Pat's Creamy Chicken

• 4 to 6 boneless chicken breast halves, skin removed
• 1/4 cup melted butter
• salt and pepper, to taste
• dried leaf thyme, to taste
• 1 clove garlic, minced
• 1 can (10 1/2 ounces) cream of chicken soup
• 8 ounces cream cheese, cut into cubes, can use reduced fat
• 1/2 cup chicken broth
• 1 cup chopped onions
• 1/2 cup chopped celery

Preparation:

Place chicken breasts in crockpot. Brush the chicken with butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6 to 7 hours.

I served this with rice and corn. My kids, especially my two year old, LOVED IT!!

Bean and Bacon Soup

1 C carrots diced
1 C celery diced
1 C onion diced
2 Tb. bacon grease
8 slices bacon cooked and crumbled
1 1/2 Tbsl dried parsley
1 tsp garlic salt
1 tsp pepper
3 quarts water
5 C refried bean flakes

Chop all veggies with a chopper. Saute veggies in bacon grease until tender. Add everything else and simmer for 3-4 hours. Make sure to stir. Beans burn easily.

**I also added a couple of cloves of minced garlic to this just because I'm kind of a garlic freak**

Grilled Chicken & Pineapple Quesadilla

Thank you again Pioneer Woman! http://thepioneerwoman.com/cooking/

• 8 whole Flour Tortillas
• Butter Or Margarine
• 2 cups Grilled Pineapple, Sliced
• 3 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 3 cups Monterey Jack Cheese, Grated
• 1 whole Jalapeno, Sliced
• Cilantro
• 3 Tablespoons Barbecue Sauce

Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Sour Cream Bananna Bread

Sour Cream Bananna Bread

1 C. sugar
1/2 C. oil
2 eggs
1 C. mashed bananas (2 medium)
1/2 C. sour cream
1 tsp vanilla
1 1/2 C. all-purpose flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 F. Grease and flour bottom only of a 9 x 5" loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Janeen's Lemon Sheet Cake

We had this at a church function last week and it was to die for!! So stinkin good!!

1 lemon cake mix

1 can lemon pie filling

4 eggs

Mix ingredients well. Spread onto greased jelly roll pan. (batter will be thick) Bake 350 for 18-20 minutes. (maybe even more) Cool. Frost.

Frosting

1 stick butter

1 8 oz pkg cream cheese

zest and juice from 1 lemon

2-3 cups powdered sugar

Beat butter and cream cheese until smooth. Add lemon juice, zest and powdered sugar. Beat until smooth.

Sausage Alfredo Lasagna

1 (15 oz.) package Family Sized Alfredo Sauce
1 lb. bulk sausage, cooked and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
12 ounces lasagna noodles, prepared according to pacakge directions
1/4 t. ground black pepper
1 large egg, slightly beaten
2 cups shredded cheddar cheese
1 (16 oz.) container cottage cheese
1/4 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Romano cheese
1 cup shredded mozzarella cheese
1/2 cup buttered bread crumbs

1. Preheat oven to 350. Lightly grease a 13x9x2 inch baking dish.
2. Combine sauce, sausage, pepper and spinach in a medim bowl. In a separate bowl, combine cheddar cheese, cottage cheese, Parmesan cheese, Romano cheese and egg.
3. Layer 1/3 of sausage mixture in prepared baking dish. Top with 1/3 of noodles and 1/3 of cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese and breadcrumbs; cover.
4. Bake for 45 min. Uncover and bake for 5 more minutes, or until breadcrumbs are golden brown. Let stand for 10 minutes.

This was a hit last night. I could not find Romano Cheese, so I just put about 1/4 cup Ricotta cheese in the cheese mixture. I had Italian style bread crumbs, so I used those in stead of buttered. My family loved it!

Cauliflower Soup ~ A MUST! So so good!!

Another hats off to Pioneer Woman! This soup will definitely become a regular at our house! Holy YUM!!

*I doubled the carrot and celery, just because I love a ton of veggies!

http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/