Julie's Cream Cheese Crockpot Chicken

Julie found this recipe on pintrest and said it turned out good. I bet this would be good with some seasoning added too (taco seasoning, salt and pepper, curry, etc). Thanks for sharing Julie!

Cream Cheese Crockpot Chicken

Bag of frozen chicken breast tenderloins (I use like 2-4 of the chicken breast)

8 oz cream cheese

can of corn, drained

can of black or pinto beans (drained and rinsed) -I've used both

can of rotel (diced tomatoes with chili)

place all in crockpot with chicken first. cook low 6-8 hours our high 3-4 hours

stirring every 2 to 1 hours. Shred chicken when its done, then let it sit for 30-45 minutes before serving. Serve with rice. (Julie said she enjoyed the leftovers in a tortilla like a wrap/burrito, but didn't care for it over a salad). 

Sean enjoyed eating it too. :)

Julie's Eggless Cookie Dough

Want to eat some cookie dough, but don't want to get salmonella? You aren't the only one! Julie wanted to share this yummy recipe that could be eaten on its own, or easily be added to vanilla ice cream to make it homemade cookie dough ice cream. :)

Thanks Julie!

Eggless cookie dough

(meant to be eaten as dough, not cookies)

stir together:

1/4 c. butter, soften

3/4 c. brown sugar (I did half brown half white because I ran out of brown)

then stir this in

1/4 tsp. vanilla (I doubled this  cause I like vanilla)

1/4 c milk

then mix in:

1 c. flour

pinch of salt

1/2 c. chocolate chips

Chill this in the refrigerator or shape into balls and freeze for a few hours, then take them out and put in a zip lock bag and refreeze. The mixture will be a bit wet at first, but should harden after it's been chilled a bit

it tasted pretty good too.

Julie's Amish Casserole

I found this recipe from Jeanette's recipe compilation she has from our family. This comes from Julie's kitchen and she said it tastes like sweet and sour spaghetti. One night I wasn't particularly feeling in the mood for something healthy (we usually do a lean and green) and I wanted a pasta, so I thought I would try this yummy looking pasta dish.

My kids downed it and really enjoyed it. James and I thought maybe I need to cut down the brown sugar next time, and I also felt that it might taste a little better if I had mixed the cream of chicken soup with something or replaced it completely with another white cream sauce (or maybe cream of chicken with greek yogurt, sour cream?). I think I just like cream of chicken soup when its mixed with something than when its the only thing.

We used a 20+oz jar of marinara sauce, and I was pretty sure we used a lb of ground turkey. If we had only used 1 10.75 oz jar of spaghetti sauce it wouldn't have covered the amount of meat we had. So I think if I do it in the future, I'd not double the brown sugar per spaghetti sauce quota in the recipe (I put in 1/2 cup brown sugar since it was double the size)



Here's Jen's awesome recipe with my modifications we'll make in the future with our fam. (or rather, things we'll test out next time we try it)

Amish Casserole
Taste like sweet and sour spaghetti.

1 package egg /spaghetti noodles (we used spaghetti)
1 can of cream of chicken soup
1 (10.75 oz.) can of spaghetti sauce (we used the regular size jar that's around 20 oz)
¼ cup brown sugar (keep at 1/4 even if doubling sauce)
Salt and pepper
Cheese 
1 lb ground beef - for later - (we substituted ground turkey for a healthier option)

Cook 1 package of wide egg noodles or spaghetti noodles in boiling water for 8-10 minutes. Drain, then return to pan and coat with cream of chicken soup until noodles are coated. 

Brown 1lb. beef. Drain fat. Pour in spaghetti sauce, brown sugar, and salt and pepper. Put half the meat mixture on the bottom of a casserole dish. Layer meat mixture with a layer of cheese, then pour half of the noodles on top of that. Then just repeat with meat, then cheese and noodles and top with cheese. 

Bake for 35 minutes at 350°