Country Chicken

4 – 5 Boneless Skinless Chicken Breasts, thawed

1 can Campbell’s Chicken Gravy {14.5 oz.}

1 packet Lipton’s Onion Soup Mix {dry}

1/8 tsp. Pepper

Instructions:

1. Cook chicken in crockpot on high for 3 hours {covered}
2. After 3 hours, drain juices from crockpot
3. Mix together gravy, dry onion soup mix, and pepepr.
4. Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
5. ENJOY!

**Serve over rice of mashed potatoes.**

Poolside Dip

8 ounces cream cheese, room temperature
1 red bell pepper, finely diced
1 jalapeno, seeded, finely diced (double it up or leave in seeds if you want more spice)
1 small can black olives, finely diced
15 ounce can corn, drained
1 packet ranch seasoning

Directions:

Dump everything into a bowl and start stirring it together. As the vegetables start to release a little of their water, the mixture will come together much easier. Continue stirring until well combined.
Serve immediately or store in the fridge, covered, for up to 24 hours. The longer the dip sets, the more water the vegetables will release.
Serve with crackers or chips.

Brown Sugar Apple Dip

 

~8 oz. cream cheese, softened

~1 cup brown sugar

~1 tablespoon vanilla

~ Heath Toffee Bits

~ Caramel

 

 

Instructions

Beat it all together and continue to beat until fluffy!! Place in dish and sprinkle with Toffee Chips and drizzle with caramel sauce.

Super Bowl Dip

• 16 oz pork hot sausage (found in the roll form, like Jimmy Dean)
• 12 oz cream cheese, softened
• 1 can Ro*tel tomatoes (Original), undrained
  

1. Brown sausage in a non-stick skillet, breaking it up into crumbles with a spatula until no longer pink.  Drain the grease.
2. In a medium saucepan, heat the tomatoes and cream cheese over medium heat, stirring occasionally.  Heat until the cream cheese is completely melted.
3. Add the browned sausage to the cream cheese mixture and stir to combine.  A splash or two of milk can be mixed in if you like a slightly looser dip.  We like it thick and hearty!  Serve with tortilla chips or your favorite dipping chip.

 

Overnight French Toast

1 loaf of Kneaders Chunky Cinnamon Bread
8 medium eggs
1 Tablespoon of brown sugar
1 Tablespoon of vanilla
3 cups of milk
3/4 teaspoon of salt
2 Tablespoons of butter

Slice the chunky cinnamon bread into 8 pieces, butter a 9x13 inch glass baking dish generously. Place 6 bread slices in the baking dish. Cut the remaining 2 slices into smaller pieces and fill in the spaces in the pan. Mix eggs, brown sugar, vanilla, milk and salt together pour the mixture over the bread slices. Cut the butter into small pieces and dot over the top of the bread slices. cover the baking dish and refrigerate overnight (or at least for 4 hours), Uncover and bake at 350 for 45-50 minutes,

Baked Fried Chicken

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Colorado Burritos

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes (or just one--or none--if you want it less salty AND you do NOT add water, just the bouillon)
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Instructions:
Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.