Thursday, June 18, 2009

Crock Pot Chicken Cordon Bleu

This recipe comes from Kayla. It is very similar to the one I posted a few weeks ago. This has more liquid so it might help the problem I had with the chicken drying out. Next time I'll do it this way and then decide which I like. Either way - I know each recipe is delicious!

4 chicken breasts
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 (8 oz) package herbed dry bread stuffing mix
¼ cup melted butter

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4 to 6 hours, or 2 to 3 hours on high.

Mexican Chicken Soup

This is a recipe that my friend Jessica sent me. I don't know if that is what it is called - she just gave me the recipe.

3 chicken breasts
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 tall jar salsa, whatever you like

cook all that until chicken is done

once you've turned off heat and cut or shredded chicken, stir in a brick of cream cheese until smooth.
She said it is good served at a filling for burritos, over rice, or raman. She said sometimes she shreds the chicken and sometimes she just cubes it. It really doesn't matter. All that matters is that she says it is really good!

Crock Pot Chicken Stroganoff

Another recipe from Kayla

4 chicken breasts, diced
1/8 cup butter
1 (.7 oz) package dry Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup

Put chicken, butter, and dressing mix in slow cooker. Mix together and cook on low for 5 to 6 hours. Add cream cheese and soup. Mix together and cook on high for another ½ hour until warm. Serve over egg noodles.

Crock Pot Chicken Tortilla Soup

This comes also from Kayla

1 pound shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon pepper
1 (10 oz) can corn, drained
1 tablespoon chopped cilantro
1 bag tortilla chips

Place chicken, tomatoes, enchilada sauce, green chiles, and garlic into a crock pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, and pepper. Stir in corn and cilantro. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve with tortilla chips. Add shredded cheese and avocados if desired.

Crock Pot Down Home Pork Chops and Gravy

Another recipe from Kayla

½ cup flour
1½ teaspoons dry mustard
½ teaspoon salt
½ teaspoon garlic powder
6 pork chops
1 (10¾ oz) can condensed chicken broth
2 tablespoons vegetable oil

Combine first four ingredients in a shallow dish. Dredge chops in flour mixture and set aside. Combine what is left of the mixture with the chicken broth and pour into the crock pot. Pour oil into a large skillet and cook the chops in hot oil until browned on both sides. Place chops in crock pot and cook covered on high for about 2 to 5 hours until tender. Serve over mashed potatoes.

Crock Pot Sweet and Sour Kielbasa

Another recipe from Kayla. It sounds so good - can't wait to try it!

6 tablespoons butter
2 diced onions
1 cup packed brown sugar
1-¼ cup ketchup
3 tablespoons cider vinegar
1½ teaspoons spicy brown mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
1 pound kielbasa sausage, cut into 1 inch pieces

Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, and pepper sauce. Simmer, stirring occasionally, for 20 minutes. Place sausage in a slow cooker with the sauce and onions. Cook on low for 4 to 5 hours. The longer it simmers the better!

Crock Pot Enchiladas

Another recipe from Kayla

1 pound ground beef
10 (6 inch) corn tortillas, quartered
1 (1 oz) package taco seasoning mix
1-¼ cups water
1 (12 oz) jar chunky salsa
1 can cream of mushroom soup
1 can cream of chicken soup
4 cups shredded Mexican cheese blend
1 small can sliced olives

Cook the ground beef in a skillet over medium-high heat until evenly browned. Drain excess fat. Add taco seasoning and water; simmer for 15 minutes over low heat. In a medium bowl, stir together the salsa, cream of mushroom soup, cream of chicken soup, and half of the olives. Mix in most of the cheese, reserving ¾ cup for later.

Place a layer of tortillas covering the bottom of a crock pot. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture on top. Repeat the layers until you run out of the soup mixture, ending with a layer of tortillas on top. Top with remaining cheese and olives. Cover and cook on high for 2 hours.

Crock Pot Taco Soup

This recipe comes from my cousin's wife Kayla. I can't wait to try it!

1 can garbanzo beans
1 can red kidney beans
1 can great northern beans
1 can cannelloni beans
1 can black beans
1 can pinto beans
1 large can diced tomatoes
1 can tomato sauce
1 medium onion, diced
1 small can green chilies
1 small can sliced olives
1 package taco seasoning
Enough water to cover all ingredients

Place all ingredients into crock pot – DO NOT DRAIN CANS. Add taco seasoning a bit at a time until desired flavor is reached. (A whole package may be a bit too much.) Cook all day on low. Serve with tortilla chips, cheese, and sour cream.

Classic Peanut Butter Cookies

These are some of the best Pb cookies I have tasted. They are super soft and super yummy! My friend's husband found the recipe on

1 c. unsalted butter
1 c. crunchy peanut butter
1 c. white sugar
1 c. packed brown sugar
2 eggs
2 1/2 c. flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
*my friends husband added another 1/2 c. flour, 1/2 c. PB and 1 tsp vanilla which he saw on the website that somebody had done that and they were better*

Cream together butter, peanut butter, and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 8 minutes or until cookies begin to brown. Do not over-bake.