Author: QuiltLady

CROCK POT CHICKEN & STUFFING ~ BLOG 366.123

CROCK POT CHICKEN & STUFFING 

3-4 LARGE (Dolly Parton size) boneless, skinless chicken breasts, sliced in half horizontally if really thick
1 tablespoon FRESH chopped parsley
1 can of Campbell’s cream of mushroom soup (see notes)
8 ounces sour cream – I use Mexican sour cream, but not sure if it’s available everywhere
6 ounce box Stove Top stuffing mix
1/4 + 3/4 cup homemade chicken bone broth
1 LARGE shallot, chopped
1 1/2 cups FRESH Green Beans (frozen works in a pinch – see notes)
1 1/2+ cups baby carrots (1 small bag)
2 stalks celery, chopped

  • Whisk together the soup and ¾ cup broth mixture together with the stuffing mixture.
  • Add the onions and celery.
  • Generously season the chicken breasts with salt and pepper.
  • Pour 1/4 cup broth on the bottom of your slow cooker and lay chicken breasts in a single layer, if possible.
  • Add stuffing mixture on top of chicken.
  • Add green beans and carrots last on top of the stuffing.
  • Cook on low for 6-8.

NOTES:

  • You can use any condensed cream soup you have on hand. I often use cream of broccoli or potato if that’s what I have on hand and you get an enhanced flavor profile.
  • You can use any vegetable combination you like. If I’m out of green beans, I use peas or peas and carrots.
  • You could cook this on high for 3-4 hours, but I find the chicken stays MUCH moister when cooked on low.
  • If you slice your chicken breasts horizontally, layer chicken, stuffing, chicken, stuffing before adding the veggies. You can even chicken the chicken pieces for more of a stew consistency.

 

MARGARITA BALLS ~ BLOG 366.121

What goes good with Tacos? Margaritas of course 😀

MARGARITA BALLS

12 ounces vanilla wafers, crushed
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup QUALITY tequila
1/4 cup QUALITY orange marmalade
2 tablespoons light corn syrup
1 + cup powdered sugar

  • Mix together the vanilla wafers and the ground almonds.
  • Melt white chocolate in the microwave in 30 second increments until smooth.
  • In a small blender process tequila, orange marmalade and light corn syrup until smooth.
  • Stir in crumb mixture and chocolate until well blended.
  • Using gloved hands, shape into 1 inch balls.
  • Coat with sugar and store in an airtight container in the refrigerator.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 18 of 2024~ BLOG 366.120

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

I CANNOT believe that it is almost May already! This year is speeding by way too fast.

We’re at that time of year where the highs in the 60’s are good for about a 2 hour window in the afternoon, but we are starting the day in the high 30’s-40’s and the weather pattern changes several times a day from partially sunny, to cloudy to rainy and back again with some strong breezes thrown in around noon time lately. So layers are the name of the game! Today is Levis with a black tank, buffalo plaid flannel and a favorite hoodie. I’m cleaning out my closet this week and getting a bag together for donation

I went to the County Quilt Show last Friday and had a great time. A friend of mine won 2 of the prizes with her great eye for color and designI’m hoping to get a post done with the other wonderful quilts I saw later this week.

Sandra posted her baby birds last week which made me wonder where I had filed my own pictures 😀 I just LOVE watching the birds each morning as I have my coffee. SO I started looking and I found them. I took these outside my SIL’s back door last year.

Broom Hilda and The Grinch made an appearance in our little timber town recently.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is up to date, but I need to vacuum and do the bathrooms and kitchen.
  • GROCERIES & ERRANDS I don’t need much this week, but will get those few items when I do the Eagle’s shopping on Wednesday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I’m still waiting on a few callbacks from several people, and working on final plans for the upcoming family reunions.
  • RECIPE RESEARCH & MENU PLANNING I’m ahead of the game on this category, but will quickly fall behind with the upcoming trip and all the cooking for the cribbage weekend and 2 June dinners at the Eagles.

WHAT’S ON THE DVR/TV
  • DVR is caught up (almost) and have been watching the spring baking championship, 24 in 24, season finales for a few shows and a few old movies.

I finally finished The Alice Network which I really enjoyed. I have no idea why the first half of the book read so slow for me and I LOVED the twist ending. I’m now reading I STILL DREAM ABOUT YOU by Fannie Flagg.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/29 MONDAY
4/30 TUESDAY
5/1 WEDNESDAY
5/2 THURSDAY
5/3 FRIDAY
5/4 SATURDAY
5/5 SUNDAY
DINNER
 PERUVIAN VERDE ARROZ con POLLO
 cooking at EAGLES ~ CHICKEN CHILI & CORNBREAD
CHICKEN MARSALA and NOODLES
PAN FRIED PORK CHOPS and BROWN RICE
 cooking at EAGLES ~ BEEF FAJITAS
 HALIBUT ENCHILADAS and BEANS
 SEAFOOD SALAD
DESSERT
 
 STRAWBERRY POUND CAKE
 CHOCOLATE ANCHO CHILI CUPCAKES

BANANA PUDDING CHEESECAKE ~ BLOG 366.117

BANANA PUDDING CHEESECAKE

There is a series of books by Jana DeLeon called the Miss Fortune series. Personally, I’m on book #26, but in each book of the series there is a comedic banana pudding race between the Catholics and the Baptists when church lets out each Sunday. I’d had banana pudding before reading the series, but hadn’t had the desire to perfect it before this recipe. Banana pudding makes my heart sing as it is a perfect dessert that speaks to just about everyone no matter the venue you’re serving it in.

Cheesecake is traditionally round like many cakes and pies, but I HATE the shape and use my square spring form pan to make it easier to cut and serve.

FILLING
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 cup heavy cream
1 teaspoon PURE vanilla extract

  • In a large bowl beat cream cheese until fluffy and completely smooth with NO clumps.
    Add sugar and beat until combined.
    Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.

3.4 ounce package instant banana pudding mix
1 cup whole milk

  • In a medium bowl, whisk together pudding mix and milk.
  • Let pudding stand for 3 minutes in the fridge until thickened.
  • Fold into cheesecake mixture until combined.

1 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers

  • Pour half the filling into graham cracker crust.
  • Add a single layer of thick sliced bananas.
  • Top with about 20 Nilla Wafers in a single layer.
  • Pour remaining cheesecake mixture over top and smooth top.
  • Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)

Whipped topping, for garnish (homemade or store bought)
Crushed Nilla Wafers, for garnish

  • Before serving, top with dollops of whipped topping around the border of the cheesecake.
  • Top each dollop with a banana slice and Nilla wafer.
  • Garnish the whole cheesecake with crushed Nilla Wafers.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING ~ BLOG 366.116

A friend and I are making the Cinco de Mayo dinner for the Eagles auxiliary on May 3rd and I have been experimenting with recipes for the dessert. These are dark chocolate cupcakes with a serious bite and are topped with a chili cream cheese frosting that has another back up bite.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING yield 18-24 cupcakes

CUPCAKES
1 box devil’s food chocolate cake mix
1 ½ – 2 teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
½ teaspoon QUALITY cinnamon
1 ¼ cups water
⅓ cup vegetable oil
3 LARGE eggs

  • Preheat oven to 350°.
  • Line 24 muffin cups with paper liners.
  • Whisk together the cake mix, ground ancho chile, cayenne pepper and cinnamon.
  • Beat in water, oil and eggs with an electric mixer on medium speed for 2 minutes.
  • Spoon batter into the prepared muffin cups, filling them 2/3 full.
  • Bake 18-22 minutes until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely before frosting.


FROSTING
1 teaspoon ground ancho chile pepper
⅛ – ¼ teaspoon cayenne pepper
½ teaspoon QUALITY ground cinnamon
1 small, dried red chili, chopped after seeds removed (optional – if you dare)
4 cups powdered sugar
8 ounces cream cheese, softened
½ cup butter, softened
½ teaspoon clear PURE vanilla extract, or to taste
24 small dried red chiles (optional)


  • Sift together the ground ancho chile, cayenne pepper and cinnamon with the powdered sugar in a large bowl.
  • Beat in softened cream cheese and butter with an electric mixer on medium speed until smooth.
  • Add vanilla extract.
  • Spread frosting onto cooled cupcakes in attractive swirls.
  • Poke a small dried chile, stem-side up, into frosting as a garnish if desired.