SLOW COOKER PESTO MOZZARELLA CHICKEN PASTA

From: Sarah Olson (Pinterest)
Serves: 8

PREP TIME15 mins
COOK TIME5 hours 15 mins
TOTAL TIME5 hours 30 mins

Slow Cooker Size: 6-quart or larger

1.5 lbs. chicken breasts
½ tsp. salt
¼ tsp. pepper
1 cup jarred pesto (I used Mezzetta)
¼ cup salted butter
½ lemon

These items don't get added until the end
1 lb. rotini cooked and drained
½ cup parmesan
2 cups shredded mozzarella
¼ tsp. dried basil to garnish

Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
Near the end of the cooking time, cook the pasta according to the package directions and drain well.

Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.

CHOCOLATE ROLO CUPCAKES WITH SALTED CARAMEL BUTTERCREAM

from: Pinterest Blog

1 Chocolate Cake mix

1 box of chocolate instant pudding
Milk instead of water and add the oil and eggs as directed
Cut a bunch of Mini-Rolos in half

Mix all ingredients together except the rolos. Divide batter into cupcake liners about 1/2 full. Coat rolos in flour and place rolos in the batter. Bake cupcakes at 350 for 18 minutes or until done.

Salted Caramel Buttercream Icing
2 sticks butter, room temperature 4 cups confectioners’ sugar
1/2 teaspoon vanilla extract 2 tbsp Bailey's Caramel Coffee Cream
about 1/4 teaspoon sea salt handful of melted Rolos

In large mixing bowl, beat butter on high speed until fluffy. Add three cups of sugar, one at a time until combined. Add vanilla extract, sea salt and caramel coffee cream, along with last cup of sugar. Beat until smooth. Add more cream, one teaspoon at a time, to reach desired consistency of frosting. Place Rolos in microwave for 60 second intervals at 30% power until gooey. Scrape into buttercream mixture and beat for about a minute to incorporate completely.

CRESCENT ROLLS

Recipe from - Pinterest Blog

2 cups warm water
2/3 cup nonfat dry milk powder 

2 Tbsp dry yeast
1/4 cup sugar
2 tsp salt
1/2 cup butter
1 egg
4 1/2- 5 cup all-purpose flour

In a Kitchen aid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing.)
Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 cup if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
Dough should be soft, not overly sticky, and not stiff.
Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.
Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.

CHEESEY CHICKEN AND RICE (SLOW COOKER)

from: www.southernplate.com

4 boneless skinless chicken breasts
1 large onion, chopped
1 - 8 oz box Zatarain's Yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 - 10 oz cream of chicken soup
1 cup sour cream
1 - 15 oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that.
Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, sour cream and cheese.
Stir to combine and serve hot.

PEANUT BUTTER APPLE DIP

from: Allrecipe.com

1 cup peanut butter
1 cup brown sugar
1 (8 oz) package cream cheese
1/4 cup milk

Mix peanut butter, brown sugar, cream cheese and milk together in a bowl until smooth, refrigerate until chilled.

LIEGE WAFFLES

Recipe from: www.amongtheyoung.com

3 1/2 cup flour
1 packet dry yeast
3/4 cup lukewarm milk
8 oz softened butter (2 sticks)
2 eggs
1/2 tsp salt
1 tsp vanilla
1 bag Lars’ Own Belgian Pearl Sugar = 8 oz (or equivalent in chopped up sugar cubes)

Dissolve yeast in lukewarm milk. Gradually add all ingredients EXCEPT the pearl sugar. Let dough rise until it doubles in size (about 30 minutes). Add pearl sugar. Divide dough into balls (about 3-4 oz or 1/4 cup) each. Bake in heated and greased waffle iron, until golden brown or slightly darker.

BONELESS RIBS

Recipe from: Food Network

1 Tbsp brown sugar
1 Tbsp worcestershire sauce
2 Tbsp soy sauce
3 cloves minced garlic
1 can tomato soup
1 onion chopped
2 lbs ribs

Mix all ingredients in a crock pot and leave for 6-8 hours.

*DO NOT NEED TO STIR

To thicken sauce: put in a saucepan and thicken with cornstarch.