Saturday, March 31, 2012

Cream Cheese Crock Pot Chicken and Rice

Submitted by Rachel Mecham

2-4 raw chicken breasts, cubed
3–4 potatoes, peeled and cut into chunks
3–4 carrots, peeled and cut into chunks
1 (10 oz.) can cream of chicken soup
1 c. chicken broth
1 envelope dry Italian dressing mix, unprepared
8 oz. package cream cheese, cubed
Cooked rice or pasta

Mix together everything except the cream cheese and the rice/pasta in a crock pot. Cook on high for 4 hours, stirring occasionally, if possible. Stir in cream cheese and cook an additional 30 minutes, until melted. Serve over cooked rice or pasta

Thursday, March 1, 2012

Hot Fudge Brownies

Submitted by Laura Hintze

1 brownie mix
1 c. boiling water
1 c. chocolate syrup

Prepare brownie mix as directed on box. Pour brownie mix into bottom of crock pot. Mix chocolate syrup with boiling water. Pour over brownie mix. Cook on high for 2 1/2 to 3 hours. Let set for 15 minutes.

Creamy Corn

Submitted by Laura Hintze
3 - 16oz. bags of frozen corn (I just used canned)
11 oz. cream Cheese
1/4 c. margarine or butter
3 Tbsp. water
3 Tbsp. milk
2 Tbsp. sugar
6 slices American cheese

Mix all together in crock pot and cook on low for four hours. Check after two, it can cook pretty fast depending on your crock pot.

Chicken Ole

Submitted by Laura Hintze

1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbsp. onion, diced
2 c. cheddar cheese, grated and divided
12 flour tortillas, torn into pieces
3-4 c. chicken, cooked and cubed

In a bowl, combine soups, sour cream, onion, and 1 1/2 cups of cheese. Place 1/3 of each of the following in layers in a slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers two more times. Cover. Cook on low 4-5 hours. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover. Cook on low another 15-30 minutes. Enjoy!