December RSVP

RSVP for exchange Wednesday, dec 12th. We will make an extra meal for the Thwings this month.

Easy Swedish Meatballs

1 can French onion soup
1 can Cream of Celery soup
1-2 cloves crushed garlic
8 oz sour cream
1 bag Frozen Swedish Meatballs

Add frozen meatballs to crock pot.  Mix first 4 ingredients together and pour over meatballs.  Cook on low all day until heated through.

Serve over noodles

Buffalo Chicken sandwiches

• 4 chicken breasts
• 2 cups of your favorite hot sauce or wing sauce ( would use less- very hot)
• 8 ounces of cream cheese, softened or sour cream
• Sandwich makings: Buns, cheese, lettuce, tomato, ranch/ blue cheese dressing, banana peppers (the sky is the limit!)

Place the chicken breasts and hot sauce (I use (3) 5 oz. bottles that a friend of my husband's makes) in a 3 - 4 quart crock pot. Cook on low for 3 - 4 hours. Even though my chicken breasts were frozen they were cooked and ready to shred in 3 1/2 hours.



This is actually a photo of my
bbq shredded chicken (I forgot to take pic at
this step, but same method).



Remove the lid, and using two forks, shred the chicken breasts. Once shredded toss everything back together and add the softened cream cheese (or sour cream) to the top. Place lid back on and cook an additional hour.

Once it has "melted" the cream cheese, stir it in to incorporate it well.  Serve on your favorite buns or rolls and top with your favorite sandwich toppings. 

This recipie is taken from:  Crock Pot Recipe Exchange

 http://crockpotrecipeexchange.com/2011/07/creamy-crock-pot-buffalo-chicken.html

Cream cheese chicken

Sorry the bag was not labeled!

Dump thawed ziplock bag into crockpot and cook on low 4-6 hours. Serve with noodles or cooked potatoes, or rice.

Chicken
1can cream of mushroom soup
1 envelop of Italian dressing mix
1 tub cream cheese and chives
1/3 cup water

Mix together and cook on low in crockpot or 1 hour at 350 in the oven.

Thai Chicken (Crockpot)

Ingredients:
8 skinless chicken thighs
1 cup salsa
1/2 cup peanut butter
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger

Directions:
Place all the ingredients in a ziploc bag. Seal and freeze. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top.

Frozen Mamas:
Do not defrost. Empty into a slow cooker, cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top. 

To cook rice, put rice in saucepan and add 3 cups of water, 1 1/2 Tbsp. olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.

November RSVP

We are exchanging Wednesday night, November 14th. RSVP I or out by Nov 11th.