CROCK POT CHICKEN AND STUFFING

Ingredients:
1/2cup Flour
3/4teaspoon Black Pepper
1/2tablespoon Garlic Powder
4 to 6 Boneless Skinless Chicken Breast Halves
1/4cup Butter
2 cans (10 3/4ounces each) Condensed Cream of Mushroon Soup, Undiluted
1/2cup Water
1 Package (12 ounces) Seasoned Stuffing Mix

Directions:
1. Combine flour, pepper, garlic in large zip lock bag add chicken and seal bag. Toss to coat chicken  in flour  mixture. Heat butter in large skillet over medium-low heat. Brown both sides of chicken in butter. Place chicken in slow cooker.

2. Mix together soup and water in a bowl: pour over soup mix over top of chicken. Floow package directions for stuffing, decreasing liquid by half. Add stuffing to slow cooker over chicken. Cover and cook on HIGH 3 to 4 hours.

Forgot to take a pic, thank you food.com for the picture. haha

BACON CHEESEBURGER DIP

What's better then eating a Bacon Cheeseburger? Having Bacon Cheeseburger Dip of course!

Ingredients:

8 slices bacon
1/2lb Lean (at least 85%) ground beef     
1 Package (8 oz) cream cheese, cubed                           
1 Package (8 oz) shredded American-Cheddar cheese blend (2 cups)
1 Can (10 oz) diced tomatoes with green chiles, undrained
2 Tablespoons chopped fresh parsley
2 Medium red bell peppers, cut into bite-size strips
1 Package (5.25 oz) mini bagel chips

Directions:

1. In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels. Crumble bacon; reserve 2 tablespoons bacon for garnish.

2. In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon until well mixed and cheese starts to melt.

3. Pour mixture into 1- to 1 1/2-quart slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until hot and bubbly.

4. Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve with bell pepper strips and bagel chips.

MINI TACO CUPS

Great little appetizers for football or parties.

Ingredients:

24 wonton wrappers

1 lb.  lean ground beef

1 Package Dry Taco Seasoning Mix

2 tablespoons Picante Sauce

1/2 cup Chunky Salsa

1 cup shredded Mexican blend cheese

 

Directions:

1. Preheat oven to 425 degrees F.
2. Press wonton wrappers into mini-muffin cups.
3. Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce.
4. Spoon beef mixture into wonton cups. Top with salsa and cheese.
5. Bake about 8 minutes or until wontons are golden brown.
6. Serve immediately with additional salsa. Garnish with sour cream and sliced ripe olives if desired. Makes 24 appetizers.

 

PHILLY CHEESESTEAK MAC N CHEESE

If you love Philly Cheesesteak and Mac n Cheese you should love this one. Serves 4-6

INGREDIENTS:
1/2 LB elbow macaroni or 1/2 lb campanelle pasta
1 Tablespoon extra virgin olive oil
1 Yellow onion, chopped
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/4 Cup beef broth
1/2 LB sliced deli roast beef, roughly chopped
1 Tablespoon flour
1 Tablespoon butter
1 Cup milk
1 1/4 Cup Shredded provolone cheese, divided
1/3 Cup panko bread crumbs
fresh parsley

DIRECTIONS:

1. Cook noodles to directions on package
2. Heat olive oil in large skillet
3. Cook onions with salt and pepper for 6-8 minutes
4. Add beef broth and roast beef
5. When noodles are done, drain and add to onions
6. Cook for 5-7 minutes
7. In medium saucepan, heat butter and add flour to thicken
8. Add milk, bring to a boil
9. Add cheese, mix well
10. Once melted, pour over noodles, beef, and onions
11. Add parsley and mix together
12. Pour into baking pan
13. Sprinkle with 1/4 cup shredded provolone and 1/3 cup panko bread crumbs
14. Cover with aluminum foil and bake at 350 for 10 minutes
15. Enjoy!!!

SLOW COOKER BUFFALO CHICKEN SANDWICH

INGREDIENTS:

4 Boneless, skinless chicken breast halves
1 (17.5oz.) bottle buffalo wing sauce, divided
1 pack dry ranch dressing mix
2 tablespoons butter
6 hoagie rolls

DIRECTIONS:

1. Place chicken breast halves in slow cooker, and pour in 3/4 of the wing sauce and ranch mix. Toss to mix. Cover, and cook on low for 6 to 7 hours.

2. Once chicken is cooked, add butter, and shred the meat finely with 2 forks. Pile meat onto hoagie rolls, and splash with remaining buffalo wing sauce to serve. (A little Ranch dressing can be add on hoagies if you wish)

SLOW COOKER CHICKEN W/ MUSHROOM WINE SAUCE

INGREDIENTS:
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 small onion minced
1 teaspoon parsley
1/4 cup white wine
3 cloves garlic minced
1/4 cup milk
1 (4 ounce) can sliced mushrooms drained
salt and pepper to taste
2 boneless, skinless chicken breast halves
DIRECTIONS:
1. In slow cooker mix together the soup, onion, parsley, wine, garlic, milk, and mushroom pieces. Season with salt and pepper. Place chicken in slow cooker and cover with soup mix.
2. Cook on low setting for 5-6 hours or on high for 3-4 hours.

Serve over pasta or rice! ENJOY!!!

Crawfish & Shrimp Boil

2lbs Crawfish
2lbs Shrimp
4 Ears of Corn
2lbs Red Potatoes
2 Lemons
Zatarans shrimp boil seasoning

Once seasoning is boiling add in potatoes and corn cook for about 10-15 minutes, add crawfish cook for about 5 mins (till crawfish shells are bright red), add shrimp cook till done. Drain and dump on table covered with paper. Great with some fresh Cheddar Bay Biscuits.