On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Form into 1 1/2 inch meatballs.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.
NOTE: I like to make my own ground beef when brisket is on sale. It makes for a richer tasting beef flavor! Thank you Tyler Florence!



This is another one of those recipes that is floating around on facebook, but looked so yummy we HAD to try it.  O.M.G. this is phenomenal! I added a diced shallot to the mix that is sooooooo good. I did have to do an internet search to see why it was called crack chicken and LOL all I could find was a blog that alluded to it being “addicting”.  Anyway you slice it, it is DELICIOUS! Hubby hates the name though so we’re calling it Cheesy Ranch Chicken Salad.

1 1/4-1 1/2 pound boneless, skinless Chicken Breasts
8 ounce block Cream Cheese, cut into small cubes
1 Dry Ranch Dressing package mix
1 shallot, diced
1/3 pound Bacon, diced and cooked crisp
4 of your favorite rolls
4 slices Quality Sharp Cheddar Cheese
1 small Red Onion, Thinly Sliced
Your favorite BBQ Sauce (we like Sweet Baby Rays or King’s Hawaiian)

  • Pat the chicken breasts dry with paper towel and place them in your crock pot.
  • Top evenly with cream cheese cubes.
  • Sprinkle the dry ranch evenly over the top the cheese cubes.
  • Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
  • When chicken is cooked, shred it.
  • Add the bacon pieces.
  • Stir the mixture to blend everything well.
  • Spoon one portion of chicken mixture on the bottom half of each roll, top with a slice of cheese and place under the broiler JUST until cheese has melted.
  • Add onion slices.
  • Drizzle with BBQ sauce
  • Spread BBQ sauce on the top half of each bun.
  • Enjoy!



I worked for quite awhile in the studio today and ran across several unfinished projects that NEED to be finished!  Binding for some reason is my least favorite part of quilting though it should be my most favorite since it is the last step to a completed project.  I’m still trying to figure out where to start!  I’m leaning towards starting with the smaller pieces just because there will be a bigger sense of accomplishment as I whip them out, but am leaning towards the larger ones so I can set them aside into the Christmas pile as completed presents.

In the meanwhile we still needed to eat so I reworked a couple of recipes from my “TO TRY” pile that used ingredients I had on hand.  It’s almost June 1st and I try to clean out both the freezer and pantry every 6 months or so.


2-3 cups shredded rotisserie chicken
4 slices crusty french bread, torn into pieces
3 cups crumbled cornbread
1 3/4 cups chicken broth
1 can cream of mushroom soup
1 small Vidalia onion, chopped
2 celery stalks, chopped small
2 large eggs, beaten
Fresh ground sea salt, to taste
fresh ground black pepper, to taste
1/4 cup butter, sliced thin

  • Put butter slices in freezer while you assemble the casserole.
  • In a large mixing bowl whisk together the broth, eggs and soup.
  • Fold in breads.
  • Fold in celery, onion and chicken pieces.
  • Season with salt and pepper.
  • Transfer to a lightly greased 3 quart slow cooker.
  • Dot with butter slices.
  • Cook on high 1 1/2 hours and then low 2-3 hours on low OR 3-4 hours on high.


1 pound bag baby carrots, washed and dried
1 tablespoon avocado oil
1 small Vidalia onion, chopped
1 tablespoon butter
2 cups chicken or vegetable broth
Pinch of ground ginger
1/3 cup heavy whipping cream
Parmesan cheese
Snap peas

  • Preheat oven to 400˚.
  • In a large ziplock bag add the carrots, avocado oil, sugar, salt and pepper. Close and toss until carrots are well coated.
  • Spread carrots in a thin layer on a baking sheet.
  • Roast carrots 45 minutes or until tender.
  • Cool carrots.
  • In a large sauce pan melt butter,
  • Add onion and saute’ until tender.
  • Add broth and simmer while carrots roast.
  • Add carrots and puree with an immersion blender.
  • Salt and pepper to taste.
  • Serve with Parmesan crisps and chopped snap peas.



1 cup diced shallot
1/2 cup diced sweet red pepper
4 garlic cloves, minced
15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese
3 sprigs fresh basil
2 sprigs fresh oregano
4 cups chicken broth
2 chicken breasts
Salt and pepper, to taste
4 ounces uncooked penne pasta
1/4 cup grated Parmesan cheese – garnish

  • Remove the leaves from the basil and oregano, chopping each.  Reserve half of the basil for garnish.
  • Lay chicken in bottom of the slow cooker.
  • Sprinkle the onions and peppers all around the chicken.
  • Top with the tomatoes, half the basil and all the oregano.
  • Pour chicken broth  over it all.
  • Cook on high for 3 hours.
  • Remove the chicken to a cutting board and shred. Keep warm.
  • Add pasta to crock pot and cook another 35-40 minutes or until pasta is al dente.
  • Stir shredded chicken back in and heat through.
  • Season to taste.
  • Top each serving with fresh basil and some of the Parmesan shredded cheese.






4-6 bone in chicken thighs
3/4 cup chicken broth
1/4 cup balsamic vinegar
1 medium yellow onion, halved and sliced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup Bertolli balsamic reduction glaze

  • Spray slow cooker with non-stick spray.
  • Arrange chicken thighs in a single layer.
  • Sprinkle onion pieces around chicken.
  • Whisk together the chicken broth, balsamic vinegar and red pepper flakes. Add garlic and blend well.
  • Pour over chicken and onions.
  • Cook 5-6 hours on low.
  • Heat Balsamic glaze to a slow simmer in a small sauce pan.
  • Serve over Jasmine Rice.
  • Pour glaze over chicken and rice.

CELEBRATION CHICKEN an OLD family favorite A.K.A. as Chicken S.O.S.

I believe this wonderful recipe came from the 1950’s or 1960’s, but the chicken scratch writing of my grandmother with all her changes and then mine too make it a bit hard to tell.  I think this recipe probably came as a promotional recipe on a soup can, box of Philly cheese or even the jar of beef, but who really knows? This is a wonderful recipe for a large family gathering or having company.  It looks and tastes like you worked all day!  Hubby calls it Chicken S.O.S. I add small pasta shells and toss those with the excess sauce. The chicken turns out so tender and juicy you could cut it with a fork and it will melt in your mouth. The pasta work well for a pot luck dish, but the chicken is also tasty with mashed potatoes for a home meal.

1 jar dried beef
8 skinless chicken breasts
8 slices bacon
2 packages cream cheese
1 cup sour cream
2 cans undiluted cream of mushroom soup
Fresh Flat Leaf Parsley for garnish

  • Preheat oven to 350°.
  • Spray 9×13 baking dish with non-stick spray.
  • Layer dried beef slices on the bottom of the baking dish slight overlapping each piece.* / **
  • Wrap a slice of bacon around each chicken breast and place on top of beef in a single layer.
  • In a medium saucepan combine the cream cheese, soup and sour cream stirring until smooth and heated through.  DO NOT BOIL – will burn easily!
  • Pour sauce over chicken.
  • Sprinkle with paprika.
  • Cover and bake 2 hours.
  • Spoon some of the soup mixture over each piece of chicken as you serve it.
  • Garnish and serve immediately.

COOK’S NOTE 1: *When cooking for just the 2 of us I have much more dried beef than I need so I layer it on the bottom as well as use it on the chicken and then chop the last 2 pieces to add on top of the sauce – YUMMY!

COOK’S NOTE 2: **An alternative method is to wrap each chicken breast with the beef and then the bacon.

COOK’S NOTE 3: This recipe works well in the slow cooker on low also making it good for church suppers or potlucks.





CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

I love this recipe!  It can be made one of 2 ways, slow cooker or quick and easy. It just depends on whether I’ve just gotten home from Costco with a batch of their rotisserie chicken parts or in the slow cooker when thighs are on sale. Yep, they now sell just leg quarters from yesterday’s rotisserie chickens at a much reduced price.

You can also choose to use bottle dressing or make your own.  I tend to use bottle when I’m using the Costco chicken to make it quick and easy. Using the Costco chicken also gives you the added option of making the recipe cold OR hot.

CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

6 chicken thighs, bone in, skin on
Salt and Pepper, to taste
1 cup Caesar dressing
1 cup Parmesan cheese
Kaiser Rolls

  • Season chicken with salt and pepper.
  • Place chicken in slow cooker skin side up.
  • Cook on low 5-6 hours.
  • Remove from slow cooker.
  • Remove skin and bones, shredding the chicken into a bowl.
  • Add dressing and cheese, mixing until well incorporated.
  • Serve on rolls.

CAESAR DRESSING  makes 1 1/2 cups
2 garlic cloves, minced
1 teaspoon anchovy
Juice from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
  • Add the mayonnaise, Parmesan cheese, salt and pepper, whisking until well combined.
  • Taste and adjust to taste. Use immediately.

NOTE: Since I’m deathly allergic to mustard I make this recipe without the mustard, split the batch and then add ALL the mustard to my husband’s half. He loves it.



1/2 cup dried porcini mushrooms
2 pounds skinless, boneless chicken thighs
1 large carrot, finely chopped
2 tablespoons Avocado oil**
Fresh ground salt and black pepper
4 cloves garlic, minced
14.5 ounce can stewed tomatoes
1/4 cup dry red wine
1/4 cup beef consomme’
1/4 cup Wondra flour
2 tablespoons tomato paste

*Soak the mushrooms in 2/3 cup HOT water for 10 minutes.
*Toss carrots and chicken with avocado oil in slow cooker.
*Generously season chicken with salt and pepper.
*Strain mushrooms through coffee filter lined sieve, reserving the liquid for later.
*Finely chop mushrooms.
*Top chicken with chopped mushrooms, garlic.
*Strain tomatoes into the mushroom liquid.
*Hand crush tomatoes over top of the chicken.
*Whisk together the tomato mushroom liquid, tomato paste and red wine with the flour until smooth.
*Pour wine mixture over chicken pieces.
*Cover and cook on low 7 hours.
*Using 2 forks shred chicken.
*Let stand uncovered 15-20 minutes and sauce will thicken.
*Re-season as necessary.
*Serve over prepared pasta.

**NOTE: I don’t care for the flavor of olive oil, but it is a great substitute for the avocado oil.



3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.


My favorite slow cooker took a dive this past week so I ordered a new one and I love it!! My old one was great, it was a west bend with a non-stick surface and griddle base, but was a bit limiting when trying to make say a pot roast.  I did a bit of research and found this one:

It’s only 3.5 quart and has latches for carrying making it perfect for pot lucks AND is the perfect size for two!  It came with a little recipe book and since I woke up with a cold I did a little juggling on my menu and made this recipe.  Because I felt so bad I adjusted it to what I had on hand, which included “GASP” canned soup and I hate to admit it was YUMMY

I will make a few additions next time, and there WILL BE a next time, and I will adjust for “REAL” soup base as well as serve it over mashed potatoes instead of the noodles for our personal preference.

1 can Cream of chicken soup or 1 batch real soup base
1/4 cup bleu cheese or ranch dressing (I used Ken’s Sweet Vidalia Onion)
1/4 cup Cayenne pepper sauce (I used Frank’s original hot pepper sauce)
1 stalk celery, sliced
+1 small onion, chopped
+1 carrot, chopped
4 ounces shredded Monterey Jack (I used half jack, half medium cheddar)
1 1/2 pounds boneless, skinless chicken breasts
1 batch of your favorite mashed potatoes

  • Whisk together the soup, dressing and hot sauce.
  • Fold in carrots, celery, onions and half the cheese.
  • Spread into crock pot base and layer chicken pieces in a single layer.
  • Cover and cook on low 6 hours.
  • With 2 forks, shred the chicken into bite sized pieces.
  • Add remaining cheese and stir well.
  • Serve over prepared mashed potatoes.
  • Enjoy!


1 1/2 pounds hamburger
1 medium onion, chopped
3-4 cloves garlic, minced
14.5 ounce can Hunt’s Diced Balsamic vinegar, Basil and olive oil tomatoes
13.5 ounce can Popeye chopped Spinach
15 ounce can Contadina Italian Herb tomato sauce
2 tablespoons Classico Sun Dried tomato pesto
1 tablespoon Pampered Chef Italian Herb mix or equivalent
1 teaspoon sea salt
1 teaspoon white pepper
16 ounces ricotta cheese
8 Lasagna noodles, no boil bake
8 ounces mozzarella cheese

  • Brown hamburger with onion and garlic. Drain off fat.
  • Mix together the diced tomatoes and spinach, juice and all.
  • Whisk together the sauce,pesto and seasonings.
  • Pour the tomato and spinach mixture over the meat mixture and toss together. Allow to drain again.
  • Generously spray the crock pot liner with PURE.
  • Layer as follows & cook on low 3 hours
1/2 of the sauce
noodles broken to fit
meat mixture
ricotta cheese
meat mixture
noodles broken to fit
other 1/2 of sauce
mozzarella cheese


A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

1/4 cup lime juice
1/3 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, minced
4 teaspoons cumin
3 teaspoons oregano
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoons fresh ground sea salt
1/2 teaspoon ground cloves
1 cup beef broth
1 medium Walla Walla onion, slivered
3-4 pounds beef chuck roast

  • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
  • Add broth and pulse until well blended.
  • Place roast in slow cooker and pour sauce over top.
  • Cook on low 7-9 hours or until meat is tender.
  • Shred meat into juices.
  • Prepare rice 20-30 minutes before ready to serve.
  • Serve over rice.

3 cups water
2 cups uncooked Jasmine rice
3 tablespoons butter
1 1/2 teaspoons fresh ground sea salt
1/2 cup minced cilantro
2 tablespoons lime juice

  • In a large saucepan combine water, rice, butter and salt.
  • Bring to a boil.
  • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
  • Remove from heat and stir in cilantro and lime juice.