Crockpot Chicken Alfredo

1/2 pkg. Italian Seasoning
1/4 c. water
2 chicken breasts, cubed

Cook on low for 3 hours

8 oz. cream cheese @ room temp.
1 can cream of chicken

Add to crock pot and cook for 1 more hour

Noodles

Cook your noodles and more Chicken alfredo on top.

note: 2 Chicken breasts feed my family of 4, you could add more. Also the sauce is pretty thick you could add milk to make it go farther.

Potato Soup

1/2 cube butter
1/2 onion, diced
1-2 stalks celery, chopped
2-3carrots, chopped
parsley
3 lg. potatoes (peeled and cubed)
1 can ckn. broth
water
1 can evaporated milk
Salt and pepper
Bacon


Directions
Melt butter in pot, saute onion, celery and carrots until tender. Add parsley (couple teaspoons or a Tablespoon). Add potatoes add broth and enough water to cover the potatoes. Let cook until potatoes are done. Take a potato masher and mash up some of the potatoes (as much as you want for some thickness). Add evaporated milk (you can add regular milk if you want). If you want, you can add some real bacon bits or chopped bacon at the end. Make whatever adjustments you need to suit your taste. Yummy!

Banana Cupcakes with Honey Cinnamon Frosting

photo credit: marthastewart.com

These recipes comes from marthastewart.com

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Honey-Cinnamon Frosting

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey Cinnamon Frosting

• 1 1/4 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon

Directions

1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Vanilla Cupcakes

photo credit: cupcakequeen @ flickr.com

Vanilla Cupcakes

1 3/4 cups of cake flour
1 1/4 cups of all purpose flour
1 cup (2 sticks) of salted butter
2 cups of sugar
1 heaping TBSP baking powder
4 large eggs
1/2 cup whole milk
1/2 cup of plain yogurt
2 tsp. vanilla extract

Preheat your oven to 350 and line your cupcake pan with cupcake liners.
In a bowl mix together cake flour, flour, sugar, and baking powder. Make sure these are combined well. With an electric mixer on medium speed, add butter. It will be easier to cut the butter into small squares at room temperature. Don't just add the whole stick.

In a separate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add this to the dry vanilla cupcake ingredients and beat until combined but don't over beat!

With the vanilla cupcakes batter, fill lined cupcake tins until about 2/3 full. Bake for about 15-20 minutes (give or take a few). You will know your vanilla cupcakes are done when you pat on the tops and they spring back up at you. If they sink then the vanilla cupcakes need more time. If this is too confusing, you can always use the old toothpick in the center trick and that should do it. Original recipe found here

Great with the buttercream frosting recipe:

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cupcakes

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.

Parmesan Knots

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese (I just used the Parmesan in the can...not fresh. But I'm sure you could use either.)
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits (I used "original flakey")


In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. (NOTE: To use frozen biscuits, bake according to package directions.)


NOTE: I took the biscuits out of the fridge about 30 minutes before I made the rolls so that the dough wasn't so cold. This made the dough more soft and easy to roll into ropes. Also, I made the rolls literally RIGHT when we were almost ready to eat so that they were hot. I would definitely recommend that. They are STILL good when cool, but MOUTH-WATERING when warm. ENJOY!

Chicken Supreme

1 cup fat-free sour cream
¼ cup lemon juice
1 teaspoon celery salt
1 teaspoon paprika
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon pepper
4 garlic cloves, minced
6 boneless, skinless chicken breasts
¾ cup dry breadcrumbs
3 tablespoons butter or margarine, melted (I didn’t use this; I just sprayed with Pam if the crumbs looked a little dry while cooking.)
¼ cup chopped fresh parsley ( I omitted this, because I never have fresh parsley.)

Combine the first 8 ingredients in a Ziploc bag. Add chicken and marinate overnight. Remove chicken from bag; discard marinade.

Reheat oven to 325. Dredge the chicken in breadcrumbs. Place the chicken in a baking dish coated with Pam. Drizzle 1 ½ tablespoons butter over chicken and bake at 325 for 30 minutes. Pour 1 ½ tablespoons additional butter over chicken and bake for an additional 15 minutes or until done. Sprinkle with chopped parsley.

Chicken Tortilla Soup

3 cloves garlic, minced

3 Tbs margarine or oil of choice

3 14 oz. chicken broth or bullion

1 can cream of chicken

1 can cream corn

2 t. cumin

3 Tbs cilantro

1 chopped onion

2 Tbs flour

4 cups half & half or milk

1 cup salsa

6 chicken breasts, cooked

1 pkg. taco seasoning

Tortilla chips

(Cheese, Avocado, Tomato, etc)

In a large pot, saute the garlic and onions in the margarine or oil for 5 minutes. Add flour and stir well one minute. Add broth and milk. Return to boil and then cool. Add cream of chicken, corn, salsa, chicken, cumin, seasoning, cilantro. Stir and heat for 15 minutes.

Serve by putting chips, cheese, avocado, tomatoes, etc in a bowl and serve soup over the top...(or put them all on top of the soup).

YUM!!!