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[crockpot-recipes-blog]

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Crock Pot Chicken & Dumplings - Lynn's Recipes

A delicious way to make chicken and dumplings when you don’t have time to make them the old fashioned way. This is easy and takes very little time to put in the Crock Pot to have a wonderful dinner.

Crock Pot Chicken and Dumplings

2 Tablespoons butter 2 cans cream of chicken soup 1 can chicken broth ½ onion, diced 1 Tablespoon dried parsley, or 1 teaspoon dried dill Salt and pepper to taste 3-4 boneless, skinless chicken breasts A can of refrigerated buttermilk biscuits

Some extra chicken broth, if needed to reach your desired consistency after adding biscuits

Put everything, but the biscuits into the Crock Pot and cook on high for 5 hours. Cut the biscuits into 4 pieces. Add the biscuits in the Crock Pot after 5 hours and cook for another hour. If you want the consistency to be a little thinner, add more chicken broth, until you reach your desired consistency after adding the biscuits.

Printable version: http://tinyurl.com/m4mz4ht

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In this video I share with you a easy crockpot chicken and dumpling recipe from my last episode of my “Here’s What’s For Dinner” video. I hope you will enjoy. You can also find this recipe on my blog at: http://www.athomewithnikki.com

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[crockpot-recipes-blog]

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Slow Cooker Cheesy Chicken Spaghetti- Lynn's Recipes

A great dish for a super busy day. Just add a green salad or vegetable and garlic bread and you will have a very good dinner. This turns out to be a casserole made in the slow cooker.

Slow Cooker Cheesy Chicken Spaghetti

16 ounces spaghetti, not cooked (if the spaghetti doesn’t fit in the slow cooker, you can break it in half) 1 pound 2% Velveeta Cheese 2 cups cooked and chopped chicken 1 can cream of mushroom soup (I use Heart Healthy) 1 can cream of chicken soup (I use Heart Healthy) 1 can petite diced tomatoes 1 — 4 ounce can of mild, chopped green chilies 4 ounce can of mushroom stems and pieces 2 cups of chicken broth 1 small onion, diced Salt and pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all of the ingredients in the slow cooker and stir to mix well. Cook on high 6 hours. Stir and season to taste before serving.

Print Version: http://tinyurl.com/km35bpa

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[recipeflow]

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Oreo Cupcakes With Oreo Buttercream -- Lynn's Recipes

Oreo Cupcakes With Oreo Buttercream — Lynn’s Recipes

Lynn demonstrates how to make Oreo Cupcakes with Oreo Buttercream. This is a delicious dessert. I made half of the recipe for the cupcakes, but the entire buttercream in the demonstration. The ingredients listed below are for the entire cupcake recipe and butter cream. This recipe makes 24 cupcakes. From sofie-a-toast.

Cupcakes:

3 cups cake flour 1 Tablespoon baking powder ½ teaspoon salt 16 Tablespoons unsalted butter, at room temperature 2 cups sugar 5 large eggs, at room temperature 1-1/4 cups buttermilk, at room temperature 1 Tablespoon vanilla extract 20 Oreo cookies (halves, with the cream filling attached)

Frosting:

8 Tablespoons butter, at room temperature ½ cup vegetable shortening 4 cups powdered sugar (1 pound) ½ teaspoon vanilla extract 6 Tablespoons Oreo cookies, finely crushed (I used the halves from the cupcakes without the filling) Oreos cut in half for garnish, or Mini Oreos

Preheat oven to 350°.

Line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream side up.

Combine the flour, baking powder and salt in a medium bowl. Set aside. Cream butter and sugar in the bowl of an electric mixer. Add the eggs, one at a time and beat after each addition. Combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.

Fill lined cupcake tins with the batter. Bake 15-18 minutes, or until a toothpick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooling rack.

For the frosting, in the bowl of electric mixer, cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.

Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the vanilla flavoring and the Oreo crumbs and mix well. ***This was a very stiff frosting and because I wanted to pipe it on the cupcakes, I added a little bit of milk to get the consistency that I desired.

Frost the cupcakes as desired and top with half of an Oreo or a mini Oreo for garnish.

Link for Kitchen Aid Mixer – http://astore.amazon.com/lynsrec-20/detail/B0006LKLTS

Print Version: http://tinyurl.com/l394xq9

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Chicken Tarragon -- Lynn's Recipes

Chicken Tarragon — Lynn’s Recipes

Lynn demonstrates how to make Chicken Tarragon. This is a delicious main dish and an impressive dish to serve company. This can be doubled if you are serving more people. From Sara Moulton

1 pound of chicken cutlets, or you can pound boneless, skinless chicken breasts to an even thickness Salt and Pepper 2 Tablespoons flour, (I used more – use your own judgement, according to how much chicken you use) ¼ cup butter ¼ cup shallots, chopped ¼ cup white wine 1 teaspoon dried tarragon ¾ cup chicken broth 1 Tablespoon heavy cream

Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 Tablespoons butter, add chicken and brown on both sides. Transfer to a plate. Add shallots to skillet and sauté briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to a plate. Add 1 Tablespoon of butter and 1 Tablespoon cream to pan, heat and pour over chicken.

Print Version: http://tinyurl.com/keagc4k

Link to the Induction Hot Plate: http://astore.amazon.com/lynsrec-20/detail/B0044WWBGG

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Southwestern Stuffed Zucchini – Lynn’s Recipes

Southwestern Stuffed Zucchini – Lynn’s Recipes

Lynn demonstrates how to make a great side dish, Southwestern Stuffed Zucchini. This recipe was shared with me by my cousin, Linda, via Southern Living, and is great to serve when you have guests or just as a dinner side dish.

Makes 6 servings

6 medium zucchini or yellow squash ¾ teaspoon salt ¾ cup (3 ounces) shredded Monterey jack cheese ½ cup chopped green onions 5 bacon slices, cooked and crumbled 3 small tomatillos, husked and chopped ½ teaspoon pepper ½ cup breadcrumbs 2 to 3 Tablespoons butter, melted

Preheat oven to 375°. Spray a 13 x 9” baking dish with cooking spray and set aside.

Cut zucchini in half lengthwise, and remove seeds. Microwave, in batches, in a 11 x 7” glass dish at HIGH 5 to 7 minutes or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Sprinkle shells with salt.

Stir together reserved pulp, cheese, green onions, bacon, tomatillos and pepper.

Fill shells with pulp mixture; place in a 13 x 9” baking dish, sprayed with cooking spray. Sprinkle evenly with breadcrumbs; drizzle with butter. Bake at 375° for 30 minutes.

Printable Version: http://tinyurl.com/qjruj9o

Link to Smoked Jamaican **** Chicken Video – http://youtu.be/JRsOFS4BStQ

Link to Smoked Paprika Roasted Baby Red Potatoes Video – http://youtu.be/5kiv5G1iEDE

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Creamy Garlic Pasta – Lynn’s Recipes

Creamy Garlic Pasta – Lynn’s Recipes

Lynn demonstrates a quick and easy Creamy Garlic Pasta. This is great with a green salad and garlic bread for a quick dinner. Adapted from Pinterest.

2 teaspoons olive oil 4 cloves garlic, minced 2 Tablespoons butter ¼ teaspoon salt ½ teaspoon pepper 3 cups chicken broth, plus a little extra, if needed ½ pound spaghetti 1 cup grated Parmesan cheese ¾ cup heavy cream 1-1/2 Tablespoons dried parsley

In a medium pan, heat olive oil over medium heat. Add the garlic and stir for 1-2 minutes. Add butter and melt, stirring constantly. Add salt, pepper, and 3 cups chicken broth. Bring to a boil. Add the pasta and cook according to box directions. Add a little more chicken broth if the noodles start to stick to the bottom and burn. Add the cheese, cream, and parsley when the pasta is cooked to desired tenderness and mix thoroughly. Serve immediately.

Printable Version: http://tinyurl.com/omqc3rk

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Conversion Chart — http://www.lynnsrecipes.com/ccc

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Italian Bake - Lynn's Recipes

Italian Bake – Lynn’s Recipes

Lynn demonstrates a delicious casserole, Italian Bake. This is a great main dish for dinner with a salad and Italian bread. Adapted from Home Recipes.

1-1/2 pounds chicken breasts, cooked and cut into bite sized pieces 3 Italian sausage links, sliced and cooked 1 jar of spaghetti sauce 1/2 pound of penne pasta, cooked according to package directions 1/2 large package of Italian shredded cheese 1/2 large onion, chopped 1 bell pepper, whatever color you choose, cut into chunks

Preheat oven to 325°. Spray a large casserole dish with cooking spray and set aside. ( I used a 2-1/2 quart casserole dish).

Add chicken, sausage, onion, peppers, pasta and spaghetti sauce together and put in prepared casserole dish. Top with cheese.

Bake in preheated oven for 45 minutes or until golden and bubbly.

Printable Version: http://tinyurl.com/otnbj5v

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Conversion Chart — http://www.lynnsrecipes.com/ccc Lynn’s Recipes | April 2015 www.lynnsrecipes.com