Crockpot Cream Cheese Chicken

4 boneless, skinless chicken breast
8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 pkg. dry Italian or Ranch dressing (I used ranch)

Place liner in crockpot. Place cream cheese, soup, and dressing in bottom of crockpot. Cover. Cook on high for 30 minutes. Stir when soft. When completely mixed, add chicken. Cook on low for 6 hours. After 2 hours, cut chicken up (I used a wooden spoon) and continue cooking until done. Serve over rice, potatoes, or pasta.

Crockpot Chicken Pot Pie

4 boneless, skinless chicken breasts, cut in chunks
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of broccoli soup
15 oz. can of corn, drained
15 oz. can of sliced carrots, drained
15 oz. can green beans, drained
15 oz. can peas, drained
16 oz. chopped broccoli (I used frozen, it stands up better than fresh)
salt and pepper to taste
1 pkg. 8 ct biscuits*

Place liner in crockpot. Place chicken in bottom. Pour soups over chicken. Cover. Cook for 6 hours on low. Add drained vegetables and broccoli. Cook for 45 more minutes. Bake biscuits in oven as instructed when vegetables are added to crockpot. Split biscuit in half, cover bottom with vegetable mixture and cover with top half of biscuit.

*can also place cooked filling inside Pillsbury refrigerated crescent rolls and bake until brown for individual pot pies, if desired.

Eggnog Bread Pudding

3 c. Italian bread or 8 slices raisin bread, cubed (allow to dry out/get stale overnight)
3 c. eggnog (I used Borden's boxed eggnog~I bought it in December--it doesn't need refrigerating until after you open it)
1/2 c. sugar/splenda
1 t. cinnamon
1 T. vanilla
1 t. nutmeg
2 T. butter, melted
3/4 c. raisins (omit if using raisin bread)

Heat eggnog in microwave until slightly hot. Add remaining ingredients, except for stale bread. Mix well with spoon. Add cubed bread. Allow to set for 10 minutes. Pour in sprayed 9x13 pyrex dish. Bake at 350 degrees for 35 minutes. Serve warm with caramel sauce and/or vanilla ice cream. YUM!

Crockpot Cube Steak with Mushroom Gravy

beef cube steak (4-6 pack); I have also used pork cube steak
2 cans cream of mushroom soup
1 envelope onion soup mix
8 oz. can sliced mushrooms, drained (optional)
3/4 c. water
salt and pepper to taste

Place liner in crockpot. Place 2 pieces cube steak on bottom of crockpot. Cover with 1 can soup, 1/2 onion mix. and 1/2 mushrooms. Repeat layers. Add water and seasoning on top. Cook on low for 6 hours. Serve over mashed potatoes, pasta, or rice.

Crockpot Peach Crisp

8 fresh peaches, peeled and sliced. OR 4 cans sliced peaches, slightly mashed
1 1/2 t. cinnamon, divided
dash of nutmeg
1/4 c. sugar or splenda
1 stick butter, softened
3/4 c. old fashioned oats
3/4 c. flour
1/4 c. light brown sugar

Combine 1 t. cinnamon, dash nutmeg, and sugar/splenda. Toss with peaches. Place in the bottom of lined crockpot. Combine the rest of the ingredients and cut with two knives until ingredients crumble. Drop the crumbled mixture over top of peach mixture. Cook on high for 2 hours. Serve warm with ice cream.

Crockpot Lemon Pepper or Italian Chicken

2 t. lemon pepper seasoning or Italian seasoning
1/2 t. salt
1/4 t. pepper
2 lbs. boneless skinless chicken breasts
1/4 c. water
3 T. fresh lemon juice
3 cloves garlic, minced
1 T. chopped fresh parsley, optional

Place liner in crockpot. Place chicken in crockpot. Combine lemon pepper, salt, and pepper in a bowl and rub onto chicken. Combine water, lemon juice, and garlic. Pour over chicken. Cover. Cook on low 5-6 hours. Garnish with parsley, if desired. Serve over rice.

Crockpot Chicken and Dumplings

6 cups chicken broth
4 boneless, skinless chicken breasts, cut into chunks
1 medium onion, chopped
2 cloves garlic, minced
4 large carrots, peeled and sliced
1 c. frozen green beans (optional)
2 stalks celery, sliced
1/2 t. pepper
salt to taste
2 bay leaves
1/4 c. cornstarch

Dumplings:*
1 1/2 c. SR flour
2 T. oil
3/4 c. milk

Add all stew ingredients together in a lined crockpot. Cook on low for 5 hours. Combine cornstarch with 1/4 c. broth from crockpot. Stir to remove lumps. Add back to the crockpot. Stir to combine. After 5 hours, turn the crockpot up to high and be sure the broth is boiling slightly before adding the dumplings to the crockpot. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center.

Dumpling instructions: Combine flour with oil and cut into flour with a fork. Add milk and stir with a large spoon just until flour is moist.

Total cooking time is 6 hours.

Remove bay leaves before serving.

*May also use potato gnocchi instead for the dumplings. Add at the end of cook time.

 

Crockpot Lemon Poppy Seed Bread

2 c. SR flour
1/4 c. poppy seeds
1 c. sugar
3 eggs
1/2 c. oil
1/2 c. plain Greek yogurt or sour cream
1/4 c. milk
1 t. lemon zest

1/4 c. fresh lemon juice
1 t. vanilla

Icing: (optional)
2 c. powdered sugar
1/2 t. lemon zest
lemon juice or milk

Place liner in crockpot or spray with cooking spray. Combine flour and poppy seeds.Set aside. Whisk sugar, eggs, oil, yogurt/sour cream, milk, lemon zest, juice, and vanilla together until sugar dissolves. Combine sugar mixture with flour mixture. Stir until combined. Batter will be lumpy. Spoon batter into crockpot. Cover. Cook on high for 1 1/2-2 hours or until appears set. Turn crockpot off. Remove lid carefully so condensation does not drip onto bread (or I use a crockpot that's vented) Cover the top of the crockpot with paper  towels and place the lid back on. Cool for 10-15 minutes. Remove the crockpot insert from the hating element and allow to cool completely. Remove liner and place bread on plate, or scoop from sprayed crockpot. Prepare icing and drizzle over bread before serving.

*This is a very refreshing bread. Can be served as either a breakfast bread or as a dessert.

                                    Plain                                                              With Icing

Caramel Pie

1 can Eaglebrand milk
graham cracker crust
mini chocolate chips
pecans, chopped (optional)
Redi whip

Heat Eaglebrand milk in double boiler (out of can). Cover. Keep bottom pan of water boiling for 1-1 1/2 hours or until thick. Beat until smooth. Place in crust. Place in refrigerator until set. Top with redi-whip and sprinkle chocolate chips and nuts on top before cutting.

OR
Microwave eaglebrand milk, uncovered, in glass dish at 50% power for 4 minutes. Stir after 2 minutes. Cook uncovered at 30% power for 12-16 minutes, until thick. Stir every 2 minutes.. Place in crust and chill till set. Top with redi-whip, chips, and chopped pecans before serving. YUM!

Crockpot Chicken & Dressing

1 recipe cornbread (8x8), baked and crumbled
5 boneless, skinless chicken breasts, cooked and chopped
2 eggs, hard boiled, chopped
8 oz. Pepperidge Farm Herb stuffing mix (blue bag)
1 small onion, chopped
2 stalks celery, chopped ( I use drained, sliced water chestnuts instead)
1 can sliced mushrooms, drained
2 t. sage (or to taste)
2 t. poultry seasoning (or to taste)
salt & pepper, to taste
2, 10.5 oz cans cream of chicken soup
1 stick butter or margarine, melted
2+ c. chicken broth (depending on how moist you like your dressing)

In a large bowl, combine cornbread and herb stuffing mix. Add onion, celery, eggs, seasonings, broth, butter, and 1 can soup. Gently mix everything together. Place liner in crockpot. spread half of second can of soup on the bottom. Top with 1/3 dressing mix. Add layer of water chestnuts, and layer of mushrooms. Add layer of chicken. Repeat layers. End with the last of the dressing. Spread the remaining half of soup on top. Cover and cook on low for 4 hours.

Easy Bread Pudding with Raspberry Sauce

2 c. sugar
5 eggs, beaten
2 c. milk
2 t. vanilla
3 c. cubed Italian bread, allow to stale overnight*
1/2 c. light brown sugar
1/2 stick butter, softened
1 c. chopped pecans, optional

Cream Sauce:
1 can Eaglebrand Condensed milk
1/2 stick butter
2 t. vanilla

Raspberry Sauce:
1/2 c. water
1/2 c. sugar
2 c. fresh or frozen raspberries
*OR 1 can Solo Raspberry pastry filling (this is what I used)

Preheat oven to 350 degrees. Spray a 9x13 dish. Combine sugar, eggs, and milk in a bowl. Add vanilla. Pour over stale bread and allow to set for 10 minutes. In another bowl, combine brown sugar, 1/2 stick butter and pecans. Pour bread mixture into prepared dish. Sprinkle brown sugar mixture over top. Bake 35-45 minutes until set. Remove from oven. Melt 1/2 stick butter in saucepan. Add Eaglebrand milk and vanilla. Stir until smooth. Do not let scorch. Pour over warm bread pudding. Place Solo fruit filling in microwaveable container and heat til warmed. Place a dollop on each slice of bread pudding as you serve it. May be served with vanilla ice cream too, if desired. **If you don't use the Solo filling you will need to warm up the water, sugar, in a saucepan until sugar is dissolved. Add raspberries, Stir over medium-low heat until syrupy and strain out the seeds. This recipe has the Deanne seal of approval!

* the recipe had originally said to use 2-3 cups of bread or biscuits from a week's worth of baking~~Yeah right!

Chocolate and Butterscotch Filled Monkey Bread

18 frozen dinner rolls, thawed
3/4 c. chocolate chips
3/4 c. butterscotch chips
1/4 c. butter, melted
1/2 c. packed brown sugar
chocolate syrup, optional
caramel syrup, optional

Preheat oven to 350 degrees. Spray a bundt or angel food cake pan.Cut each roll in half Form into a 3" circle. Place 10-11 morsels inside roll and pinch shut. Repeat with all rolls. Dip in melted butter and roll in brown sugar. (I had a hard time getting the brown sugar to stick to the rolls, so I just sprinkled it on before baking). Arrange rolls in pan, seam side up. Let rise in warm place for 40 minutes, or until doubled its size. Bake for 30 minutes or until golden brown. Cool in pan on wire rack for 20 minutes. Invert onto serving platter. Drizzle syrups over top of each piece as its served, if desired. Serve warm with ice cream as a dessert or by itself as a brunch item.

Carrot Cake Cupcakes with Cream Cheese Icing

1 1/3 c. SR flour
1 t. cinnamon
1/2 c.oil
1 c. sugar
2 eggs
3/4 c. crushed pineapple, drained
4 c. grated carrots
2/3 c. raisins
2 egg whites

Cream Cheese Icing:

3 c. cream cheese, softened
4 t. vanilla
1 1/2 c. powdered sugar, sifted

Preheat oven to 450 degrees. Place muffin papers in tins. Place the flour and cinnamon in a large bowl and combine. Beat oil, sugar and eggs together until smooth. Add to flour mixture. Blend well. Stir in pineapple, carrots, and raisins. Beat the egg whites til peaks appear and fold into batter. Place 1/3 batter in each muffin paper. Bake 10 minutes. Lower oven temp to 350 degrees and continue baking for 10-15 more minutes, until toothpick comes out clean. Cool to room temperature. Beat cream cheese and vanilla until smooth. Fold in powdered sugar. Top each cupcake with icing. This is my favorite kind of cake! YUM!

Chicken Cordon Bleu with Cream Sauce

3 boneless, skinless chicken breasts, cut in half (like you are butterflying), or use chicken tenders
12 slices Deli honey ham
1 c. Panko bread crumbs
2 T. butter, melted
6 slices Swiss cheese

Cream Sauce (optional)
3 T. butter
3 T. flour
1 c. milk
1/2 c. chicken broth
1/2 T. Dijon mustard
3/4 t. Worcestershire sauce
1/2 c. freshly grated Parmesan cheese
parsley, for garnish
salt & pepper, to taste

Spray 9x13 dish. Preheat oven to 350 degrees. Combine panko crumbs with melted butter. Set aside. Lay all the chicken pieces in a single layer on bottom of dish. Top each piece with 2 slices of ham and 1 slice of cheese. (You may have to cut them in half for the tenders.) Sprinkle crumbs on top.  Bake for 30-35 minutes until golden brown and chicken is cooked through. While the chicken is baking, melt 3 T. butter in saucepan over medium heat, Whisk in the flour to form a roux, cooking for 1-2 minutes. Slowly pour the milk and chicken broth in while whisking constantly. Make sure there aren't any clumps. Whisk for 5-7 minutes until sauce begins to thicken. Remove from heat and stir in other ingredients, except parsley, until cheese is melted. Keep warm. Remove chicken to plate from oven and cover with sauce. Sprinkle with parsley if desired.

Hawaiian Millionaire Pies

2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 16 oz. Container of Cool Whip
1 20 oz Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained)
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice

Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.