September 29, 2008
posted by Amber at 6:20 PM

1 - 1 1/2 pounds Chicken, boneless breasts or thighs
1 can Mushrooms (juice & all)
1 can Cream of Mushroom Soup
1 cup Sour Cream
1/4 cup Flour

Place chicken in the crock pot. Mix soup and mushrooms, pour over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. 30 minutes before serving, mix sour cream with flour; stir mixture into chicken and juices. Then heat for 30 minutes on LOW. Serve chicken and sauce over hot cooked noodles.
Submitted by: Amber

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September 27, 2008
posted by Amber at 6:50 PM

4 Squares Semi-Sweet Chocolate
4 tbsp Margarine
10 cups Marshmallows (about 80 lg)
1 cup Peanutbutter
1/2 cup Corn Syrup
2 cups Chocolate Chips
10 cups Rice Krispies

Meausure Rice Krispies & 2 cups chocolate chips into a large bowl, set aside. Melt chocolate squares & margarine over medium heat in a large pot. Add marshmallows and stir until smooth. Add peanutbutter and corn syrup, stir well. Pour mixture over rice krispies and chocolate chips and mix until all cereal is coated. Spread onto a greased 10" x 15" cookie sheet. Cut when cool.
Submitted by: Amber


September 3, 2008
posted by Amber at 9:36 PM

3 cups Mozzarella Cheese, shredded
2 cans Cream of Mushroom
1 1/2 cups Milk
1 package (10 oz) Frozen Chopped Spinach, thawed, drained, and squeezed to remove water
1 Egg
2 cups Ricotta Cheese (or Cottage Cheese)
12 Lasagna Noodles, cooked and drained
2 to 3 cups Cooked Chicken, diced (chicken breasts or cooked whole chicken)
Parmesan Cheese

Reserve 1 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside. In another medium bowl, combine spinach, egg and ricotta; mix well.

In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 1 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 1 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved Mozzarella cheese, and a generous sprinkling of Parmesan cheese. Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving. Makes 6 to 8 servings.
Submitted by: Amber