Wednesday, February 17, 2010

Creamy Crockpot Chicken

I've been busy cooking and baking.  But not so good at putting it on the blog.  But I did capture some of our dinner.  This is an easy crockpot meal. It can be assembled in the crockpot (if it has removable inside pot) the night before and then just put in the heating unit and turned on in the morning.

Creamy Crockpot Chicken
2 cans cream of chicken soup
1/2 cup milk
1 package Italian salad dressing mix (dry)
1 8 oz. package cream cheese, cubed
1-2 pounds chicken breasts

In crockpot combine soup, cream cheese, milk and dry salad dressing mix.  Stir to combine.  Then place chicken breasts in sauce.  Cook on low for 6 hours.
Some of my family like the meat shredded and some like it more whole.  The chicken will start to fall apart but if you like it that why, then go ahead and shred it.  We like this creamy chicken served over rice.

My daughter informed me that these pictures don't really look appetizing.  I agree. 

It really is yummy. Give it a try.

Tuesday, February 2, 2010

Banana Bread

My family loves banana bread.  So do I.  So when there are old bananas, it's time to make some bread.  I have my old standby recipe but I wanted to try something a little bit different.  While shopping I noticed Smart Balance buttery spread and thought I would try it out.  I don't usually buy margarines but I thought I might try this one out for cooking and baking.  So I substituted the shortening called for in my normal recipe and used Smart Balance spread instead.

The bread turned out great and I couldn't taste the difference.  Goodbye Crisco.
The recipe is pretty forgiving.  I usually double it but if i'm shy a banana I go ahead and make it with less.  It still turns out good.

Banana Bread
1/2 cup shortening
3 eggs
3 large ripe bananas
1 cup sugar
3 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cups flour
1 cup chopped pecans (optional-no one likes it that way at my house, so I never add the nuts)

Cream sugar and shortening together.  Add bananas, vanilla and eggs and mix well.  Add the dry ingredients and mix until all is incorporated.  Fill greased bread pans half full. 

I like to use small and large bread pans.
Bake at 350 degrees about one hour for large pans and around 40 minutes for small pans.  The toothpick test works well with this bread.  Cool for about 5 minutes in pans and remove from pans and cool on rack.  Or go ahead and slice it up, lather it with butter and enjoy!