Thursday, December 30, 2010

Crockpot: Creamy Chicken Casserole

I can't believe it's been so long since I've made a post! In my defense, it is December.. & if you know me at all, you know I've been baking for the last month! And during the winter, I rely on my crockpot to make my life easier. I've got pork chops in the crockpot now, but I want to taste them before I share the recipe (I made it up, I don't want to make anyone gag! haha).
This recipe is one I've been making for years--always a crowd pleaser & so easy.

Crockpot Creamy Chicken Casserole
1 lb boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of potato soup
1 can cheddar cheese soup
Any favorite spices: I used 2 cloves minced garlic & some cracked black pepper.

Spray crockpot with cooking spray. Place chicken in crockpot & pour all soups over chicken. Sprinkle on favorite spices; stir well. Turn on low for 6-8 hours. (You can also use cream of broccoli or cream of mushroom, instead of potato, if you'd like. I've also cut up fresh broccoli & added it to the dish when I used cream of broccoli soup. Broccoli Rabe also works. Just wash it well, dice it up & add it before cooking. It will be nice & tender by the time you're ready to eat.)

Serve over rice.

Wednesday, December 8, 2010

Creamy Crockpot Pork Chops

I pulled a packet of 4 pork chops out last night before bed, because I started feeling crummy last night & knew I wouldn't want to cook today. I threw the pork chops in the crockpot this morning with:
1 can of cream of mushroom
1/3 cup of heavy cream
4 tbsp butter
garlic salt--to taste (I use a lot. I love garlic.)
&
cracked black pepper--to taste

My house smells wonderful. I couldn't help myself, so I took a spoon to taste the sauce. It's awesome. I plan on serving these pork chops with potatoes & french style green beans.
And I intend on trying some new cookie recipes this week/weekend, so I'll share those as well.

Wednesday, December 1, 2010

I can't sleep...

My granny passed away just a couple hours ago... She was 87 years old. My great granny... Erin's great-great granny... I have been very lucky to have become so close to my great grandparents. Having had all that time with granny actually makes losing her harder, because I've had the opportunity to spend quality time with her. I realize that I've been very blessed, and I don't take a second of my time with her for granted... I have spent hours talking with her about the past, about my family members that I never got the opportunity to meet, the Depression, wars, marriage, motherhood, cooking, food... it was like stepping into a time capsule & living through the history with her. My granny taught me about true love. She married my great grandpa Jesse when she was a teenager... he passed away unexpectedly in 1979 and she never dated another man. As she said, "He was the only man for me." It was as simple as that.


She gave birth to six children, four boys, two girls. Her oldest daughter, Joyce, died as a teenager... so, granny was quite familiar with heartache. But she didn't let her pain show; she was made of steel. She'd hold back her own tears, but not give you trouble if you let yours flow. She was the backbone of our family. Our strongest link... She told me of troubles in her lifetime with a smile on her face. "Well, I made it through it, didn't I?" Followed by a little giggle. I can hear her laugh & see her smile when I close my eyes. She was amazingly blunt; I loved that about her. I loved everything about her. "That was pretty dumb of him, now wasn't it?" (I'll let that story stay between me & granny.)

Her memory was like no other that I've ever come to know. She remembered things from her childhood, ages that I can't recall at the age of 25, let alone 87! Granny was an incredibly remarkable woman, and that is an understatement. I can't help but giggle when I think about the 45 minute conversation we once had about food. Not cooking it, but different things we both enjoy eating. Like dark chocolate, fried pork-chops, and chili. Not necessarily in that order. :)

I thank God for allowing us the time we've had with her... I'm grateful that I was able to introduce my daughter to her great-great grandmother... Granny fed Erin & burped her. "Granny, want me to burp her?" "What? No. I'll do it. I've got plenty of experience in that department." She told me with a smile on her face & a little chuckle. My goodness... I already miss her so much. I've got tons of pictures and yet, I wish I had taken more. As little as she's been the last few years, she still gave bear hugs. And held my hand so tight, every time I told her I loved her.

I could go on for hours... so I think I'll end this entry with this... I love you, granny. Thank you so much for being the sweet, strong, intelligent, wonderfully optimistic country woman I've always adored. I will miss you till we meet again. <3

Tuesday, November 30, 2010

'Distraction' Baking

I need to distract myself.... So I'll bake.

Peanut Butter Cookies with Crushed Peanut M&Ms
(Steve's request)

1/2 cup peanut butter
1/4 cup butter
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 cup sifted all purpose flour
1/2 tsp salt
1 tsp baking soda
Crushed Peanut M&Ms
(Optional, amount is however much you like.)

Cream peanut butter, butter, sugar, & brown sugar. Add egg. Sift together dry ingredients & blend with peanut butter mixture. Drop by rounded spoonfuls 2 inches apart on an ungreased cookie sheet (I line mine with parchment paper). Bake at 350 degrees for 8-10 minutes.
Thank you, Gramma Vicki, for the peanut butter cookie recipe (Minus the M&Ms). <3

Saturday, October 30, 2010

Cocoa Cola Cake!

This recipe for Cocoa Cola Cake tastes better than the one Cracker Barrel serves. Not kidding. I can't lie though, I didn't create this one, it's from my cookbook "Cake Mix Creations" by Taste of Home. Try it out, everyone who loves chocolate will LOVE this. Pecans can be replaced with chopped walnuts (I prefer walnuts in this cake.).


Cocoa Cola Cake
1 pkg white cake mix (18-1/4 oz)
1 cup regular coke
2 eggs
1/2 cup buttermilk
1/2 cup butter, melted
1/4 cup baking cocoa
1 tsp vanilla extract
1-1/2 cup mini marshmallows
Fudge frosting:
1/4 cup baking cocoa
1/2 cup butter, cubed
1/3 cup regular coke
4 cups confectioner's sugar
1 cup chopped pecans, toasted
In a large bowl, combine cake mix, cola, eggs, buttermilk, butter, cocoa, and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour into a greased 13x9x2 in. baking pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes.
Meanwhile, for frosting, in a small saucepan, combine cocoa & butter. Cook over low heat until butter is melted. Stir in coke until blended. Bring to a boil, stirring constantly. Remove from the heat; stir in confectioners' sugar until smooth. Fold in pecans. Spread over cake. Let stand for 20 minutes before cutting.
12-15 Servings.. depending on how big you like your slices. Great with a small scoop of vanilla ice-cream.

Enjoy!

Before I forget!

I made a few things this week, but thanks to the little one, I haven't posted a new blog. :)
And I didn't take any pictures. But trust, all 3 of these came out AWESOME.

Fresh Basil Mayo
1 cup of GOOD mayo (NOT Miracle Whip!)
3 leaves of fresh basil, finely chopped
1 clove of garlic, crushed
Little bit of lemon juice, about a tsp.
Cracked Black Pepper
Dash of salt

Mix all of these ingredients together & use on your favorite sandwich! Unless of course your favorite sandwich is a PB&J. Use common sense. LOL. Refrigerate in an airtight container.

Pumpkin Pancakes
Use the regular ingredients & directions for Bisquick pancakes but add:
1 can (15 oz) Pumpkin puree
2 tsp Pumpkin Pie Spice
1 heaping tbsp of cinnamon

Mix well & cook as you would regular pancakes! That simple. I sprinkled 'em with powdered sugar before serving. :)
They are extra dense, so they will take longer to cook than regular pancakes.

Crockpot Creamy Chicken Soup
2 cans Cream of Chicken soup
3 cups chicken broth
1 can evaporated milk
4 boneless skinless chicken breasts
Your favorite vegetables (I used 2 cans of veggies)
Cracked Pepper
Garlic Salt

Place all ingredients in crockpot, stir, then cover & turn on low for 6-8 hours. Serve with fresh bread or cornbread muffins. (I poured mine over elbow noodles to make it more filling, but this isn't necessary.)

Enjoy!!
Happy Halloween!!!


Wednesday, October 20, 2010

Easy Chicken & Dumplings

I made this dish in my crockpot last week and couldn't take a picture of it, because after my husband & I had eaten a giant bowl each, we discovered that the veggies I used for the soup had been recalled. Lovely. And it was so good, too! That figures, huh?

Anyhow, here it goes:
(Just don't buy Great Value mixed veggies.. lol)
3 boneless, skinless chicken breasts
3 cloves fresh garlic, crushed
Cracked black pepper, to taste
1 regular bag of mixed veggies (corn, green beans, carrots)
1 medium white onion, diced
2 cans Cream of Chicken soup
1 can chicken broth

Mix all of the ingredients together in your crockpot & cook on low for 8 hours or high for 5 hours. About 35-40 minutes before serving, mix up 2 & 3/4 cup bisquick with about 1 cup of water. You want the mix to look moist.
Drop by the spoonfuls on top of soup, then cover for 35-40 minutes.
I usually sprinkle black pepper & garlic salt on top of dumplings after I drop the spoonfuls in the crockpot.

Enjoy!!