Cream Cheese Chicken (crockpot)

1/2 cup butter
1 pkg Italian dressing mix
1 8 oz cream cheese
1 can cream of chicken coup
6 boneless, skinless chicken breasts

Melt butter in crock pot.  Mix in pkg. of Italian dressing.  Add chicken.  Cook on low for 4 hours.  1 hour before serving take out chicken and mix in cream cheese and soup.  Stir until smooth (an electric mixer might be helpful).  Put chicken back in and cook for another hour.  Serve over hot rice or noodles.

(This is one of the more flavorful crockpot recipes that we have eaten.)

Artichoke Dip

Mom's recipe.

1 cup mayonnaise
1 (8 oz) cream cheese, softened
1 cup Parmesan cheese, shredded
1 can artichoke hearts, drained and chopped
1 can green chilies
1 tsp dill

Cream together all ingredients.  Place in 8x8 pan.  Bake 30-40 min. Serve with tortilla chips, toasted baguettes or sliced french bread.

Southwestern Egg Rolls

Clark and I really LOVE these! This is one of those meals where you can add anything you want and take out anything you want. Just a little of this and a little of that. We usually add chicken to make it more of a meal..

2 cups frozen corn, thawed or 1 can
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.

Crock Pot Chicken Cordon Bleu

Im not sure if anyone checks this blog out anymore, but we just made this the other night and loved it!

SLOW COOKER CHICKEN CORDON BLEU

recipe from:  AllRecipes.com or http://www.chef-in-training.com/?s=cordon

• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 4 ounces sliced ham
• 4 ounces sliced Swiss cheese
• 1 (8 ounce) package herbed dry bread stuffing mix
• 1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.

Layer chicken breasts over the sauce.

Cover with slices of ham and then Swiss cheese.

Pour the remaining soup over the layers, stirring a little to distribute between layers.

Sprinkle the stuffing on top, and drizzle butter over stuffing.

Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Enjoy!

Cranberry Bread

Regular

3 cups flour

1 ½ teaspoon baking powder

¾ teaspoon soda

1 ½ teaspoons salt

1/3 cup + 3 T butter

1 cup + 2 T sugar

3 eggs

1 cup + 2 T orange juice

1 ½ Tablespoons grated orange peel

1 cup crasins chopped

¾ cup chopped pecans

Low Fat

3 cups flour

1 ½ teaspoon baking powder

¾ teaspoon soda

1 ½ teaspoons salt

1/4 cup butter

¼ cup non fat vanilla yogurt

1 cup + 2 T sugar

1 whole egg + 4 egg whites

1 cup + 2 T orange juice

1 ½ Tablespoons grated orange peel

1 cup crasins chopped

¾ cup chopped pecans

1.         Preheat oven to 350

2.         Grease and flour loaf pans (1 large & 1 medium or 6 small)

3.         In a bowl mix flour, soda, salt and baking powder.  

4.         In a mixer cream butter (yogurt), and sugar.  Beat until creamy.  Add eggs, orange juice and zest.  Beat until well mixed.  Scrape the sides.

5.         Add the dry ingredients.  Mix only until incorporated.  DON’T OVER MIX!!! 

            If using the mixer low speed only, or stir by hand.  Stir in cranberries and nuts by hand.

6.         Pour in pans, bake 20-30 minutes.

Corn Dogs

1 c. yellow cornmeal
1 c. all purpose flour
1/4 tsp salt
1/8 tsp black pepper
1/4 c. white sugar
4 tsp baking powder
1 egg
1 c. milk
1 qt. vegetable oil for frying
2 (16oz) pkgs beef frankfurters
16 wooden skewers or chopsticks

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk.  Preheat oil in a deep saucepan over medium heat.  Insert wooden skewers into frankfurters.  Roll frankfurters in batter until well coated.  Fry 2-3 corn dogs at a time until lightly browned, about 3 minutes.  Drain on paper towl.

**Opt: cut bricks of cheese into 1" rectangles.  Insert skewer and roll in batter.  Fry until golden brown to make cheese sticks.