Crock Pot Chicken

I love my crock pot...especially this time of year.  It is so nice to walk into the house after school and have dinner mostly ready!  And it smells so homey and inviting!  So here's a quick and easy recipe for the crock pot!


Crock Pot Chicken
3 full boneless, skinless chicken breasts (You can also use bone in split breasts)
1  8 oz cream cheese
1 envelope dry Italian dressing mix (Good Seasons is my favorite)
1 can cream of chicken soup
Put chicken in the crock pot.  Beat together the cream cheese, dressing mix, and soup.  Pour over the chicken and cook all day on low heat.  Garnish with some fresh parsley to add some color and freshness!  Serve over noodles or rice. 


**And one other pointer...I LOVE the crock pot liners for dishes like this!  It makes clean up a breeze and saves time scrubbing!!

English Muffin Bread

Well, it has been quite a while since I have posted.  The holidays are over and things are getting back to normal...whatever that might be!  And here is a I tried in the past couple of weeks.  A friend mentioned that she was making some...I knew I had to try!  And I am glad I did!  Absolutely wonderful when toasted and spread with a little jam or jelly!
English Muffin Bread


5 c flour, divided
1 TBL yeast
1 TBL sugar
2 tsp salt
1/4 baking soda
2 c warm milk
1/2 c warm water
cornmeal
In large bowl, combine 2 c flour, yeast, sugar, salt, and baking soda.  Add warm milk and warm water and beat on  low speed for 30 seconds, scraping bowl often.  Then beat on high for 3 minutes.
Stir in remaining flour. (Batter will be stiff)  Do not knead.  Grease 2 - 8"X4" loaf pans.  Sprinkle pans with cornmeal.  Divide dough into pans and sprinkle lightly with cornmeal.
Cover and let rise in warm place until doubled...about 45 minutes.  Then bake at 375* for about 35 minutes, until golden brown.  Remove from pan immediately and cool on rack.  Slice and toast.  Makes 2 loaves.