elastic. Then spray your big bowl with spray oil and coat your ball of dough all over. Then let rise for an hour or hour and a half. Then continue with the directions.Ohh I did parbake my crust as per directions below

1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast

Add ingredients to bread machine, according to manufacturer’s settings, and run dough setting. After the machine beeps, roll out the dough.

You can roll the dough into two 9×13″ pizzas (great for kid’s lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above).

Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings.

Place into the oven for another ten to fifteen minutes or until golden and bubbly.

Pumpkin Pancakes

Pumpkin Pancakes
recipe from Allrecipes

Notes: My daughter had the camera with her when I made these so I couldnt take a pic, they were delicious but I had to thin down the batter a bit (milk or water work), it was too thick for my taste. I didnt use the Nutmeg Whipping Cream on top but it sounds delish

Ingredients

• Pancakes
• 2 1/3 cups pancake mix (such as Bisquick®) I used Krusteaz
  
• 2 1/2 tablespoons white sugar
• 1/3 teaspoon ground cinnamon
• 1/3 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1 1/4 cups milk
• 1/3 cup canned pumpkin
• 1/4 cup vegetable oil

• Nutmeg whipped cream
• 1 cup whipping cream
• 2 tablespoons white sugar
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

1. Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
3. Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Cheesy Ranch Potato Bake

Cheesy Ranch Potato Bake
Recipe From AllRecipes

• 
  
• Ingredients

• 4 pounds russet potatoes, cut into 1/4 inch cubes
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons butter, cubed (I used half this amt)
  
• 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
• 1 (8 ounce) bottle Ranch dressing (enough to coat potatoes)
  

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Crescent Mummy Dogs for Halloween

Crescent Mummy Dogs

recipe found here

Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
Prep Time: 30 Min
Total Time: 50 Min
Makes: 10 sandwiches
User Rating:

INGREDIENTS:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

DIRECTIONS:

1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
High Altitude (3500-6500 ft): Bake 15 to 19 minutes.

Aunt Millie's Broccoli Casserole

I wanted this to be more of a main dish rather than a side, so I added some cubed up cooked chicken, I used a bag of frozen broccoli, and also a bag of frozen mixed veggies. I doubled the recipe and didnt have croutons so I added some bread crumbs on top.


Recipe adapted from a recipe found at AllRecipes

INGREDIENTS

• 4 heads fresh broccoli, chopped
• 1 1/2 cups shredded American cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/2 teaspoons salt
• 2 teaspoons ground black pepper
• 3 tablespoons butter
• 2 cups crushed, seasoned croutons

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Baked Potato Soup

Baked Potato Soup
Recipe from AllRecipes

Notes: I didnt have bacon so I used some bacon fat to cook the onions and garlic in, Also I added in a bag of frozen mixed veggies at the end because we wanted more veggies. SOOo good and filling. I will definitely make this again and again. Ohh forgot to say and so EASY it is :)

Ohh I cooked my potatoes in the chicken broth til tender, I didnt have any baked

INGREDIENTS

• 3 bacon strips, diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil ( I used half this amt)
  
• 1/2 teaspoon pepper
• 3 cups chicken broth
• 2 large baked potatoes, peeled and cubed
• 1 cup half-and-half cream
• 1/2 teaspoon hot pepper sauce
• Shredded Cheddar cheese
• Minced fresh parsley

DIRECTIONS

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

French Bread Rolls
Recipe found here SOOO GOOD! from the My Kitchen Cafe Blog

French Bread Rolls

adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking - microwave on high for 2 minutes before serving.