Tuesday, August 10, 2010

Easy Crockpot Chicken Recipe (per request), Zucchini Parmesan, Cookies and Cream Cupcakes

So my friend Kelli inquired about some crock-pot chicken recipes and I told her I would experiment with a few. The first one I have tried is Dijon Crock-Pot Chicken. It was very easy and tasty and the hubby said it was definantly a do-over!!

Dijon Crock-Pot Chicken

4 to 6 boneless chicken breasts
Salt, pepper, onion powder, garlic powder for seasoning chicken
2 tablespoons dijon mustard
1 can 98% fat-free cream of mushroom soup
2 teaspoons cornstarch

Wash chicken and pat dry. Lightly sprinkle seasonings on each side of chicken breasts; place in slow cooker. Combine remaining ingredients and spoon over the chicken. Cover and cook on low 6 to 8 hours.
Side Dish: Zucchini Parmesan
2 zucchini, thinly sliced
1 tomato diced or 1 can diced tomato, drained
Salt and pepper to taste
1-2 cloves garlic, finely diced or grated
1/2 teaspoon dried thyme
1/4 cup grated parmesan cheese
1/4 cup italian seasoned bread crumbs
1 teaspoon olive oil

Preheat oven to 375 degrees. In a baking dish, place an even layer of zucchini and then top with 1/2 of the chopped tomato. Sprinkle salt, pepper, and 1/2 of thyme and garlic over this layer; then repeat with another layer of zucchini, tomato, and seasonings. Toss together parmesan cheese, breadcrumbs, and olive oil and then spread evenly over the top of the dish. Bake approximately 30 minutes or until zucchini is soft.
Treat for the Day: CUPCAKES
My mom asked me to make her something for her church kids for a back to school treat, and I found a recipe for Cookies and Cream Cupcakes and I thought it would be fun. They are delicious!!
Cookies and Cream Cupcakes
1 1/2 cups butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 1/2 cups whole milk
14 coarsely crushed oreos
Cream Cheese Frosting (recipe follows)
Garnish: Mini Oreos
Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners. In a large bowl beat together butter and sugar at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes, then remove from pans and cool completely on wire racks. Spread or pipe cream cheese frosting over cooled cupcakes. Garnish with mini oreos if desired.
Cream Cheese Frosting
8 oz cream cheese, softened
6 tablespoons butter, softened
1 tablespoon vanilla
4 cups powdered sugar
2 tablespooons heavy cream
Beat together cream cheese and butter in the bowl of an electric mixer; add in vanilla extract. Beat in powdered sugar and then heavy cream and beat on medium-high speed for 4 minutes until light and fluffy.

1 comment:

  1. For a quick, light lunch, cook some whole grain angel hair pasta and toss with olive oil, parmesan, and salt and pepper. Top with left over zucchini parmesan that has been reheated in the oven to crisp topping back up.