Saturday, December 20, 2008

Creamy Chicken (Slow-Cooker Recipe)

This is one of my husband's favorite dishes.

3 boneless, skinless chicken breasts
1 pkg dry Italian Soup mix
1 can cream of mushroom soup
8-oz. cream cheese
Cooked rice

I mix the soup and soup mix together, then add the chicken breasts and cook on low for 8 hours.

I add the cream cheese within the last hour because if you add it too soon it separates.

I serve on brown rice because brown rice has a better flavor with this dish than white.

Monday, December 15, 2008

Creamy Red Potatoes (Slow-Cooker Recipe)

This is a yummy side dish!

2 lbs. small red potatoes, quartered, (I like them smaller so the flavor gets in them better.)
8-oz. pkg. cream cheese, softened
10 3/4-oz. can of cream of potato soup
1 envelope dry Ranch salad dressing mix

1. Place potatoes in slow cooker.

2. Beat together cream cheese, soup, and salad dressing mix. Stir into potatoes.

3. Cover. Cook on low 8 hours, or until potatoes are tender. (I am at 5,500 feet and I have to cook these a minimum of 10 hours, another reason for cutting the potatoes smaller.)

Sunday, December 14, 2008

Chocolate Kahlua Cake

I am not a big fan of chocolate, but this cake is the ultimate!

1 pkg. chocolate cake mix
1 pkg. chocolate instant pudding
6-oz. pkg. milk chocolate chips
4 eggs
3/4 cup of oil
1/2 cup chopped nuts (I omit this and it tastes great.)
2 cups sour cream
1/3 cup Kahlua

Combine cake mix, pudding, sour cream, eggs, oil, and Kahlua. Mix until blended. Stir in chocolate chips and nuts. Pour into greased and floured bundt pan. Bake at 350 degrees for 60 minutes or until a toothpick inserted in the thickest center of the cake comes out clean.

I should add that there was no recipe for how to frost this so I just buy Cream Cheese Frosting because I'm lazy and I LOVE cream cheese frosting. :)

Tuesday, December 2, 2008

Slow-Cooker Roast and Gravy

I have 2 slow-cookers, a small one and a large one. I usually double the first 3 ingredients and use the big one, it turns out better that way, although I prefer it shredded with more gravy, but that's up to you.

1 (10 3/4-oz.) can cream of mushroom with roasted garlic soup
1 (10 1/2-oz) can condensed beef broth
1 (1-oz) envelope dry onion-mushroom soup mix
1 (3 1/2-to 4-lb) eye of round roast, trimmed
2 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil

1. Stir together first 3 ingredients in a 5 1/2 quart slow cooker.

2. Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow-cooker.

3. Cover and cook on LOW 8 hours.

4. Remove roast from slow cooker, slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.