Saturday, November 13, 2010
Easy Crock Chicken
JennyMac Lipsmack creation
6 skinless, boneless chicken breasts or use a combo of breasts and thighs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can condensed cheddar cheese soup
2 pints sliced mushrooms, sauteed
8oz. sour cream
salt and pepper
1 tsp. garlic powder
Pat dry chicken (either leave whole or cut into cubes....you decide how you like them). Sprinkle with salt and pepper and garlic powder. Place in crock pot. Mix together undiluted soups. Pour over chicken. Add mushrooms that have been already sauteed/cooked. Cook on low 6 to 8 hours. When ready to serve, stir in sour cream. Serve over rice or broad noodles.
Garnish with chopped chives or K-man's suggestion is to add French's Onion Rings on top.
Sunday, November 7, 2010
adapted from My Wooden Spoon
15 jalapenos (when cut in half, makes 30)
1 pkg. cream cheese
1 pkg. of bacon each slice cut in half
Cut jalapenos in half and clean out. If you want more heat leave in the veins and seeds. Put as much cream cheese as you can on that half and wrap with a half slice of bacon. Try to cover the open end and the top really good there is less cream cheese leakage;) Stick a toothpick in from the top to bottom to hold bacon in place and prevent rolling up for falling off.
Cook in preheated oven at 350 degrees for about an hour or desired crispiness. THUD! These are freakin' awesome! Thanks Lori!
Saturday, November 6, 2010
adapted from Pillsbury.com
4 cups all-purpose flour
3 teaspoons baking powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 large green apple, peeled, shredded (1 cup)
1/2 cup molasses
Powdered sugar, if desired
1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice; set aside.
2 In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.
3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack 15 minutes. Place cooling rack upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours. Sprinkle with powdered sugar. Serve each slice on serving plate topped with about 2 tablespoons whipped cream if desired.
1. I did not have use the whole can of pumpkin puree. I had some left in a bag in the freezer. It was slightly under. I know that the pumpkin and apple were all about giving this cake the moisture it needed. I added a few tablespoons of apple butter to the puree to make up the 15 oz. to ensure I did not upset the moisture balance. Since there is cinnamon and apple in the cake...I knew it would not change it flavor-wise.
2. My oven temperature gauge did say 350 degrees. Yet I try to always check cakes before the called time (I have a pizza stone and it tends to make the oven hotter). My cake rose GREAT yet was ready shortly after 1 hour. Test your earlier too.
3. This was an awesome cake. Kirk was sad I didn't add raisins...but I am not a fan of raisins like he is and I didn't want it to tear up the cake when I cut it.