4 C. milk
1 C. heavy cream
1 can sweetened condensed milk
1 C. semi-sweet chocolate chips
1/4 C. unsweetened cocoa powder
1 tsp. vanilla
Combine all ingredients, except vanilla, in crockpot. Cook on low, stirring occasionally for 2 hours.
Turn off crockpot and stir in vanilla. Serve with whipped cream.
1 8 oz. cream cheese (at room temp.)
2/3 C. powdered sugar
1 C. Heavy whipping cream
1 tsp. vanilla extract
Mix all ingredients together until smooth. Serve with fresh fruit
Ingredients:
8 chicken tenders
salt
fresh ground black pepper
ground sage
cumin
steak seasoning
2 T olive oil
1 T butter
1/2 c. cream
1 - 4 oz. can green chilies
1/2 cube cream cheese (cut into small pieces)
2 + cups cooked rice (cooked in chicken broth
Directions:
Lay chicken tenders on wax paper and sprinkle each with the following, in order: salt, pepper, sage, cumin, and steak seasoning. Do this to each side.
Bring melt butter and olive oil together, then add the chicken. Sear 3 minutes on each side on low to med. heat.
Add cream and cook for 1 minute, then add the chilies and the cream cheese. Stir and let cook on low for 15 min.
Serve over the cooked rice.
Prep 20 min
Cook time 6 hrs
Serves 6
2 lb boneless, skinless chicken breasts, cubes
1 1/2 cups (13.5 oz can) coconut milk
1 yellow onion, quartered
1 green bell pepper, quartered
1 (6 oz) can tomato paste
1 Tablespoon curry powder
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cornstarch
1. Place the cubed chicken in slow cooker
2. Place all remaining ingredients , except cornstarch into a food processor and process until nearly entirely smooth.
3. Pour the processed mixture over the chicken in the slow cooker.
4. Set the cooker to low, cover and let cook 5 hours.
5. Whisk cornstarch into 2 tablespoons of water and stir into the cooking liquid. Re-cover and let cook 1 additional hour, or until meat is fork-tender. Serve with basmati or regular white rice.
* to cool off the spices you can serve with a dollop of plain yogurt or omit the cayenne.
Broccoli Potato Soup - Taste of Home, Slow Cooker Throughout the Year
Prep 25 min
Cook 4.5 hr
Makes: 8 cups (2 quarts)
1 lb (8-10) small red potatoes, cubed
1 large onion, chopped
1 large carrot, coarsely chopped
7 garlic cloves, minced
3 cups water
1 can (14.5 oz) condensed cream of broccoli soup, undiluted
1 teaspoon of each fresh or (1/3 t. each if dry) thyme, basil, and parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon pepper
2 cups (2-3 heads) chopped broccoli
1 cup (4 oz) shredded Havarti cheese
1. Place the potatoes, onion, carrot and garlic in slow cooker. Add the water, cream of broccoli soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.
2. Stir in the broccoli and Havarti cheese. Cover and cook for 30 minutes or until the broccoli is tender.
Mix together:
1 1/2 c. flour
1 1/2 c. cold water
2 tsp. baking powder
2 Tbl. Lawrys seasoning
When smooth add in:
2 eggs
1/2 cube melted butter
Mix all until smooth.
Coat fish
Fry in hot oil
1 lb. (about 2 1/2 C) uncooked penne
1 medium onion, chopped
1 lb. ground beef
1 T. olive oil
1 or 2 cloves garlic (minced)
1 jar pasta sauce
2+ C. shredded cheddar cheese
preheat oven to 400, grease a 9x13 baking dish
Boil penne for about 12 min. in salted water
While penne boils add oil, beef, salt and pepper to frying pan. Once it gets going, stir in garlic.
Drain penne and add pasta sauce, 1 C. cheese, and beef mixture. Mix and pour into baking dish. Cover the top with the rest of the cheese and bake for 10 minutes, uncovered. Turn oven to broil and broil for a minute or two extra to slightly brown the cheese. - Tricia
