I have 2 recipes and hopefully you will try them........the first one is the Crock Pot Chicken Parmesan Soup
I love to use my crockpot any time I can, especially when I have a big group of people.....
3-4 boneless and skinless chicken breasts
1 large chopped onion
3-4 small red and yellow peppers
2 stalks celery
1/4 cup chopped fresh basil
3 tbls. fresh oregano
1/2 cup shredded Parmesesan cheese
2 cans fire roasted tomatoes
2-3 cups chicken broth
4-6 oz. any kind of pasta, penne/ragatoni is what I used
fresh basil pesto and more grated Parmesan cheese
Line crock pot with liner(these are the reason I love to use my crockpot) add the chopped onions, celery, peppers and chicken. Then add the fresh basil, oregano, cheese,canned tomatoes and chicken broth. Cook on low for 7 hours or high 3-4 hours until chicken is tender. Take chicken out and shred. Add the pasta and cook on high until pasta is tender and then add the chicken back in the crock pot. To serve , serve with a spoonful of basil pesto and more parmesan cheese on top of each bowl.
This is really super easy and really tasty on a cold winters night. This is the soup I served last week for the Girls Party Journal exchange......
The second recipe is one I got out of the Magnolia Bakery Cookbook
Pecan Caramel Cake
1 1/2 cups self rising flour
1 1/4 cup flour
1 cup butter softened
2 cups sugar
4 large eggs
1 cup milk
1 tsp. vanilla
Combine flours and set aside. In large bowl cream butter until smooth. Add sugar gradually and beat until fluffy about 3 min. Add the eggs one at a time beating well after each addition. Ad the dry ingredients in three parts, alternating with the milk and vanilla. with each addition beat until the ingredients are incorporated but do not overmix. Divide batter into and pour in 3 greased and floured cake pans. Bake at 350 for 25-30 min. Let the cake cool in pan for 1 hour. Cool completely. To frost , frost with the caramel icing.
Caramel Icing
2 cups butter ( 4 sticks) yes its a lot of butter but soooooooo good
5 cups powdered sugar
1 1/2 cups brown sugar
1/2 cup milk
2 tbls. karon syrup
2 tsp. vanilla
Beat the butter until smooth. Add the sugars and beat on low for 2 min. Add the milk, syrup, and bvanilla and beat until smooth and cream, 3-5 min. Use immediately or store covered, at room temperature for us to 2 days.
1 1/2 cups chopped pecans
To assemble ice the cake by filling between the layers with Caramel frosting then sprinkle with one third of the pecans on each layer. Then frost the top and sides and add more chopped pecans on top with remaining pecans.
I hope you enjoy these ..........!
Happy Tuesday all........
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