Saturday, March 31, 2012

Crockpot Chicken Stroganoff

An easy dish your whole family will enjoy.     

6 boneless, skinless chicken breasts, cut into 2 inch pieces
3 tablespoons melted butter 

1 packet dry Italian salad dressing mix or Ranch dressing mix
1/2 teaspoon black pepper

1/2 tsp paprika
1/2 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
1 TBS parsley
1 lb fresh mushrooms, sliced
1/2 cup dry white wine or chicken stock
1/2 cup milk

2 cans cream of chicken soup
1 16 ounce container sour cream

Cooked egg noodles
2 to 4 tablespoons chopped flat leaf parsley

Place chicken breasts in bottom of large slow cooker that has been sprayed with cooking spray. Toss chicken with butter, spices and dressing mix. Add sliced mushrooms.  In a bowl whisk together wine (or stock), milk, soup, and sour cream until smooth. Pour over chicken and toss to coat. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

About a half hour before stroganoff is done cooking, mix together 1/2 cup water and 1/4 cup flour.  Mix until the flour is dissolved into the water.  Add to crockpot.  Stir well.  This will thicken the stroganoff to make more of a gravy. 

Serve over noodles with parsley on top.

Source:  Cooking with Amy - Channel 11

Friday, March 30, 2012

English Muffin Bread

I have been making this bread for years.  It's so much better than the store-bought English Muffins. However, this bread must be toasted as cold un-toasted English Muffins are not very flavorful.

While toast is warm, spread with butter and some strawberry jam...delish!

6 cups flour (divided: 3 cups and 3 cups)
2 pkgs Active Dry Yeast
1 TBS sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water

Combine 3 cups flour, yeast, sugar, salt and soda.  Mix well.
Heat milk and water until warm.  Add to dry mixture.  Using a mixer, beat well.
Stir in the remaining 3 cups flour to make a stiff batter.  (It will be very stiff).

Grease two 8x4 inch loaf pans.  Spoon the bread batter into the pans.   (Instead of a spoon, I use my hands.  First I spray my hands with cooking spray as this is very sticky.)

Sprinkle tops of bread lightly with cornmeal.  Cover bread with a kitchen towel or plastic wrap lightly sprayed with cooking spray (Pam).  Let raise for 45 minutes.   

Bake at 400 degrees for 25 minutes.  Remove from pans immediately and let cool.


Tuesday, March 27, 2012

Dark Chocolate Peanut-Butter Bars

These bars are great when you want something different than the usual Rice Krispie bars.  The salty pretzels and the sweet chocolate and peanut butter are a great combination.

4 TBS unsalted butter
6 cups mini marshmallows
1 1/2 cups (12 oz) crunchy peanut butter
6 cups Rice Krispies
2 cups mini pretzels or pretzel sticks, broken into pieces
1 cup (8 oz) dark chocolate, chopped (or chocolate chips)
1/2 cup honey
1/2 cup corn syrup

Line a 9x3 baking dish with parchment and coat with nonstick cooking spray.

Melt butter in a large pot over medium-high heat. Add marshmallows and peanut butter to pot and cook, stirring occasionally, until mixture is melted and beginning to bubble, about 3 minutes.

Remove pot from heat.  Stir in remaining ingredients until well combined. Transfer to prepared baking dish and smooth top using a spatula. Do not press into pan too hard. Cool to room temperature.

Use parchment to lift bars from baking dish. Transfer to cutting board and cut into squares to serve.