Crock Pot Chicken and Gravy

INGREDIENTS

2 packets dry chicken gravy mix

1 10.5 oz can cream of chicken soup

2 cups water

1 lb boneless, skinless chicken breasts

garlic powder, salt & black pepper to taste

1/2 cup sour cream

rice, mashed potatoes or noodles for serving

INSTRUCTIONS :

Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork. Stir in sour cream (if using).

Recipe Notes

The chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work).
Sour cream adds a great creaminess to this so I definitely recommend adding it in! Serve over rice, mashed potatoes or noodles.

No Comment

Ingredients :
2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
3½ cups whole milk
12 oz. cool whip
2 (14.4) oz packages graham crackers
– FROSTING –
3 Tbsp. butter
3 Tbsp. milk
3 Tbsp. cocoa
1 cup powdered sugar

directions :
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
Pour half of pudding/cool whip mixture on top and level.
Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
Put the second half of pudding/cool whip mixture on top and level.
Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)
Refrigerate overnight and Dig in!

No Comment

Ingredients

6 tomatoes

3 jalapenos (warning: hot)

1 medium white onion

1/2 a medium red onion

1 cup cilantro (I’m a fiend- so a little less if you aren’t)

5 cloves garlic

3 limes juice (hell, I even threw in some of the pulp)

1 tbsp cumin

1 tsp sea salt (More can always be added but not taken away!)

1 tsp chili powder

Optional/Seasonal:

Directions

1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.

Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc.

No Comment

What You’ll Need

16 oz. peanut butter
1 pound confectioners sugar
1.5 sticks (3/4 cup) butter

How to Make It :

1. melted chocolate bark for dipping
2. -Mix together the peanut butter, sugar and butter.
3. -Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
4. -Dip into melted chocolate, place onto cookie sheet lines in wax paper
5. *best stored in the fridge.
6. *coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

No Comment

2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
4 cups water
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
1 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped turnip (optional)
2 cups chopped fresh tomatoes (optional) I love tomato so I add it.
How to make it :

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
Add corn, green beans, and simmer for 30 minutes longer.

No Comment

Ingredients:

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

No Comment

INGREDIENTS :

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

1 (15 ounce) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounce) can beef broth

INSTRUCTIONS :

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot.

Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables.

Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Serving size: 1 cup (6to 8)

1 Comment

Ingredients :

1/2 cup butter
3 eggs
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
1 cup milk

Directions :

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside.
In a large bowl sift together the flour, baking powder, and salt; set aside.
In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined.
Beat in eggs.
Stir blueberries into flour mixture.
By hand, stir blueberry mixture into butter mixture.
Stir in milk just until combined.
Spread batter in prepared pan.
Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean.
Cool on wire rack for 15 minutes.
Loosen cake from edge of pan with a narrow metal spatula.
Remove cake from pan; cool completely on wire rack.
NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries.
Oooh, that would be pretty.