September 10, 2020

Crockpot Cream Cheese Chicken

4 large chicken breasts

1 (8 oz) block cream cheese

2 (1 oz) packets ranch dressing mix

1 (8 oz) package sharp cheddar cheese, shredded

Place chicken breasts in the crockpot.

Top with cream cheese, ranch packets, and shredded cheese.

Cook on low heat for 8 hours or high heat for 4 hours.

Shred chicken and stir well to combine with sauce.



Serve on top of steamed broccoli, cooked rice, or serve as sandwiches on buns.

Chicken Pot Pie

4 cups cooked chicken, shredded

1 (32 oz) bag frozen mixed vegetables

2 (10.75 oz) cans condensed cheddar cheese soup

1 (8 oz) container sour cream

¼ cup milk

4 sheets frozen puff pastry 1/3 cup butter, melted

Thaw puff pastry sheets for 30 minutes.

Preheat oven to 350 degrees.

In a large soup pot, over medium heat, combine chicken, vegetables, cheddar cheese soup, sour cream, and milk. Stir well to combine all ingredients and continue heating over medium heat for 10 minutes.

Pour chicken mixture into a 9” x 13” baking dish and set aside.

Cut the puff pastry into 8” strips.



Weave the puff pastry strips together on top of the chicken mixture and lightly brush on melted butter.

Bake at 350 degrees for 10 minutes, or until the pastry is golden brown.

Granny Cake

Cake:

1 1/2 cups sugar

2 cups all-purpose flour

1teaspoon baking soda 1/2 teaspoon salt

2 large eggs

1 (20 oz.) can crushed pineapples, with juice

1 cup brown sugar

1 cup pecans, chopped

Icing:

1 cup evaporated milk

1/2 cup sugar

1/2 cup (1 stick) unsalted butter

1 teaspoon vanilla

Preheat oven to 350 degrees and lightly grease a 9” ×13” baking dish with butter or non-stick spray.

In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.

Pour batter into pan and top with an even layer of pecans and brown sugar.

Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.

While cake cooks, combine evaporated milk, sugar, and butter in a medium saucepan over medium-high heat and bring to a boil.

Remove from heat and stir in vanilla extract, then pour over hot cake.

Let cake cool so it absorbs icing, then slice, serve and enjoy. Take it up a notch with a big scoop of vanilla ice cream.