Angel Chicken Pasta

This is what we had for the relief society broadcast dinner on Saturday. They had this with green beans and a roll. It was tasty. :)

6 boneless, skinless chicken breasts cut into large chunks
¼ c. butter
1 (7 ounce) pkg. Dry Italian salad dressing mix
½ c. white grape juice +1/3 t. vinegar
1 can condensed golden mushroom soup
4 oz cream cheese with chives
1-pound angel hair pasta

In large saucepan melt butter over low heat. Stir in pkg of dressing mix. Blend in wine & mushroom soup. Mix in c. cheese & stir until smooth. Heat through, but do not boil.
Arrange breasts in single layer in a 9x13 pan. Pour sauce over chicken & bake at 325 degrees for 60 minutes. While chicken is baking, cook pasta in salted, boiling water until firm but done. Serve chicken over pasta. (Can be done in a crock pot.)

Sopapilla Bars

I got this from Delectable Edibles. This is really, really good. I was worried when I was making it, but it was truly fabulous. And it was really easy. You have to try it.

What you need:

• 
  
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 4 teaspoon ground cinnamon
• 1/4 cup butter - 1/3 cup butter, softened or melted

Preheat the oven to 350.

Lightly grease a 9x13 pan. Unroll one can of crescent rolls and press all the edges together so that you have a large 9x13 rectangle. Lay it in the bottom of the 9x13 pan.

Mix the cream cheese, 1 c. sugar and vanilla together until smooth. Spread evenly over your bottom layer of cresent rolls.

Unroll your next crescent roll package and do the same as before, and lay on top of your cream cheese mixture.

Melt your butter and spread evenly over the top crescent roll layer. Use enough butter to cover the top generously but I try not to let it pool too much.

In a small bowl. combine the 3/4 c. sugar and cinnamon. This might seem like a lot of cinnamon-sugar, but it's so yummy on top. Sprinkle it very generously over the butter (you may not use all of it.... but use it generously) and bake it for 30-35 minutes (until the top is golden brown).

Let cool completely and cut into squares. They actually taste better once they've been refrigerated for a while.

Canning Tomatoes

This is a "recipe" I have to remind myself of every year. I don't know if I do it right, but this is the way I was taught after asking about 10 canning masters. This is what I end up doing with all my extra tomatoes. This year so far I've gotten 6 jars. Which is a record for me. I'm hoping to do this more. Truthfully, we use this more than the apple pie filling or the jam. Okay, maybe not the jam. :)

Start pot of boiling water. When it's boiling, put tomatoes in for 5-7 minutes. Remove from pot and allow to cool. Remove tomato skins, then cut up tomatoes into one inch chunks.

I do not boil my jars, I put lids and jars into the dishwasher. I've heard you are not supposed to do this.... I've never had a problem though. (Apparently you can blanch vegetables in your dishwasher as well. I'm not sure I'm ready for that, but it sounds cool.) After the dishwasher has been running a while take out one jar at a time and rise soap off. Then put tomatoes into the jar about halfway up. Then add 1 Tbsp. Vinegar and 1 tsp. salt. Then fill the rest of the way up, leaving a couple inches at the top so the lids can seal properly.

Wipe down the rim and place lid on top, firmly tightening the lid. Repeat until all the jars are used or you run out of tomatoes.

Put jars in water bath for an hour. I can take less time, but I'd rather leave it in the longest time possible because I hate redoing all my hard work.

Remove from pot. Let cool, date and put on the shelf.

Sesame Ginger Slow-Cooker Chicken

Ingredients:

12 boneless, skinless chicken thighs (about 2 lbs)

1 bag (16 oz) ready-to-eat baby carrots

2 Tbsp grated fresh ginger root

1/2 cup chicken broth

1/4 cup honey

2 tsp sesame oil

1 tsp dried minced garlic

1/4 cup soy sauce

3 Tbsp cold water

3 Tbsp corn starch

1 Tbsp sesame seed, toasted

2 green onions, sliced with tops

-Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with ginger root. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.

-Cover; cook on Low heat setting 6 to 8 hours.

-With slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.

-To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions.

Two-Cheese Macaroni

This is Jan's Mac and Cheese. It's pretty yummy and better than the boxed kind.

1 (7-ounce) package elbow macaroni (I used whatever kind of noodles I have)

8 ounces sharp Cheddar cheese

1 large egg

1 cup small curd cottage cheese

1 cup sour cream

1/2 teaspoon salt

1/8 teaspoon black pepper

(You can

add bacon or cubed ham)

1. Preheat oven to 350. Lightly spary a 2-quart baking dish with nonstick cooking spray.

2. Place 2 quarts water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes. Drain well.

3. Shred Cheddar. Whisk egg in a large bowl Add cottage cheese, sour cream, salt and pepper; mix well. Stir in Cheddar.

4. Fold macaroni into cheese mixture gently; mix well. Spoon macaroni mixture into prepared baking dish.

5. Bake until the mixture is bubbly and lightly browned, about 30 minutes.