Crockpot Cranberry Chicken Recipe!

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
• 1 pkg. Dry Onion Soup
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}

Instructions

1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
2. After 3 hours, drain juices from crockpot.
3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

3.4.3177

Valerie Bishopp's Pasta Chicken Salad

1 -12 oz pkg. colored or plain rotini pasta
4 or 5 cooked, boneless, cubed, skinless chicken breasts halves (more if salad is main dish)
1 20 oz. can pineapple tidbits, drained
2 c. diced crisp apple, skin on
2 c. sliced celery
1 can sliced water chestnuts (in the aisle with Chinese foods)
2 c. red seedless grapes, halved
1-16 oz. jar Marzetti's Cole Slaw dressing *refrigerated case near the produce at Walmart or HyVee
1 c. cashew halves

Cook rotini pasta to firm, but not mushy stage.  Combine all ingredients except for nuts.  Refrigerate  Serve nuts on the side.

Serves 20

Regular Potatoes and Sweet Potatoes mixed together

Recipe belonging to 2015 Television Food Network

please refer to:  http://www.foodnetwork.com/recipes/food-network-kitchens/marbled-mashed-sweet-potatoes.html#!

Ingredients

• 1 pound Yukon gold potatoes (about 3)
• 1 pound sweet potatoes (about 2)
• Kosher salt
• 6 tablespoons unsalted butter, diced
• 1/3 cup heavy cream, warmed
• 1/3 cup sour cream
• Freshly ground black pepper
• 1 tablespoon packed light brown sugar
• Pinch of cayenne pepper
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Directions

(I cooked them in separate pots)  Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potastoes and transfer to a separate bowl.

Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.

Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a banking dish.  Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Photograph by Chris Court

Recipe courtesy of Food Network Magazine

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