Slow Cooker Cheesy Rice Chicken:

What you'll need:

  • 3-4 thawed chicken breasts
  • 1 can cream of chicken soup
  • 1 small onion (optional)
  • 1 box yellow rice (cooked) 
  • 1 cup cheddar cheese
  • 1 can corn (optional)
In a slow cooker, place the chicken breasts on the bottom. Spoon the cream of chicken and chopped onion on top of chicken. Cook on high 3-4 hours or low 7-8 hours. Cook the rice 30 minutes before you are ready to eat. Once the rice is done, throw the rice, cheese and corn into the slow cooker and stir. Bon appetit!! 

Oreo Cake:

What you'll need: 

  • 1 box devil's food cake (& all ingredients required) 
  • 1 can sweetened condensed milk
  • 1 jar hot fudge
  • 1 container cool whip (thawed) 
  • 15 Oreos
Bake cake according to directions in a 9 x 13 pan. Let cool 5 minutes and then poke holes in the top. Pour the can of sweetened condensed milk over the top making sure it goes in the holes. Heat the hot fudge up enough for easy pouring and pour that on top of cake. Let the cake cool completely and then spread the thawed cool whip over the top. Top it off with the crushed Oreos. Store in fridge until its ready to eat :) 

Jalapeno Popper Dip:

What you'll need:

  • 2 (8 ounce) packages cream cheese, room temp
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup Parmesan cheese 
  • 1 (4 ounce) can chopped green chilies
  • 1 (4 ounce) can sliced jalapenos-double if you like heat
  • 1 cup panko bread crumbs
  • 1/2 cup Parmesan cheese
  • 1/2 stick butter, melted
In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter. Sprinkle crumb mix evenly over the dip and bake at 375 F for about 20 minutes. You want the top to brown. You can serve with crackers of tortilla chips. Enjoy :)

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