crock pot fettuccine alfredo

This is SOOOO good:

(Do I say this about everything? I think I might.)

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

Slow Cooker Chicken Fettucine

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

Chicken and Rice bake

Make 1 package of Uncle Ben's chicken flavored rice (or Knoor's rice). Spread it in the bottom of a 9x12 baking dish. Season and put 3-4 chicken breasts on the rice. Combine and mix 1 can of cream of chicken soup and 1/3 can of milk and pour over chicken and rice. Bake in 350 degree oven for 60-90 minutes (I do 60 but ovens are different), or until chicken is cooked through. So good, and so easy. Leftover taste great as well.

Cook covered

spaghetti pie

8 oz pkg spag. broken into 2 pieces
2 tbs butter
1/3 cup parm cheese
1/2 tsp salt
1/4 tsp pepper
1 egg well beaten
1 1/2# ground chuck
1 med onion chopped
1/4 cup green pepper chopped
2 tab veg oil
1 26 oz jar thick pasta sauce
1 tsp sugar
1/2 tsp oregano
1/2 tsp garlic salt
1 cup cottage cheese
4-8oz shredded moz

cook spag as package says, drain and place in 9x13 dish. Stir in butter, parm cheese, salt, pepper, and egg until thoroughly combined. spread evenly in pan.

Suate green chuck, onion, green pepper in oil until meat is brown; drain oil. Stir in sauce, oregano, garlic salt

Spread cottage cheese over spaghetti, top with meat mixture. Bake at 350 for 30 minutes. Then sprinkle moz on and bake until melted and starts to brown (I broil to spead up process). Let stand 15 before cutting.

Danish Puffs

1/2 cup butter- softened
1 cup flour
2 tablespoons water
1/2 cup butter
1 cup water
1 cup water
1 teaspoon almond extract

1 cup flour
3 eggs
powder sugar glaze
(below)


Heat oven to 350. cut 1/2cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture, mix with fork. gather pastry into ball, divide into halves. pat each half into rectangle 12x3 inches, on ungreased cookie sheet. rectangles should be about 3 inches apart.

heat 1/2 cup butter and 1 cup water to rolling boil. remove from heat. quickly stir in almond extract and 1 cup flour. stir vigorously over low heat until mixture forms a ball, about 1 minute. remove from heat. add eggs. beat until smooth and glossy. spread 1/2 of the topping over each rectangle. bake until topping is crisp and brown about 1 hour, cool(topping will shrink and fall, forming the custardy top). spread with powdered sugar glaze, sprinkle with nuts

*** 2 coffee cakes

Powdered Sugar Glaze
mix 1.5 cups powdered sugar, 2 tablespoons margarine or butter, softened, and 1.5 teaspoons vanilla. stir in 1-2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency

Overnight Caramel Pecan Rolls

2 pkg active dry yeast
1/2 cup warm water
2 cups lukewarm milk (scalded then cooled)
1/3 cup granulated sugar
1/3 cup vegetable oil or shortening
3 teaspoons baking powder
2 teaspoons salt
1 egg
7 cups flour

dissolve yeast in warm water in large mixing bowl, Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, eg and 3 cups of the flour. beat until smooth. mix in enough remaining flour to make dough easy to handle.

turn dough onto well floured surface, kneed until smooth and elastic, 810 minutes. place in greased bowl; turn greased side up. Cover; let risein warm place until double, about 1.5hours. dough is ready if indention remains when touched

heat brown sugar and 1/2 cup margarine until melted; remove from heat. stir in corn syrup. divide mixture between 2 baking pans 13x9x2 inches. sprinkle each with 1/2 pecan halves (I do not use this)

punch down dough; divide into halves. roll 1 half into rectangle, 12x10. spread with 2 tablespoons of the margarine. mix 1/2 cup sugar and the cinnamon; sprinkle half of the sugar mixture over rectangle. roll up, beginning at 12 inch side. pinch edge firmly to seal. stretch roll to make even.

cut roll into 12 1 inch slices. place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. repeat with remaining dough. refrigerate at least 12 hours but no longer than 48. (to bake immediately, do not wrap. let rise in warm place until double, about 30 minutes. bake as directed below)

heat oven to 350. remove foil from pans. bake until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. let pan remain a minute so caramel drizzles over rolls

Sauce for pans ingredients:
1 cup packed brown sugar
1/2 cup margarine or butter softened
2 tablespoons light corn syrup
1 cup pecan halves

Rub on the dough
4 tablespoons margarine
1/2 cups granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon

Macaroni and Cheese

1/2 box elbows
1/4 cup butter
1/4 flour
1 3/4 cup milk
1 cup cheese