CROCKPOT SMOKED SAUSAGE & HASH BROWN CASSEROLE

I found this one because I needed some Carb Loading meals for Caleb. He always comes home on Thursday and says "Tonight is Carb Load night" because Friday is a track meet. It was great because I could just start it in the crockpot and then we could eat when everybody finally got home. I really enjoyed it and it was super easy.
Found here: http://www.laurenslatest.com/crockpot-smoked-sausage-hash-brown-casserole/

SMOKED SAUSAGE AND HASH BROWN CASSEROLE

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

INGREDIENTS:

• homemade cream of chicken condensed soup:
• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup water
• 1 cup whole milk
• 2 teaspoons chicken bouillon paste*
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry seasoning
• salt & pepper, to taste
• 1 32-oz. bag of hash browns, defrosted
• 14 oz. smoked sausage, diced
• 1 small onion, diced
• 1 1/2 cups grated cheddar cheese

DIRECTIONS:

1. For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.
2. Place hash browns, smoked sausage, onion and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.
3. *Chicken bouillon paste is similar to bouillon cubes, but in a paste form. It's found in jars right next to the boxes of chicken stock. If you don't have this ingredient, simply use either powdered or cubed bouillon {enough for 2 cups of liquid according to directions on the packaging} OR 1 cup of chicken stock instead of water and add an extra 1/2 teaspoon of poultry seasoning.

Peanut Butter Banana Oatmeal Muffins

Recipe: Peanut Butter Banana Oatmeal Muffins

Makes 24  muffins

/https://deliciousinadash.wordpress.com/2013/06/24/peanut-butter-banana-oatmeal-muffins/

Ingredients:

Dry Ingredients:

• 1 and 1/4 cups of all-purpose flour
• 3/4 cup of old fashioned oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients:

• 1/3 cup peanut butter (I used Skippy creamy peanut butter)
• 2 medium overripe bananas (~ 1 cup)
• 1 large egg
• 2/3 cup dark brown sugar, packed
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups milk (I used 1%, but use whatever you have)

Instructions:

1. Preheat oven to 375 degrees F
2. In a large bowl, mix the dry ingredients and set aside.
3. In another large bowl, smash the bananas and beat in the peanut butter and egg till well combined. Then add brown sugar, vanilla and milk and stir until blended.
4. Add the mixed dry ingredients to the bowl containing the wet ingredients and stir. Batter will be a little thin and a little lumpy (See picture above).
5. Fill prepared muffin cups with batter and bake for 15-18 minutes until toothpick comes out clean.
6. Allow muffins to cool for a few minutes before adding cinnamon sugar topping

Cinnamon sugar topping! (I didn't make this topping we made honey butter instead to go on it.)

• 2 tablespoons of white sugar
• 1 teaspoon of cinnamon

Combine cinnamon and sugar in a bowl and dip and roll top of muffin in until coated.

Orange -Ginger Chicken

Ingredients

1. 2 lbs boneless, skinless chicken breasts (frozen OR thawed)
2. 1/3 cup orange marmalade
3. 3 tablespoons soy sauce
4. 3 tablespoons rice vinegar
5. 1/2 tablespoon honey
6. 3 tablespoons water, broth, or orange juice
7. 2 tablespoons chopped fresh ginger
8. 6 cloves garlic, minced
9. 3 teaspoons cornstartch

I tried this recipe on Sunday. It was really good. Absolutely no left overs. and the kids all wanted more. Could have been because it was fast sunday and they were really hungry, or It was just really yummy. i will be making this one again.

Original recipe comes from Our Best Bites.

 http://ourbestbites.com/2016/04/28172/

Instructions

1. Place chicken breasts in pressure cooker (see notes below for alternate cooking methods).
2. In a small mixing bowl, whisk together: marmelade, vinegar, soy sauce, honey, water, ginger and garlic. Pour mixture over chicken. Secure lid on pressure cooker and cook at high pressure for 15 minutes (15 minutes is the cooking time once under pressure.) When finished, release steam according to pressure cooker instructions and use an instant-read thermometer to make sure meat has reached 165 degrees. (If it has not reached temperature, simply return shredded chicken to sauce and simmer until cooked through.)
3. Remove chicken breasts and place on a cutting board. Bring remaining sauce in pan up to a simmer (use the saute feature on an electric cooker). Combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Simmer until sauce is thickened and the turn off heat.
4. Shred chicken and return to pot with sauce.
5. Yields about 4 cups shredded chicken

Notes

1. Tip: If your chicken breasts are extra thick (more than about an inch or so) they might require a longer cooking time, or if they are thawed, simply cut them in half before putting them in pan.
2. Slowcooker instructions: place thawed chicken breasts in slow cooker and top with sauce. Cook on low until internal temperature reaches 165. Don't overcook. While you are shredding chicken, turn slowcooker to high to bring to a simmer and finish thickening sauce.
3. 

White Chicken Chili

This is Dusty's recipe but we love it. Since she hasn't posted it I thought I would. 

White chicken chili

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes (I just cook 3 or 4 breast tenders and chop it smaller than that, not too much)
1 medium onion
1 1/2 teaspoons garlic powder (I use heaping 1/2 tsp only)
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great northern beans, rinsed and drained (I use one pinto and one great northern white)
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt (1/2 tsp)
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream (just milk)
2 (4 ounce) cans diced green chiles ( I don't drain, make sure it is mild, I buy the blue cans)

Directions:
1. In large saucepan, sauté chicken, onion and garlic powder in oil til chicken is no longer pink.
2. Add beans, chilies, and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and summer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.