Easy Thai Style Crockpot Chicken

Ingredients:

4 frozen chicken breast
1 bottle of Kraft's Light Asian Salad Dressing(the one that looks like peanut butter)
1 T minced garlic
1 T minced ginger
2 T peanut butter
1T red chili sauce

Mix the salad dressing, garlic, ginger, peanut butter, red chili sauce. Add the chicken breast. Cook on low for 8-9 hours. Serve over rice or 1 lb of cooked ziti noodles. (I mix it all together).

I found this on Allrecipes website and changed it just a bit.

Too Much Chocolate Cake

Ingredients:

1 box of Devils Food Cake Mix
1 box instant chocolate pudding
1 C applesauce
1 C sour cream
1/2 C warm water
4 eggs beaten
2 C chocolate Chips

Preheat oven to 350 degrees. In large bowl, mix everything together except the chocolate chips. Mix well. Then add chocolate chips and pour into a well greased bundt pan. Bake for 50-55 minutes or until top is springy to touch. Cool cake thoroughly in pan for at least an hour before inverting onto a plate. Sprinkle powered sugar.

Parmesan Chicken

4 Chicken Breasts
2 eggs, lightly beaten
1 tsp. salt
3/4 c bread crumbs
1/2 c vegetable oil
1 (28 oz) jar of pasta sauce
1/2 c parmesan cheese
Pasta of your choice

Combine eggs, salt, and pepper. Dip chicken in eg mixture and then into crumbs. Meanwhile, heat oil in large frying pan over medium heat until hot. Quickly brown chicken on both sides. Remove and place into baking dish. Pour spaghetti sauce over chicken, sprinkle with Parmesan cheese. Cover and bake at 350 for 35 minutes. Uncover and sprinkle mozzarella cheese over chicken, leave uncovered and bake for 10 more minutes. Remove and serve with pasta.

Homemade Creamy Chicken Noodle Soup

1 pkg homestyle noodles
5-10 potatoes, peeled and diced
2 carrots, peeled and sliced
4 tsp. chicken bouillon
4 cans of cream of chicken soup
2 16oz sour cream
2 chicken breasts, cooked and diced
salt to taste

Cook noodles according to package directions. Drain well. Place potatoes and carrots in a large pot. Add enough water to just cover. Add chicken blouillon and cookk until vegetables are tender. Dont drain the water. Add the cream of chicken soup, sour cream, cooked chicken, and the noodles. Heat through. 12-15 servings

Roasted Chicken and Vegetables

1 lb. red potatoes, cut in quarters
2 large carrots ( cut into 3" pieces)
1 jumbo onion in wedges
12 garlic cloves
2 Tbsp. olive oil
1 tsp. salt
3/4 tsp. dried rosemary leaves
black pepper
1 chicken, cut in pieces or chicken breasts
red pepper
green pepper

Preheat oven to 425. In large pan toss potatoes, carrots, onion, garlic with oil, 1/2 tsp. salt, 1/2 tsp. dried rosemary and 1/4 tsp. pepper. Cover. Roast 30-40 minutes. Remove...Add chicken and pepper wedges, 1/2 tsp salt, 1/4 tsp dried rosemary and black pepper. Roast uncoverd 25 minutes. Stir. Add vegetables, roast 25 minutes longer until golden and chicken is done.

Vanilla Almond Granola

Vanilla Almond Granola from FamilyFun Magazine

1/3 cup honey
1/3 cup light brown sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon salt
4 cups old-fashioned rolled oats
1/3 cup wheat germ
1 tablespoon vanilla extract
1/2 cup sliced almonds

1. Heat the oven to 300º. Line two cookie sheets with aluminum foil.
2. In a large bowl, combine the honey, brown sugar, vanilla extract, butter, and salt. Add the oats and wheat germ, then stir the mixture until it's evenly blended.
3. Spread the granola onto the prepared cookie sheets and bake for 20 minutes, stirring once halfway through to keep it from burning and encourage even baking.
4. Remove from the oven and stir the granola again. Add the almonds, then return the pans to the oven to bake 10 minutes more. Note: watch the granola during this period and stir it occasionally so that it doesn't burn.
5. Remove the granola from the oven and stir it one last time. Allow it to cool completely on the pans, about 15 minutes, then transfer the granola to an airtight container. The granola can be stored for up to four weeks. Makes about 6 cups.

**can add dried fruit, dried berries, and nuts. Mix in after cooked.

**one of my pans was a dark non stick pan and my granola got a little crispy/almost burnt but the other pan was a basic jelly roll pan and it cooked perfectly.

Best Brownies

Beat together thoroughly:

4 eggs
2 C sugar
1 C oil
2 t vanilla
½ t salt

Add:

2/3 C cocoa
½ t baking powder
1 C flour

Pour into a greased and floured 9 X 13 inch pan and bake at 350* for 25 -30 min.

From: Christine's kitchen. Easy and always turn out yummy.