Simple Creamy Italian Chicken Pasta
serves 10
1 1/2 lbs boneless, skinless, chicken breasts
2 cans cream of chicken soup
1/2 cup milk
1 8 oz cream cheese, cut into 2 inch pieces
1 pkg of italian dressing mix
1 lb egg noodle patsa
salt and pepper
Salt and pepper the chicken breasts, then place them in a slow cooker. Put the cream cheese, cans of cream of chicken, milk and italian seasoning over the chicken. Mix together.
Cover and cook on low for 6 hours or high for 3 hours in a slow cooker. Shred chicken. Chicken should shred by using a fork and pressing the chicken against sides of the crockpot.
Cook pasta according to package. Serve chicken mixture over pasta.
*This goes with any type of pasta.
*You can also serve over rice.
Herb Crusted Pork Tenderlion
serves 6 to 8
4 to 5 lbs Pork Tenderlion
2 3/4 tsp of kosher salt
2 TBL olive oil
5 garlic cloves, minced
1 tsp dried Rosemary or 2 tsp fresh Rosemary
1 tsp dried Thyme or 2 tsp fresh Thyme
1 tsp dried Basil or 2 tsp fresh Basil
1 tsp ground peppper
Preheat oven to 475.
Place pork tenderlion in a 9x13 baking dish.
Combine remaining ingredients in a small bowl. Mix well. With fingers rub the mixture onto the pork tenderlion, completely cover the pork. Place the tenderion fat side up in baking dish.
Roast pork for 30 minutes at 475. Lower oven temperature to 425, continue to cook until internal temperature of pork reaches 155. Check after 15 minutes. When pork reaches 155 remove from oven and let it sit for 20 minutes before slicing. It will continue to cook will it rests.
*After we slice the pork, we take the slices and dip them in the au jus in the bottom of the pan before we put them on our plates.
*This is one of my husbands favorites.
*I serve it with mashed potatoes or rice and we put some of the au jus over them.
St. Patrick's Day Whoopie Cakes
makes 12 whoopie cakes
Cake
1 white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
green food coloring
Filling
1 cup butter, softened
2 cups powder sugar
1 7 oz jar marshmallow fluff
2 tsp of vanilla
Preheat oven to 350 F.
Place mix, water, oil and eggs in a bowl. Mix until well blended. Add food coloring to desired green color.
Spray a whoopie cake pan with cooking spray. Pour about a 1/4 cup of batter in each whoopie cup. The cup should be half full.
Bake for 6 to 8 minutes or until when touched with finger it leaves no mark or indentation. Cool 2 minutes then place cakes on cooling rack.
In a mixing bowl cream butter and sugar together with electric mixer for 3 minutes on high. Add vanilla and marshmallow fluff. Mix until well blended. Add green food coloring until desired color of green.
When cakes are cooled place a heaping TBL of filling to the middle flat part of cake. Place another cake on top, flat side touching the frosting. Lightly press sides together. If desired roll edges in sprinkles. The sprinkles will stick to the frosting.
Banana Chocolate Chip Muffins
makes 12 muffins or one loaf or 4 mini loaves
1/3 cup butter, softened
2/3 cup sugar
2 eggs
2 TBL milk
1 3/4 cup flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 cup mashed bananas
3/4 cup mini chocolate chips
sugar to sprinkle over top
Preheat oven to 350 F. Spray muffin tins or loaf pan.
Beat butter and sugar in large bowl on meduim speed of mixer until creamy. Add eggs, one at a time, beating well after each addition. Add milk: beat until well blended.
Stir together flour, baking powder, salt, and baking soda. Add flour mixture; mix well.
Fold in bananas. Gently fold in the chocolate chips.
Fill muffin tins with batter about 1/2 way to top. Sprinkle evenly with sugar.
Bake muffins for 12- 15 minutes or until golden brown. Cool 5 minutes, then place on cooling rack. Bake the loaf of bread for 45-50 minutes or until golden brown. Bake mini loaves for 25-30 minutes or until golden brown. Let the loaf or loaves cool in pan for 10 minutes before you remove to cooling rack.
*Sprinkling with sugar makes the banana bread look yummy and adds a nice top layer of texture.
*I also like to make mini loaves of bread. I make a double batch. We eat one batch and I freeze about 3 to 4 mini loaves. When company comes over or I have a PTA meeting I pull the bread out in the morning and in 2 hours it is ready to serve.
*I like to have a bunch in freezer in case a neighbor or friend is feeling down. I can pull on out and bring it over. It seems to put a smile on their face.
*To freeze the mini loaves, cool completely, then wrap in foil and place them in a freezer ziploc bag.
