Crock Pot Creamy Lemon Garlic Butter Chicken

I saw this image/recipe floating around the internet and couldn't find the original author but I'm excited to try it!

Crock Pot Creamy Lemon Garlic Butter Chicken

Ingredients

6-8 boneless skinless chicken breasts or thighs (I advise not using breasts or thighs with skin. I made this with the skin on the first time and the skins were awful – very soggy & rubbery!)

1/3 cup low sodium chicken broth

2 teaspoons chicken bouillon

Juice of one lemon

Zest of half a lemon – slice the other half and reserve

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red chili pepper flakes, or Cayenne

1/2 teaspoon paprika

½ teaspoon salt

2/3 teaspoon pepper

4 garlic cloves, sliced or minced

1/2 stick butter, diced

OPTIONAL: About 8 oz fresh mushrooms – sliced

Cream Sauce

1 cup Heavy Cream (or half and half)

1 Tbsp Corn Starch

Chopped fresh parsley and lemon slices, for garnish

Directions

1. Place chicken breasts or thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.

2. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken. Top with fresh minced garlic and diced butter.

3. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.

4. In the last hour, remove the chicken breasts and set on a plate. Whisk in the cream sauce and make sure everything is well combined. Return chicken to the crock pot, cover and cook an additional hour.

5. Check seasoning and adjust salt and pepper.

6. Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.

7. Serve with rice, any type of pasta, or mashed potatoes.

Chicken Stuffed French Bread

 Found this recipe and LOVED it!

INGREDIENTS:

1 loaf French bread

1 pound cooked/ shredded chicken breast (a rotisserie chicken works great for this recipe)

1 ½ cups Colby-Jack cheese shredded

2 green onions sliced thin

1 to 2 cups ranch dressing

DIRECTIONS:

Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper.

Slice the French bread in half lengthwise. Place both halves cut side up on prepared baking sheet.

In a large bowl, mix together shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet.

Spread chicken mixture evenly over one half of bread. Top with other half.

Bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Philly Cheesesteak Sandwiches

Gave this recipe a try and absolutely LOVED it! I tweaked a few things but I guess that's because I'm lazy :)

Ingredients:
• 1.5 lbs lean ground beef
• 6 ounces cream cheese, (softened)
• 2 teaspoons steak seasoning
• 2 teaspoons Worcestershire sauce
• 2 Tablespoons olive oil
• 8 ounces sliced white button mushrooms
• 3 cups sliced bell peppers, (green, red, or yellow)
• 1 cup diced onion
• 8 ounces sliced or shredded Provolone cheese
• 2 loaves of Garlic Bread

Directions:

Brown the ground beef and onions and season with steak seasoning and Worcestershire sauce, set aside.

Saute the mushrooms and peppers in butter and olive oil with seasoning (to taste).

Combine the meat, mushrooms, and peppers, set aside.

Toast the two loaves of garlic bread in the oven. After they're done, toast again but add cheese and toast until the cheese is melted.

Top the loaves with the meat/peppers mixture, slice to serve.

Crockpot Garlic Steak and Potatoes

I saw this floating around on Instagram, gave it a whirl, and LOVED it! 

INGREDIENTS:

•Lean beef stew meat - 1lb

•Bag of baby potatoes

•Butter

•Minced garlic

•Seasonings of choice: I used black pepper & kinders master salt

DIRECTIONS:

-Add beef & potatoes (rinsed) to bottom of crockpot

-Add a couple spoonfuls of minced garlic

-Add butter slivers - 3tbsp

-Add seasonings

-Cook on low for 7-8 hours

Chicken Tetrazzini

Excited to try this recipe :)

Ingredients:

12 oz. Linguine pasta

½ cup butter, melted

20 oz. cream of mushroom soup*

2 cups sour cream

½ cup chicken broth

1 tsp salt

1 tsp garlic powder

½ tsp black pepper

¼ cup freshly chopped parsley, plus more for garnish

4 cups chicken, cooked and shredded

2 cups mozzarella cheese, shredded

⅓ cup Parmesan cheese, grated

Directions:

Cook linguine pasta according to package instructions, until al dente.

Heat oven to 350 degrees F. Lightly coat a 9x13" casserole dish with non stick spray and set aside.

Meanwhile, in a large bowl, combine melted butter, cream of mushroom soup, sour cream, chicken broth, salt, garlic powder, and black pepper. Whisk until smooth and combined.

Add in the freshly chopped parsley, cooked chicken and drained, cooked pasta. Stir until combined. Pour creamy pasta mixture into prepared casserole dish.

Sprinkle mozzarella cheese and parmesan cheese over the top. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10 minutes, until bubbly in center. Enjoy!

McDonald's Holiday Pies

 Can't wait to try this recipe--I love these!

Ingredients:

Pie Crusts: I like to use my homemade pie crust recipe, but you can also use store bought pie crust.

Cream Cheese

Instant Vanilla Pudding

Dry Yellow or White Cake Mix: the cake mix is optional but helps with the sugar cookie flavor!

Milk

Vanilla Extract

Optional egg wash ingredients:

Large Egg

Water

For the glaze, you’ll need:

Powdered Sugar

Milk

Christmas Sprinkles

Directions:

You can use your oven or air fryer to make these festive treats!

Preheat. If using an oven, preheat it to 400 degrees and line baking sheets with parchment paper.

Whisk the ingredients. In a medium bowl, whisk together the vanilla pudding, cake mix, milk and vanilla extract until smooth. Set aside.

Mix it all up. In a large mixing bowl, use an electric mixer to beat the cream cheese until it’s light and fluffy. Then, add the pudding mix to the cream cheese and blend it all together until it’s fully combined.

Prepare the pie crust. Gently unroll each pie crust and cut off the rounded edges to make one large square. Then, cut each square in half to create a large rectangle.

Fill the pie crust. Spoon the creamy filling into the center of each square and fold the dough over. Seal the edges by neatly pressing a fork along each side.

Make the egg wash. In a small bowl, beat the egg and water together until well combined. Brush the egg wash over the tops of each pie. This step ensure that your pies will turn out golden brown!

OVEN: Transfer pies to the prepared baking sheet and bake for 13-15 minutes, or until golden brown.

AIR FRYER: Spray your air fryer with cooking spray. I recommend using one that’s butter flavored to compliment the pie crust. Then, place in 2 pies at a time. Air fry at 350 degrees for 10 minutes. Repeat with the remaining pies.

Make the glaze. In a small bowl, mix together the powdered sugar and 2 tablespoons of milk. You want a thick glaze, but may need to add another tablespoon of milk to get it to a perfect drizzle-able consistency.

Serve. Drizzle each holiday pie with glaze and sprinkle your heart away. Enjoy!

Brunch Punch

 I mentioned earlier that we had a brunch after my daughter's baptism and we served this punch. I really liked it!

Ingredients:

1 carton No Pulp Orange Juice (I used 59 oz size)

1 bottle White Grape Juice (I used "Light", 64 oz size)

1 liter 7-Up (Buy 2 liter and use half)

1 Orange - Sliced for Garnish

Directions:

Combine the carton of orange juice and the bottle of white grape juice in a large beverage dispenser or punch bowl.

Add in about half of the 2 liter of 7-Up.

Float the orange slices in the mixture for decoration.

Notes:

This mixture will make about 150 ounces of punch. This is equal to 25, 6 oz cups of punch.

Pasta a la Nicole

 My cousin Nicole gave me this recipe; she got it from her mother-in-law. We are very fond of it and even fonder of the people who have shared it with us :)

Ingredients:

1 pound penne pasta

2 tablespoons basil

1 pound Italian sausage

2 tablespoons oregano

1 pint heavy cream

1 jar marinara sauce

Directions:

Cook pasta as directed on box. 

Mix together with other ingredients and put in a 9x13 pan.

Bake in a 350 degree oven for twenty minutes or until hot throughout. Top with parmesan cheese.

Parfait Trifle

I stumbled across this recipe while searching for food to serve for a brunch after my daughter's baptism. Everything went wrong and I got sick and we almost canceled it. But my angel dad showed up early that morning and made everything happen, including this lovely trifle. Love my dad and I love this recipe :)

Ingredients:

8 cups plain nonfat Greek yogurt

¼ cups pure maple syrup

1 ½  teaspoon freshly grated nutmeg

3 cups homemade granola

8 cups mixed fresh berries (I used blueberries raspberries & blackberries

Directions:

In a large bowl (with a hand mixer) or in the bowl of a stand mixer (with the whisk attachment), whip the yogurt, maple syrup and nutmeg until the yogurt is light and airy, 3 to 4 minutes.

Using a trifle dish or large glass bowl, layer the yogurt, granola and berries starting with the yogurt  and ending with the berries.

Serve immediately, or cover and refrigerate. Bring to room temperature before serving.