4 chicken breasts.
1 large can or cream of chicken soup.( or mushroom)
2 boxes of stuffing mix.
1 cup of sour cream.
1 small package of frozen green beans.

How to:

Place the chicken breasts in a sprayed crock pot then add two boxes of stuffing mix.
In a medium bowl, mix together the soup and sour cream. Pour the mixture over the stuffing and chicken.
Add a layer of the frozen green beans then pour a cup of water.
Cook the chicken for 4 hours on high or 7 to 8 hours on low.

Easy, peasy and yummy! This chicken and stuffing is just awesome. You can put it on the heat, go to work and come back home to find a delicious meal ready for you!

Bacon Jalapeno Popper Cheesy Bread

Author: Paula Jones

Prep time:  10 mins
Cook time:  50 mins
Total time:  1 hour

 
Ingredients
* 8-10 slices bacon, after cooked and chopped you'll need 2 cups
* 3 cups all purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2 tablespoon granulated sugar
* 8 ounces cream cheese, softened
* ¼ cup diced jalapeno, this will be about 1 large jalapeno, I diced seeds as well
* 2 cups mild cheddar cheese
* 12 ounce buttermilk
* 1 tablespoon vegetable oil

Instructions
1. Preheat oven 350 degrees
2. Spray 9x5 inch loaf pan with non-stick spray
3. In a large bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine.
4. In another bowl, combine flour, baking powder, salt and sugar. Whisk to combine. (You can use a mixer for this, just be careful not to over-mix.)
5. Add cream cheese mixture, 1 tablespoon oil and buttermilk and mix until just combined, don't over-mix.
6. Pour mixture into loaf pan.
7. Bake 45 to 50 minutes, until top is browned.
8. Remove from oven and place on a wire rack, cool 5 minutes before removing.
9. Serve warm or at room temperature.
10. Enjoy!

Bacon Jalapeno Popper Cheesy Bread
* I used a large 5 1/2 x 9 inch loaf pan that was light (versus a dark pan). A light pan will not brown whatever you’re cooking as quickly allowing the center of this bread to cook before the outside gets too brown.
* Oven temperatures vary, cook the bread until it is done in the center. Test with a wooden pick, when it comes out clean or with dry crumbs the bread is done.
* This is a very dense bread. No, I didn’t forget the eggs, this recipe doesn’t have eggs in it. Think of it more like a biscuit dough.
* In fact, you can make drop biscuits using this dough. You can even use it to make muffins. Cook times will vary on biscuits and muffins depending on the size.
* Jalapenos vary greatly in level of heat. Taste test your jalapenos and adjust the amount depending on the heat level you like. Not very spicy? Add more to your dough. You can also add ground red pepper or red pepper flakes to the dough to make the Bacon Jalapeno Popper Cheesy Bread spicier

HONEY BEER BREAD
You will love this sweet, delicious (and easy!) beer bread!
PREP TIME: 10 MINS COOK TIME: 60 MINS TOTAL TIME: 70 MINS
INGREDIENTS:
* 3 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/4 cup honey*
* 1 bottle (12 ounces) beer
* 4 tablespoons (half stick) butter, melted
DIRECTIONS:
Preheat the oven to 350°F. Grease a 9 x 5 x 3-inch bread pan.
In a large bowl, whisk together the flour, baking powder and salt until combined.  Slowly pour the beer and honey into the flour mixture, and stir until combined.  (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)
Pour half of the melted butter into the bottom of the loaf pan, and spread it around evenly.  Then add the batter to the pan in an even layer, and brush the rest of the butter around evenly on top of the batter.
Bake for 40 to 50 minutes, until the top of the bread is golden brown and a toothpick or knife inserted in the middle comes out clean.  Serve immediately.
*My original recipe called for 2 tablespoons granulated sugar and 2 tablespoons honey, which still works!  I just prefer going with 100% honey nowadays.
**If you'd like a cheesier bread, feel free to stir in 1 cup grated sharp cheddar after you've mixed in the beer.
Recipe slightly adapted from Ezra Pound Cake.
DIFFICULTY: EASY CATEGORY: QUICK

I grabbed all of these to try, Rosie. Thanks!

Bread is my downfall.....and expansion factor

Mine too,, but it's so hard to resist! I just try to limit it to special occasions.

Rosie, does the stuffing get real mushy in that chicken recipe, DH does not like mushy.

I was wondering the same thing, Margaret! I'm fine with mushy but hubby doesn't care for it.

Put the "gravy" on the chicken first then the stuffing? It will get crunchy on the top while baking?

That sounds like a good idea, Cheryl.

mcash70 said:Rosie, does the stuffing get real mushy in that chicken recipe, DH does not like mushy.

For a mushy-phobic...it is not crunchy enough ( or at all) you could remove it and spread it out and toss in oven to harden it up a bit.

I am like your hubby! I put my turkey stuffing in parchment and bake alongside the turkey ....then I use the gravy over it to soften it when desired.

Note: where is Debbie? Here in Pa it has been hit and miss.... but I have not seen her post when I have skipped around the forums .

Have not made... looks good tho

1½ – 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

How to make it :
Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.

Just sent Debbie a message...been wondering the same...havent seen her in a while.

MISSINGROSIE said:Note: where is Debbie? Here in Pa it has been hit and miss.... but I have not seen her post when I have skipped around the forums .

I am so touched by everyone's kindness. Lots of things going on... I don't have the experience my dad does with the apartments, but know enough to keep them going. And collecting rents, doing the reports that is expected by my dad, maintenance stuff, I think I need the vacation! But that's what we do for each other, & help when it is needed.

Your dad obviously trusts you to keep the business running. Hope you can have a vacation sometime soon too.

So, your Dad owns properties, and you manage them? That's in addition to having a chef job? No wonder you don't have time for a garden forum.

Glad to hear you're OK.

Karen

Well, we both own & manage them, and at least he knows that he can go away & know that between my uncle & I that they are taken care of. I've learned to fix a bunch of things over the years, however if something is out of my capacity, that's when my uncle steps in for repairs I can't do. Just like you all taught me, it's like gardening. You learn as you go & learn from your mistakes to do things better.

Absolutely, Debbie. It sounds like your apartments are well taken care of between the 3 of you.That must make your tenants very lucky and happy.

plantmanager said:Absolutely, Debbie. It sounds like your apartments are well taken care of between the 3 of you.That must make your tenants very lucky and happy.

Well, it is a business for us, but at the same time, we need to provide everyone with the same safe, secure place to live, like we were living there too. So we take care of them as if we did live in them which we once did. Don't want to be slumlords, the fines that would be imposed on us to bring things up to code are astronomical! So gotta do things right the first time.