Ingredients:
4-6 boneless chicken breasts
1 Family-sized can cream of mushroom soup (23 oz)
1 bag frozen broccoli
1 cup white wine
pepper for tasting
pasta (whichever shape you prefer)
Instructions:
Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.
I made this for my graduation party last month and it was a big hit! Simply cream together all ingredients and let chill in fridge at least 30 minutes before serving. We ate ours with freshly picked strawberries!
1 8oz package cream cheese
1 cup brown sugar
1 tablespoon vanilla extract
Ingredients:
1 & 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup light brown sugar, loosely packed
1/4 cup granulated sugar
1 package (8 oz) cream cheese, cut into pieces
1 large egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips (your choice on variety)
Instructions:
Preheat oven to 350 degrees. In small bowl, stir together flour, cocoa, baking soda, and salt. Set aside.
In large bowl, beat together butter ad sugar until fluffy. Beat in cream cheese until combined. Some chunks are okay. Beat in egg yolk and vanilla.
Stir in dry ingredients and mix well. Fold in chocolate chips. Refrigerate dough for 10 minutes or until it’s less sticky.
Roll dough into 1 inch balls ad place on ungreased baking sheet. Bake 10-13 minutes, or until cookies are set. Transfer to cooling rack. Cool completely before storing.
*The photo makes these cookies appear quite dry. They are actually quite soft and moist with a wonderful brownie-like texture!
These are simple and festive for the holidays!
Ingredients:
4 ounces (1/2 standard package) Cream Cheese
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract
4 cups powdered sugar
Extras:
2-3 drops food coloring (whatever color you want)
powdered sugar (less than 1/4 cup)
icing for decorating
Instructions:
Beat cream cheese, margarine, corn syrup, and extract in large mixing bowl until well-blended. Gradually add sugar. Mix well.
If adding color, divide dough and add food coloring until desired shade. Line a cookie sheet with parchment or waxed paper.
Coat your hands with powdered sugar. Roll dough into small balls and place on sheet, leaving about an inch between balls.
Dip fork in powdered sugar. Press down on each ball to make a lined print on the mints. Dip fork in sugar frequently to prevent sticking.
Place tray in freezer for a few minutes, until set. Store in freezer-tight container until ready to serve.
Filling:
4 oz package cream cheese
1/4 cup granulated sugar
Cupcakes:
any carrot cake or chocolate cake mix – (yields 18 cupcakes)
DIRECTIONS:
Start by mixing the cream cheese with an electric mixer until fluffy. Scrape the sides of the bowl, then mix in sugar with mixer until blended. Spoon mixture into a small bowl and refrigerate.
Follow the directions for your cake mix/recipe. Line cupcake surprise pan with paper liners. You do not need to grease the prong in the middle of each cup. Spoon batter into each cup until 1/3 full. Remove cream cheese filling from the refrigerator. Carefully spoon filling onto each prong. You can use how much or how little filling you want; I used about the size of a standard bouncy ball that you would find in a vending machine. Once each cup has filling, add batter to each cup, ensuring they’re about 2/3 or 3/4 full. Bake according to your recipe. Let the cupcakes cool for at least 15 minutes before tasting!
*To purchase a cupcake surprise pan look here: http://www.amazon.com/Chicago-Metallic-Non-Stick-Surprise-Cupcake/dp/B00570C0A6/ref=sr_1_2?ie=UTF8&qid=1371586062&sr=8-2&keywords=cupcake+surprise
**Check back for other varieties of surprise cupcakes, and feel free to share any ideas in the comments!
Tasteful Tidbits 