Slow Cooker Chicken Alfredo

Slow Cooker Chicken Alfredo 

 1 Prep: 5-10 mins. Cook: 6-8 hours on low. 4 hours on high. 

Ingredients

 1    4 pieces of boneless, skinless chicken breasts (frozen/fresh), chopped

 2    1 can of whole kernel corn

 3    2 jars of your favorite Alfredo sauce

 4    1/2 cup yellow onion, chopped

 5    1 garlic clove, minced

 6    frozen broccoli and chopped carrots, add as many as desired

 7    parmesan cheese 

 8    pepper to taste

 9    white rice

Directions

 1    Add chopped chicken, Alfredo sauce, corn, onion, garlic, carrots and broccoli in a large slow cooker   and stir. 

 2    Cover Alfredo chicken with a layer of parmesan cheese

 3    Cover with lid and cook on low for 6-8 hours or on high for 4 hours. 

 4    Serve on top of white rice and pepper to taste

Funeral Potatoes: Hash Brown Casserole

The best recipe you will ever know! Not only to impress your guest but also your family! Don't expect much leftovers after this one!

Funeral Potatoes

INGREDIENTS

20 oz.    thawed hash brown potatoes

1           8 ounce can of cream of chicken soup

1           8 ounce tub of sour cream

1           sleeve of ritz crackers

1 lb.      cheddar cheese

1/2 cup butter

DIRECTIONS

1.   Preheat oven to 365 degrees.

2.   Melt 1/4 cup butter in 13x9 in. casserole dish.

3.   Combine soup and sour cream, whisk together.

4.   Place hash browns over the melted butter and add the cream/soup mixture thorough then add the cheese on top.

5.   In separate bowl, crush ritz crackers.

6.   Melt the remaining butter and add to cracker mix.

7.   Place cracker mixture over the cheese and place in oven for 40 minutes.

Mini Chocolate Fudge Pudding Pies

With this recipe I honestly had a hard time putting it in words. So that's why there are more pictures than my usual recipes. I barely got the picture below before my husband started devouring them. He absolutely LOVED these little pies of delight! 

After the recipe I have added some other pointers so be sure to read all the way through!

Mini Chocolate Fudge Pudding Pies

Ingredients

 1 Sugar Cookie Dough (refrigerated)

 2 1 box of Chocolate Fudge Pie Filling Pudding 

 3 Whipping Cream

Directions

 1 Preheat oven to 350 degrees.

 2      Spray mini muffin pan with non stick spray. Roll chilled sugar cookie dough into small balls and place into mini muffin pan. 

 3 Bake for 10-12 mins or until a little golden brown. Cookies will sink in pan.

 4 Make pudding as directed on box. While still liquid and warm spoon pudding into each cookie crust. 

 5 Chill in the refrigerator until pudding hardens. 

 6 Serve with whipping cream on top. (optional)

The sugar cookie dough can very well be pre-made ready to cut Pillsbury or Western Family sugar cookie dough. Right after I baked the "crust" I gently pressed down into each one to give it more of a bowl than the natural sink gave. 

Even better... It only has to chill for less than an hour! Just enough to get the pudding stiff. I made some more the night after with already completely chilled pudding and it still worked out perfectly. 

Seriously the easiest most delicious recipe I have ever made! Enjoy!