Crockpot Italian Chicken in Cream Sauce

This is absolutely delicious, I served it with mashed potatoes and corn. However it would go great with any side dish.

Here is the official recipe:

6 skinless boneless chicken breasts
1/4C melted butter
1 .7oz pkg italian salad dressing mix
1 10 3/4oz cream of mushroom soup
1/2c dry white wine (or apple juice)
1/2 of 8oz tub chive onion cream cheese

Put chicken in crockery pot
Melt butter add italian dressing
Mix in rest
Pour over chicken
Cook low 4-5hrs


When I made it first I doubled the recipe, and I used chicken tenders instead of chicken breasts.
For the amount of meat I needed it was actually cheaper, and gave better portion sizes for children.

Now when I make this again (because I will make it again) I will leave out the apple juice (or white wine) so the sauce will be thicker, as it was a tad runny. I also used cream of celery soup, simply because I wanted to.
I also found that cooking it on low, the time needed to be longer for my crockpot and for the amount of food I had in there.

Hope you enjoy :0)

Tomato Soup Spice Cake

I always wanted to make a tomato soup cake. I was nervous, so I made it for a church fellowship meal. This way we could all share in my baking experement haha. I will say out of my 9x13 tray there were only four small peices left.

Ok  confession time I didn't make this from scratch. Yes I cheated I used a cake mix. Let me tell you this cake made me work. The oven ignition went out so I had to take the cake for a walk across the street and bake it in the church oven. I did also mix it all by hand. So can I call it semi-homemade? ;P

1pkg Spice Cake
1 can tomato soup (10.75oz, the small one)
1/2 c water
2 eggs

Preheat oven to 350F
Grease and lightly flour  a 9x13 dish (or two 8-inch or 9-inch round cake pans)
Mix eggs, water, soup, and cake mix
Pour into prepared pans
Bake 25 minutes or until done (my 9x13 took exactly 25mins)
Cool on wire racks 10 minutes
Remove from pans and cool completely (I left mine in pan)
Frost with cream cheese icing

Almost Lasagna

I love pasta, I love lasagna, I hate making lasagna. When I found this recipe I knew I just had to try it. It is exactly "almost lasagna", plus the addition of lots of veggies. Yum. This is also a fast recipe to put together. Literally I had all ingredients cooked, and ready to place in the oven in under 15mins.

1 pound elbow macaroni, cooked, (or other similarly shaped pasta-like small shells)
1 pound ground meat, cooked and drained if needed  (or beef, chicken, sausage or tofu crumbles)
1 jar pasta Sauce, (26 ounces)
 Parmesan cheese
2 eggs
1 pound ricotta cheese (cottage cheese works too)
2 cups mozzarella cheese, shredded
2 cups frozen veggies (optional)

Cook pasta according to directions
Cook meat, drain if needed
Mix eggs, and ricotta (cottage cheese) together
Add pasta sauce, meat and veggies to pasta
Mix in egg and cheese mixture to pasta
Add half of pasta mixture into a 9x13 pan
Top mixture with 1 cup mozzarella cheese, and parmesan cheese
Add remanding pasta, and top with remanding cheese
Bake in a 350 oven, 20mins with foil over dish, and for another 20mins with foil removed

Cheesy Bacon Cabbage

We all know that cheese and bacon can make anything (ok almost anything) taste better. So why not add this dynamic duo to some cooked up cabbage. I mean adding cabbage makes this a very healthy meal right ;P

6 slices bacon
1 head cabbage, cored and coarsely chopped
salt and pepper to taste
2 cups shredded Cheddar Cheese

Fry the bacon in a large skillet over medium heat until crisp.
Remove to paper towels to drain, then crumble and set aside.
Pour off bacon grease, reserving about 1tbsp in the pan.
Fry the cabbage in the bacon grease over medium heat until cabbage is tender, or to your desired degree of doneness.
Remove from heat, season with salt and pepper.
Top with shredded cheese and crumbled bacon.