Wednesday, December 5, 2012

Crock-Pot Chicken Stroganoff, Ham and Cheese Quiche, and Chocolate Peanut Butter No-Bake Cookies

Crock-Pot Chicken Stroganoff
Makes 6 Servings


~ 1 lb. frozen, boneless, skinless chicken breasts
~ 1 container sliced mushrooms
~ 1 can cream of mushroom soup
~ 1 packet onion soup mix
~ 1 (16-ounce) container of sour cream


Place frozen chicken breasts and mushrooms in the bottom of the slow cooker. Mix remaining ingredients and pour over chicken. Cook on low for about 6 to 7 hours. Stir hourly so the sauce doesn't stick and burn. Before serving, shred the chicken in the pot with the sauce. Serve over cooked egg noodles.

Ham and Cheese Quiche
Makes 6 Servings


~ 1 pie crust (pre-made or homemade)
~ 1 cup shredded cheese
~ 1/2 cup diced ham
~ 5 eggs, beaten
~ 3/4 cup milk
~ 1/4 teaspoon each salt and pepper


If your using a pre-made pie crust, let it sit out at room temperature while you gather
and mix ingredients. If you try to. roll it out cold, it will crack. Preheat oven too 375 degrees. Press pie crust into pie plate. Trim off any excess. Fill bottom of crust with cheese and ham. Mix eggs, milk, salt, and pepper, and pour over ham and cheese into pie crust. Bake for 35 minutes. Center will not jiggle when done.

Chocolate Peanut Butter No-Bake Cookies
Makes 2 dozen cookies


~ 1 1/2 cups sugar
~ 1/2 cup cocoa
~ 1/2 cup milk
~ pinch salt
~ 1/2 cup butter
~ 1 cup peanut butter
~ 1 tablespoon vanilla (optional)
~ 3 cups quick-cooking oats


In a large saucepan, combine sugar and coca, and mix throughly. Add milk, salt, and butter. Mix and bring to a full boil (i.e. it can't be stirred down) for 1 minute. Remove from heat and add peanut butter and vanilla; stir until smooth. Add oats and mix well. Let sit for about 5 to 10 minutes so oats absorb the sauce. Spoon onto wax paper and let cool.

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