Crockpot Basil Parmesan Chicken

Feeds 12

3-4 Boneless Chicken Breasts
1 can of Progresso Recipe Starter - Basil Parmesan
2 TBSP Minced Garlic
1 large pkg Mushrooms (sliced)
1 Onion (sliced)
2 heads of Broccoli or 2 Frozen pkgs
2 blocks of Cream Cheese
1/4cup Parmesan Cheese
Salt and Pepper to taste

**Spray your crockpot or use a crockpot liner (Best invention ever!!) so you don't spend that valuable family time scrubbing away.**

Add Chicken, Sauce, Garlic, Mushrooms, Broccoli, Parmesan, salt and pepper to crockpot and set on LOW for 6-8 hours.
Prior to serving, you will need:
1 box of pasta (I prefer mini farfalle with this dish) prepared according to package.
While the water is boiling, add the cream cheese to the crockpot to melt and blend together.
I chose to slice all the chicken during this step also, and then add it back to the crockpot.

Serve with Pasta and enjoy.

Zing-Zang-Zumm Lemon Bars

When my Grandmother gave me her recipe collection, I was elated with joy. Then, I tasted these and words cannot describe how amazing they are. You just have to taste them for yourself. Ingredients 1 cup butter, softened 1⁄2 cup white sugar 2 cup all-purpose flour 4 egg 1 1⁄2 cup white sugar 1⁄4 cup all-purpose flour 2 lemon, juiced Directions Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

Polenta and Smoked Sausage

1/2 Stick of butter
1 TBS minced Garlic
4 Mushrooms (sliced)
1 Green Bell Pepper (sliced)
2 links of Smoked Sausage (sliced) I use the Turkey variety by Hillshire Farms
2 Chicken Breast (sliced) OR 1/2 pound of Shrimp
Salt and Pepper to taste
Melt Butter and Saute ingredients in pan until heated through (if using chicken, add bell pepper after the chicken is cooked so it doesn't turn to mush)
Make Polenta according to pkg (Grits can be substituted)
Layer Grits, Shredded Cheese and then Sausage mixture.

This usually feeds my family of 5 with leftovers for 1 to have for lunch.

Easy Deviled Eggs

Easy Deviled Eggs: 
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up. This is even a great way to let your kids help out in the kitchen.

6 hard-boiled eggs
3 Tbsp mayo
2 Tbsp Mustard 

1 Tbsp vinegar
salt and pepper to taste
1 Tbsp sweet pickle relish (optional)

Garnish with Paprika

BUT WAIT!

Did you know there is a right way and a wrong way to hard-boil eggs? The answer is YES!

Lay the eggs in the pan and add enough cold water to cover eggs by 1 inch. Set over high heat and bring to a boil; remove from heat, cover the pan, and let sit exactly 17 minutes.

When time is up, rinse in cold water until cool to touch, then shake your pan around and make the eggs play bumper cars. They are much easier to peel!! 

Puerto Rican Yellow Rice w/ Shrimp

INGREDIENTS

2 tbsp annatto oil
1 tbsp corn oil
1 pound medium shrimp, peeled and cleaned
1 cup frozen mixed vegetables, thawed
2-1/2 cups short-grain rice
4 cups boiling water or chicken stock
2 tsp salt
1/2 tsp black pepper
1/2 tsp curry powder


DIRECTIONS

Heat the oils in a large pot with a tight-fitting lid. Saute the shrimp over medium-high heat for 2 minutes. Add the mixed vegetables and rice. Toss well and continue cooking for 1 more minute. Add the boiling liquid and seasonings. Cook until the water has evaporated. Stir, lower the heat, and cook for 20 more minutes, stirring after 10 minutes. 

Note: If you want rice with a spicier touch, increase the amount of curry powder.

Fancy Mashed Potatoes

Ingredients

• 2 cups mashed potatoes
• 1 (8 ounce) package cream cheese, softened
• 1 onion, chopped
• 2 eggs, beaten
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 (6 ounce) can French fried onions

Directions

1. Preheat oven to 300 degrees in a greased 1 1/2 quart casserole dish.
2. Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat until creamy. Pour into prepared casserole dish. Spread fried onions evenly over the top.
3. Bake uncovered for 30 to 35 minutes.

Pumpkin Pie Pudding

Ingredients

• 1 (15 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk (may supplement with 2%milk)
• 3/4 cup sugar (may supplement with 1/2 cup Splenda)
• 3/4 cup Self-Rising Flour
• 2 eggs, beaten
• 2 tablespoons butter or margarine, melted
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract

Directions

1. In a large bowl, combine all ingredients in bowl. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours. Serve in bowls with whipped topping if desired.