- ½ pound bacon slices, diced
- 5 boneless and skinless chicken breasts
- 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
- 2 cups thinly sliced leek (from 2 large leeks)
- 2 cup sliced carrot (from 4 large carrots)
- 1 cup sliced celery (from 2 large stalks)
- 4 cups unsalted chicken stock (such as Swanson), divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 thyme sprigs
- 12 ounces baby potatoes
- 2 cups coarsely chopped baby spinach
Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.
I have had to walk many difficult roads on my journey through life. We all have them, some have more than others. They are what God uses to sculpt and mold us into the best version of ourselves. For me my faith in my Savior Jesus Christ is where I find the strength to overcome trials and emerge one step closer to the person I would like to become. When I turn to him I find my burdens become lighter and much easier to bear. I can feel him helping me, teaching me, comforting me and loving me.
Music is a very powerful tool and it is one I use often to help lift me to the place where I can find that connection I long for with my Savior. I love this song it does exactly what the title says. It helps me find Peace in Christ. I hope this Christmas season as we celebrate his birth that all of us will draw closer to our Savior Jesus Christ and truly find Peace in Christ. I hope you enjoy it as much as I do!
3 cups cooked and diced chicken breasts
2 cups chopped celery
2 – 14.5-ounce cans cream of chicken soup
1 cup mayonnaise
1 small chopped onion
1- 8 ounce can sliced water chestnuts
1- large can olives drained and sliced
2 cups plain potato chips crumbled
Mix all the above ingredients except the chips in a large bowl. Layer on the bottom of an 9 x 13-inch baking pan sprayed with cooking spray 1 cup of the potato chips, next spread the chicken mixture from your bowl and last the other half of the potato chips on top of the chicken mixture.
Bake at 350 45 minutes or until light brown on top.
You can serve this as an appetizer with crackers and a baguette or on croissants as a sandwich.
1-pound ground beef
1 large onion chopped
3 cloves garlic chopped or pressed
1 10-ounce bag spinach
1 package 8-ounce cream cheese
Salt and pepper to taste
Mozzarella cheese or any variety you like
In a large pan brown the ground beef, add onions, garlic and salt and pepper. When onions are tender add the spinach and continue cooking over medium heat until the spinach is wilted. Add the cream cheese and stir it in as it melts. Remove from heat stuff your favorite veggies, I used peppers, zucchini and summer squash.
Place in a baking dish with about a ½ inch of water in the bottom to keep it moist. Cover with aluminum foil and bake at 350 degrees until your veggies are tender, about 30 minutes. Sprinkle with Your favorite cheese and return to the oven long enough to melt the cheese, about 5 minutes. Serve
2/3 cups seasoned bread crumbs
1/2 cup Parmesan Cheese
4 small zucchinis quartered lengthwise
2 eggs beaten
In a bowl, combine the bread crumbs and cheese. In a separate bowl beat the two eggs and dip one of the zucchini pieces in the egg mixture and then into the bread crumbs, coating each piece evenly. Place on a baking sheet sprayed with cooking spray. Bake at 450 for 20 – 25 minutes or until golden brown.
2 cups peanut butter
1 ½ cups Sugar
1 ½ cups brown sugar
2 ½ cups butter
3 cups flour
¾ teaspoon soda
¾ teaspoon salt
2 teaspoons vanilla
3 cups rolled oats
Mix all above ingredients together and spread on the bottom of pans. This recipe makes one 12 x 17- inch jellyroll pan and one 9 x 13-inch baking pan. You can cut it in half for smaller gatherings. Bake at 325 for 30 minutes for large pan and 15 minutes for small pan. Let cool.
Peanut butter layer
Beat 2 cups peanut butter and ¼ cup butter together and spread on top of baked cookie part.
COOKED FUDGE FROSTING
1 ½ cups milk
¾ cup butter
¾ cup cocoa
1 ½ cups sugar
Bring to a boil stirring constantly and boil for 1 minute. Remove from heat and add 8 ½ cups powdered sugar, and 3 teaspoons vanilla. Beat until set and then spread on top.