That would be CORRECT!!!! I have pinned this recipe on Pinterest and decided that tonight was the night to make it! The directions seemed quick and easy, and they were. It is one of the best meals we've had lately! :)
CHICKEN CRESCENT ROLL CASSEROLE
INGREDIENTS:
2 (8 oz.) Pillsbury Crescent Rolls (or 1 Large Roll of 8 Crescents) (I used the large)
1 (10.75 oz) Cream of Chicken Soup
3/4 C. Shredded Cheddar Cheese
1/2 C. Whipping Cream
FILLING:
4 oz. Cream Cheese; very soft
4 Tbsp. Butter; very soft
1 tsp. Garlic Powder (optional)
1/3 C. Onion; finely chopped
2 Large Cooked Chicken Breasts; finely chopped
3/4 C. Shredded Cheddar Cheese
1/2 tsp. Salt
1/2 tsp. Pepper
2-4 Tbsp. Mayonnaise or Whipping Cream
1-2 C. Shredded Cheddar Cheese (for topping)
Butter a casserole dish, big enough to hold crescents. In a suacepan, mix the 1/2 C. Whipping Cream, 3/4 C. Cheese and Undilute Cream of Chicken Soup. Heat just until the cheese melts (do not boil). For the filling---In a bowl mix the Cream Cheese and Butter until very smooth. Add in the Garlic Powder. Add in the chopped Chicken, Onion and Cheddar Cheese; mix well. Add in 2 Tbsp. Whipping Cream or Mayonnaise; mix to combine. (Add a little more if mixture seems too dry.) Season with Salt and Pepper. Unroll the Crescent Rolls. Place 1 heaping tablespoon of the Chicken Mixture on top of each crescent triangle, roll up starting at the thicker end. Drizzle a small amount of the Soup Mixture in the bottom of baking dish. Then place the Crescents seam-side down on top of the Creamed Mixture. Drizzle the remaining Sauce on the top, and sprinkle with 1-2 C. Cheddar Cheese. Bake at 350 for 30 minutes.
These are a lot of cheesy goodness!
Wednesday, February 29, 2012
Monday, February 27, 2012
And For Tonight's Supper....
...You guessed it, another Crock-Pot Meal!!! I'm still feeling under the weather and since it is a little dark, and gray outside, I decided that this was the perfect time to try this recipe!
SLOW COOKER HAM & WHITE BEANS
INGREDIENTS:
1 Lb. Dried Northern Bean
1 Lb. Diced Ham
2 tsp. Onion Powder
6 C. Water
Salt and Pepper to taste
Rinse and sort the Beans for any pebbles. Add the rinsed Beans, Onion Powder, Salt, Pepper and Ham to Crock-Pot. Add Water. Cover and cook on low about 8 hours or until beans are tender. Serve with Cornbread.
I will also be making Cornbread to go with this tonight.
SLOW COOKER HAM & WHITE BEANS
INGREDIENTS:
1 Lb. Dried Northern Bean
1 Lb. Diced Ham
2 tsp. Onion Powder
6 C. Water
Salt and Pepper to taste
Rinse and sort the Beans for any pebbles. Add the rinsed Beans, Onion Powder, Salt, Pepper and Ham to Crock-Pot. Add Water. Cover and cook on low about 8 hours or until beans are tender. Serve with Cornbread.
I will also be making Cornbread to go with this tonight.
The Crock-Pot Is My Friend...
I absolutely love using my crock-pot to prepare meals! It saves me so much time, but yet produces a delicious hearty meal everytime! This was no exception!
I haven't been feeling the best lately, so I've taken advantage of being able to throw the food in the crock-pot and let it work its magic.
SLOW COOKER CHICKEN CORDON BLEU
INGREDIENTS:
6 Boneless, Skinless Chicken Breasts
1 (10.75 oz.) Can Cream of Chicken Soup
1 C. Milk
6 Slices of Ham
6 Slices of Swiss Cheese
1 (8 oz.) Pkg. Savory Herb Stove-top Stuffing Mix
1/4 C. Butter; melted
Mix together the Cream of Chicken Soup and the Milk in a small bowl. Pour enough of the soup in the crock-pot to cover the bottom. Layer Chicken over the sauce. Top with a Slice of Ham and a Slice of Cheese. Pour the remaining Soup over the layers. Sprinkle the Dry Stuffing over the top, and drizzle the top with Butter. Cover, and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours.
This was one of the best meals we've had. I would dare say that it's better than the Chicken Cordon Bleu recipe that I posted for the oven! It really was fantastic! Give it a try!
I haven't been feeling the best lately, so I've taken advantage of being able to throw the food in the crock-pot and let it work its magic.
SLOW COOKER CHICKEN CORDON BLEU
INGREDIENTS:
6 Boneless, Skinless Chicken Breasts
1 (10.75 oz.) Can Cream of Chicken Soup
1 C. Milk
6 Slices of Ham
6 Slices of Swiss Cheese
1 (8 oz.) Pkg. Savory Herb Stove-top Stuffing Mix
1/4 C. Butter; melted
Mix together the Cream of Chicken Soup and the Milk in a small bowl. Pour enough of the soup in the crock-pot to cover the bottom. Layer Chicken over the sauce. Top with a Slice of Ham and a Slice of Cheese. Pour the remaining Soup over the layers. Sprinkle the Dry Stuffing over the top, and drizzle the top with Butter. Cover, and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours.
This was one of the best meals we've had. I would dare say that it's better than the Chicken Cordon Bleu recipe that I posted for the oven! It really was fantastic! Give it a try!
Saturday, February 25, 2012
Another GREAT Crock-Pot Meal!
My parents were in town this week babysitting their grandbabies. The bro and I spent some time with them as well. I made this for supper on Tuesday evening and brought some for the parents to have as well. It was delicious, even my niece W. loved it!
CROCK-POT BBQ BEER CHICKEN
INGREDIENTS:
3 Lbs. Boneless, Skinless Chicken Breasts
1 Tbsp. Onion Powder
1 Tbsp. Paprika
1 tsp. Garlic Powder
1/2 tsp. Salt
1/2 tsp. Pepper
8 oz. Beer (I used a classic Amber Beer)
32 oz. BBQ Sauce (NOT Sweet Baby Ray's as it's too thick)
Season Chicken with Onion Powder, Garlic Powder, Paprika, Salt and Pepper. Add to Crock-pot, then add Beer and 24 ounces of BBQ Sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred Chicken and add remaining BBQ Sauce. Toss Chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired. (I served it on Onion Rolls with some cheese)
***NOTE*** If you don't want to use Beer, you can try a Ginger Ale, Chicken Stock or even Water.
It makes a ton of food. I had enough to give to the parents, a container for the freezer and enough leftovers for the bro and I.
CROCK-POT BBQ BEER CHICKEN
INGREDIENTS:
3 Lbs. Boneless, Skinless Chicken Breasts
1 Tbsp. Onion Powder
1 Tbsp. Paprika
1 tsp. Garlic Powder
1/2 tsp. Salt
1/2 tsp. Pepper
8 oz. Beer (I used a classic Amber Beer)
32 oz. BBQ Sauce (NOT Sweet Baby Ray's as it's too thick)
Season Chicken with Onion Powder, Garlic Powder, Paprika, Salt and Pepper. Add to Crock-pot, then add Beer and 24 ounces of BBQ Sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred Chicken and add remaining BBQ Sauce. Toss Chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired. (I served it on Onion Rolls with some cheese)
***NOTE*** If you don't want to use Beer, you can try a Ginger Ale, Chicken Stock or even Water.
It makes a ton of food. I had enough to give to the parents, a container for the freezer and enough leftovers for the bro and I.
Thursday, February 23, 2012
Drumroll PLEASE!!!!!
I am so happy to announce the winner of my Maisy's Pie Company Give-Away. There were 12 entries to choose from, including the 2nd entries for most of you!
The winner was chosen by Random Number Generator.
1. Hannah
2. Hope
3. Noelle
4. Emily
5. Kathy
6. Nichole
7. Hannah
8. Hope
9. Emily
10. Kathy
11. Nichole
12. Kasey
AND THE WINNER IS:
The winner was chosen by Random Number Generator.
1. Hannah
2. Hope
3. Noelle
4. Emily
5. Kathy
6. Nichole
7. Hannah
8. Hope
9. Emily
10. Kathy
11. Nichole
12. Kasey
AND THE WINNER IS:
Research Randomizer Results 1 Set of 1 Unique Numbers Per Set Range: From 1 to 12 -- Unsorted | <>
<><>
|
Sunday, February 19, 2012
A Dessert Worth Posting!
Another Pinterest recipe! I can't vouch for how these taste (as I've sworn off sweets until my Birthday next month), but from the Bro's reaction, I would say they are pretty good. I will say that they do look delicious!!!
CHOCOLATE CHIP CHEESECAKE
INGREDIENTS:
3 (8 oz.) Packages Cream Cheese; softened
3 Eggs
3/4 C. Sugar
1 tsp. Vanilla Extract
2 (16.5 oz) Rolls Refrigerated Chocolate Chip Cookie Dough
Preheat oven to 350. In large bowl, beat together Cream Cheese, Eggs, Sugar, and Vanilla until well mixed; set aside. Slice Cookie Dough Rolls into 1/4-inch slices. Arrange slices from on roll onto bottom of a greased 9x13 pan; press together so there are no holes in dough. Spoon Cream Cheese Mixture evenly ove dough; top with remaining slices of Cookie Dough. Bake 45 to 50 minutes, or until golden and centeris slightly firm. Remove from the oven; let cool, then refrigerate. Cut into slices when well chilled.
For even more yumminess, you could top with berries, caramel sauce, or chocolate sauce. Go ahead and give them a try!
CHOCOLATE CHIP CHEESECAKE
INGREDIENTS:
3 (8 oz.) Packages Cream Cheese; softened
3 Eggs
3/4 C. Sugar
1 tsp. Vanilla Extract
2 (16.5 oz) Rolls Refrigerated Chocolate Chip Cookie Dough
Preheat oven to 350. In large bowl, beat together Cream Cheese, Eggs, Sugar, and Vanilla until well mixed; set aside. Slice Cookie Dough Rolls into 1/4-inch slices. Arrange slices from on roll onto bottom of a greased 9x13 pan; press together so there are no holes in dough. Spoon Cream Cheese Mixture evenly ove dough; top with remaining slices of Cookie Dough. Bake 45 to 50 minutes, or until golden and centeris slightly firm. Remove from the oven; let cool, then refrigerate. Cut into slices when well chilled.
For even more yumminess, you could top with berries, caramel sauce, or chocolate sauce. Go ahead and give them a try!
A Comfort Food, in a Soup!
This recipe is again credited to Pinterest! I have so many new idea to try from there, and I'm so excited to be doing so. I made this Soup yesterday for supper and it tasted so great. I served it with Pillsburry Biscuits.
CHICKEN POT PIE SOUP
INGREDIENTS:
1/4 C. Flour
2 C. Water
4 C. Milk
1 Large Celery Stalk; chopped
1/2 Medium Onion; chopped
8 oz. Sliced Baby Portabella Mushrooms
2 Chicken Bouillons
Fresh Ground Pepper
Pinch of Thyme
10 oz. Frozen Classic Mixed Vegetables (peas, carrots, green beans, corn)
2 Potatoes, peeld and cubed small
16 oz. Cooked Chicken Breasts; diced small
Salt to taste
Create a slurry by combining 1/2 Cup of Cold Water with the Flour in a medium bowl and whisk until well blended. Set aside. Pour remaining Water and Milk into a large pot and slowly bring to a boil. Add Celery, Onion, Mushrooms, Chicken Bouillon, Pepper, Thyme, and Frozen Vegetables; return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add Potatoes and cook until soft; about 5-10 minutes. Add Chicken, and slowly whisk in slurry, stirring well as you add. Cook for another 2-3 minutes, until soup thickens, adjust Salt and Peppe to taste and serve.
It was a very filling meal, and quite tasty as well!
CHICKEN POT PIE SOUP
INGREDIENTS:
1/4 C. Flour
2 C. Water
4 C. Milk
1 Large Celery Stalk; chopped
1/2 Medium Onion; chopped
8 oz. Sliced Baby Portabella Mushrooms
2 Chicken Bouillons
Fresh Ground Pepper
Pinch of Thyme
10 oz. Frozen Classic Mixed Vegetables (peas, carrots, green beans, corn)
2 Potatoes, peeld and cubed small
16 oz. Cooked Chicken Breasts; diced small
Salt to taste
Create a slurry by combining 1/2 Cup of Cold Water with the Flour in a medium bowl and whisk until well blended. Set aside. Pour remaining Water and Milk into a large pot and slowly bring to a boil. Add Celery, Onion, Mushrooms, Chicken Bouillon, Pepper, Thyme, and Frozen Vegetables; return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add Potatoes and cook until soft; about 5-10 minutes. Add Chicken, and slowly whisk in slurry, stirring well as you add. Cook for another 2-3 minutes, until soup thickens, adjust Salt and Peppe to taste and serve.
It was a very filling meal, and quite tasty as well!
Subscribe to:
Posts (Atom)