Creamy Ranch Crock Pot Chicken & Veggies

Who would have thought that all this thrown in a crock pot would taste so good? And easy? Oh yeah! You can use just about any of your favorite vegetables in this dish, canned or frozen or fresh. Double it if you’re feeding a crowd but we had about 6 servings of this made with the recipe below so it doesn’t make a ton which is good for me. Since we eat everything I make and there are just the two of us, leftovers of the same thing for a more than a couple of days gets real old, real fast. Anyway...for a tasty dish with hardly any effort, make THIS.

Creamy Ranch Crock Pot Chicken & Veggies

2 tablespoons butter ~ melted

3 boneless, skinless chicken breasts ~ cut into bite-sized pieces

3 cups veggies ~ corn, carrots, green beans, celery, etc. (Any of your favorites that equal 3 cups.)

3 - 4 small red potatoes ~ cut into large bite-sized chunks

1 medium onion ~ diced

1 10-ounce can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

1 1-ounce packet dry Ranch Dressing mix

6 slices of bacon ~ cooked crisp and crumbled

Salt and pepper, to taste

Add melted butter to the crock pot.

Then add the potatoes, veggies and onions. Add salt and pepper and toss to coat.

Add diced chicken.

In a medium bowl, combine the soup, sour cream, milk and ranch dressing.

Pour over the chicken.

Turn crock pot to high and cook 4 - 5 hours, stirring a couple of times throughout the cooking process.

Sprinkle crumbled bacon on top then serve!

Here we go!

Add the melted butter to the crock 

pot then add the potatoes, veggies 

and onion. Salt and pepper to taste 

then stir to combine.

Add the diced chicken on top.

Then the creamy mixture. Soup, sour cream, milk and ranch dressing mix.

Let it cook on high for 4 - 6 hours, 

giving it a couple of stirs during cooking.

Add some cooked crumbled 

bacon on top and serve!

Spicy Rigatoni with Creamy Meat Sauce

What can you say about pasta? How delicious it is? How easy it is? How it feeds a lot of people? Yes to all those things! And this dish is no different. Throw everything into a pan and you’re good to go! Well...you’ll need to cook the pasta first so technically it’s two pans, but still. This is WAY good and WAY easy! Double it to feed lots of hungry people or if you like lots of leftovers!!!

Spicy Rigatoni with 

Creamy Meat Sauce

8 ounces of rigitoni ~ cooked and drained

1 24-ounce jar pasta sauce

1 pound Italian sausage

1 small onion ~ diced

1-2 cloves garlic ~ minced

1 cup heavy cream

1 teaspoon red pepper flakes

Salt and pepper to taste

1 - 2 cups fresh grated Parmesan cheese

In a large skillet, saute the diced onion and minced garlic for a few minutes.

Add the meat and seasonings and cook until done.

Pour in the jarred sauce and stir.

Then add the cream.

Add the cooked pasta and stir to combine.

Turn off heat.

Sprinkle the Parmesan cheese on top and cover pan. Allow to sit until cheese melts.

Serve!

Let's make some yummy pasta!

Saute the onion and garlic then add the meat and seasonings.

Cook until the meat is done 

then add the pasta sauce.

Next comes the cream!

Dump in the cooked pasta.

Sprinkle with cheese! Eat it up!

Cajun Jambalaya Creamy Pasta

Pasta dishes are always a welcome sight in the SFFS house. This particular one was REALLY a hit. Not only was it delicious...but it basically is a one-pot wonder. Considering the list of ingredients, you wouldn’t think you could do it...but you can! It’s so yummy and easy. A little slicing and dicing and you’ve got dinner!

Cajun Jambalaya Creamy Pasta

1 28-ounce can petite diced tomatoes ~ drained, liquid reserved

1 red bell pepper ~ diced

1 yellow bell pepper ~ diced

1 medium onion ~ diced

1 1-pound package kielbasa ~ cut into “coins”

2 chicken breasts ~ cut into bite size pieces

1 28-ounce can petite diced tomaotes ~ drained, liquid reserved

2 - 3 teaspoons Cajun seasoning

4 cups baby spinach

1 cup heavy cream

8 ounces pasta ~ penne, rigatoni, etc.

2 cups water

1 cup chicken stock

1 pound uncooked, tail-off shrimp (optional)

In a large dutch oven, saute the peppers and onion in a little olive oil until soft.

Add the chicken and kielbasa and cook for a few more minutes.

Stir in the Cajun seasoning.

Add the chopped tomatoes and stir.

Add the liquid from the tomatoes, the water and the chicken stock.

Stir in the pasta.

Bring to a boil and cook for 10 minutes or until pasta is done.

Add the spinach and cream (and shrimp, if using) and cook, covered, for about 5 minutes until spinach is wilted (and shrimp is cooked through).

Here we go!

Saute the onion and bell peppers.

Add the sliced kielbasa 

and the diced chicken.

Cook the meat for a bit then add 

the cajun seasoning.

Add the drained, chopped 

tomatoes and stir.

Then the water, juice from the drained tomatoes and the chicken broth.

Then add the pasta and cook until done.

Pour in the cream and the shrimp 

if you're using that.

Don't forget the spinach!!!!

Give it all a big stir and 

you're ready to go!

Serve with some crusty french bread!!! Delish!

Creamy Corn Chowder

If you're not like me and you don't eat soup year 'round...then you need to put this chowder on your list of things to make when the weather starts to cool down. This is SO good....so, SO good! It takes just a little bit of time to chop a few things and throw them in the pot but the result is worth it. Make yourself a big ole pan of cornbread or biscuits to serve with this yummy stuff. You won't be sorry!

Corn Chowder




1 12-ounce bag frozen corn
1 14-ounce can creamed corn
1 32-ounce container chicken broth
4 cups diced potatoes ~ (may use southern style hash browns)
8 slices bacon ~ diced
1 onion ~ diced
2 cups chopped, cooked ham
4 tablespoons butter
2 cups 1/2 & 1/2

In a large pot, cook the bacon until it starts to render fat. Add the diced onion and cook until onion is soft.

Add the chicken stock, diced potatoes, creamed corn and frozen corn. Salt and pepper to taste.

Bring to a boil then turn to medium-high and cook until potatoes are soft.

With a potato masher or the back of large spoon, mash mixture to desired texture.

Add the ham, butter and 1/2 & 1/2.

Bring to a boil then reduce heat to medium. Allow to cook for 30 minutes.

 

The line-up!

 

Cook the bacon until the fat renders 

then throw the chopped onion into 

the pot and cook until the bacon is 

done and the onion is soft.

 

Add the chicken stock, potatoes and all the corn.

 

Cook until potatoes are done 

then mash to desired consistency.

 

Then add the butter and the 1/2 & 1/2.

 

Simmer for a little bit then...

 

...serve with shredded cheese and 

chopped green onions. Yumm-o!

Zesty and Creamy Italian Chicken

This yummy chicken dish is not only easy but is easily doubled. If you need a freezer friendly meal, then double this whole thing and put half of it in the freezer for when you need a quick meal or better yet....keep it in case you need to give a meal to a friend....this is perfect! It's super good and did I mention how easy it is?

Zesty and Creamy Italian Chicken



1 cup bottled Italian dressing
1 tablespoon dry Italian dressing mix
1 8 ounce package cream cheese ~ softened
1 10-ounce can cream of chicken soup
4 chicken boneless skinless chicken breasts
1/2 cup shredded Parmesan cheese
2 cups Rotini pasta ~ cooked and drained

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.

In a large bowl, combine the Italian dressings, cream cheese and soup. Whisk until smooth. (I used my stick blender.)

Place chicken in the prepared pan. Pour sauce over the top and cover with foil.

Bake for 30 - 40 minutes.

Remove foil and sprinkle Parmesan cheese over the chicken and bake another 5 minutes.

Serve over cooked pasta.

 
Okay...this is so easy so let's get to it!

 
Combine the dressings, cream cheese and soup.

 
Pour over chicken and bake. 
Then sprinkle with some parm.

 
Serve over pasta!

Creamy Vanilla Bean Pie

This simple pie is so delicious! You could add some coconut to it if you want a little added something or throw some cherry pie filling on top for some extra goodness. But my favorite way is plain and simple. I wished I'd had some whipped cream because that would have been my topping of choice but I was out. So I went with meringue since I had the egg whites left over from using the yolks in the pie. If you don't have vanilla bean paste...no worries...just use the same amount of vanilla extract and the world won't come to an end, I promise. Super good pie, guys!

Creamy Vanilla Bean Pie



1 8-inch pie crust ~ baked
2 cups milk
1 cup half & half
3/4 cup sugar
1/3 cup flour
dash salt
2 tablespoons butter
1 tablespoon vanilla bean paste
3 egg yolks

In a microwave safe bowl, heat the milk and half & half until hot but not boiling...about 3 minutes.

In a medium saucepan, combine the flour, sugar and salt.

Whisk in the hot milk mixture over medium heat and stir until thickened.

In a small bowl, combine the egg yolks with a little of the milk mixture to temper the eggs. 

Pour egg/milk mixture into the saucepan with the milk mixture and cook and stir until thickened and boiling.

Remove from the heat and add the butter and vanilla bean paste.

Pour filling into the baked pie shell.

Lay down some plastic wrap on top of the filling and place pie in the fridge for several hours or overnight.

Serve with whipped cream.

 
The cast of characters.

 
Mix together the flour, sugar and salt.

 
Add the heated milk/half & half 
mixture and cook until thickened.

 
Pour a little bit the milk mixture into 
the egg yolks to temper the yolks.

 
Then pour that back into the 
saucepan to cook and thicken.

 
Pour into your BAKED pie crust then 
cover with plastic wrap and chill.

 
Top with meringue or whipped cream.

 
Slice and eat! So yum!

Creamy No-Bake Raspberry Cheesecake Bars

If you love cheesecake but are too intimidated by it to bake one, then this recipe is for YOU! No baking in sight! There's a little stove top cooking but you can eliminate that too, by using canned pie filling for the topping, if you want! This is SO easy and SO yummy! I made it and IT Guy had two pieces right outta the gate...and he's not even that much of a cheesecake fan. So yay! Yep...you gotta try this...and soon!



Creamy No-Bake 
Raspberry Cheesecake Bars





Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
7 tablespoons of butter ~ melted

Combine all ingredients in a medium bowl. Press into a 8x8 or a 9x9 inch pan. Chill.
Filling:

2 8-ounce blocks cream cheese ~ room temp
1 cup powdered sugar
2 cups heavy cream
1 1/2 teaspoons vanilla

In a medium mixing bowl, beat cream cheese until smooth.

Add powdered sugar and mix well.

Add the heavy cream and vanilla and beat until thick, about 3-5 minutes.

Gently spread filling over the chilled crust.


Topping: (or use a can of pie filling instead)

2 cups fresh or frozen raspberries ~ reserve 1/2 cup for the finished topping as raspberries will break down in the cooking process.
2/3 cups sugar
1 tablespoon butter
1 1/2 tablespoons cornstarch
1 teaspoon vanilla

Combine all ingredients in a medium saucepan. Cook over medium/high heat for 5 - 10 minutes until sauce becomes thick. 

Strain raspberries through a fine mesh strainer to eliminate the seeds. 

Gently stir in reserved raspberries.

Allow to cool then gently spread over cheesecake.

Chill for 3-4 hours until set.

Slice into bars.


 
The cast of characters.

 
Mix up the crust ingredients.

 
Then press into an 8x8 or a 9x9 inch pan. Chill.

 
Now for the topping. Combine 
everything in a saucepan and 
cook until thickened.

 
Strain the seeds. Now at this point 
you don't want to be like me and 
forget to throw in a few reserved 
berries. I'm a ditz. You don't want 
to be a ditz.

 
Now for the filling. Beat the cream 
cheese until smooth then add the powdered sugar.

 
Add the cream and vanilla 
then beat until thick and creamy.

 
Like this!

 
Spread the filling on top of the chilled crust.

 
Then the topping...WITH SOME 
BERRIES IN IT!!!

 
Still yummy anyway you serve it!