Crock Pot Creamy Mushroom Chicken

I found this recipe while browsing pinterest. It was originally called "Angel Chicken" but for the life of me I can't figure out why, while there is nothing quite angelic about it, it is packed with flavor and my family loved it.

Crock Pot Creamy Mushroom Chicken

 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8oz. package of baby bella mushrooms, sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed mushroom soup (I olny had cream of chicken)
1/2 cup dry white wine (i subbed this with water)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice 

Melt the butter in a saucepan. Add dry italian dressing mix, mushroom soup, wine, and cream cheese. Stir occasionally until cream cheese is melted and sauce is creamy.

Place sliced mushrooms on the bottom of the slow cooker and top with chicken breasts. Pour sauce over the chicken and cook on low for 5 hours. Serve over white rice.

Slow Cooker Pork Roast

I adapted The Food Nanny's Beef Roast to our families liking since we are not big beef eaters. It's the yummiest pork roast I have made so far in my crock pot! 

Slow Cooker Pork Roast

1 (4-pound) pork shoulder or butt roast ( I had a 3 lb. in the freezer)

1/3 cup packed brown sugar

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 tablespoon Worcestershire

sauce

1 (10.75-ounce) can condensed

cream of mushroom soup

1 (1-ounce) packet onion soup mix

1 cup beef broth

5 large carrots, peeled and cut

into 1-inch pieces (optional)

6 red potatoes or medium

russets, scrubbed and

quartered (optional)

8 to 12 servings

1. Place the roast in a slow cooker. Sprinkle with the garlic salt and pepper.

2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire

sauce, mushroom soup, onion soup mix, and broth; pour over the roast.

3. Add the carrots and/or potatoes to the slow cooker if it is large enough to

hold them.

4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.

If you choose not to add the carrots or potatoes to the slow cooker

Raspberry Blackberry Pie Bars

 I was looking for a recipe to use up some fresh raspberries and blackberries and I stumbled upon (or googled upon really) this yummy blog called The Angie River Show.

She has amazing little goodies on her site I want to try them all! Anyways so I made these pie bars and they were SO tasty :)  Recipe and picture borrowed from her page.

Bottom Crust Ingredients
1 package of Pillsbury (or equivalent) ready made crusts (2 crusts)
Filling Ingredients
2 cans Raspberry Pie Filling
Crumble Crust Ingredients
2 sticks unsalted butter
2 1/2 c. brown sugar
2 1/2 c. flour
2 1/2 c. oats
1 tsp cinnamon
White Chocolate Raspberry Drizzle
2 tbsp. butter
1/4 c. white chocolate chips
3 tsp. half/half
1/2 c. powdered sugar

Instructions

Bottom Crust Instructions
1) Spread two crusts out over 8 x 17 pan and brush with egg white.
2) Place in oven at 350 degrees for 8-10 minutes.
Filling Instructions
1) Spread filling over crust with a rubber spatula.
Crumble Crust Instructions
1) Mix softened butter with sugar, flour, oats, and cinnamon until crumbly.
2) Spread evenly over the pie filling.
3) Bake at 350 degrees for about 45 minutes or until top is golden brown.
White Chocolate Drizzle Instructions
1) Mix softened butter with melted white chocolate until smooth.
2) Add in tsps of half and half and powdered sugar until smooth, but not overly thick or watery. 
3) With a fork or spoon drizzle over the raspberry pie bars and let sit.