Crockpot - Bacon Ranch Chicken (Crack Chicken)

I got this recipe from work. It’s very good. Rich, but good! This can be served as is, on bread, or on a lettuce leaf. It is made in the crockpot. I don't see why you couldn't cut down on the cream cheese, if you find it too rich. Just use one package of cream cheese, rather than two.

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2 pounds boneless, skinless chicken breasts
2 (8-oz) packages cream cheese
2 (1-oz) packages of dry Ranch Seasoning mix
8 oz or more of bacon, cooked crisply and crumbled
1 cup cut chives, optional

Place the chicken, cream cheese and ranch seasoning in a crockpot and cook on low for 6-8 hours, or on high for 4 hours, until the chicken is done and shreds easily. Once the chicken is done, shred it and return to crockpot. Stir well. Add the bacon and chives and stir to combine. Serve warm on bread or on a lettuce leaf.

Copycat Three Musketeer Bars from BHG.com

I found this recipe in an issue of Better Homes and Gardens Special Interest Publications magazine. I've seen it online before, and have wanted to try them. I haven't made them yet, but wanted to share the recipe. The recipe and photo are from the bhg.com website. If you happen to make them yourself, comment on this post and let me know how they turn out for you.

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Non-stick cooking spray
1 (11.5-oz) package milk chocolate chips, divided in half
18 to 21 chocolate wafer cookies
1 (13-oz) jar chocolate spread (such as Hershey's or Nutella)
2 tbsp butter, melted
2 tbsp malted milk powder
2 (7 oz) jars marshmallow creme


1.  Line a 9x13" baking pan with parchment paper or foil, extending over the edges. If using foil, lightly coat with cooking spray.

2.  In a small bowl microwave half of the chocolate chips for 1 minute or until melted, stirring every 30 seconds. Spread in prepared pan. Arrange the chocolate wafer cookies in a single layer over the chocolate, breaking the cookies as needed to fit the pan. Chill for 30 minutes or until the chocolate is firm.

3. Meanwhile, in a large bowl combine the chocolate spread, melted butter, and the malted milk powder. Stir in the marshmallow creme. Microwave for 30 seconds, stirring after 15 seconds. Stir until well mixed. Using a lightly greased rubber spatula, press the chocolate marshmallow mixture over the cookie layer.

4.  In a small bowl, microwave the remaining chocolate chips for 1 minute, or until melted, stirring every 30 seconds. Immediately spread the melted chocolate over the marshmallow layer. Chill for another 30 minutes or until firm. Using the edges of the parchment paper or foil, lift out uncut bars and cut into small bars. Should make 36 bars.

To Store Layer the bars between cut sheets of waxed or parchment paper and place in an airtight container. Store in the refrigerator for one week or freeze for up to one month.

Pumpkin Spice Bread

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I am resurrecting and updating an old recipe from this site because fall is the perfect time for anything pumpkin-flavored. This a nice and comforting quick bread that can be served for breakfast or a snack.

Makes 2 loaves

3 cups sugar
1 cup vegetable or canola oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 - 1 tsp vanilla extract
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 rounded tsp cinnamon
1 rounded tsp nutmeg
1/2 rounded tsp ground cloves
1/2 rounded tsp allspice

In a large bowl, combine the sugar, oil, and eggs. Beat well. Add the pumpkin puree and vanilla extract and beat until well combined. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Stir until combined. Add the flour mixture to the pumpkin mixture alternately with the water. Mix well and pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60 - 70 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread in the pans for 10 minutes, and remove to completely cool on a wire rack. To store, wrap in plastic wrap.

Chicken Bacon Ranch Casserole

I got this recipe from work, and it is delicious.

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MARINADE:
2 tbsp olive oil
1 medium onion
1/2 tbsp cumin
1 tsp pepper
1/2 tsp parsley

1 pound bacon, fried, drained and chopped into small pieces ** See NOTE in step 4
5 boneless, skinless chicken breasts, cut into bite-size pieces ** See NOTE in step 4
12 oz pasta shells

1/2 bottle Ranch dressing
1/2 jar Alfredo sauce
1 1/2 cups shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees.

2. In a large, ziplock bag, combine the olive oil, pepper, cumin and parsley. Place the chicken breasts in the bag and marinate for 1 hour.

3. Cook the pasta al-dente according to package directions. Be sure to drain thoroughly, so they don't hold and water, making the casserole too watery.

4. Remove chicken from the ziplock bag and discard the marinade. Brown the chicken pieces in a large hot skillet in oil, until they turn white. This may have to be done in batches.

** NOTE: Rather than cooking the bacon and chicken separately, you may chop the bacon up (partially freeze it first to make it easier to chop) and then cook the bacon chicken together. Drain afterwards.

5. In a large bowl, mix together the pasta, Ranch dressing, Alfredo sauce, bacon, chicken, Mozzarella and Cheddar cheeses. Pour into a greased 9x13" pan and bake 375 degrees for 20-30 minutes until bubbly.

Baked Garlic Parmesan Chicken

The original recipe can be found here on AllRecipes.com

Pint

2 tbsp olive oil

1 clove garlic, minced

1 cup dry bread crumbs

2/3 cup grated Parmesan cheese

1 tsp dried basil leaves

1/4 tsp black pepper

6 boneless, skinless chicken breasts

1. Preheat oven to 350 degrees. Lightly grease a large, rimmed cookie sheet.

2. In a large bowl, stir together the olive oil and garlic. In a separate large bowl, mix together the bread crumbs, Parmesan cheese, basil and pepper. Dip each chicken breast in the oil mixture, then the bread crumb mixture and arange in the prepared baking dish. Top the chicken with any remaining bread crumb mixture.

3. Bake 350 degrees for 30 minutes until chicken is golden brown and the juices run clear. 

Sausage Hash Brown Breakfast Casserole

This is a very easy recipe to put together. Recipe can be found here on AllRecipes.com.

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1 pound pork sausage
1/2 of a 30-oz package frozen hash browns, thawed
1 cup shredded  cheese
1 1/2 tsp salt
1/2 tsp pepper
1 cup milk
3 large eggs, beaten

Preheat oven to 350 degrees. Grease an 8 or 9" baking dish. Brown the sausage and drain the grease. In a large bowl, combine the browned sausage, hash browns, cheese, 1/2 tsp salt and pepper. In another bowl, whisk together the eggs, milk and 1 tsp salt. Pour hash brown mixture into the prepared pan, then pour the egg mixture on top. Bake 350 degrees for about 45 minutes until golden brown and bubbly.

Oregano-Lemon Chicken

Very tasty and juicy chicken. Original recipe is found here on AllRecipes.com

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3 pounds boneless, skinless chicken breasts
3 tbsp lemon juice
2 tbsp honey
1 tbsp olive oil
3 cloves garlic, minced
2 tsp dried oregano leaves

1. Preheat oven to 375 degrees

2. Grease a 9x13" pan.

3. Place chicken breasts in the prepared pan. Whisk together the lemon juice, honey, olive oil, garlic and oregano leaves in a bowl and pour over the chicken.

4. Bake in a preheated oven until chicken is no longer pink in the center, the juices run clear, and an instant read thermometer inserted in the center of the thickest piece of chicken reads 180 degrees F, about 45 minutes. Baste the chicken with pan juices every 15 minutes while baking.