World's Easiest Chicken Salad

My kids prefer this to the fancier recipes and I make it often because it's so easy.  They have requested it in their sack lunches once school starts.  :)

Sprinkle Lowry's seasoning salt and some lemon pepper on three fresh (not frozen but I am sure frozen would work too) chicken breasts and cook them on high in the crockpot until just cooked to 165 degrees but no longer. 

While it's hot, shred the chicken using two forks.  You want it in nice chunks, not overly shredded.  Then let it cool.

Add mayonnaise to make the chicken salad as creamy as you like it and add salt and pepper to taste.

Serve on King's Hawaiian rolls. 

Chocolate Chip Cookies

Whip:
1 C. Sugar
1 C. Brown Sugar
2/3 C. Butter softened
2/3 C. Shortening
2 Eggs
2 tsp Vanilla

Mix:
3 C. Flour
1 1/2 C. Oats
1 tsp Salt
1 tsp Baking Soda
1 C. Chocolate Chips (we use more)

Mix until barely blended
Bake @ 375 for 8-10 minutes

Made for me by Payton

Crockpot Beef Stroganoff

Recipe from Made It Ate It Loved It

2 lbs beef stew meat
8 oz whole mushrooms, cut in quarters
2 packets of onion soup mix
1 cup beef broth
1/4 cup worchesteshire sauce
8 oz cream cheese
16 oz sour cream
1 cup heavy cream
egg noodles or rice

Place the stew meat in the bottom of crockpot.  Top with mushrooms.  Add 2 packets of dry onion soup mix.  Add beef broth and Worcestershire sauce.  Cook on low for 6 hours.

Add cream cheese, sour cream, and heavy cream. Cook on high for 1 hour or until melted. Serve over egg noodles or rice.

Oriental Slaw Salad

2 (16 oz) packages slaw

½ cup green pepper-diced

½ cup yellow pepper-diced

½ cup radish-chopped

½ cup green onion

2 pages oriental ramen noodles

¾ cup sunflower seeds

¾ cup slivered almonds

2 TBS. butter

Melt butter and mix with nuts and crushed ramen noodles.  Bake at 350 degrees. Be careful not to burn. Cool.

Dressing:

1 cup canola oil

1/3 cup balsamic vinegar

1 TBS. soy sauce

2 packages of ramen noodle seasoning packets 

½ cup sugar

Mix all ingredients together, making sure the sugar dissolves.  Right before serving, mix all ingredients: vegetables, nuts and dressing.

Greek Pasta Salad

1 lb. rotini or other small pasta
salt and freshly ground pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
8 oz Persian cucumbers, diced
1/4 cup sliced red onion
1 pint grape tomatoes, halved lengthwise
1 (8 oz.) chunk feta cheese, cubed
1/2 cup pitted kalamata olives

One Hour White Bread

One Hour Bread (from Cooking Classy)

Makes 2 small loaves.

Ingredients

• 5 1/2 cups (780g) bread flour , then more as needed
• 3 1/2 Tbsp granulated sugar
• 2 tsp salt
• 1 1/2 Tbsp rapid rise yeast
• 1 1/2 cups water
• 2/3 cup milk
• 3 Tbsp butter, diced into 1 Tbsp pieces
• 2 tsp lemon juice

Instructions

1. In a bowl or in a large liquid measuring cup combine water, milk and butter. Heat in microwave until it reaches 120 - 130 on an instant read thermometer, about 1 - 2 minutes (it's okay if butter doesn't fully melt). 
2. Meanwhile add 5 1/2 cups flour, sugar, salt and yeast to the bowl of an electric stand mixer fitted with the paddle attachment. Mix for about 10 seconds to blend.
3. Pour warmed water mixture into flour mixture then pour in lemon juice. Mix on a fairly low speed for 1 minute. 
4. Scrape dough from paddle and switch to hook attachment, scrape sides of bowl. Set to a fairly low speed and let knead 4 minutes, while adding a little more flour if needed until dough consistency isn't sticky (it can stick to the bottom of bowl but shouldn't stick to the sides).
5. Meanwhile spray two 8 by 4-inch or 8 1/2 by 4 1/2-inch loaf pans with non-stick cooking spray.
6. Divide dough into two equal portions, and shape into logs each 8-inches long. Transfer to prepared loaf pans.
7. Cover loaves with a large container such as a cake carrier or spray a sheet of plastic wrap with non-stick cooking spray and drape over loaf pans. Let rise until doubled in volume, about 25 minutes. 
8. Meanwhile preheat oven to 375 degrees. 
9. Bake in preheated oven until golden brown on top and hollow when tapped, about 22 - 25 minutes. Invert loaves onto wire racks to cool. 
10. Store loaves in an airtight container once they are almost finished cooling.

Almond Sheet Cake with Butter Frosting

2 cups flours

2 cups sugar

1 tsp. salt

1 tsp. baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 eggs, lightly beaten

1 tsp. almond extract

sliced almonds, for sprinkling on top

Preheat oven to 350 degrees.  Grease and flour a 15 x 11 jelly roll pan.  In a large bowl, whisk together dry ingredients and set aside.  In a small saucepan, combine butter and water-bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.  

Stir in sour cream, beaten eggs, and almond extract .

Pour into buttered pan and bake 22-25 minutes, or until a toothpick comes out clean.

Spread warm (not hot) cake with butter frosting (recipe below). Sprinkle with sliced almonds. Cut into squares and serve.

Butter Frosting

1/2 cup butter

1/4 cup milk (the higher the fat content, the richer it will taste)

1/2 tsp. almond extract 

3 cups powdered milk

In a medium saucepan, combine butter and milk.  Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils.  Whisk in almond extract, then gradually whisk in the powdered sugar until smooth.  Frost warm cake.