Betsy's Best Bet Rolls

Source:  betsybestbets Instagram account

                                          

1 1/2 c. milk
3/8 c. sugar
3/8 c. butter flavored Crisco (6 T.)
1/2 c. instant potato flakes

1 1/2 t. salt
2 eggs
2 1/4 t. yeast
3 3/4 c. flour

Microwave the milk for 3 minutes on high.  Pour hot milk into a bowl of a stand mixer and then add each consecutive ingredient, mixing well after each.  Add additional flour if needed utnil the dough pulls away from the sides of bowl.  Grease another large bowl.  Turn dough into the bowl and cover with clean dish towel and set in a warm place to rise for an hour or until doubled.  

Roll down into rectangular shape, and a spread softened butter across all.  Fold the dough in half, from the top to meet at the bottom.  Using a pizza cutter, cut into 3/4 inch strips.  Take each strip and twist and tie in a knot.  Place on a baking sheet lined with parchment paper and cover with clean towel.  Let rise for up to 3 hours or until rolls are puffy.  Bake at 370 for about 10 minutes.  

After they come out of the oven, rub the tops with butter and salt with kosher/large grain salt.

Makes 15 rolls

*This recipe is halved from the original

Teriyaki Sauce

1 cup water

¼ cup soy sauce

5 teaspoons packed brown sugar

1 tablespoon honey, or more to taste

½ teaspoon ground ginger

¼ teaspoon garlic powder

2 tablespoons cornstarch

¼ cup cold water

Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.

Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Source:  allrecipes.com

Philly Swiss and Steak Sliders

Source:  sixsistersstuff.com

1 (12 count) package Hawaiian Sweet Rolls

1/2 cup mayonnaise

1 Tablespoon yellow mustard

1 teaspoon Dijon mustard

1 Tablespoon barbecue sauce

1/3 teaspoon paprika

dash pepper

3 green onions (diced)

12 slices Swiss cheese (divided)

1 green bell pepper (diced and sauteed)

2 (10 ounce) New York Strip steaks (cooked and cut into strips)

Preheat oven to 350 degrees

Cut the rolls in half horizontally.

In a small bowl combine the mayonnaise, mustard, Dijon mustard, barbecue sauce, paprika and pepper until fully combined.

Spread the mixture over the rolls.

Sprinkle the green onions over the rolls.

Add 6 slices of cheese over the onions.

Spread out the peppers.

Place the steak strips on top of the peppers.

Add another layer of Swiss cheese.

Place the roll "tops" on the steak strips.

Place them in the oven and bake for 10 minutes or until the cheese melts.

Chicken Alfredo Stuffed Shells

Source:  sixsistersstuff.com

1 (12 ounce) box jumbo pasta shells

1 (15 ounce) jar Alfredo sauce

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese

1/2 cup grated Romano cheese

1 1/2 cups cottage cheese

1 egg

2 boneless skinless chicken breasts (cooked and shredded)

salt and pepper, to taste

2 Tablespoons fresh parsley (chopped)

Preheat oven to 350 degrees F.

Cook pasta shells according to package directions.

Spray a 9 x 13 inch baking dish with nonstick cooking spray and spread 1 cup of Alfredo sauce on the bottom.

In a small bowl, combine Mozzarella, Parmesan and Romano cheese; set aside 1/2 cup of combined cheeses for topping.

Mix cottage cheese, egg, shredded chicken, salt, and pepper in with cheese you aren't reserving for topping.

Spoon chicken and cheese mixture into each shell and place in the prepared baking dish.

Once all shells are filled and placed in the baking dish, top with remaining Alfredo sauce and cheese.

Cook for 20 minutes, or until cheese is melted.

Garnish with fresh parsley before serving.

Marinated Grilled Chicken Sandwich

Source:  sixsisterstuff.com

1/4 cup olive oil

2 Tablespoons honey

2 Tablespoons lime juice

1/2 teaspoon chili powder

1/4 teaspoon cumin

6 boneless skinless chicken breasts

6 hamburger buns

6 lettuce leaves - optional

2 tomatoes (sliced) - optional

1 cup dill pickle slices - optional

3 Tablespoons mayonnaise - optional

2 avocados (sliced) - optional

Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).

Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.

If you want, you can toast your buns on the grill.

Top with your favorite toppings

Roasted Chicken

Source:  Allyson G.

Chicken Breasts
Olive Oil
Salt and Pepper

Brush olive oil on chicken breasts.  Sprinkle with salt and pepper.  Roast in 400 degree oven for 25-30 minutes.
Could also sprinkle on lemon pepper or other seasonings.
Great for chicken tacos.

30 Minute Dinner Rolls

Source:  sixsistersstuff.com

1 1/8 cups warm water
1/3 cup vegetable oil
2 Tablespoons active dry yeast (yes, you read that right)
1/4 cup sugar
1/2 teaspoon salt
1 egg
3 1/2 cups all-purpose flour

Preheat oven to 400 degrees.
In the bowl of a stand mixer, combine warm water, oil, yeast, and sugar; let rest for 5-10 minutes or until frothy and bubbly (you can also make this recipe without a stand mixer - just use a big bowl, a large wooden spoon, and all your arm strength).
With a dough hook, mix in salt, egg and 2 cups of flour until combined. Then add remaining flour - 1/2 cup at a time (dough will be sticky).
Spray your hands with cooking spray and shape the dough into 12 balls.
After shaped, place on lightly greased cookie sheet and let rest for 10 minutes.
Bake for about 10 minutes or until tops are lightly golden.

Simple Perfect Enchiladas

Source: foodnetwork.com

Sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt

The Rest:
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

For the sauce, in a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat, while the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

For the rest, in a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.  Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.  Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Chicken Asparagus Fettuccine Alfredo

Source:  sixsisterstuff.com

1 (16 ounce) package fettuccini noodles

5 Tablespoons olive oil (divided)

2 boneless skinless chicken breasts (cut into cubes)

Salt and pepper, to taste

Garlic powder, to taste

1 cup chicken broth

1 bunch asparagus (cut into pieces)

1 teaspoon minced garlic

1/2 cup shredded Parmesan cheese

1 (20 ounce) jar Alfredo sauce

Cook noodles according to directions on package for Al dente, then drain and set aside. 

In a large skillet or sauce pan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil. 

In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft. 

Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil. 

Mix in Alfredo sauce and Parmesan cheese.

Chicken Teriyaki Casserole

Source: sixsistersstuff.com

1 cup soy sauce
3/4 cup water
1/2 cup brown sugar
1 teaspoon ground ginger
1 teaspoon minced garlic
2 Tablespoons cornstarch
2 Tablespoons water
3 boneless skinless chicken breasts
6 cups frozen stir fry vegetables
1 1/2 cups cooked quinoa

Preheat oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray.
In a small saucepan, combine and stir soy sauce, water, brown sugar, ground ginger, and minced garlic.
Bring to boil and take off heat.
Mix 2 Tablespoons of cornstarch and 2 Tablespoons of water together and add to the mixture.
Place chicken in glass pan and pour the sauce over the chicken and bake for 30 minutes.
Remove from oven and shred the chicken with 2 forks. Add frozen stir fry vegetables and cooked quinoa to the pan.
Mix and flatten out, then place back in oven and cook for 15-20 minutes or until the vegetables are fully thawed.

Baked Hawaiian Chicken

Source:  sixsisterssuff.com

Chicken:

4 boneless skinless chicken breasts
salt and pepper, to taste
1 1/2 cups cornstarch
3 eggs (lightly beaten)
1/4 cup canola oil

Hawaiian Sauce Ingredients:
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
1 teaspoon minced garlic
1/2 Tablespoon cornstarch
1 red bell pepper (diced)
1 green bell pepper (diced)
4 green onions (roughly chopped)
1 (20 ounce) can pineapple tidbits (drained)

Preheat oven to 325 degrees F.
Cut chicken breasts into bite-sized pieces and season with salt and pepper.
Place cornstarch and eggs in small separate bowls. Dip chicken into cornstarch then coat in egg mixture (I know it seems backwards to dip it in cornstarch first, but trust me on this!).
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
Place the chicken in a 9 x 13 greased baking dish sprayed lightly with non-stick cooking spray.
In a medium-sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch.
Add the red bell pepper, green bell pepper, green onions and pineapple tidbits.
Pour over chicken and bake for 1 hour, stirring every 20 minutes.

Slow Cooker BBQ Pork Roast

Source:  sixsistersstuff.com

1 (2.5 pound) pork loin boneless roast

1 Tablespoon sea salt

1/4 teaspoon garlic powder

1 cup barbecue sauce

1/2 cup ketchup

1/3 cup brown sugar

1 Tablespoon Worcestershire sauce

1 Tablespoon red wine vinegar

1 Tablespoon Old Bay Seasoning

1 teaspoon liquid smoke

Pierce pork all over with a carving fork.

Rub sea salt and garlic powder over the pierced pork.

Place the pork in a slow cooker that has been light sprayed with non stick cooking spray.

In a separate bowl combine the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, red wine vinegar, Old Bay Seasoning, and liquid smoke. Pour over the pork.

Cook on low for 5 hours. You can use the remaining liquid in the slow cooker to pour over the pork after it is sliced.

Baked Saltine Cracker Chicken

Source:  sixsistersstuff.com

1/2 cup butter

2 sleeves saltine crackers

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

salt and pepper, to taste

6 boneless skinless chicken breasts

Preheat oven to 375 degrees F.

Melt butter in a small bowl and set aside.

Crush crackers in a food processor or a Ziploc bag with a rolling pin, until they become fine crumbs.

Combine crushed crackers, Italian seasoning, garlic powder, salt and pepper in a separate mixing bowl.

Spray a 9x13-inch baking pan with nonstick cooking spray.

Dip each chicken breast in melted butter, coat completely in crumb mixture and place in prepared pan.

Bake for 25-30 minutes, or until cooked through.

Easy Broiled Asparagus

Source:  sixsistersstuff.com

2 bunches asparagus

5 teaspoons garlic salt

3 Tablespoons olive oil

Set your oven to broil.

Spread asparagus on a baking sheet.

Shake garlic salt over asparagus, then drizzle olive oil over top.

With your hands, roll the asparagus so each piece is covered evenly with the oil and salt. Spread asparagus on the sheet evenly so that they are not overlapping.

Broil for about 5 minutes.

Chipotle Pulled Pork

Source: sixsistersstuff.com

2 pound pork shoulder roast (or butt roast)
1/2 cup ketchup
1/2 cup brown sugar
1/2 yellow onion (diced)
1 (8 ounce) bottle Chipotle sauce
8 hamburger buns

Spray a slow cooker with cooking spray.
Place the roast in the slow cooker and pour the ketchup, brown sugar, onion, and Chipotle sauce over top.
Cook for 4-6 hours on high, or 8-10 on low.
Remove meat from slow cooker, and shred.
Return to the slow cooker, stir, and cook on low until ready to serve on buns.

Cheesy Ham and Potato Soup

Source: sixsistersstuff.com

8 red potatoes (cubed)

1/2 onion (diced)

3 carrots (sliced)

1 cup frozen peas

2 (8 ounce) packages cooked diced ham

2 (14.5 ounce) cans chicken broth

salt and pepper, to taste

6 Tablespoons butter

6 Tablespoons flour

2 cups milk

2 cups shredded sharp cheddar cheese

In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth.

Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).

Add salt and pepper to taste.

In a small saucepan, melt butter over medium-low heat.

Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).

Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).

Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.

Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

Fall Apart Slow Cooker Pot Roast

Source:  sixsistersstuff.com

Roast:

3 pound chuck roast

1 (1 ounce) packet ranch dressing mix

1 (1 ounce) packet Au Jus gravy mix

5 pepperocini peppers (sliced)

1/4 cup butter

1/2 cup beef broth

Gravy:

2 Tablespoons butter

2 Tablespoons flour

1 1/2-2 cups drippings from slow cooker

Place pot roast in greased slow cooker.

Top with ranch dressing mix, gravy mix, pepperocini peppers, and pats of butter.

Pour beef broth over roast.

Cook on low for 8 hours

Gravy

In a saucepan over medium heat, melt your butter.

Stir in your flour creating a roux for your gravy.

Slowly pour in strained liquids from slow cooker while whisking.

Continue whisking over medium heat until desired consistency is reached.

Gravy will thicken over time.

Oven Baked BBQ Ribs

Source:  sixsistersstuff.com

2 1/2 pounds baby back pork ribs
1 Tablespoon garlic powder
1 teaspoon pepper
2 Tablespoons salt
1 cup BBQ sauce

Place ribs in a large pot and fill with water until ribs are completely covered. You may need to cut the ribs into smaller sections to fit into the pot.
Add garlic powder, pepper and salt to pot and bring to a boil.
Boil for 40 minutes, or until ribs are tender.
Preheat oven to 325 degrees F.
Remove ribs from pot and place in a 9x13-inch baking dish.
Brush BBQ sauce over ribs.
Cover dish with foil and bake for 1 hour, or until internal temperature of pork has reached 160 degrees F.
Brush on additional BBQ sauce before serving, if desired.

Slow Cooker Beef Tips and Rice

Source:  sixsistersstuff.com

2 1/2 pounds beef stew meat

1 1/4 cups water

2 beef bouillon cubes

1 (10.5 ounce) cream of mushroom soup

1 onion (chopped)

2 (.87 ounce) packages brown gravy mix

3 cups cooked rice

Spray slow cooker with non stick cooking spray. Turn onto Low setting.

Place stew meat in the bottom of the slow cooker.

In a microwave safe bowl add the water and 2 beef bouillon cubes. Bring to a boil in the microwave and then stir until cubes are dissolved.

Then add in the soup, chopped onion, and gravy mix packets.

Stir until combined and pour over the beef in the slow cooker.

Gently stir until all the meat is covered.

Cover with lid and cook on low setting for 6 hours.

If you like the gravy a little thicker at the end of the cooking time, add in 1 Tablespoon of cornstarch.

Serve over cooked rice.

Sheet Pan Teriyaki Chicken and Vegetables

Source:  sixsistersstuff.com

8 boneless skinless chicken thighs
3 cups broccoli florets
2 cups sliced carrots
2 cups sugar snap peas
Salt and pepper, to taste
1 cup low sodium soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
2 teaspoons sesame oil
3 teaspoons minced garlic
1 teaspoon grated ginger
1 Tablespoon cornstarch
1 Tablespoon water
2 teaspoons sesame seeds

Preheat oven to 400 degrees F.
Cover a baking sheet with foil and spray with nonstick cooking spray.
Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
Garnish with sesame seeds before serving, if desired

Easy No Knead Overnight Artisan Bread

Source:  ourbestbites.com

3 cups all-purpose or bread flour, more for dusting

1/2 teaspoon instant yeast

1 1/4 teaspoons salt

1 1/2 cups warm water (about 110 degrees, like warm (not hot) bath water)

In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be sticky, and quite loose. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

Dough will be dotted with bubbles. Flour a work surface- I recommend parchment paper to make this process really simple, but you can also work on a cutting board or silicone mat and then transfer your dough to a piece of parchment before baking- and place dough on it; sprinkle it with a little more flour and very gently fold it over on itself once or twice. If your dough is super loose here, like so loose you can’t even form it into a ball, it’s more of a blob, you can generously flour so it doesn’t stick to your hands. Let rest about 30 minutes.

While dough is resting, preheat oven to 450 degrees. Put a covered 6- to 8-quart heavy covered pot (cast iron, enamel, ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Pick up parchment paper with dough (blow off excess flour sitting on parchment if you need to) and place directly in pot. Cover with lid and bake 35-40 minutes, then remove lid and bake another 10-15 minutes, until loaf is golden and browned.

Fanciest bread ever!  The timing is the only tricky part.  If you want it ready at 6:00 pm  here's what you need to:

10:30 pm start bread - this gives it 18 hours

4:25 take out of bowl/form ball

4:30 start rising

5:00 put in oven

5:40 lid off to brown

5:55 out of oven

Slow Cooker Lemon Pepper Chicken

Source:  sixsistersstuff.com

6 red potatoes (quartered)
1 (28 ounce) can diced tomatoes (do not drain)
1 (16 ounce) bag baby carrots
1 onion (diced)
4 Tablespoons flour
1 Tablespoon garlic powder
2 teaspoons paprika
3 teaspoons lemon pepper
1/4 teaspoon salt
3 Tablespoons olive oil
8 chicken drumsticks

DIRECTIONS:
Lightly grease slow cooker with non stick cooking spray.
Place the quartered potatoes in the bottom of the slow cooker. Pour diced tomatoes over the top.
Add in baby carrots and sliced onion pieces.
In a medium bowl combine the flour, garlic powder, paprika, lemon pepper, salt, and olive oil.
Rub each chicken piece with the spice mixture and place in the slow cooker.
Cook on low setting for 6-7 hours.

Asian Style Meatballs

Source:  sixsistersstuff.com

1 (32 ounce) bag frozen meatballs
2/3 cup Hoisin sauce
1/4 cup rice vinegar
2 garlic cloves (minced)
2 Tablespoons soy sauce
1 Teaspoon ground ginger
1 bunch green onions (chopped)
4 cups cooked rice

DIRECTIONS:
These Asian Meatballs can be cooked in the oven or slow cooker.
Oven directions
Heat oven to 350 degrees and bake for 15 minutes.
While baking, whisk together all the ingredients for the sauce.
Pour sauce into large skillet over medium heat, mix in baked meatballs.
Stir meatballs into sauce and let them cook through for about 8 minutes, stirring periodically.
Serve over rice.
Slow Cooker Instructions:
Place meatballs in slow cooker
Mix together all sauce ingredients and pour over meatballs
Serve over rice.
Cook on high 3-4 hours or Low for 6 hours

Garlic Parmesan Mashed Potatoes

Source:  sixsistersstuff.com

5 pounds red potatoes
1 Tablespoon salt
6 teaspoons minced garlic
2 cups low-fat milk
1/2 cup grated Parmesan cheese

DIRECTIONS:
Wash and dice potatoes.
Place potatoes in a large pot, add salt and cover with water.
Bring to a boil over medium-high heat and cook until potatoes are tender, about 20 minutes.
Remove the potatoes from heat and drain the water.
Mash the potatoes and add the garlic and milk and mash using an electric mixer or a potato masher.
Add Parmesan cheese and mix until combined.
Let stand for a few minutes to thicken, then serve.

St. Louis Style BBQ Ribs

Source:  sixsistersstuff.com

1 cup water
1/3 cup apple cider vinegar
1/3 cup Worcestershire sauce
1 cup ketchup
1/4 cup sugar
1/4 cup maple syrup
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon pepper
4 pounds St. Louis style ribs
1 teaspoon garlic salt

DIRECTIONS:
Preheat oven to 300 degrees.
In a large pot over medium-high heat, whisk together water, vinegar, Worcestershire sauce, ketchup, sugar, maple syrup, salt, chili powder, onion powder, dry mustard, paprika, and pepper.
Bring to a boil and allow to boil for about 15 minute stirring occasionally.
Simmer uncovered to get to reach desired thickness.
Cut ribs into individual servings.
Place ribs in a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
Sprinkle with garlic salt, to taste.
Bake uncovered for 45 minutes bone side up.
Drain the grease off the ribs.
Pour prepared sauce over ribs.
Cover with aluminum foil and bake for 1 hour.
Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.

Sunrise Skillet

Source:  sixsistersstuff.com

1/2 pound bacon
4 cups frozen cubed hash browns (or peeled and diced potatoes)
1/2 onion (diced)
6 eggs (beaten)
1 cup shredded cheddar cheese
2 green onions (chopped)

DIRECTIONS:
Cook bacon in a skillet on the stove over medium heat until slightly crispy, then remove and set aside for later.
Add in hash browns and onion directly to the skillet (don't rinse out the bacon drippings). Cover and cook until potatoes are tender, about 10-12 minutes.
Crumble bacon into potatoes, then add in beaten eggs and stir until they are fully cooked (about 2 minutes).
Finish by sprinkling with cheese and chopped green onions and serve warm.

Buffalo Chicken Bake

Source:  sixsistersstuff.com

NOTES:  made this last night.  SUPER DRY.  Think pasta and bread crumbs.  I'd like to try it again and double the sauce (cream cheese, buffalo sauce, ranch) and see if that makes it better.  Definitely wouldn't make it the same again.  But I think it has potential.

Also: I was worried the buffalo sauce would make it too spicy, so I did 1/2 c. of ranch and 1/4 c. buffalo sauce. It was fine for me, but Derek thought a more spicy would be be better.  So next time I'd do half ranch, half buffalo.

1 (16 ounce) package Penne pasta
1 (8 ounce) package cream cheese (softened)
1/2 cup buffalo sauce
1/4 cup ranch dressing
4 boneless skinless chicken breasts (cooked and shredded)
1 1/2 cups shredded Mozzarella cheese (divided)
1 Tablespoon butter
3/4 cup Italian bread crumbs

DIRECTIONS:
Preheat oven to 400 degrees.
Cook noodles according to package. Set aside to cool.
In a bowl, combine cream cheese, buffalo sauce, ranch, shredded chicken, 1 cup Mozzarella and cooked cooled noodles.
Spread mixture in 9 x 13 inch pan.
In a small bowl, combine melted butter and bread crumbs. Sprinkle mixture over casserole and top with remaining 1/2 cup cheese.
Bake for 20 minutes, or until cheese has melted and begins to golden.

Teriyaki Pork Stir Fry

Source:  sixsistersstuff.com

2 Tablespoons olive oil (divided)
2 cups broccoli florets
2 cups fresh pineapple (cut into cubes)
1 red bell pepper (cut into bite-sized pieces)
1 green bell pepper (cut into bite-sized pieces)
1 onion (cut into bite-sized pieces)
Salt and pepper, to taste
1 pound pork tenderloin (cut into bite-sized pieces)
1 (20.5 ounce) jar teriyaki sauce*
4 cups rice (cooked)
1 teaspoon sesame seeds

DIRECTIONS:
Heat oil oil in a large pan over medium-high heat.
Add broccoli, pineapple, peppers and onion and cook for 6-8 minutes, or until tender.
Season with salt and pepper, to taste.
Remove vegetables from the pan and place on a plate; set aside.
Add remaining tablespoon of oil to the pan and cook pork until browned and cooked through, about 6-8 minutes.
Add vegetables back to the pan.
Pour teriyaki sauce into the pan and toss to coat.
Cook for a few minutes until heated through.
Serve over rice and garnish with sesame seeds.

*This would be way better with a homemade teriyaki sauce.  I used a 16 ounce jar and it was still way too much.  Half of a bottle would be enough.  I let it simmer long enough that I thought it would thicken, but it never did.
**This is a quicker dinner than it looks

Grasshopper Sandwich Cookies

Source:  sixsistersstuff.com

1 (15.25 ounce) box Devils Food cake mix

2 eggs

3/4 cup vegetable shortening

Frosting*:

1/2 cup butter (softened to room temp)

2 Tablespoons milk

2 cups powdered sugar

1 1/2 teaspoons peppermint extract

3 drops green food coloring

DIRECTIONS:

Preheat oven to 350 degrees F.

Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.

Roll dough into 1-inch balls, making sure they are all similar in size.

Place dough onto ungreased cookie sheet and bake for 8 minutes.

Immediately transfer cookies to a cooking rack.

To make the frosting, mix together butter, milk, powdered sugar, peppermint extract and as much green food coloring as desired (I used 8 drops) until smooth.

Spread onto cooled cookies and sandwich together.

*Next time I will half the frosting, I thought there was way too much left over!

Crispy Honey Mustard Chicken

Source:  sixsistersstuff.com

3/4 cup lite honey mustard dressing
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup corn flake crumbs
6 boneless skinless chicken breasts

DIRECTIONS:
Preheat oven to 425°F.
Coat a 9 x 13 inch baking pan with nonstick cooking spray.
In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
Place corn flake crumbs in another small mixing bowl.
Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve

Zesty Slow Cooker BBQ Chicken Sandwich

Source:  sixsistersstuff.com

6 boneless skinless chicken breasts
1 (12 ounce) bottle barbecue sauce (I used Famous Dave's Zesty BBQ sauce)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
1 dozen rolls

DIRECTIONS:
Place chicken breasts in the slow cooker.
In a bowl mix together the barbecue sauce, Italian dressing, brown sugar, and worcestershire sauce. Pour over the chicken.
Cover and cook 3-4 hours on high or 6-7 hours on low.
Shred chicken and place back in slow cooker until ready to serve.
Serve on rolls.

*This is fine, not great.  If I'm only doing enough chicken to feed my family one meal, halving the sauce would fine.

*It would be an easy way to feed a lot of people though.

Strawberry Lemonade

Source:  thefrugalgirls.com

Ingredients

16 ounces Frozen Strawberries thawed
12 ounces Minute Maid Lemonade Frozen Concentrate thawed
½ cup Sugar
2 liter Sprite chilled

Instructions

Blend thawed Strawberries, sugar, and thawed Lemonade Concentrate in blender, until well blended.
Pour mixture into large punch bowl.
Then slowly pour in chilled 2-liter of Sprite and stir well.
Transfer into large punch bowl with glasses, or serve out of Mason Jar Mugs! ENJOY!!

Notes
Serves approximately 12 one-cup servings. Depending on party size, you may want to double or triple the recipe. When determining amount to make, take into consideration the size of your cups, and also keep in mind that guests may want seconds. ENJOY!

Red Potatoes and Ham Casserole

Source:  sixsistersstuff.com

6-8 red potatoes
2 cups cubed cooked ham
1 (14.25 ounce) can cream of potato soup
1 (1 ounce) envelope dry Ranch salad dressing mix
1 (8 ounce) package cream cheese (softened)
1/2 cup shredded Parmesan cheese

DIRECTIONS:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Chop potatoes into large cubes and boil in a pot of water on the stove top until softened (about 10-15 minutes).
Mix cooked potatoes with ham and put in a 9 x 13 dish.
In a separate bowl, beat together soup, salad dressing mix, and cream cheese. Stir soup mixture into potatoes and ham and top with shredded Parmesan cheese.
Cover pan with aluminum foil and bake for 30-35 minutes.

Hawaiian Bowls

Source:  sixsistersstuff.com

5 cups teriyaki marinade (Lowry's)
1 cup coconut milk*
6 boneless skinless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 zucchinis (sliced)
1/3 cup brown sugar
1/3 cup honey
1 fresh pineapple (sliced into spears)
6 cups white rice (cooked)

DIRECTIONS:
In a gallon bag, combine teriyaki marinade and coconut milk.
Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
Heat grill to medium-high heat.
Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
Once the chicken and pineapple are done grilling, remove from the grill.
Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.

*I had such high hopes for this!  It needs tweaked though.  

*One - the chicken was good, but I don't know if the coconut milk added anything.  Next time I would just use the teriyaki marinade.  And probably half the bottle (Lowrys) would be enough.

*It was all so dry, and everything just stayed separate!  It definitely needed a teriyaki sauce to bring everything together.  Maybe just a cup or so of homemade teriyaki sauce?  

*The pineapple was so good!

Pizza Pasta Salad

Source:  sixsistersstuff.com

Pasta Salad:
1 (16 ounce) package Rotini pasta (cooked and drained)
3/4 cup grated Parmesan cheese
1/2 cup Mozzarella cheese (cubed)
1/2 cup sharp cheddar cheese (cubed)
3/4 cup cherry tomatoes (halved)
1/2 cup mini pepperoni slices
1 (2.25 ounce) can sliced olives (drained)
1 green bell pepper (diced)
1/2 teaspoon pizza seasoning

Dressing:
3/4 cup olive oil
1/2 cup red wine vinegar
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon salt

DIRECTIONS:
In a large bowl, combine your pasta, Parmesan cheese, Mozzarella cheese, sharp cheddar cheese, cherry tomatoes, pepperoni slices, sliced olives, green pepper, and pizza seasoning.
In a smaller separate bowl, make your dressing by combining your olive oil, red wine vinegar, oregano, garlic powder, and salt. Mix until well combined.
Pour the dressing mixture over the pasta salad, and let refrigerate for about an hour.
Serve cold.

Chicken Tetrazzini Casserole

Source:  sixsisterstuff.com

1 (16 ounce) package linguine pasta
6 Tablespoons butter
6 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
dash cayenne pepper (doesn't add heat, but adds flavor - add more or less as desired)
2 (14.5 ounce) cans chicken broth
1 cup half and half
4 cups cooked shredded chicken (or turkey)
1 cup fresh sliced mushrooms
1 (4 ounce) jar diced pimentos (drained)
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350 degrees.
Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
Remove from oven and let cool for at least 10 minutes, serve.

Baked Ham and Cheese Croissant Sandwiches

Source:  sixsistersstuff.com

6 large croissants
4 ounces cream cheese (softened)
1/2 - 1 Tablespoon Dijon mustard (depending on how much mustard flavor you prefer)
1/2 pound thinly sliced ham
6 slices cheddar cheese (or Swiss cheese)

DIRECTIONS:
Heat oven to 350 degrees.
Cover a large baking sheet with aluminum foil.
Split your croissants in half and place on the baking sheet.
In a small bowl, mix together cream cheese and Dijon mustard. Spread some of the cream cheese mixture on one half of each croissant.
Layer sliced ham and sliced cheese on top of cream cheese mixture.
Top with the other half of the croissant.
Bake for 12-15 minutes and serve immediately.

Perfect Fried Pork Chops

Source:  sixsisterstuff.com

8 bone-in pork chops
1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon steak seasoning
Salt and pepper, to taste
1/2 cup canola oil*
1 Tablespoon butter*

DIRECTIONS:
Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning and salt and pepper as desired.
Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.*
When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
Remove fried pork chop to a plate and repeat with remaining porch chops.

*I made these last night and thought they were too greasy.  Next time I want to try searing them on each side, in way less oil, and then finishing them in the oven.
**They were seasoned really well.

Sheet Pan Flank Steak and Vegetables

Source:  sixsistersstuff.com

4 cups broccoli florets
6 red potatoes (cubed)
1 Tablespoon olive oil
2 teaspoons salt
1 Tablespoon pepper
1 Tablespoon paprika
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Tablespoon dried oregano
1 teaspoon cumin
1 1/2 pounds flank steak

DIRECTIONS:
Preheat oven to 400 degrees F.
Spray a baking sheet with nonstick cooking spray.
Toss broccoli florets and red potatoes in olive oil and spread in an even layer on prepared pan.
Bake for 20 minutes and remove from oven.
Combine salt, pepper, paprika, onion powder, garlic powder, oregano and cumin in a small mixing bowl. Set aside 1 teaspoon of seasoning mix.
Rub remaining seasonings on both sides of the flank steak.
Move vegetables to the edges of the sheet pan and place seasoned steak in the middle of the pan.
Sprinkle reserved seasoning over vegetables.
Set oven to high broil.
Cook steak and vegetables in broiler for 5-7 minutes, remove from oven, flip steak and broil for 5-7 more minutes or until steak reaches desired doneness.
Cut steak into slices and serve with vegetables.

Sloppy Joes

Source:  Grandma T.

2 pounds ground beef
1 onion
2 cans tomato soup
2 T. Worchestershire sauce
2 T. vinegar
2 T. brown sugar

Brown beef with onion.  Then add the rest of the sauce.  Heat through. 

Chicken Pesto Focaccia Sandwich

Source:  Melissa J.

Focaccia bread (Costco)
Rotisserie chicken
Cheddar cheese
Bacon
Bake in oven for 20 minutes on 250.

Add:
Lettuce
Tomato
Avacado

Dressing:
1 c. homemade ranch
4 oz. melted cream cheese
2 T. pesto

So good and fancy!  Girls lunch, shower, etc.  Had it at Melissa's 2020 Galentines lunch

Ranch Roasted Carrots

Source:  sixsistersstuff.com

4 Tablespoons olive oil
1 (32 ounce) bag baby carrots
1 (1 ounce) package ranch dressing mix
DIRECTIONS:

Preheat oven to 400 degrees F.
Add olive oil to a large Ziploc bag.
Add carrots to the bag, seal and shake until all carrots are coated with oil.
Sprinkle ranch dressing mix in the bag, seal and shake until carrots are evenly coated.
Spray a baking sheet with nonstick cooking spray. Spread carrots on baking sheet in a single layer. Cook for 30 minutes (or until carrots are soft), stirring halfway through.

Szechuan Chicken and Noodles

Source:  sixsistersstuff.com

1 (13.25 ounce) package linguine noodles

2 Tablespoons butter

4 boneless skinless chicken breasts (cut into bite-size pieces)

2 Tablespoons olive oil

1 yellow onion (diced)

2 green bell peppers (diced)

1 3/4 cups teriyaki sauce

2 teaspoons minced garlic

1 teaspoon paprika 

2 cups broccoli florets (steamed)

DIRECTIONS:

Cook the linguine noodles according to the directions on the package.

In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).

Remove the chicken from the skillet and set aside.

In the same skillet, add olive oil over medium heat.

Add the onion and bell pepper and saute until soft (about 8 minutes).

Once the vegetables are done, add the cooked chicken back to the skillet.

Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.

Fold in steamed broccoli.

When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.

Stir to combine and serve.

Twice Baked Potato Casserole

Source:  sixsistersstuff.com

• 5 pounds russet potatoes
• 10 strips bacon (divided)
• 1 (8 ounce) package cream cheese
• 1/2 cup butter (melted)
• 1 cup sour cream
• 6 green onions (diced)
• 2 1/2 cups shredded cheddar cheese (divided)
• 2 teaspoons salt
• 1/2 teaspoon pepper

DIRECTIONS:

Preheat oven to 350 degrees F.

Wash and peel potatoes, and cut into 1-inch pieces.

Place in a large pot, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer.

Cook until tender and easily pierced with a paring knife, about 20 minutes.

Transfer to a colander to drain; return to pan, cover, and set aside.

Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

Using a hand mixer, mash the potatoes in pan until light and fluffy.

Add the cream cheese, butter, and sour cream, and beat until combined and smooth. Add the green onions, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

Transfer to a 9 x 13 inch baking pan sprayed with nonstick cooking spray.

Top with remaining 1/2 cup cheddar cheese.

Bake until top is slightly golden and potatoes are heated through, about 30 minutes.

Remove from oven; garnish with remaining bacon.

*Makes a TON - definitely half if just for my family

Crunchy Baked Chicken

Source:  sixsistersstuff.com

1 egg
1 Tablespoon milk
1 (2.8 ounce) can French-fried onions (crushed)
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
5 boneless skinless chicken breasts (cut up)
1/4 cup butter (melted)

DIRECTIONS:
Heat oven to 350 degrees F,
In a shallow bowl, whisk together egg and milk.
In another bowl, combine the crushed onions, cheese, bread crumbs, paprika, salt and pepper.
Dip chicken in the egg mixture, then roll in the onion mixture. Place coated chicken pieces in a greased baking dish. Drizzle melted butter on top of chicken.
Bake, uncovered for 40-50 minutes or until cooked thoroughly.

Slow Cooker Orange Glazed Pork Tenderloin

Source:  sixsistersstuff.com

1 teaspoon salt
1 Tablespoon minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon ginger
1/4 teaspoon pepper
1 (2 pound) pork tenderloin
1/4 cup brown sugar
1 Tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 Tablespoon Dijon mustard
DIRECTIONS:

Spray slow cooker with nonstick cooking spray.
In a small bowl, mix together salt, minced garlic, thyme, ginger and pepper. Rub spice mixture on the outside of the pork tenderloin and place in slow cooker.
In a saucepan over medium heat, combine brown sugar, cornstarch, orange juice, water and Dijon mustard. Cook for a few minute until glaze starts to thicken.
Pour glaze over pork tenderloin, cover slow cooker and cook on low for 6 hours, or until tender and cooked through.

Lemon Chicken Carbonara

Source:  sixsistersstuff.com

2 teaspoons olive oil
4 strips bacon (chopped)
1 teaspoon minced garlic
1 1/4 cups whipping cream
1/2 cup grated Parmesan cheese
4 eggs (just use yolks)
1/4 cup fresh basil leaves (chopped)
2 teaspoons dried parsley leaves
1/2 pound spaghetti noodles
3 boneless skinless chicken breasts (cooked and shredded)
2 tomatoes (diced)
Salt and Pepper, to taste
2 lemons (finely grated)

DIRECTIONS:
Heat the oil in a heavy, large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp - about 8 minutes - then cool slightly
In a large bowl, whisk together the cream, Parmesan cheese, yolks, basil, and parsley.
Bring a large pot of salted water to a boil over high heat. Add the spaghetti noodles and cook until just tender but still firm to the bite, stirring occasionally (about 10 minutes), then drain.
Add the chicken to the pan with the bacon and garlic and stir to combine. Next add the cooked spaghetti noodles, cream mixture, and diced tomatoes and toss over medium-low heat until the chicken is warmed through and sauce thickens (about 4 minutes).
Season the pasta with pepper and salt if desired. Transfer the pasta to a serving dish and sprinkle the lemon zest over the top and serve.

Easy Chicken and Broccoli Casserole

Source:  sixsistersstuff.com

1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
1/2 teaspoon curry powder
4 cups fresh broccoli (chopped)
3 boneless skinless chicken breasts (cooked and cubed)
3/4 cup shredded sharp cheddar cheese
1/2 cup soft bread crumbs
2 Tablespoons butter (melted)
DIRECTIONS:

Preheat oven to 350 degrees.
Cook broccoli in boiling salted water until tender, then drain.
In a small bowl mix together cream of chicken soup, sour cream, lemon juice, and curry. Set aside.
*In a 9 x 13 greased baking dish add broccoli and chicken.
Pour soup mixture over top and mix together.
Sprinkle with grated cheese. Combine bread crumbs with butter and sprinkle on top.
Bake for 25-30 minutes.

Serve over rice.

*A 9x11 pan would be better

Cheesy Pull Apart Garlic Bread

Source:  sixsistersstuff.com

**warning:  Derek and I like this, but we're the only ones. **

1/2 cup butter (melted)
2 Tablespoons Garlic Spread and Seasoning (I used Johnny's)
1 loaf sourdough bread
2 cups shredded Mozzarella cheese
DIRECTIONS:

Preheat oven to 350 degrees F.
Whisk together melted butter and garlic seasoning in a small mixing bowl; set aside.
Cut the bread on a diagonal into 1-inch diamonds but not cutting all the way through.
Open each crack and drizzle in butter mixture and cheese until the entire loaf is filled.
Drizzle any remaining butter mixture over the top of the bread.
Wrap loaf in foil and place on a baking sheet.
Bake for 15 minutes, unwrap and bake for 5 more minutes or until golden brown.
Serve immediately.
DAY 5

Chicken Cordon Bleu Casserole

Source:  sixsistersstuff.com

1 (6 ounce) box chicken stuffing mix

1 (10.5 ounce) can cream of chicken soup
1 Tablespoon Dijon mustard
4 boneless skinless chicken breasts (cooked and diced)
3 cups broccoli florets (fresh and broken into pieces)
2 cups ham (cooked and diced)
6 slices Swiss cheese
DIRECTIONS:

Preheat oven to 375ºF.
Prepare stuffing as directed on package. Set aside.
Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham.
Spoon into 2-qt. casserole dish sprayed with cooking spray.
Top with cheese slices and then sprinkle on the stuffing.
Bake 35 to 40 minutes or until heated through.

Broccoli Apple Salad

Source:  sixsistersstuff.com

4 cups broccoli (chopped)
1/3 red onion (diced)
2 Gala apples (diced)
2/3 cup shredded carrots
1/2 cup chopped pecans
2 Tablespoons sugar
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup low fat Greek yogurt
1 Tablespoon lemon juice

DIRECTIONS:

Combine broccoli, onions, apples in a bowl.
Add carrots and pecans to the salad and mix until well combined.
In a separate bowl, mix the sugar, salt, mayonnaise, Greek yogurt, and lemon juice until well combined.
Pour the dressing over the salad and mix using two large spoons, folding and tossing.
Refrigerate for about 30 minutes.
Serve cold.

Slow Cooker Ranch Pork Roast

Source:  sixsistersstuff.com

1 pound red potatoes (quartered)
2 1/2 pounds boneless pork shoulder
1 (10.5 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese (softened)
1 (1 ounce) package dry ranch salad dressing mix
DIRECTIONS:

Coat slow cooker with nonstick cooking spray.
Place quartered potatoes in the bottom of the slow cooker and place meat on the potatoes.
In a separate bowl whisk together soup, cream cheese, and dressing mix. Spoon over meat and potatoes in slow cooker.
Cover and cook on low temperature setting for 7 to 9 hours or on high temperature setting for 4 hours.
Use the extra sauce as a gravy for the meat and potatoes.