Easy Crockpot Chicken and Stuffing

An easy recipe for crockpot chicken and stuffing.

Ingredients:

• 1 package herb-seasoned stuffing mix, prepared
• 4 to 6 boneless chicken breast halves or boneless thighs, without skin
• 1 can cream of chicken soup
• 1 can (3 to 4 ounces or more) sliced mushrooms, drained (I don't eat mushrooms so I skipped this)
  

Preparation:

Prepare packaged stuffing mix with butter and liquid as directed on package. Layer stuffing in the bottom of greased slow cooker. Place the chicken pieces on top. Chicken can overlap some, but try to arrange with as little overlap as possible. If there is room, you could use more chicken. On top of the chicken, pour 1 can of cream of chicken soup, or you could use cream of mushroom, or cream of celery, whatever you like. Just don't add the liquid the soup can says to use. Add the mushrooms. Be sure to stir the mushrooms around a little so they are coated with the soup.
Cover and cook on low for 6 to 8 hours.

found at: http://southernfood.about.com/od/crockpotchicken/r/bl82c3.htm

Zucchini Bread

Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3 eggs
• 1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup applesauce)
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini shredded w/skin on, don’t drain excess moisture)
• 1 cup chopped walnuts or pecans

Preheat the oven to 325 degrees. Spray two 8×4 inch loaf pans with cooking spray.

Whisk together flour, salt, baking soda, baking powder, cinnamon and ginger in a large bowl.

Beat the oil and sugars together on medium speed until combined, add in the eggs and vanilla and mix well. Add the flour mixture and mix until just combined. Fold in the zucchini and nuts. Pour the batter into loaf pans.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and let cool completely.

This bread freezes very well, just make sure it is tightly wrapped.

found at: http://madebymel.wordpress.com/

Warm Italiano Spread

Prep Time:

5 min

Total Time:

15 min

Makes:

Makes 12 servings, 2 Tbsp. spread and 6 cra...

What You Need!

1 pkg. (8 oz.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese

1/4 cup pesto

1 plum tomato, chopped

1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend

TRISCUIT Cracked Pepper & Olive Oil Crackers

Make It!

HEAT grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers.

How to Prepare in Your Oven

Prepare this recipe year-round, by baking in a 375ºF-oven 12 to 14 min. or until shredded cheese is melted and Neufchatel cheese is softened, but still holding its shape.

from kraftfoods.com

Crock Pot Pasta Fagioli

--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)

The Directions.

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of parmesan cheese if you have it.

from: http://crockpot365.blogspot.com/

Cheddar & Vegetable Pasta Bake

Preparation Time: 25 minutes
Baking Time: 17 minutes

Ingredients:

• 3 cups (8 oz.) bow tie, rigatoni, or penne pasta (3 cups uncooked)
• 2 Tb. butter or margarine (I used Country Crock with Calcium)
• 2 cloves garlic, minced
• 1 Tb. flour
• 1 can (12 oz.) evaporated fat-free skim milk
• 2 cups (8 oz.) shredded Kraft 2% Sharp Cheddar or Sargento Reduced-Fat Mild Cheddar
• 1 pkg. (16 oz.) frozen mixed vegetables (cauliflower, red bell peppers, broccoli, carrots), thawed
• 3/4 tsp. salt
• 1/2 tsp. hot pepper sauce or 1/8 tsp. cayenne pepper (optional)
  

Directions:

1. Cook pasta as directed; drain and set aside.

2. Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly so milk does not burn!! Remove from heat and stir in 1 cup cheese until melted.

3. Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. (I did not grease my casserole dish and it was fine.) Cover with foil; bake in preheated 375°F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Yields: 6 servings

Nutritional Info: (per serving) 303 calories, 10 g. fat, 2.6 g. fiber

Original Source: Sargento.com

Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

DIRECTIONS

1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.

2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

from: http://www.momswhothink.com

Wholly Guacamole Gridiron Game Time Dip

Wholly Guacamole Gridiron Game Time Dip

Ingredients
- 1 Tbsp butter
- ½ cup red bell pepper
- ½ cup onion, chopped
- 2, 15 oz cans black beans, rinsed / drained
- 2 tsp fresh chopped jalapeno peppers
- ½ tsp ground cumin
- 1 cup salsa
- 2 cups cheddar cheese, shredded (I didn't use a full 2 cups)
- 14 oz Wholly Guacamole (I used homemade Guacamole)
- ½ cup sour cream
- 1 bag tortilla chips

My addition: - 2 pretzel rods broken in half (I used these for the goal posts)

Instructions:
1. Melt butter in skillet; add peppers and onion. Cook over medium heat until onion is softened. (4 minutes). Stir in beans, jalapenos and cumin. Cook until heated.

2. Transfer 1 cup of bean mixture to a food processor, process until smooth. Return blended mixture to remaining mixture and stir to combine. Spread onto an 11×8 baking dish

. Cover and refrigerate at least 2 hours.

3. Just before serving, layer over the bean mixture: salsa, cheese and top with Wholly Guacamole.

4. Spoon sour cream into resealable plastic bag. Snip off small corner and pipe sour cream lines over the guacamole to resemble yard markers on a football field.

(this can also be made without the football field design for the offseason football times)

from: http://www.sheknowsparties.com