Cream Cheese Chicken (for the Crock Pot)

This is my sister-in-law Deanna's recipe and it is delicious!

3 lbs. Chicken Breast

2 tablespoons melted Butter or Margarine

1 pkg. Dry Italian Dressing

1 can Cream of Chicken Soup

1 eight ounce Cream Cheese

1 tablespoon minced Onion

Brush chicken with butter and place in crock pot. Sprinkle dry Italian Dressing mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before it's done mix soup, and onion in small sauce pan. Cut cream cheese into 1" cubes and add to the mixture and stir until incorporated. Pour over the chicken and cook another 45 minutes. Serve over rice, pasta, or potatoes. Salt and Pepper to taste.

Party Food: Apple Mustard Glazed Kielbasa

This is an east-coast recipe from my cousin Tom!

This is an awesome party food that is a great crowd pleaser. Even better, it can stay in a crock-pot and be eaten all throughout the party or big game!

2 pkgs Kielbasa

1 jar Apple Jelly

3 tablespoons Dijon Mustard

Cut up Kielbasa and brown in a saute pan. Put kielbasa on paper towels to drain fat after it's been browned. Put in a crock pot with jelly and mustard. Cook on low for 1-2 hours. Serve warm.

Crock-Pot Chicken with Peanut Sauce

6-8 Chicken Breast Tenders
1 can Coconut Milk (14.5-16 oz)
1 cup Chicken Stock
1 cup Peanut Butter
1 Thai Chile or Jalapeno, seeded and finely chopped

Throw it all in a crock pot. Cook on high for 4-6 hours. Whisk sauce together before serving because the oil separates a little while cooking. Add extra chicken sauce to thin out the sauce to desired consistency.

Stir in 1 bunch of fresh spinach
Salt and Pepper to taste

Serve over rice.Not necessarily authentic but quick, easy, and delicious!

Even my 3 year old loves it, served with spring rolls! (Spring rolls: fresh spinach, broccoli slaw, and a little cilantro rolled up in rice wrappers. Wrappers can be found at any Asian Market. They are usually dried. Just soak in warm water for about a minute, until pliable, before using.)

Crock-Pot Kalua Pork

This recipe isn't "authentic" but it's easy, delicious!

1 Pork Shoulder Butt Roast (about 6 pounds)
2 tablespoons Sea Salt
2 tablespoons Liquid Smoke
1/2 cup Beef Stock (optional...my crock pot is older and needs a little liquid in the bottom to get it going)

Put roast and stock into crock pot. Rub salt and liquid smoke into meat. Cover and cook for 10-12 hours on the lowest setting. Shred and remove extra fat. Garnish with chopped green onion and serve with rice.

**If you don't have a crock-pot. You can make this recipe by wrapping the roast in a few layers of tin-foil (prepared the same way with stock, salt, and liquid smoke) then putting it into a roasting pan or cake pan, and baking in the oven at 225 degrees for 10-12 hours.***