Crock Pot Chicken Parmesan

So, can I just say that I love my crock pot? And that would probably be and understatement. My mom just bought me a bigger one, so I'm enjoying using two. :)

Crock pot chicken parmesan is so so so easy and pretty effortless.

Here's what you need:

Chicken breast or breaded chicken breast depending on what you prefer
Rotini noodles
Spaghetti sauce
Mozzarella cheese
Parmesan cheese

Boil water and cook the noodles for a few minutes just to soften them up a little. The crock pot will do the rest. In the crock pot, dump in your noodles and some sauce and mix it around. Top it with some parmesan and mozzarella cheese. Then add in a layer of chicken breast and top it with more sauce and cheese. You can add more layers of chicken if you want on top of that. Turn your crock pot on high for 2 hours, give or take, to fully cook the chicken. Or you can turn it on low for 3 to 4 hours. Once again, just make sure your chicken is cooked so you don't get sick.... Then, enjoy. :) The prep time on it when I have made it is about 10 minutes.

Scotcheroos

This is a family favorite and easy to make. Make sure you have milk though because they are really rich and nothing beats a scotcheroo and a glass of milk. :) **WARNING** May cause weight gain. :)

Ingredients:

1 cup sugar
1 cup light karo syrup
1 cup peanut butter (chunky or regular - either way)
6 cups rice krispies

1/2 a bag of butterscotch chips
1/2 a bag of chocolate chips (I have used both semi-sweet and milk chocolate and both are good)

Get a big pot and put the sugar and karo syrup in it over medium-high heat. If you are going to mess these up, this is really the only place you can do it. You need to cook this part until the sugar melts into the syrup, but not too long or it starts to candy and will make the end result basically unedible. If you are unsure, it is better to err on the side of caution and go a little less melted than over done. When it is done, it should be clear, but not too runny. Turn off the heat. Then, add your peanut butter. Chunky is my personal favorite on this one, but creamy is good too. Mix it in. Next, add your rice krispies and stir well so that the mixture coats all of the rice krispies. Pour this into a glass pan or on a cookie sheet and flatten out. Sometimes, I get the spatula or spoon wet to help smooth it out.

In a small saucepan, melt the chocolate chips and butterscotch chips together. This may be common sense, but this is something that you can't rush. Trust me, I have tried and I ended with a burnt mess. It doesn't take all that long, but don't turn the heat on too high. When it is melted, pour it over the top of the rice krispy mixture and spread around. If you flatten the rice krispies out a lot, you might need more chocolate and butterscotch chips to spread over the top.

Let it set and then cut into squares and enjoy. I have, on occassion, put it in the fridge or freezer to help it set quicker, but the chocolate mixture will harden without being refrigerated.

Lemonade Pie

So, I'm not really a pie person unless the words chocolate and cream are in the title. This pie is so incredibly simple and I'm told it tastes like lemon meringue pie. Now, I have never made lemon meringue pie, but it just sounds complicated. This literally took all of 5 minutes, 10 at the most if you include clean up. It does need to set for a little while in the fridge, so you need to plan ahead just a little.

Here is what you need:

1 tub of cool whip
1 can of condensed milk
1/2 a can of lemonade concentrate (you can even use pink if you want - what could be better than a pink pie)
1 graham cracker or vanilla wafer crust

In a bowl, mix together the cool whip, condensed milk and lemonade concentrate. Pour mixture into crust. Refrigerate for a few hours. Done!!!!

When I made it, I refrigerated it overnight, so I can't really tell you exactly how long it takes to set. Sorry

Blueberry Muffins

So, this isn't a recipe for blueberry muffins unfortunately, although it would be amazing to make homemade from scratch blueberry muffins. To make the actual muffin, I just use a mix. I have tried many and I don't really have a preference. Krusteaz just adds water, so that is what I usually get just because it is easier.

I do, however, have a way to make the blueberry muffins very unhealthy, but very very yummy at the same time. It is something that my mom taught me when I was little. When the muffins are done, melt a little bit of butter (or margerine or whatever) in a bowl. I just pop it in the microwave for about 30 seconds and then go from there until it is melted. Then, put some sugar in another bowl. Dip the top of the muffin in the melted butter and then simply roll it in sugar. Super easy and makes them so YUMMY!