Saturday, April 19, 2008

CrockPot Mushroom Chicken

I love my slow cooker. I always seem to be on the hunt for new recipes to try. I found this one recently and it's so easy. Just dump it all in and head off on your day.

I used precooked bacon and let it cook with the chicken all day. It really gave it a great flavor. I served the chicken and sauce over rice.

Crockpot Mushroom Chicken

4 boneless, skinless chicken breast halves  (no need to cook them first, toss them in frozen or thawed)
1 can cream of mushroom soup
1 cup sour cream
4 bacon strips, cooked and crumbled (*I use pre-cooked bacon)

Place chicken in slow cooker. Combine soup and sour cream; pour over chicken. Cover and cook on low for 6-8 hours. Sprinkle with bacon.

Wednesday, April 16, 2008

Beef Taco Skillet

This extremely easy recipe was in a packet that came in the mail this past week. As usual, I didn't follow the recipe exactly as it was written. I added a few more things.

I couldn't believe how quick and easy this was. I told hubby that I was going to start dinner and 15 minutes later, I told him it was ready. He thought I was calling him to come help me!

Beef Taco Skillet

1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6 inch), cut into 1 inch pieces
1/2 cup shredded cheddar cheese

Cook beef in skillet until browned; pour off fat.
Stir in soup, salsa, water, & tortillas. Heat to a boil. Reduce heat and simmer for 5 minutes. Top with cheese.

Here's what I changed:
  • added taco seasoning to ground beef
  • added sour cream
  • added black olives
Yep, doesn't get any easier than that!
Next time, I'll add corn & use tortilla chips instead of flour tortillas.

Sunday, April 6, 2008

Ice Cream Sandwich Dessert

This dessert is so easy to make and perfect for warm weather!

Ice Cream Sandwich Dessert

19 Ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11 3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts

Arrange one layer of sandwiches in bottom of 9 x 13 pan. Spread with half of whipped topping. Spoon fudge by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining sandwiches, whipped topping, and peanuts (pan will be very full). Cover and freeze. Remove from the freezer 20 minutes before servings. Cut into squares.