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~~Crock Pot Chicken & Noodles~~

CPW

I found the original recipe on Frugal Families, but I adapted it to our tastes and to feed my family. It’s super simple and quick to throw together.

Crock Pot Chicken & Noodles

  • 6 frozen leg quarters (can use 3-4 boneless/skinless chicken breasts)
  • 1 package egg noodles
  • 1 stick butter, melted
  • 2 cans cream of chicken soup
  • 1 can evaporated milk
  • 1/2 cup sour cream
  • salt & pepper to taste
  • 1 Tbs pre-minced garlic
  • 2 tsp Thyme
  • 1 Tbs Rosemary
  • 4 cups chicken broth or 4 cups boiling water + 4 chicken bullion cubes, dissolved

Place chicken in Crock Pot. Mix together soups & milk. Add sour cream and mix well.

Add rosemary, thyme, garlic, salt & pepper, mixing well.

Add chicken broth & butter, mixing well again.

Pour mixture over chicken and cook on low 6 to 8 hours.

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Remove chicken and shred. Add noodles to sauce while shredding chicken. Add shredded chicken back to the Crock Pot and cook an additional 30 minutes or until noodles reach desired tenderness.

This goes really well with mashed potatoes & hot rolls/biscuits.

I’ll come back and add pics of the finished product. In the mean time, check out Dining With Debbie for more great Crock Pot recipes this week!

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Homemade Ricotta Cheese

tmttSummer09

I had a chance to try out Cardamom’s Pod’s homemade ricotta cheese. It was so yummy! I made some of the best stuffed shells that I’ve ever made!! I do not have a double boiler, but you can make a make-shift double boiler with a pot and a bowl.

You’ll need:

1 gallon milk
double boiler or 1 large pot and 1 large bowl (did mine in 2 batches)
1/4 to 1/2 cup vinegar
cheese cloth or clean pillow case
colander
candy/meat thermometer
spoon to stir
aluminum foil if making a double boiler
good appetite 😉

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I heated the water to boiling, placed the bowl on top of the pot and covered it with foil.

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I then inserted my thermometer and let it heat up to 185* F. (pic shows temp a little under but I waited until 185*.)

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I removed the bowl from the pot and added the vinegar. The transformation happened very quickly and the kids were as amazed as I was!

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I poured the entire contents of the bowl into a cheese-cloth lined colander and drained the whey.

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Here’s a pic of all the yummy ricotta cheese I made!

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I used it make stuffed shells, but we were so eager to try it that I forgot to take pics for you! Sorry! But, you need to try this! It’s so easy and sooo good! I’ll never go back to store bought ricotta cheese again!

This made about 3 cups of ricotta cheese. Cardamom recommends, if storing, salting to taste and adding a little cream to keep it moist. It will keep for about a week in the fridge.

Don’t forget to go on over to Blessed With Grace and see what everyone’s cooking up for this weeks Tempt My Tummy Tuesday!

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Fun In The Sun

 

We had a great time Saturday swimming with our friends.  It was a hot day, but the water felt nice.  It was even nicer to just spend the day relaxing and not worrying about anything but having fun with our kids.  

The deck around the pool was built by my husband, Brian.  I think he did an excellent job, don’t you?  Anyway, here’s some pics of our fun day!