Wednesday, June 15, 2011

Easy Cheesy Potatoes

Crockpot recipe

Prep: 15 minutes
Cook: 5-6 hours (low)
Makes: 12 servings

28 oz package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
10.75 oz can condensed cream of chicken with herbs soup
1 c finely shredded smoked Gouda cheese (4 oz)
1 c finely shredded provolone cheese (4 oz)
8 oz package cream cheese, cut into cubes
3/4 c milk
1/4 c sliced leek or thinly sliced green onions
½ tsp ground black pepper
4 slices bacon, crisp-cooked and crumbled

In 4 quart slow cooker, combine thawed potatoes, soup, smoked Gouda cheese, provolone cheese, cream cheese, milk, leek, and pepper.

Cover and cook on low-heat setting for 5-6 hours. To serve, sprinkle with bacon.

Yum, even without the bacon!

Tuesday, June 14, 2011

Triple Chocolate Cake

1 pkg. deep chocolate cake mix
1 sm. (3 oz.) pkg instant chocolate pudding mix
1/2 c. oil
1/2 c. strong coffee, cooled
8 oz. sour cream
4 eggs
1 (12 oz.) pkg. semi-sweet chocolate chips (1-1/2 c.)
powdered sugar

Preheat oven to 350 degrees. Spray a Bundt pan with Pam. Mix all ingredients except chips and powdered sugar for 5 min. with mixer. Add chips last and stir thoroughly. Pour into pan and bake for 65 min. After cake cools and is turned onto plate, sprinkle with powdered sugar and serve.

Thursday, June 9, 2011

Chicken with Creamy Chive Sauce

Prep: 15 minutes
Cook: 4-5 hours (low)
Makes: 6 servings

6 skinless, boneless chicken breast halves (about 1 ½ pounds total)
1/4 c butter
7 oz package Italian salad dressing mix
10.75 oz can condensed golden mushroom soup
½ c dry white wine
½ of an 8 oz tub cream cheese with chives and onion
Snipped fresh chives (optional)

Place chicken in 4 quart slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Add mushroom soup, wine, and cream cheese, stirring until combined. Pour over the chicken.

Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce over pasta or rice, sprinkled with fresh snipped chives.

~~I made this for the first time last night to rave reviews from all the kids. I didn't have the fancy tub of cream cheese with chives, so I had to improvise and use dried chives and plain cream cheese, since that was all I had. I doubled the recipe for the troops, so had to use a combination of bone-in and boneless chicken. Work with what you have, but definintely use the golden mushroom soup!

Easy peasy, and great over brown rice.