Chocolate Marshmallow Cookies

Another delicious Peaden family Christmas Tradition.

Chocolate Marshmallow Cookies
Source: Sue Peaden

Ingredients:
1 cup shortening
2 cup sugar
2 eggs
1 cup milk
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
2/3 cup cocoa
3 cup (about) flour
Large marshmallows

Chocolate Buttercream Frosting:
1/2 cup butter (softened)
1 1/2 - 2 lbs of powdered sugar
1/2 milk
1 tsp vanilla
5-6 Tbs of cocoa powder (until frosting is about the same color as the batter)
dash of salt

Directions:
Cream shortening and sugar. Add eggs, beat to incorporate. Add baking powder, salt, vanilla. Add flour, cocoa, and milk alternately until all ingredients have been added. Create a test cookie by following the directions for completing the cookies below. Check texture of test cookie. If the edges are crispy and crunchy, the batter needs just a little bit more flour. If needed, sprinkle just a small amount of flour and mix into batter.  Drop by teaspoonful onto cookie sheet, about one inch round. Bake at 375 for 10 minutes, then check for doneness. Just before they are done, add half of a marshmallow to the top of each cookie. Bake for another minute until the marshmallow puffs up. Remove from oven and place on cool countertop or table.

While cookies are cooling, make up your frosting. Cream softened butter and 1 lb of powdered sugar, adding milk a little bit at a time. Add salt, vanilla, and half of cocoa. You want to keep adding milk, sugar, and cocoa and until you get to a smooth yet firm consistency that is about the the same color as the cookie batter.

After cookies have cooled, frost with Chocolate Buttercream frosting. Let frosting set up, then place in tins to freeze. (Optional: Before the frosting sets up, you can dip the tops of the cookies into chopped pecans.)

Richersweet Dough

David's mom is incredible in the kitchen. One of David's family Christmas traditions is a delicious treat called Christmas Roll. His mom makes several of them each holiday season and everyone looks forward to Christmas Eve and New Years Eve so they can enjoy some Christmas Roll. Sue also makes incredible dinner rolls that she serves with yummy meals (or just sets on the counter for people to snack on). Seriously they are so delicious, they are fought over and devoured like cookies. Fortunately, Sue agreed to teach me how to make them, and helped me write out the recipe below.

Richersweet Dough
(For rolls, cinnamons rolls, doughnuts, Christmas Roll...)
Source: Sue Peaden; Bates Book of Cookery, Blanch McAllister

Ingredients:
1 cup milk
1/2 cup sugar
1 tsp salt
2 Tbs yeast
2 eggs
1/2 cup shortening
4 1/2 - 5 cups flour

Directions:
Dissolve yeast in 1/2 cup warm water until frothy and doubled in size. While waiting for yeast; scald milk (microwave for 2 minutes - to a boil). Mix shortening, sugar, salt, and scalded milk until shortening starts to melt. Start by putting in a little flour (1 cup-ish) and eggs. (This cools down the milk mixture because if you add the yeast to the hot milk mixture while the milk is too hot the yeast will die.) Add yeast to the bowl. Stir with spoon, flour a little bit at a time. When the mixture gets too hard to stir, use your hands to knead in the rest of the flour. You want the dough to be soft, but not sticky. (The least amount of flour to make it not sticky is best.)

Pull the dough out onto the counter and knead until elastic. Rinse mixing bowl, then grease with shortening. Place dough into bowl, pat with shortening, then cover with wax paper and a dish towel. Let rise until double in bulk. (45 minutes to 1 hour in a warm place.)

Roll into desired shape (see below) and let rise again for about 1 hour then bake at 350 until golden brown.

Dinner Rolls: Use a rolling pin to roll out dough onto a lightly floured countertop. (Dough should be about 1/4 inch thick.) Using a small round cutter, cut out small circles around the dough - keeping each circle as close as possible to the next to minimize wasted dough. Remove excess dough and set aside. Butter each circle with softened butter, then use the back of the butter knife to place a firm indent across the center of the circle. Fold each circle along indent and then place closely together on a baking sheet. Let rise for 1 hour. Bake at 350 for 12-15 minute or until golden brown. (To cool, flip rolls upside down on a clean counter or table. After the bottoms are cool, flip right side up to finish cooling. After rolls are completely cool, you may place them into a gallon ziplock single layer to freeze them. Then just set on the counter to thaw. Place in the oven right before serving for a warm delicious roll.)

Christmas Roll: Use a rolling pin to roll dough into a rectangle. (Dough should be between 1/4 - 3/8th of an inch.) Spread softened butter and sprinkle cinnamon sugar generously over the dough rectangle. Roll up like you are making a cinnamon roll, but before cutting - pinch the ends together to make a circle on the baking sheet. Every inch and a half, slice 2/3 of the way through the dough circle - leaving the centers connected together. Let rise for 1 hour. Bake at 350 for 18-20 minutes or until golden brown.

Doughnuts: Use a rolling pin to roll out and then cut according to desired shape. Let rise for 1 hour then deep fry until golden brown. (For doughnut balls, top of spice glass-type jar works well for cutter.


*As I was typing this recipe up, I was referencing and old cookbook that was typed up on a typewriter. The recipe is signed at the bottom by Blanche McAllister (David's grandma). I was also asking clarifying questions to Sue (David's mom) as I went - making sure that I included all of the tips and tricks. As I think about how many generations of women have used this recipe to make delicious rolls and Christmas treats, I am overcome with gratitude for their love, sacrifice, and hard work. I hope to be included in that line of strong, loving women someday.

David's Chicken

This is one of the meals that David makes for us, and I love it. (Not only that David is the one doing the cooking, but that it is so darn delicious.) The recipe came from the back of a Betty Crocker Scalloped Potatoes box, and was called "Herb-seasoned Chicken Breast" - but we call it David's Chicken. Yum!

David's Chicken
Ingredients:
4 boneless chicken breasts
2 Tbs olive oil or melted butter
3/4 tsp seasoned salt
1/2 tsp dried thyme

Directions:
Place chicken in baking dish. Brush with oil or butter. Mix seasonings together then sprinkle over chicken. Bake chicken about 30 minutes at 425.

About 10 minutes before dinner, cook frozen broccoli florets as tirected. Toss with 1/2 tsp lemon-pepper seasoning. Serve dinner with mashed/scalloped potatoes and broccoli.

Meatballs and Gravy

I've been looking for a meatball recipe like this for a long time. I love sweet and sour meatballs, but David doesn't love them as much - so I wanted to find a meatball recipe that we could both enjoy. I love the meatball-ness and gravy-ness and mashed potato-ness. And lucky for me, David loves it, too!

Meatballs and Gravy
Source: Howe to Cook

Ingredients:

Meatballs
1 lb. hamburger
1 egg
1/4 c. bread crumbs
2 T dehydrated or minced onion
salt and pepper, to taste

Gravy
2 cans cream of chicken soup
1 pkg. brown gravy mix
milk

Directions:
In a bowl, combine raw hamburger, egg, bread crumbs, and onion.  Add salt and pepper.
Using your hands, mix the meat mixture together, roll into golf ball-sized balls, and drop onto a baking sheet. Broil meat for 8-10 minutes, turn meatballs over, and broil for another 8-10 minutes. When the meatballs are browned, transfer them to a casserole dish.

For the gravy, mix together soup and gravy packet. Add some milk to thin it a little bit. Pour gravy mixture over meatballs, and bake at 350 for about 30 minutes or until soup is bubbly.

Serve over mashed potatoes or rice.

Sweet Surprise Cupcakes

I got this recipe from the Foods I cookbook that the other Foods teacher at Westlake uses. We worked out a system where were were on the same schedule. Valentines Day was one of my favorite cooking days, because each lab did a different recipe and then we all shared for a fun Valentine party. This was a delicious recipe. I made it again the other day for a football game treat - which is what this picture is of. Yellow cake mix and blue filling. However, i've posted the recipe as it is found in Mrs. Wilson's Foods I recipe book.

Sweet Surprise Cupcakes 

Ingredients:
Devils Cake Mix
Cream Cheese Surprise Filling
Chocolate Frosting

For Cream Cheese Surprise Filling:
1 (8 oz.) block cream cheese, softened
1/3 cup sugar
1 egg
6 drops red food coloring
24 cupcake liners

1. Preheat oven to 350
2. Mike Devils Cake mix according to package directions in
kitchen aid mixer bowl. Remove better attachment and scrape
bottom and sides of bowl to blend all ingredients.
3. While two students are doing step one two students will do the
following in another kitchen aid bowl.
4. Blend together cream cheese, egg, sugar, food coloring until
smooth and creamy set aside. Place liners in muffin tins
5. Fill each muffin cup ½ full of cake batter. Place dollop of cream
cheese mixture in center of each cupcake.
6. Fill with remaining cake batter scrapping down the sides of
mixer bowl with rubber scraper.
7. Bake for 23-26 minutes or until toothpick inserted in center
comes out clean. Allow to cool in pan 5 minutes then remove
to cooling rack to cool completely for the next class to frost.

To decorate cupcakes:

While your cupcakes are baking you will decorate 24 cups for your
class to eat.
1. Frost each cupcake with prepared chocolate frosting. Sprinkle
white, pink or red candies on top. Place on serving trays for
the buffet line.

Pork Chop & Potato Casserole

We tend to eat chicken, chicken, ground beef, and then more chicken. I've been trying to expand my repertoire and decided this was the perfect thing. The potatoes are cut a little bit differently than I usually cut them and the pork has a nice flavor. David gave this two thumbs up and I loved being able to have something a little different. 

Pork Chop & Potato Casserole

Ingredients:

4 pork chops
5 medium potatoes, sliced
1 can cream of chicken soup
1 cup milk
1/4 cup chopped onion
1/2 teaspoon salt
pepper, onion salt, garlic salt, to taste
1 cup cheese, grated

Directions:
Brown pork chops in a small amount of oil, and season with onion salt, garlic salt, and pepper. Place potatoes in the bottom of a baking dish. Mix together soup, milk, onion, and salt. Pour over potatoes. Place pork chops over potatoes; sprinkle with cheese. Bake at 375  for 60 minutes, or until potatoes are fork tender.

Chip Bars

This is one of David's favorite treats. A super easy, yet crowd pleasing recipe. I swear these chip bars disappear like nobody's business around here.

Chip Bars

Ingredients:
1 sleeve (plus a couple) Graham Crackers
1/2 cup melted butter
Chocolate Chips
Butterscotch Chips
1 can sweetened condensed milk

Directions:
Crush graham crackers into small crumbs and spread evenly over bottom of a baking sheet. Drizzle melted butter overtop crumbs. Place chocolate and butterscotch chips over graham cracker crust covering completely. Pour sweetened condensed milk overtop as evenly as possible. Bake at 350 for 10-15 minutes or until chips and milk starts to brown. Let cool before cutting.

Creamy Broccoli Chicken

I was looking for something to use up some leftover broccoli, and came across this recipe. It was warm, easy, and a good dinner for David and I. I think that this will probably be a favorite when we have small children as it's simple, yummy, and it's got broccoli in it. 

Creamy Broccoli Chicken
Source: The Picky Palate (slightly adapted)

Ingredients:
1 large chicken breast
1 can cream of chicken soup
1 can cheddar soup
1 can chicken broth

¼ teaspoon garlic salt 

¼ teaspoon onion salt
Salt and Pepper to taste

1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender
1 Cup shredded cheddar cheese

Directions:
Place soups, chicken broth, and seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, making sure to cover with the sauce. Cover lid and cook on low for 6 hours or on high for 3 hours.
When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and steamed broccoli.  Serve over rice and sprinkle with cheese.

(4-6 servings)

*The original recipe called for ¼ teaspoon Cajun seasoning (Emeril’s brand) but I didn't have any on hand, so I left it out. I would like to try it next time around to see if it would add just a little kick to the sauce. 

BBQ Pork Sandwiches

Have you noticed? Pork has been SO so affordable lately. I've been really trying to "pork" it up. (Which is word-for-word how I explained the recent pork influx to David earlier this afternoon.) I bought a pork roast for $3.84 and have been waiting for a yummy use for it. I decided that BBQ Pork Sandwiches fit the bill perfectly, and so I searched and searched for a recipe that I thought David would like. He asked what I was doing, and after I told him - he laughed and called his mom for her recipe. I don't know why I didn't think of that, but i'm so glad that he did.. because these sandwiches are easy and delicious!

BBQ Pork Sandwiches

Ingredients:
1 (2lb) pork roast
1 1/2 cups BBQ sauce
1/4 cup honey
1Tbs onion flakes

Directions:
Rinse pork roast (I did this because the ladies at Our Best Bites recommended it to prevent your roast from smelling like fish. I don't know if this is true, but I hate fish and so I couldn't risk it) and pat dry. Place in crockpot. Cover in honey, onion flakes, and 1 cup of BBQ sauce. Cook on low for 8-10 hours, or on high for 4-5 hours. Shred roast, add last 1/2 cup of BBQ sauce, and combine with all sauces in the crockpot. Cook for 30 more minutes in order for shredded pork to absorb more sauce. Serve warm on hard rolls or buns. Yum!

Cake-Mix Cookie Bars

These may be the easiest cookies i've ever made. I saw them on Pinterest earlier in the day and thought to myself "Self, you need to make those for David tomorrow." Then after dinner during a rousing game of Chicken Food, David said something to the effect of: "You know what sounds really good right now? Some butterscotch cookies!" And so, because our little one was already in bed - we quietly and excitedly decided to give these a try. I had to search Pinterest a little bit, because apparently I hadn't actually pinned it... but we found it and were so glad that we did! These were SO so easy to make and super yummy as well.

Source: I'm a Lazy Mom (slightly adapted)

Ingredients: 

1 box yellow or white cake mix
2 eggs, beaten
5 Tablespoons melted butter
1 cup chocolate chips

1 cup butterscotch chips

Directions
Mix together in medium sized bowl. (We didn't use a mixer, and just used a fork - which was awesome because there were hardly any dirty dishes!) Pat down in a greased 9x13 pan and bake at 350 for 20 minutes.

Taco Pasta

I love tacos. I love pasta. I really really love Taco Pasta. It's got a rich taco flavor that combines beautifully with texture of the creamy sauce, diced tomatoes, and pasta shells. This is probably my favorite new dish. Yum!

Taco Pasta
Source: Adapted from The Girl Who Ate Everything

Ingredients:
1/2 pound ground beef (This is great to use that leftover hamburger.)
8-12 ounces medium pasta shells 
1/4 small onion, chopped 
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies (I don't drain this)
1 tablespoon taco seasoning
3 ounces cream cheese
1/2 cup sour cream
Salt and pepper

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. Add the chopped onion to the skillet. Once the onions are cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes. 

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste.

Pizza Factory Breadsticks

Can you say incredible? I used skewers instead of dowels, and they worked perfectly. The trick is to wind the dough very loosely around the skewer. It makes for a huge, fluffy, yummy breadstick. I made a few with half the amount of dough for more normal sized breadsticks, and they were good - but not near as wonderful as the larger ones. Mmm, mmm, mmm!

Pizza Factory Breadsticks

Source: Adapted from Purple Chocolate Home

Ingredients:
1 T. yeast
2 T. sugar
1 1/2 C. warm water
1 T. oil
1 tsp. salt
3 1/2 C. flour

3/4 C. melted butter - divided
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. Season All
1 T. Parmesan cheese

8 - 12 inch skewers

Directions:
Mix the yeast, sugar and water and let sit for a couple of minutes to dissolve the yeast. Add the oil, salt and flour and knead by hand or with your mixer with a dough hook for about 5 minutes.

Cover and let rise until double. Divide dough into 8 equal parts.

Preheat oven to 375. Roll the dough into about an 16-18 inch long "snake". Wrap the dough around the skewer loosely. Secure the dough at the top and bottom.

Hang between the edges of a 9x13 inch cake pan with all of the dough inside the pan. Let them rise until doubled. Brush with 1/4 C. melted butter.  Bake at 375 for about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter, seasonings and parmesan cheese. When the breadsticks come out of the oven, brush them with the seasoned melted butter mixture.

Enjoy your warm and delicious goodness! 

Chicken Lasagna Rollups

I found this recipe on pinterest (Source: iVillage.com) and thought that they looked delicious. I think that they turned out really well and were much less intimidating than regular lasagna, but still very yummy. 

Ingredients

3 cups chopped cooked chicken

1/4 cup milk
1 cup Ricotta cheese 

1/8 teaspoon white pepper
1/4 cup crumbled feta cheese 

8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese 

2 cups Prego Spaghetti Sauce

Directions
In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13x9 dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover. Bake at 375 for 30 minutes.

Ham and Swiss Sliders

I've been on a swiss cheese kick lately, and these sliders were an easy and delicious way to use some leftover ham and swiss! 

Ingredients:

3 Tbsp. Miracle Whip
3 tsp. Dijon Mustard
6 slider rolls/buns (I used some leftover french bread and cut it into slider size)
6 slices Ham
3 Swiss cheese slices

Directions:
Preheat oven to 400°F. Split rolls in half and place on baking sheet. Put in oven for 2 minutes to slightly crisp them. (Don't do too much, because you will be putting them back in to melt the cheese.)  Mix dressing and mustard; spread onto bottom half of rolls. Top roll with ham and cheese.  Bake 8 to 10 minutes or until Cheese is melted and sandwich is heated through. 

Stuffing Chicken

My little sister Jenna brought this recipe home from college and my family fell in love with it. I was already moved out of the house - so I never understood fully how delicious it really was. However, after hearing about it for so long I decided to try the recipe out myself. (David later told me that we did eat it at my parents house once, or maybe twice, but I don't remember.) It's SO easy. And it has a different flavor than most of the chicken we eat. It's definitely a great recipe and will be added into our dinner rotation.

Stuffing Chicken

Ingredients:

8 chicken tenders (defrosted)
8 slices Swiss cheese
2 cans cream of chicken soup
1/2 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter

Directions:
Preheat oven to 350 degrees. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top.

Bake 40 minutes - enjoy!

Sue's Homemade Macaroni and Cheese

This is one of David's family favorites. His mom's homemade mac and cheese. I'll be honest, this is such a simple recipe (in fact, Sue doesn't even use a recipe - she just eyeballs it) - but for some reason I ruined this dish every time I made it for the first several times because I kept trying to skip steps or add other ingredients.  However, this last time I made it I kept it simple and... success! Delicious success. Follow the instructions and you will be in delicious, warm, comfort food heaven.

Sue's Homemade Macaroni and Cheese
Source: Sue Peaden

Ingredients: 
Macaroni (6 cups cooked)
1/2 cup butter.
Flour
3 cups milk
Salt and Pepper
Onion Salt
5 cups grated cheddar cheese

Directions:
Melt butter in a pan. Add enough flour to make a roux. The consistency should be smooth and starting to thicken. You don't want it to get clumpy. Whisk in the 3 cups of milk. Salt, pepper, and onion salt to taste. Once the mixture starts to heat up, add 3-4 cups of grated cheddar cheese until the mixture starts to turn a light orange-ish color. (We like a lot of cheese, i'm sure you could cut this down). Stir the cheese in until melted.

Place cooked macaroni in a baking dish. Pour the mixture over-top and combine. Top with remaining cheese. Bake at 350 for 25-30 minutes. Enjoy!

Frenchs Fried Onion and Potato Soup

Recently, David and I discovered the deliciousness that is Frenchs French Fried Onion Rings. Oh my goodness, where have you been all my life?!? We have since been eating them like crazy: in soup, on chicken, on top of our casseroles. It's seriously been a game changer for me. (And to answer the question that I KNOW you are thinking, no - neither of us grew up eating green bean casserole.)

This is a relatively easy - soup that we found while scouring the recipe section of the Frenchs website. It is a nice change-up from the other soups that we usually eat, and is SO SO yummy with a bunch of fried onions piled on top.

Fried Onion and Potato Soup
Source: French's Website

Ingredients:
3-4 potatoes
4 cups milk
1 can Cream of Chicken Soup (calls for cream of celery, but we never have that on hand)
1 cup shredded cheese
1/3 cup cooked chopped bacon (4 slices uncooked)
1 tbsp. (plus a dash) Worcestershire Sauce
1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions

Directions:
Boil, peel, and grate potatoes. Combine potatoes, milk, soup, cheese, bacon and Worcestershire in large saucepot. Heat to boiling over medium-high heat, stirring often.

Ladle soup into bowls. Sprinkle with French Fried Onions. Enjoy!

Hawaiian Haystacks

This is one of my favorite meals. In my opinion, it's best when you have LOTS of toppings to choose from and pile on. However, considering my sweet David's "I'll-just-have-it-with-a-little-bit-of-cheese-and-bacon-bits-on-top" attitude we usually just have it with a few options that we happen to have on hand. And you know what, it really is just as delicious.

Hawaiian Haystacks

Source: Wendy Rencher

The Sauce:

1-2 Chicken Breasts, cooked and chopped

2-3 cans Cream of Chicken Soup
1 can Chicken Broth 

Onion Salt 

Salt & Pepper

The Toppings :

Cheese

Celery

Peas
Pineapple
Chow Mein Noodles
Green Onions
Mushrooms

Olives

Avacado
Red Pepper

Pretty much anything else that you have on hand....

Directions:

Cook rice. (We make a ton of rice and use it for leftovers during the week.) Mix soup, broth, onion salt (just a few shakes), and salt and pepper to taste. Add chicken. Combine until heated through. Serve over rice with assorted toppings to choose from.  Yum yum yum!

Oh, and p.s. this can be made in the Crock Pot - and that is awesome. The end.

Grilled Bruschetta Chicken

This is a meal that David and I had at one of our neighbors houses way back in the day when we lived in Logan. I can't believe it's not up here. This is what I like to think of as my "Grown-up Shantel Meal". Why? Well you can read about it here. But to quote that post: "The other day, I ate the most delicious chicken I have ever had. It was cooked on a grill and covered in fresh tomatoes. I didn't scrape the tomatoes off. I ate them all. Even the ones that were left over when the chicken was gone. When did that start happening???"

I don't generally like tomatoes, in fact, I've always kind of hated them. But this meal is delicious and both David and I really enjoy it. I served it up for us again last night with a big loaf of garlic french bread and it was perfect. Just light enough to feel super healthy, but just filling enough to not need a large helping of some other side. Try it out. You will like it.

Grilled Bruschetta Chicken

Source: The Koefeds (Or you can find the recipe at Kraft.)

Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Sundried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup shredded Parmesan cheese

Directions:
Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate for about an hour. Remove chicken from bag; discard bag and dressing. Heat grill to medium heat. Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese. Turn chicken over; place on foil. Top with tomato mixture. Grill, covered for 8 minutes or until chicken is done (165ºF).

*Tonight, due to the fact that it is February (even if it is an unusually warm February) - we did NOT grill this. Rather. I browned each piece of chicken briefly in a skillet and then topped it and baked it at 350 for 25 minutes or so.  It turned out really well. If you don't have a grill - try this instead. **I also have grilled it on our range-top grill pan. Works perfectly.

Crock Pot Chicken and Rice

I needed a REALLY fast - absolutely no prep time - meal for dinner the other night and luckily stumbled across this beauty. Just mix the ingredients and throw them in the crock pot. No browning the chicken or cutting up any veggies. Just what the doctor ordered! (Recipe from here.)



Ingredients:
6 tablespoons butter
6 boneless skinless chicken breasts
1 (2 ounce) package onion soup mix (dry)
1 cup rice
¼ cup parmesan cheese
1 ½ cups milk
2 (10 ounce) cans cream soup (mushroom or celery)
½ teaspoon black pepper

Directions: 

Mix dry soup to wet soup and rice and milk in a bowl. Lay chicken in lightly greased crock pot. Place 1 tablespoons butter on top of each piece of chicken.  Season with pepper and sprinkle the parmesan cheese on top.

Cook in crock pot for 8-10 hours on low or 4-6 hours on high.

This was really delicious - but a little strong for my "bland-seeking" pregnancy tastebuds. I think next time I would add more milk or water to make it a little more soupy and a little less... strong. Also, I might consider making the rice separately, since I have terribly luck and my rice always seems a little undercooked. Other than that it was fabulous!